BY HOLLY RICHARDSON
Salsa Verde = Green sauce
It’s best to make this sauce on the day you want to serve it as it will be at its most vibrant green!
2 cloves of garlic
1 large bunch of flat leaf parsley - washed 1 bunch of basil
1⁄2 bunch of mint - washed
1 tablespoon of capers
1 tablespoon of cornichons (roughly 6)
3 anchovy fillets
1 tablespoon of Dijon mustard
3 tablespoons of red wine vnegar
100ml extra virgin olive oil
Peel the garlic and pick the herb leaves trying to discard the majority of the stalks.
Place garlic, herb leaves, capers, cornichons and anchovies in a food processor and use the “pulse” function until they are roughly chopped
Add the mustard, sea salt and cracked black pepper and continue to pulse until the mix becomes a thick paste.
While processing, add the vinegar then slowly add the oil until the sauce has reached the right consistency.
- The pulse function will help you achieve a chunky or rustic style sauce rather than a puree.
- Depending on the size of the herb bunches, this sauce will need slightly more or less olive oil. The sauce should be a dip like consistency to stay on the prawns when you dunk them in!
South East Asian style dipping sauce
2 heaped tablespoons of brown sugar 1⁄4 cup fish sauce
1⁄4 cup rice vinegar
1⁄4 cup water
2 cloves of garlic finely chopped
1 red birdseye chilli finely chopped (if you like more chilli add a second!) Juice of 2 limes
1⁄2 bunch of coriander finely chopped
Place the sugar, fish sauce, vinegar and water in a small pot and over a low heat, stir until the sugar is dissolved. Once it has dissolved, set aside to cool.
Once cooled, add the garlic, chilli, lime juice and coriander. Easy!
Lemon and Garlic Aioli
Making your own Aioli is so easy and delicious – you’ll never want to buy it from the shops again!
3 cloves of garlic
1 teaspoon of table salt
4 large egg yolks
1 heaped tablespoon of Dijon mustard
20ml Lemon Juice
Zest of 1 lemon
200ml extra virgin olive oil
400ml vegetable oil
50ml warm water
Crush the garlic with salt in a mortar and pestle until you get a smooth paste.
Place garlic paste, egg yolks, mustard, lemon juice and zest in a food processor and blitz until they’re well combined.
While processing, add the oils in a slow and steady stream and the mix will begin to thicken. If it becomes a little too thick, add some warm water while processing then continue to add the oil.
Add the remaining oil then season with salt and pepper. Add any remaining water to adjust the consistency to your preference!
Note: Adding the oil too quickly will result in a “split” aioli where the oil can’t combine with the fat (egg yolks) to create a creamy sauce. Be patient when mixing and the results will be delicious!
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