Tuesday, 19 April 2016

Asian Salsa Verde (a thrifty way to use up tired herbs)

This is a super simple quick way to use up those floppy herbs in your fridge. I made this the other night in what I can only call a rather successful fridge raid. I had leftover roast beef, all rare and lovely and some very sad looking thai holy basil. The Thais rule when it comes to zesty explosively flavour packed dressings on salads so I went that way inspired, and it bloody worked! You don't have to go East with this, it would be just as amazing with more familiar herbs, but the point is that you chop  up all the herbs really fine, mix them in with some friends, and spoon onto some meat/fish of some description. If veggie you could char some cauliflower and that would be wowser too. 

Makes enough for sploshing on two people's dinner: finely chop half a bunch of thai holy basil, a handful of coriander, one lemongrass stick (hard outer layers and end chopped off), two cloves of garlic and a red bird's eye chillie and the zest of a lime. Put in a bowl with two tablespoons of fish sauce and the juice of the zested lime, along with a splash of non-flavoured oil.* Mix it all up and spoon onto anything from a pork chop, to a grilled bit of fish and really bring it to life. This is soooo good with left over roast beef, very quickly stir fried with some noodles and a load of green veggies.

I've always been a fan of thrifty cooking, something about the smug glow of self-righteousness or something, and avoiding discovering mouldy herbs rotting in your fridge is always nice. 

* A more European combo could include parsley, tarragon, garlic, lemon zest and juice and extra virgin olive oil, but make sure you season it really well, in the 'Asian' version, the fish sauce is all the salt you need. 

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