Memphis Mop
March 23, 2017
Lamb Croquettes
March 24, 2017
Springbok’s Salsa Verde
March 24, 2017
This herby green sauce, is incredible with grilled fish but works equally as wonderful with lamb and especially our lamb chops as a dipping sauce. But to make a really this authentic, full-of-flavour salsa Verde, chop up all those lovely herbs by hand!
- Prep: 5 mins
- Cook: 15 mins
Directions
1Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
2Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
3Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.
Ingredients
1 Cloves Garlic
2 Big handfuls flat-leaf Parsley
1 Bunch fresh Basil
1 Handful fresh Mint
1 Small handful Capers
1 Small handful Gherkins, in Sweet Vinegar
6 Quality Anchovy fillets
1 tbsp Dijon Mustard
3 tbsp Red Wine Vinegar
8 tbsp Good Extra Virgin Olive Oil