Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food ‘S’ for Satay, Salsa, Salmagundi, Sage, Squid and Salt Hoss

The Culinary Alphabet the letter S should be an easy one as I can think of many items which begin with the letter. I do however like to throw in the odd curveball and come up with at least one which you may not have heard of or don’t know what it means.

Salsa – My favourite is this one. Mango and avocado with red onion.

Ingredients:

• 1 mango, diced
• 1 medium avocado, diced
• ½ medium red onion, finely chopped
• ½ bunch fresh coriander (about 1/2 cup chopped)
• Juice of 1 medium lime (about 2tbsp)
• 1/4 tsp salt and a pinch of black pepper, to taste.

Let’s Cook!

In a medium bowl, combine diced mango, avocado, finely chopped red onion, and chopped coriander. If you like a hint of spice like me then add chopped chili.
Squeeze 2tbsp of fresh lime juice over the top and sprinkle with salt and pepper to taste. Toss gently to combine and serve. If not serving right away, cover and refrigerate.

Sage

Is one of my most used herbs in my cookery I love sage. Sage is probably also the most well known as one of the main ingredients of sage and onion stuffing, which is traditionally served on Christmas Day with roast turkey or roast goose.

Sage is another herb that has been around for thousands of years and which was not only used in cooking but also as a popular medicine. In fact, the word sage derives from the Latin “salvare”, which means to heal or to save.

Culinary I use it with both chicken and pork. Sage can be bought cut fresh or dried from your local supermarket. You can grow sage in your garden, although if you live in a cold climate, it will not grow as well as in a warm and sunny country.

Dried sage can keep for about six months but must be stored in an airtight container or glass jar.

Cut fresh sage leaves should be stored in the refrigerator in a plastic bag or you may wrap them in a damp paper towel to maintain their freshness for as long as possible. They will usually last for three or four days.
Freshly picked sage leaves from your garden will keep for at least a week longer if stored wrapped in a damp paper towel and placed in a plastic bag in the refrigerator.

Ideas for using sage in cooking

Sage is not only ideal for flavouring meat or poultry dishes, but it also goes well with cheese, apples, and tomatoes.

Try some of the ideas below.

• Use to make your own homemade stuffing mixed with onion.
• Use to flavour homemade vegetable soups.
• Add to your homemade sausage mix or sausage stew.
• Add some chopped sage leaves to macaroni cheese or other cheese dishes.
• Sprinkle chopped sage leaves or dried sage onto toasted rustic or French bread rubbed with garlic and drizzled with olive oil.
• Now add a fresh tomato and cheese salad.
• Use sage to season and flavour any type of tomato sauce for pasta.
• Add a small amount of fresh sage to a cheese omelette or frittata.

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10 thoughts on “Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food ‘S’ for Satay, Salsa, Salmagundi, Sage, Squid and Salt Hoss

  1. Pingback: CarolCooks2…weekly roundup 27th September -3rd October 2020… Recipes, Health, Whimsy, Monk Fruit a new sweetner and Sir Rod… | Retired? No one told me!

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