Women's Weekly Food

TOMATO BASIL MAYONNAISEPREP TIME 10 MINUTES MAKES 1½ CUPSProcess 135g coarsely chopped tomato, 1 cup mayonnaise and2 tablespoons red wine vinegar in a food processor. Remove the seedsfrom 1 small fresh red chilli and finely chop. Add chopped chilli tomayonnaise mixture with 1 finely chopped green onion and 1 tablespoontorn fresh basil leaves. Stir to combine. Serve with grilled lamb, prawns,grilled fish, lobster, chicken, beans, peas, potatoes and pumpkin.``````FRENCH DRESSINGPREP TIME 10 MINUTES MAKES 1⅓ CUPSCombine ⅓ cup white wine vinegar, 2 teaspoons dijon mustardand ½ teaspoon sugar in a small bowl. Gradually add ⅔ cupolive oil in a thin, steady stream, whisking continuously untilthickened. Perfect with both delicate and robustleafed salads,or an heirloom tomato and basil salad. Add a little garlic if you like.SESAME SOY DRESSINGPREP TIME 10 MINUTES MAKES¾CUPCombine 1 tablespoon toasted sesame seeds, 1 tablespoonsesame oil, 2 finely chopped eschalots, 2 tablespoonsPearl River Bridge light soy sauceand ¼ cup lime juice ina small bowl.Great with blanched green vegetables, prawns,steamed or panfried white fish and grilled chicken.GREEN GODDESS DRESSINGPREP TIME 10 MINUTES MAKES 1 CUPProcess the flesh of 1 small avocado, 1 cup mayonnaise,2 finely chopped anchovy fillets, 2 thinly sliced green onions,2 teaspoons each chopped fresh flat−leaf parsley, chives andtarragon, and 2 teaspoons cider vinegar. Pair with cos lettuce,steamed green vegetables and chicken salad.