Recipe Ingredients

For Pork

• 2 short stems fresh rosemary, leaves stripped off and finely chopped to yield 5ml
• 1 large clove crushed fresh garlic
• 10 ml white balsamic vinegar
• 100ml SPAR Apple juice
• 50ml SPAR extra virgin Olive Oil
• 1 ml salt
• Grinding of black pepper
• A rosemary stem to float

For Chicken

• 10ml Dijon prepared mustard
• 80ml SPAR extra virgin Olive Oil
• 15ml SPAR lemon juice
• 60ml SPAR honey, warmed, for easier measuring

For Fish and Shellfish

• 40ml white Balsamic vinegar
• 80 ml SPAR extra virgin Olive Oil
• 5ml bottled capers and a bay leaf, or a sprig of fresh or pinch of dried dill
•  salt and a grinding of SPAR Rainbow peppercorns to taste.

For Venison or Beef

Simmer 50g frozen cranberries or mixed berries with 15ml SPAR honey and 125ml SPAR Pomegranate fruit juice blend. Mash well, or puree using a stick hand-blender until smooth.  Mix in 125ml SPAR extra virgin Olive Oil and a dash of SPAR 100% Lemon juice.

For Plain fish or Poultry that needs livening up

•  60ml  SPAR 100% lemon juice
• 100ml SPAR Extra Virgin Olive oil
• 1ml dried chilli flakes,  (or thread-thin slivers of a fresh red chilli)
• generous pinch each of ground coriander powder and ground cumin
• 2ml salt
•  15ml SPAR castor sugar
• 1 large clove fresh garlic, crushed
• 3ml finely grated lemon rind 
• whole or split chillis to float

For a Citrus Splash on Green Leafy Salads

• 60ml SPAR Orange fruit juice blend
• a splash of SPAR 100% lemon juice
• 5ml SPAR honey
• 60ml SPAR Canola oil
•  5ml white Balsamic vinegar

Hints & Tips

Unlike general cooking, use and appreciate the delicate flavour of an extra-virgin olive oil when preparing salad dressings.
Leave a good space in the bottle neck, to allow for the dressing to be shaken well before using each time.