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!

Curried Sausages

Photo by Gary Corbett

“The smell and taste of food is amazing at bringing back memories. There are heaps of dishes my mum used to cook (and still cooks) that I remember growing up. A lot of them I still cook today.  My favourite was always curried sausages. As an adult I cook it regularly and for me it must contain two important ingredients. Keens curry powder and sultanas. I usually use beef sausages but any variety will do, in fact the vegan version I did using store bought veggie snags worked brilliantly.  I’m sure this recipe is quite different to mums, but it’s delicious and still brings back those childhood memories. Enjoy!”

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

https://youtu.be/mGenqVTgS_g

Ingredients

  • 1 onion, diced
  • 3-4 cloves garlic, diced
  • 3 tablespoons Keens Curry Powder
  • 1 tablespoon Korma paste
  • 2 tablespoons tomato paste
  • 1 x 400g tin tomatoes
  • 400g vegetable stock
  • 4 tablespoons Indian mango chutney
  • 1 teaspoon salt
  • 1/2 cup sultanas
  • 1/2 cup chopped cashews
  • Parsley
  • Rice (to serve)
Method
  1. Cook some sausages and allow to cool.
  2. Fry the onions in a pan until they start to soften.
  3. Add the garlic and stir for a minute or two.
  4. Add the Keens curry powder, Korma paste and tomato paste and stir for a few minutes.
  5. Stir in a tin of tomatoes then fill the tin with vegetable stock and add to the pan.
  6. Add the mango chutney, salt and sultanas and let the sauce simmer on low heat for 10 minutes.
  7. Cut up your cooked sausages into bite-sized chunks and add to the sauce. You can let them simmer in the sauce and finish by sprinkling the cashews over the top before serving.
  8. If you’re baking the sausages transfer to an oven-proof dish and sprinkle the cashews over the top. Bake in at 200c oven for 15 to 20 minutes.
  9. Serve with rice, a dollop of yogurt and mango chutney and sprinkle with more cashews and chopped parsley. Enjoy!

 

Parmesan Biscuits with Pesto Cream

“As a caterer I’m always looking for new tasty treats that are easy to prepare but pack a punch in the taste department.  These tasty little morsels certainly do that! The Parmesan biscuits are based on a recipe from a book called “Canape” by Victoria Blashford-Snell and Eric Treuille and the pesto cream was a combination of a few leftover ingredients I had in my fridge.  The combination of the salty richness of the biscuits and the creamy pesto topping is quite addictive and we ended up polishing off all of them in one sitting.  These will definitely become a staple on my catering menu from now on.  Enjoy!”

(Photo by Gary Corbett)

Ingredients

For the biscuits

  • 120g finely grated Parmesan cheese
  • 120g plain flour
  • 1 tsp Keens curry powder
  • 1/2 tsp salt
  • 90g chilled butter

For the pesto cream

  • 1 bunch basil
  • 3 cloves garlic
  • 1/3 cup finely grated Parmesan cheese
  • Juice and rind of 1 lemon
  • 1/2 cup olive oil
  • salt
  • 200g cream cheese
  • Extra shaved Parmesan to garnish
  • Italian Parsley

Method

  1. Put the Parmesan cheese, flour, curry powder and salt in a food processor and pulse to combine.  Add the chilled butter and pulse until the mixture resembles fine bread crumbs.
  2. Remove to a bowl and knead together until all the ingredients have come together into a ball.
  3. Roll out between 2 sheets of baking paper to a thickness of 5mm and cut out small biscuits using a cookie cutter.
  4. Place on a lined baking tray and refrigerate for 30 minutes.
  5. Bake for 8-10 minutes at 180 degrees C then leave to cool on a wire rack.
  6. For the pesto combine all ingredients in a food processor and process until smooth.
  7. Remove pesto from the food processor and add the cream cheese with 2-3 tbsp of the pesto mixture.  (You can freeze the remaining pesto for a later date)
  8. Put pesto cream in a piping bag and pipe a small mound onto each biscuit.
  9. Top with a small sprig of parsley and shaved Parmesan.