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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
Blend the coriander, garlic, pine nuts and oil together. Stir in
the Parmesan. Season with the pepper, and serve as a dip, 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
Blend the cream till soft peaks form, then fold in the
horseradish, apple 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
Blend the olives, capers, and anchovies. Stir in enough oil
to form a paste. This is a tapenade. For a sauce or a dip, stir
in more oil till you get the consistency you want. Spread
on toast, or toss through warm pasta. Try it with sun-dried
tomatoes instead of capers.