The ancient flavour of lime is unique and exotic.
We've taken this wonderful fruit and cooked up a range of delicious preserves and dressings - something special for almost every occasion.
This is a deliciously lime-driven dressing for salad or fish... Ideal on seafood.
For availability details and ordering, please see www.limes.co.nz
"Yum!!" This was the verdict at a dinner party where my vegetarian guests had several helpings and were suitably impressed! I am not one for dressings and generally only have them in the fridge for guests but I must say this is particularly nice and may well be a staple item.
The lime gives it a very different taste that you don't expect looking at the consistency of it - it looks very thick. I was expecting the dressing to taste quite creamy but it is actually quite "zesty"
So far it has been used on a green garden salad, as a simple dressing over cooked pasta (YUM!) , over steamed asparagus, freshly cooked beetroot and as a dip for fresh sourdough bread. There is no artificial taste to this dressing and it holds its flavour nicely. The mustard doesn't overpower the flavour and probably lends itself to the purchase of a new bottle to go with the Christmas ham....
In the bottle the dressing does separate and we have to keep shaking it before pouring (but its worth that small effort!).
I am looking forward to trying it on fish and also with my new season potatoes. This definitely adds a bit of gourmet to what might otherwise be a plain meal.
In a word "yum".
I was lucky enough to sample this product at the recent Fieldays event, where it was part of a huge range on display in one of the many food tents. I simply had to try and do something 'different' with it. It claims to be great of seafood of any kind - great, so what else could we do with it, I wondered?
So, it was into the FoodLab with this...
The end results of various experiments went something like this...
• It gives mashed potatoes a really different twist, especially if you add a little extra mustard in with it. The sharpness of the mustard and the zestiness of the limes adds something unique and quite amazing if used in small doses.
• When 3 tablespoons of this is stirred thoroughly through a 250g pottle of sour cream, you get an amazing dip that goes very well with salt & vinegar, sour cream & chives or spring onion crisps.
• It goes surprisingly well as a dipping sauce beside a crumbed sausages and mash dinner meal.
• Mixing a few tablespoons of this, a tablespoon of tartare sauce, 2 tablespoons of cider vinegar and 1-2 cups of plain mayo (to taste) makes a delightfully refreshing salad dressing.
To say this is a versatile dressing would be like saying that the Mona Lisa is 'an interesting portrait shot'. A good imagination could take this to places it was never designed to go, and create something amazing with it. I would have been keen to try something like marinading some fish fillets in it overnight then slapping them on the BBQ to cook, but alas, I just didn't have enough left after all the playing around.
Overall, a surprising wee concoction, and I certainly plan to explore the rest of the range as best I can.
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