Sunday, 11 September 2011

Jamie Oliver's Salsa Verde

“Condiments are like old friends-highly thought of, but often taken for granted.”
Marilyn Kaytor

And condiments put the zing into your meal! They also happen to be the third-to-last theme for cooking with Jamie in our online cooking club.  (Feel free to join us!)

How much do I love condiments? Let me count the ways. Seriously, all I want for Christmas is a whole 'nother fridge.. just for condiments. And homemade ones are best. You don't even want to know how much homemade ketchup I have right now. Or maybe you do. Far too much for any sane woman, anyway.

One great standby for every kitchen is salsa verde. Means green sauce. Simple translation, simple sauce. Seriously, blend green things with zingy things. Salsa verde is also a great opportunity to use up your parsley stems. What? They're tender, and there is great flavour there.

Jamie is using his flavour shaker here. I actually have one, but you can just as easily use a mortar and pestle or mini food processor or even a blender (don't liquify though).

This is the kind of recipe that you can eyeball. No need for precise measurements, go on and adjust to taste.

Perfect for dipping your calzones into!

Jamie Oliver's Salsa Verde
from flavourshaker.ca

Makes enough for 4 people

1 small clove of garlic - 2! Double the garlic, I say!
sea salt
and freshly ground black pepper
2 salted anchovy fillets
1 tablespoon capers
juice of ½ a lemon
½ teaspoon Dijon Mustard
a small bunch of parsley, leaves picked
a sprig of basil, leaves picked
a sprig of mint, leaves picked
6-8 tablespoons
olive oil

Put the garlic and a small pinch of salt in the bottom part of the Flavour Shaker™, drop the ball in and screw the top on tightly. Shake for 20 seconds or so until crushed.

Unscrew the Flavour Shaker™ and add the anchovy fillets, capers, lemon juice and mustard. Screw the top back on and shake again briefly until the ingredients are smashed to a paste.

Tip the contents of your Flavour Shaker™ into a mixing bowl and bash up the parsley, basil and mint in the empty Flavour Shaker™.

Add the herbs to the caper and anchovy mixture in the bowl, stir through the olive oil and season well with a little more salt, if needed, and some pepper.

Serving suggestion:
Salsa verde is great served with a meaty white fish like sea bass or a nice piece of grilled pork. Enjoy!


IHCCJamieOliver IHCC