Gazpacho

There is no rival. Gazpacho is summer in a glass.  Serve it as a soup, in shot glasses alongside oysters or grilled scallops, or as a dressing or sauce for grilled meats or seafood.

If you can, start it the day before, it will be better.    This recipe is adapted from the French Laundry cookbook.

• 3 skinned chopped tomatoes (skin them by cutting an “x” on the bottom, then blanch in boiling water for a minute)
• 1 chopped medium sized red capsicum
• 1 small or half a large red onion, chopped
• 1 small clove garlic, crushed
• 1 lebanese cucumber, diced
• 1 cup tomato juice
• 2 tablespoons tomato paste
• 4 tablespoons white wine vinegar
• quarter cup of extra virgin olive oil
• 1 handful parsley, chopped
• juice of 1 lemon
• 1 teaspoon salt

Put all the ingredients in a large bowl.  Mix, cover and leave overnight if you can, or at least for a few hours.  Puree with a stick, or put in the blender or food processor, and serve chilled.

We had it last night with grilled seafood skewers, and a white bean, basil and goat cheese puree.  Perfect.

 

Minty Yoghurt Dressing

I thought I better put this recipe up seeing I recommended using it in the previous post.  I love this simple but zingy dressing with a whole range of dishes… the roast vegetables mentioned in the last post, cous cous, any type of barbecued meat, or a curry.   Mint is easy to grow, and grows well most of the year, so get some going in a pot and you’ll always be able to make this.

1 cup of plain, good quality yoghurt

A big handful of mint leaves, about 2 lightly packed cups

1 small clove of garlic

Using a mortar and pestle, pound the garlic into a paste.  Add the washed mint leaves, and pound again until a paste.  If you don’t have a mortar and pestle, finely chop the mint by hand, and grate the garlic with a fine grater (I recommend a microplaner if you don’t have one, I use mine almost every day).

Scrape the garlic and mint into a bowl, add the yoghurt and mix until combined.  Serve.

This will keep in the fridge for about 2 days, but is best to make and use fresh.

Salsa Verde

If you haven’t discovered how fantastic salsa verde is, you should give it a go.   Its a knockout of a sauce:  fresh, zingy, healthy, delicious.  I use it as an alternative to gravy, and I love it with roast chicken pieces and mash.  Its a great accompaniment to any grilled, baked or barbecued fish or meat, as well as potatoes done any way.  I also like it on bubble n squeak the next day, made with the leftovers of course.

Jamie Oliver says the best way to make salsa verde is to chop all the herbs finely by hand.  I say: balls.  Shove it all in the food processor and its done in seconds.

1 small bunch flat leaf parsley

1 bunch basil

About 2 cups mint leaves

1 cup coriander leaves (optional, if in season)

1 garlic clove

3 anchovy fillets

1 tablespoon capers

1/2 cup extra virgin olive oil

3 tablespoons red wine vinegar

Wash the herbs well in lots of cold water, drain and shake.  Put the garlic, anchovies and capers in the food processor and pulse a few times. Add the herbs and process, drizzling in the olive oil and vinegar, until you have a chunky sauce.  Serve immediately. It will keep in the fridge for a few days, but its best served freshly made.