An easy sauce to accompany red meat – stores well over night in the fridge
~ 1 large bunch flat leaf parsley (half chopped finely – the other half for blending)
~ 1/2 cup olive oil
~ 2 tbsp white wine vinegar
~ juice of 1/2 a lemon
~ 1/2 tsp crushed garlic
~ pinch of dried chili flakes
~ pinch of dried oregano
~ bottom 1/3 of a green jalapeno (deseeded)
~ large pinch of salt
Blend all of the above ingredients (except half the bunch of parsley finely chopped) in a small blender/smoothie maker – loosen with more olive oil if the mixture gets too thick
Place into a bowl and add the rest of the parsley, finely chopped
Season to taste with salt, pepper and lemon juice
Serve with red meat such as beef brisket or lamb shoulder
Tags: parsley, sauce
Once you have your fish gutted and de-scaled, cooking them is the easy part!
On a long piece of foil, place the following:
~ shaved fennel bulb (I did mine using a mandolin to make it really fine)
~ shaved/finely sliced leek
~ a few small dots of butter
~ salt and pepper
Place your whole fish on top of the veges, then stuff it with:
~ slices of lemon
~ roughly chopped flat leaf parsley
~ one dot of butter
Salt and pepper the top of the fish, wrap the foil up to meet at the top (not to touch the skin otherwise it will stick!)
Bake at 180C for 15-20 mins, depending on the size of the fish
Allow to rest for 5 or so minutes, and the cooking process will continue
Serve with steamed greens, brown rice.
To really make your beef steak taste amazing, try this easy ‘sauce’ from Jamie Oliver.
On a board, finely chop half a large bunch of flat leaf parsley (about 1/2 cup when it has been chopped finely)
Add to it the following:
~ 1-2 tsp dijon mustard
~ juice of half a lemon
~ olive oil
~ salt and pepper
Mix around on the board until it has a thick consistency. (Add more oil/lemon juice if you need to) Spread it out to cover the board.
Season and oil your beef steaks, cook them to your liking in a fry pan
Place on the parsley/dijon sauce and rest for at least 10 minutes
Turn and coat in the sauce then serve – delicious!
I made this for Christmas Day – it went really well with the turkey but could also be served with chicken at other times of the year.
In a bowl, mix the following ingredients:
~ large handful of flat leaf parsley, chopped finely (about 1/2 bunch from a vege shop/supermarket)
~ handful of mint leaves, chopped finely
~ half to 3/4 cup of pistachio nuts, chopped finely
~ 1 cup cherries, stoned and chopped
Prepare the couscous by placing 1/2 cup dry couscous in a bowl and pouring over boiling water until it just covers the couscous. Cover the bowl with a plate and leave to absorb for about 5 minutes. Fluff if up with a fork and mix spoonfuls at a time through the rest of the tabouleh, until the couscous is distributed amongst the rest of the ingredients.
Add more or less of the above until you have the mix you like – it should consist primarily of the parsley and mint, with the nuts, cherries and couscous featuring throughout.
To make the dressing, get a small glass/jug and fill it to 1/3 way with olive oil. Top up to 1/2 way point of the glass with red wine vinegar and season with salt and pepper. Mix it well and then spoon over the tabouleh salad until just dressed – don’t put too much dressing on, or it will end up sloppy.