A HOW-TO GUIDE ON THE CONDIMENTS YOU NEED NOW
ROMESCO SAUCE
A versatile sauce (or our favourite condiment!) made from pantry ingredients. Perfect for grilled veggies, fish, chicken, beef…everything!
In a food processor, add 1/2 cup of slivered almonds and 2 garlic cloves. Blitz until crumbly. Add 1 roasted red pepper from a jar along with 2 tablespoons of flat leaf parsley leaves. Blitz again. Pour in 1 tablespoon of Sherry vinegar, 2 teaspoons of tomato paste, 1 teaspoon of smoked paprika, 1/2 teaspoon red chili flakes, 1 teaspoon of granulated sugar and a good pinch of kosher salt. Blend until a smooth paste has formed. Add 3 tablespoons of good quality olive oil, blitz again. Season with salt and pepper to taste.
Keeps in an air tight container in the fridge for up to 4 days.
(my twist) CHERMOULA SAUCE
Yoghurt based sauces are perfectly paired with spice and heat. with it’s origins stemming from Morocco and tunisia, we turn this typically oil & herb based sauce into a heavenly creamy condiment you will want to dollop on absolutely everything.
In a bowl, whisk together 1 cup of plain Greek yoghurt with 3 tablespoons of olive oil and 1 grated clove of garlic. Finely chop 1 cup each of fresh cilantro (coriander leaves) and flat leaf parsley. Stir the herbs into the yoghurt. Lightly toast 2 teaspoons of cumin seed and stir into the yoghurt along with 2 tablespoons of lemon juice, 1 teaspoon of lemon zest and 1/2 teaspoon of red chili flakes. Season with Kosher salt and ground black pepper, to taste.
Keeps in an air tight container in the fridge for up to 3 days.
MY FAVOURITE SALSA VERDE
Salsa verde is essentially a herb-packed sauce you can make in a flash. depending which country it comes from, it can be made from various herbs and spices. Served with grilled meats, fish or veggies, this is a great condiment that can easily jazz up a simple meal.
In a food processor, combine 1 large garlic clove with 5 anchovy filets and 1 tablespoon of dijon mustard. Blitz until a paste has formed. Add 2 cups of flat leaf parsley leaves, 1 cup of basil leaves, 1 cup of mint leaves, 1/2 cup oregano leaves. Blitz until finely chopped. Add 1 teaspoon of lemon zest, and the juice from one lemon and 1 tbsp of sherry or red wine vinegar. Blend until it begins to smooth out. Add 1 teaspoon of granulated sugar, and a good pinch of chilli flakes. Pulse to blend. Gradually add 1/2 cup of good quality olive oil, blending until smooth. Season with Kosher salt and ground black pepper, to taste. Tip into a bowl and add 1/4 cup of olive oil to cover. Cover with cling film until ready to use.
Keeps in an air tight container in the fridge for up to 2 days, allow to come to room temperature before serving.
