Salsa verde

Photo by Gary Corbett

“Like most cooks, I use heaps of herbs in my dishes. It’s a great way to add freshness and a burst of flavour to your cooking. That’s why I love salsa verde. Not only is it delicious, it’s extremely versatile and can be used to jazz up salads, canapés and main courses. You can also use whatever herbs you have to hand, or put more of a herb you like in. Enjoy”

 Ingredients for salsa verde

  • Bunch of basil
  • Bunch of parsley
  • Bunch of mint
  • Bunch of coriander
  • Bunch of chives
  • 2 cloves garlic
  • Juice and rind of 1 lime
  • 2 tablespoons red wine vinegar
  • 1/4 cup capers
  • 1/4 cup green olives
  • 1 green chilli
  • Salt
  • Olive oil
Method
  1. Pick the leaves off your herbs and put into a food processor. Blitz for a few seconds to break them down.
  2. Add the other ingredients except the olive oil. Blitz until you get the consistency you want. It works as a chunky sauce or a smooth one.
  3. Add olive oil until you achieve the consistency you want.
  4. Store in an air-tight container in the fridge.
Caprese salad
Layer tomatoes, fresh mozzarella, basil leaves and pickled onions on a plate.
To pickle the onions I use equal parts red wine vinegar and white sugar. Stir the vinegar until sugar is dissolved and put in finely chopped white onions. It’s best to leave the for a day to soften.
Dollop spoonfuls of greek yoghurt and salsa verde over the top. You can also put layers on some sourdough bread for a healthy lunch.
Fresh and delicious.
Baked potatoes
To bake the potato, drizzle with olive oil and salt and wrap in aluminium foil. Bake in a 180c oven for 45 minutes or until the potato is cooked all the way through. Cut the potato open and dollop some sour cream inside, Add the salsa verde and grate some parmesan cheese over the top.
Makes a great midweek dinner if you’re super busy.
Cucumber sandwiches
To be a little bit classy you can jazz up your cucumber sandwiches with salsa verde.
(I actually don’t like cucumber but with the salsa verde they’re delicious).
Butter some white bread and spread on a thin layer of salsa verde on both sides.
Peel your cucumber and add thin slices to one slice. Put the top on, cut off the crusts and slice in half.
Now you’re classy as hell!

Peppered Beef and Horseradish Cream Toasts

“I’ve had this recipe on my catering menu for a while now and always get great comments about the brilliant combination of flavours.  We all know that beef and horseradish are a match made in heaven but with the addition of the roast capsicum sauce and cucumber it becomes a party in your mouth with every bite!  Enjoy!”

Ingredients

  • 50g Horseradish cream
  • 100g Sour cream
  • 2 Capsicums
  • Olive oil
  • Salt
  • 4 tbsp Kecap Manis
  • Semi-dried tomatoes
  • Lebanese cucumber
  • 600g Rump steak
  • Ground black pepper
  • French bread stick
  • Olive oil spray
  • Sprigs of tarragon

Method

  1. Combine horseradish cream with sour cream.  Set aside.
  2. Cut and de-seed capsicums, drizzle with olive oil and salt and roast in a hot oven until flesh is soft and skin is starting to blacken.
  3. Place cooked capsicums and any juice from the pan in a sealed container and when cool enough to handle peel the skins off.
  4. Place capsicums and juices in a blender with kecap manis and blend until smooth.  Season to taste and set aside.
  5. Peel and de-seed the cucumber and cut into 5cm battens.  Set aside.
  6. Cut the bread stick into 1cm slices, spray with olive oil and bake in a moderate oven for 3 minutes each side.  Set aside.
  7. Grind pepper and salt onto one side of the beef and cook in a griddle pan until medium rare.  Repeat with the other side and leave to rest.  When cool cut into 1cm strips.
  8. Assemble by spreading the French stick slices with the horseradish mixture.  Wrap some cucumber and semi-dried tomato in a beef strip and place on top.  Finish with a dollop of the roast capsicum sauce and a sprig of tarragon.