An Egg-cellent ChoiceNovember 2, 2018
An International AffairNovember 16, 2018
Are you looking for some flavour inspiration? Lately I’ve been craving Salsa Verde which goes amazingly with fish, red meat, chicken and vegetables with its vibrant zesty flavour, it is quite high in sodium so ½ tsp-1tsp per serve is all that is needed. This is a Jaime Oliver recipe but it’s my favourite but I’ve just adjusted it a little to reduce the calories for those on plan.
Salsa Verde (Serving size 1 tsp: approx. 10kcal)
- 1 large bunch mixed soft fresh herbs, such as flat-leaf parsley, basil and mint
- 1 clove garlic, peeled
- 2 tablespoons capers, drained
- 3 cornichons (small gherkins)
- 2 anchovy fillets, finely sliced (optional)
- 1 tablespoon French mustard
- 1 tablespoon extra-virgin olive oil
- 1-2 tablespoons red wine vinegar
- freshly ground black pepper
- Pick and roughly chop the herb leaves in the centre of a large chopping board. Add the garlic, capers, cornichons and anchovies and continue chopping and mixing it all together until fine.
- Place all ingredients in a blender or similar and blend to a smooth consistency. Refrigerate, it will keep for a week.
Or you could try Chimichurri which is full of fresh delicious coriander. Its zesty flavour is a great accompaniment to any meat and perfect for spring barbies.
- 1 cup firmly packed fresh continental parsley leaves, chopped
- 1 cup firmly packed fresh coriander sprigs, chopped
- 1 garlic clove, crushed
- 1tbsn extra virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- Dried Chilli Flakes to taste
Combine the parsley, coriander, garlic, oil, vinegar and chilli flakes in a small bowl. Season with pepper. Blend ingredients together. Spoon chimichurri over grilled prawns, chicken or barbecued steak.