Remoulade Sauce & Orzo
This Ray McVinne receipe appeared in Canvas magazine in March 2003 and quickly became a family favourite. Many a BBQ has been jazzed up with these ingredients. Orginally the recipe came with skewered eye fillet, but always ones for a short cut we rapidly moved to straight steak. On a side note, Helen once served this for an Italian viticulture student - he refused to eat this as according to him orzo only belonged in soup.
Sauce Remoulade
Ingredients
1 cup Best mayo (Ray suggests home made, but we’re always used Best)
1 tablespoon wholegrain mustard
2 tablesppons capers
3 anchovy fillets, finely chopped
1 gherkin, finely diced
1 tablespoon chopped parsley
1 teaspoon fresh tarragon (i never have this and use dried)
Method
Mix everything together well and put in the fridge until needed. Makes about 1 1/2 cups.
Orzo
Ingredients
1.5 cups orzo
Zest of 1 lemon
1 small clove garlic, finely chopped
1/2 cup sundried tomatoes, drained of oil and thinly sliced
3 tablespoons extra virgin olive oil
3 tablesppons shopped parsley
Flaky sea salt and freshly ground black pepper to taste
Method
Cook the orzo as you would pasta in plenty of boiling salted water until al dente or tender to the bite (about 10 minutes). Drain well, then add other ingredients. Mix well.