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!

Frozen watermelon margarita

Photo by Gary Corbett

“I started making these delicious frozen margaritas with the leftovers from my “Watermelon bites with feta and mint”. They’re super easy to make and can be whipped out of the freezer, blitzed and into a martini glass in no time at all. There has been discussion on whether this is a margarita or a daiquiri. Not really sure, I suppose it depends on which alcohol you put in.  Best to be safe and try it both ways. Great for a summer party. Enjoy!”

You can find the video on my Musical Menus YouTube page.

https://youtu.be/kXQZf3Ziol8

Ingredients

  • Fresh mint
  • 800g watermelon
  • 6 tablespoons sugar syrup (equal parts sugar and water heated until the sugar has dissolved then cooled)
  • 2 limes, zest and juice.
  • 1 cup malibu or tequila
Method
  1. Put a handful on fresh mint into your food processor and blitz until fine.
  2. Add 900g of watermelon, 6 tablespoons of sugar syrup, the zest and juice of 2 limes and 4 shots of malibu or tequila. (or more if you’re feeling adventurous)
  3. Blitz until smooth.
  4. Transfer to some ice cube trays and freeze overnight.
  5. Transfer frozen mix to food processor and blitz until it resembles a slushy.
  6. Spoon into a martini glass and garnish with a watermelon disc and a sprig of fresh mint.

 

Watermelon bites with feta and mint

Photo by Gary Corbett

“I started making these for summer parties in Queensland.  Sometimes hot canapes are just too much hassle and something cool and refreshing is the best option. Not only are they a delicious combination of sweet and salty with a burst of fresh mint, they’re also really easy to prep at home then put together at the venue.  Enjoy!”

You can find the video on my Musical Menus YouTube page.

https://youtu.be/kXQZf3Ziol8

Ingredients

  • Watermelon
  • Fresh mint
  • 200g Smooth feta
  • 2 tablespoons Greek yoghurt
Method
  1. Cut the watermelon into 2cm slices.
  2. Using a ring cutter cut discs from each slice.
  3. Using a melon baller cut a small indentation into each disc. Refrigerate.
  4. For the whipped feta, put a handful of mint into your food processor and blitz until fine.
  5. Add smooth feta and a couple of tablespoons of Greek yoghurt and blitz until you have a smooth paste.
  6. Transfer to a piping bag.
  7. Cut the tip off the piping bag and pipe a small ball of the whipped feta onto each watermelon disc.
  8. Top with some finely sliced fresh mint and serve immediately or refrigerate until later.