SALSA FOR FISH RECIPE RECIPES

Name: Salsa verde
Total time: 5 min
Yield: 8
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 1½-2 cloves garlic; 2 big handfuls of fresh flat-leaf parsley; 1 bunch of fresh basil; 1 handful of fresh mint; 1 small handful of capers; 1 small handful of gherkins, in sweet vinegar; 6 quality anchovy fillets; 1 tablespoon Dijon mustard; 3 tablespoons red wine vinegar; 8 tablespoons really good extra virgin olive oil

SALSA VERDE RECIPE | JAMIE OLIVER SALSA & SAUCE RECIPES

Salsa verde recipe | Jamie Oliver salsa & sauce recipes image

To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand

Total Time 5 minutes

Yield 8

Number Of Ingredients 10

Ingredients

1½-2 cloves garlic
2 big handfuls of fresh flat-leaf parsley
1 bunch of fresh basil
1 handful of fresh mint
1 small handful of capers
1 small handful of gherkins, in sweet vinegar
6 quality anchovy fillets
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil

Steps:

1. Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
2. Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
3. Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.

Nutrition Facts : Calories 119 calories, FatContent 12.4 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 1.1 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0.2 g sugar, SodiumContent 0.56 g salt, FiberContent 0.3 g fibre

CORN SALSA RECIPE | JAMIE OLIVER CORN SALAD RECIPES

Corn salsa recipe | Jamie Oliver corn salad recipes image

Sweetcorn is so kid-friendly and this corn salsa is a sure-fire winner with little ones.

Total Time 20 minutes

Yield 4

Number Of Ingredients 8

Ingredients

4 corn on the cob
½ a bunch of fresh coriander
½ a fresh red chilli
4 spring onions
3 ripe tomatoes
sea salt
2 limes
1 tablespoon extra virgin olive oil

Steps:

1. Place a griddle pan on a medium-high heat to warm up. 2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. 3. Remove to a chopping board and leave to cool slightly. 4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. 5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. 6. Cut the chilli in half lengthways. 7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. 8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly. 9. Trim and finely slice the spring onions, then add to the bowl. 10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. 11. Cut the limes in half. 12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.

Nutrition Facts : Calories 162 calories, FatContent 5.2 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 4.5 g protein, CarbohydrateContent 20.7 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0.1 g salt, FiberContent 0.9 g fibre

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To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand
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Cuisine https://schema.org/LowLactoseDiet
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1. Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
2. Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
3. Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.

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