MIXED HERB SALSA VERDE
To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables Sauces & condiments
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Salsa verde is traditionally made with parsley, but I quite like to mix it up a bit and use a bit of basil and mint in there too. Use it to jazz up meat, fish or roasted vegetables, or you could even enjoy it as a lovely dip for roasted new potatoes.
- 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.
- Scrape everything into a large bowl and add the mustard, extra virgin olive oil and red wine vinegar. Have a taste and season with salt and pepper. You might need to tweak the flavours a little, so keep tasting and add more oil, vinegar and seasoning if needed until you get it just right.
Nutrition Facts : Calories 86 calories, Fat 8.4 g fat, SaturatedFat 1.2 g saturated fat, Protein 1.0 g protein, Carbohydrate 1.1 g carbohydrate, Sugar 0.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre
SWEET CHILI AND PEPPER SALSA
Thinly sliced focaccia tastes great with this dip. It is perfect for drinks and parties.
Provided by Jamie Oliver
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Grill the peppers whole, turning at intervals, until the skin is blackened. Place in a bowl while still hot and cover with plastic wrap. Leave them to steam (this makes it easier to remove the skin from the peppers). Skin, remove seeds and finely chop the peppers. Then add the remaining ingredients and mix well. Taste for seasoning. Leave for 1 hour to let the flavors develop. Check for seasoning before serving.;
ROASTED SLASHED FILLET OF SEA BASS STUFFED WITH HERBS, BAKED ON MUSHROOM POTATOES WITH SALSA VERDE -- A LA TONY BLAIR
This is something I cooked for Tony Blair and the Italian Prime Minister at the British/Italian Summit last year. It went down a treat so I thought I'd put it in the book. This is a really great way to cook sea bass. Try and get the biggest bass you can find. Failing that, royal bream is fantastic cooked this way too.
Provided by Jamie Oliver
Categories main-dish
Time 1h
Yield Yield: 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 240C/475F/Gas 9. Slash the fish fillets about half way down and stuff with the herbs. Wash the potatoes and slice them lengthways, just under a 1/2-inch thick. Dry them off with kitchen paper and very lightly coat them in olive oil. Mix in half of your finely chopped garlic, season with salt and pepper, then lay them out in one layer on a flat baking tray. It is always helpful to put a bit of greaseproof on the bottom of the tray, rubbed with olive oil. Lay your potatoes out in a thin layer and put it in the oven for around 12 minutes until they are lightly golden and soft. Remove and put to one side. In a pan add the remaining garlic with 2 good knobs of butter and sprinkle with parsley. Now scatter the mushrooms over the potatoes. Place your sea bass fillets on top, cut the lemons in half and place in the tray as well. Now bake in the oven for 12 to15 minutes, depending on the thickness of the fish. Remove the tray, cover the top with foil and let sit for about 5 minutes during which time all the juices will run out onto the potatoes. Serve it with salsa verde and a crisp white wine.
- The secret of a good salsa verde is to chop all the ingredients very finely and to use it the same day, as it doesn't tend to keep for long, even in the fridge. A fantastic accompaniment to any grilled meat or fish. Particularly good with sea bass recipe.Finely chop the first 7 ingredients and put them into a bowl. Add the mustard and red wine vinegar then slowly stir in the olive oil. Balance the flavors with freshly ground black pepper and, if necessary, sea salt and a little more red wine vinegar.
SALSA VERDE (GREEN SAUCE)
Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish
Provided by Rosie Birkett
Categories Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
- Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
- Add the vinegar, little by little, stirring and tasting as you go - trust your palate!
Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium
FRESH SALSA - JAMIE OLIVER
Make and share this Fresh Salsa - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 40m
Yield 1 cups
Number Of Ingredients 9
Steps:
- Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes.
- Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes.
- Roughly chop the tomatoes with the coriander. Stir in lemon juice. Serve with fish or chicken.
Nutrition Facts : Calories 171.6, Fat 14.1, SaturatedFat 2, Sodium 1756.8, Carbohydrate 12.1, Fiber 3.3, Sugar 6.6, Protein 2.3
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