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coriander pesto
2 handfuls fresh leaf coriander
2 cloves fresh garlic
60g pine nuts
60g freshly grated Parmesan
100-125ml olive oil
freshly ground black pepper
Mix the coriander, garlic, pine nuts and oil in a blender, a food
processor, or a large mortar and pestle. Transfer to a bowl, and stir in
the Parmesan.
Season with freshly ground black pepper, and serve as a dip, as a
topping for soup, or tossed through warm pasta.
horseradish and apple sauce
1 sharp flavoured apple, peeled and grated
125ml double cream
3 tbsp horseradish relish
1 tsp paprika
freshly ground black pepper
Beat/whisk the cream till soft peaks form, then fold in the apple,
horseradish, and paprika.
Season with the pepper, and serve with beef or sausages.
black olive and anchovy tapenade/sauce
125g pitted black olives, drained
30g anchovy fillets, drained
1½ tbsp capers, drained
50-75ml olive oil
1 tbsp brandy (optional)
freshly ground black pepper
Mix the olives, capers, and anchovies in a blender, a food processor,
or a large mortar and pestle. Transfer to a bowl, and stir in enough
oil to form a paste. This is a tapenade.
For a sauce or dip, stir in more oil to get the consistency you want.
Spread on toast, or toss through warm pasta. Try it with sun-dried
tomatoes instead of capers.
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