I nominated myself to cater New Year’s Eve at my parents’ this year and was determined to make everything we ate myself. Nothing from a plastic or foil tray was welcome – at least not if I had my own way.
I fell short on the bread front admittedly, as time was not on my side in that respect and the supermarket came to my rescue, but everything else was made or assembled by me in one way or another. That goes right down to the dips that I served alongside the other dishes (which you can also see on the blog this week).
We start with a simple Lemon Mayo – created for my husband who isn’t a fan of overly-spiced food and wanted something a bit more toned down for the Coconut Prawns.
This is followed by a Honey Mustard sauce – intended to go alongside the Pork Belly, providing a mixture of sweet & heat to accompany the meltingly soft meat and salty crackling.
Next up is a Harissa Honey sauce – inspired by Nigella and toned down to suit my family’s tastebuds! You can add more harissa if you want but I find it becomes inedible if you get too carried away.
Finally there’s a Tonkatsu sauce – which is a common Japanese BBQ-flavoured partner for Katsu Pork. Here it’s made with some pomegranate molasses which were staring at me from the kitchen counter at the time. Sweet and savoury this sauce would go with almost any griddled meat.
Yes, you could argue that using shop-bought Ketchup and Mayonnaise disqualifies some of these from being fully “homemade” but frankly I won’t apologise for that – there are many professionals who would use the same shortcut and who can blame them?