150 gr butter
2-3 tablespoon tomato paste
2 teaspoon salt
1 teaspoon sugar
Cream the butter with mixer at a medium speed. When it fluffy, beat in tomato paste, salt and sugar.
Put it in a serving bowl and chill until ready to serve.
Suggestion:
Serve cold with hot fried or grilled fish.
1 cup water
200 gr fresh plums
2 clove garlic, peeled
2 tablespoons fresh coriander, finely chopped
3 gr cayenne pepper
3 gr red chili flakes
2+ tablespoon lemon juice
Bring the water (just to cover plums) to the boil in a small nonreactive saucepan and drop in the plums. Remove from the heat and set aside for 10 minutes, then bring the water back to the boil over a high heat. Cook uncovered for about 10 to 15 minutes, until the plums are soft.
Drain the plums and set the liquid aside.
Cut out and discard the plum stones. Put the plums, garlic, red chili and coriander into an electric blender. Pour in few tablespoons of the reserved prune liquid, the blended sauce should have the consistency of mayonnaise.
Transfer the sauce to a medium-sized saucepan and stir in the salt, pepper, garlic and red pepper flakes. Bring to the boil over a high heat and stir in the lemon juice. Cool to room temperature for at least 6 hours and serve with meat dishes
Suggestion:
Use Santa Anna plums or any other red, slightly unripe prunes. Add lemon juice if desired.
2 tablespoons Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon fresh lemon juice
5 tablespoons vegetable oil
3 tablespoons parsley, finely chopped
5 tablespoons fresh dill, finely chopped
1 tablespoon gherkins, finely chopped
Salt and pepper, to taste
Blend the mustard, salt and pepper together in a small bowl. Add the vinegar and lemon juice and beat in the oil with a whisk until the mixture is smooth. Stir in the parsley, dill and chopped gherkins, cover and refrigerate for 20 minutes before use.