LIQUORICE Ketchup And Remoulade 1 Comment

Liquorice ketchup and remoulade

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(serves 4)

Liquorice ketchup

• 0.5 tin of tomatoes
• 1 red bell pepper
• 2 large tomatoes (skin and seeds removed)
• 1 apple, peeled
• 1 onion
• 1 clove of garlic
• 7 tsp. Johan Bülow Fine Liquorice Powder
• 1 tbs. Johan Bülow Sweet Liquorice Syrup
• 25 g brown sugar
• A pinch of black pepper
• Olive oil
• Fresh red chilli (optional), deseeded

Coarse Liquorice remoulade
• 0.5 cucumber, deseeded
• 1 shallots
• 2 carrots
• 2 gherkins
• 3 tbs. mayonnaise
• 2 tbs. vinegar
• 1 tsp. ground curry
• 1 tsp. ground tarragon
• 1 tsp. mustard
• 2 tsp. Johan Bülow Fine Liquorice Powder
• Turmeric, optional, (for a more intense yellow colour)

Liquorice kethcup
Grill the pepper in the oven until skin blisters and peppers softens, and remove skin.
Finely chop onion and garlic.
Cut up the flesh of the pepper, the apple and the fresh tomatoes.
Put olive oil in a griddle pan and cook peper, apple, fresh tomatoes, garlic and onion until soft. 
Add the fine liquorice powder and the tinned tomatoes and give it a good stir.
Add the remaining ingredients: liquorice syrup, sugar, black pepper, and chilli (the latter is optional).
Leave the ketchup to simmer slowly for at least 15-20 min.
Finally, blend the ketchup to a purée and put it in the fridge to cool.
When it’s cold, it’s ready to serve!

Coarse Liquorice remoulade
Finely chop cucumber, onion, carrots, and gherkins.
Put ingredients in a bowl and stir with the dressing.
Serve immediately or put in fridge to refrigerate.
If time is short, blend or purée all of the ingredients to get a fine remoulade.

Use other vegetables for variation, for example peas, capers, cabbage, herbs, etc.

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