Catalina Salad Dressing

If my memory serves me right, this dressing used to be made my Kraft and my mother used to buy it in Safeway - many years ago. This recipe is quite close to it - at least from what I remember!! It is both sweet and tangy.

Ingredients:

• 660ml of tomato ketchup

• 74ml of sugar

• 2 tablespoons lemon juice

• 2 tablespoons red wine vinegar

• 4-1/2 teaspoons Worcestershire sauce

• 1/2 teaspoon salt

• 1/2 teaspoon ground mustard

• 1/8 teaspoon paprika

• Dash ground turmeric

• Dash cayenne pepper

• 125ml of canola oil

Place the first ten ingredients in a blender. While processing, gradually add oil in a steady stream.

Curried Monkfish & Cauliflower

  This recipe is very much a ‘by taste’ one and so the quantities are variable to taste etc. I normally serve this as a started as it is quite rich with the fish and lashings of butter!!

Ingredients (serves 2):

• Monkfish tail (de boned and film removed) approx 300gms
• Banana shallot finely diced
• 150gms (ish) salted butter
• Large handful of cauliflower florets
• Mild curry powder - Large tbsp
• Almonds - toasted 2 tbsp (or hazlenuts if you have an alergy!)
• Sugar - ½ tsp (ish)
• Salt pepper to taste

Melt half of the butter in a frying pan and soften the shallot. Add monkfish pieces and curry powder, stir well. Whilst cooking, lightly steam the cauliflower florets then drain and add to the pan with the remaining butter. Season to taste and add a small pinch of sugar. Finally stir in the nuts and serve.