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99% oil free, this is a light dressing to add flavour and flair to any salad. It is made from Central Otago apricots which have the reputation of being the best in New Zealand.
Shake well before use and refrigerate after opening.
Sweetened with NZ honey
I am a sucker for anything with apricots in - they are one of my favourite fruits, especially when I am in Central Otago and they are in season. The last time I was there and the season was in full swing we bought a case and travelled around with them in the chilly bin. They lasted a week! Combine the apricot idea with a Barker's product and I am pre-programmed to enjoy it.
We decided to try it first with some American hot dogs. All of us like hot dogs served this way (in a bun with onion and mustard) but often the mustard is too - well - mustardy! If it is hot, it masks the flavour of the meat and onion, and if it is mild it tends to have a sour aftertaste. Fruity flavours go well with sausage too, so it seemed that this dressing would be a good alternative. The results were interesting. The flavour, as we had suspected it might be, was superb, but the consistency was a little too runny to work. So it was a mixed reception with full marks for flavour but reservations about the suitability for this particular combination.
Next we tried it on a plain green salad and that was absolutely perfect. The dressing pooled on the lettuce rather than soaking in as it had with the hot dog buns, so we were able to enjoy the full effect. It looked good and it tasted even better, and this time we could also see the little mustard seeds dotted through the liquid. Even the youngest child enjoyed it as the flavour was quite mild. This was her first introduction to anything with mustard in, and was probably a good way for her to encounter it.
We tried a little as a marinade for pork strips prior to putting them on the barbecue. The result was an aromatic, slightly singed offering which was speedily devoured by an appreciative family. The apricot and mustard flavour was quite subtle but still recognisable and also helped to tenderise the meat. I think we will leave it to marinade overnight next time so that it can permeate the meat fully; on this occasion we gave it only 20 minutes and thought it could have done with longer.
Finally, we added it to some plain mayonnaise and used it to enhance a potato salad. Again, the extra burst of flavour transformed a plain dish into something special. The mayonnaise was quite thick so the dressing did not just disappear into the potato; it coated each piece with a glaze that tasted as good as it looked. I can see many more uses for this product and look forward to trying out some new combinations.
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