Summer Sauce

Barbeque season is upon us again – although here in Queensland we pretty much are in barbeque mode all the time – as it is Summer all year round!

I do like to steer clear of the ubiquitous tomato sauce that’s a steady constant at most barbeques. I have just about got the kids weaned off it now! It’s not that I have anything against tomato sauce. None whatsoever. But it’s so predictable and there are so many other yummy flavours out there that pair equally well with a small lamb chop! My dear friend, Lizzie, makes the most divine tomato sauce which my husband treats like liquid gold. He hides it at the back of the fridge so no-one can find it! So I don’t even compete with her and make it now!

I like to serve a chunky chutney or barbeque sauce instead of tomato. I also love a good green sauce, full of herbs and fresh flavour. This one is based on a typical salsa verde which is a cold Italian rustic sauce, and includes parsley, capers, anchovies and olive oil.Traditionally, ingredients were coarsely chopped by hand but  it can be done in the TM in a blink. Not quite a pesto, this nut-free sauce uses whatever herbs I have on hand. Serve with any meat or fish or use it as a dressing for your salad. It is also great on poached eggs.

40g parsley

2 slices lemon zest

1 clove garlic

10g basil leaves

1 sprig rosemary needles

1 handful mint

3 teas capers

juice of half a lemon

1/2 teas dried chilli flakes

120g olive oil or avocado oil

1/2 teas salt

 

Chop the garlic and lemon zest for 10 seconds on SP 9. Add the herbs, juice, chilli & capers and blitz up for a few seconds to chop. With the machine running on SP 4 pour in the oil slowly to mix in. It will not emulsify like mayonnaise and will look “split” but this is how its meant to be. Season well.

 

 

Advertisements