Side Dish Bowls Served at the Table – Grillardin – Polish Pottery

When grilling, it’s not just the meat that’s the star – often, it’s the side dishes and creams that make the meal truly unforgettable.
With medium-sized Polish Pottery bowls, these delicacies can be served directly and stylishly at the table:

• Round, square, or oval – to match any table setting.

• Ideal for antipasti, fruit, salads, quark creams, and much more.

• Heat-retaining and cooling properties keep both hot and cold dishes at the perfect temperature.

The bowls are not only functional but also decorative, with their hand-painted designs enhancing presentation. They allow dips and creams to go straight from the kitchen to the table – adding both visual appeal and value to the dining experience.

5 Exclusive Sauces & Creams for Grilling

Deluxe Tzatziki

Ingredients:

• 500 g Greek yoghurt (10% fat)

• 1 organic cucumber

• 3 tbsp extra virgin olive oil

• 2 cloves garlic, finely chopped

• Juice of ½ organic lemon

• Sea salt, white pepper

• 1 tbsp fresh dill, finely chopped

Method:
Peel and core the cucumber, grate coarsely. Sprinkle with a little salt, let sit for 10 minutes, then squeeze out liquid. Mix yoghurt with oil, garlic, lemon juice, dill, and seasonings. Fold in cucumber. Serve chilled.

Avocado-Lime Cream

Ingredients:

• 3 ripe organic avocados

• Juice of 2 limes

• 2 tbsp extra virgin olive oil

• 1 small red chilli, finely chopped

• Sea salt, black pepper

• 2 tbsp fresh coriander, chopped

Method:
Halve the avocados, remove stones, mash flesh with lime juice. Add oil, chilli, coriander, and seasonings. Mix to a creamy texture. Serve immediately.

Cashew Herb Cream

Ingredients:

• 200 g raw cashews, soaked overnight

• 2 tbsp lemon juice

• 4 tbsp water

• 1 clove garlic

• 2 tbsp fresh parsley

• Sea salt, pepper

Method:
Drain cashews and blend with water, lemon juice, garlic, and herbs until smooth. Adjust seasoning. Serve chilled.

Beetroot-Horseradish Dip

Ingredients:

• 200 g cooked beetroot

• 100 g sour cream

• 2 tbsp freshly grated horseradish

• Juice of ½ orange

• Salt, pepper

Method:
Cut beetroot into cubes, blend with sour cream, horseradish, and orange juice. Season with salt and pepper.

Feta-Mint Cream

Ingredients:

• 200 g creamy feta

• 150 g Greek yoghurt

• 2 tbsp extra virgin olive oil

• 1 tbsp lemon juice

• 2 tbsp fresh mint, chopped

• Pepper

Method:
Crumble feta, mix with yoghurt, oil, lemon juice, and mint. Season with pepper. Serve chilled.