I’m going through a bit of a salsa verde craze at the moment. Of course it helps that we have more flat leaf parsley than I could dream of uses for. I’d never made it until I read a recipe in a sweet little book called ‘Recipes and Lessons from a Delicious Cooking Revolution’ by Alice Waters – it’s one of the Penguin paperback ‘Great Food’ series that makes a nice contrast to big glossy photo recipe books (which, of course, I also love) because it’s tiny and light and cheap and feels like an novella in the hand. Her recipe, which I’d guess is pretty standard, uses olive oil, grated garlic clove, lemon zest, chopped capers and chopped flat leaf parsley. I also added a tiny super-hot red chilli and some cucumber. One of the disadvantages of cooking a family meal is that you can’t just throw in hot chillies with wild abandon but I guessed (correctly) my guys wouldn’t be getting stuck into the salsa verde part of the meal any time soon.
Had with salmon roasted with lemon halves (squeezed over then roasted in the tray). Giant sweet potato chips baked with olive oil, garlic gloves and some wedges of beetroot that needed using up. Steamed broccoli and sweetcorn.
No, the trout have not been mating with the salmon to create a new breed – the rainbow refers to the vegetables. I have this little kitchen gadget where you feed vegetables (or other stuff if you like) into the top and they come out the shoot in ribbons like this. I was drawn to it because the different grater / slicer attachments come in a stack of bold primary colours and I’m bit of a sucker for colour stacks. Obviously the kids love to feed the veg down the shoot and obviously there can be a bit of a fight over who gets to be chief operator..I’m cool with that because there’s usually some kind of a ruckus in the afternoon here so it might as well be a scrap over who gets to prep the courgette.
The perk of prepping the veg like this, aside from the obvious prettiness is it’s then instant to cook. I just added some garlic, lemon , flaked hot smoked salmon and some frozen peas and corn to this carrot, courgette, beetroot combo and then crumbled in a little feta at the end. Stirred through spaghetti (gluten free for us , but linguini in my dreams). If you’re lucky like us and have flat leaf parsley growing like a weed you can put some on top.
Roasted kumara and beetroot plain with a little salt and olive oil (so good to puree up for J). Huge fillet of salmon roasted with a couple of lemon halfs squeezed over and thrown in and some salt and pepper.
Salsa verde (chopped flat leaf parsley from garden, zest and juice of a lemon, grated glove of NZ garlic (the chinese garlic is rubbish at moment) chopped capers and olive oil.
Out all day in the sunshine so Saturday night pasta supper. Got some diced fresh salmon and quickly pan fried it in olive oil and lemon – put it to one side and then put garlic, shaved zucchini and lemon zest together with salt , pepper, paprika and parsley, added the salmon back in with some peas and a spoon of sour cream. Mixed it up with some penne. Made the salad from the remains of last nights cucumber (shaved with the peeler) cherry tomatoes, beetroot leaves (the only leaves doing much in the garden right now as need to put some more lettuce in) slivered almonds and oil and vinegar dressing.
This was going to be lemon roast salmon but I never manage to get everything I mean to at the supermarket and today having all 4 kids in tow didn’t help concerntration. So went to cook and realised no lemons – but there was a big juicy orange looking at me.. so I mixed some orange pulp with some olive oil a few fresh mint leaves and a spoon of runny honey , salt and pepper and poured it over 2 massive salmon fillets. Chucked the remains of the orange halves in the tray with it and roasted it up for about 20 mins. Chopped up a few potatoes into chip shapes and roasted them in olive oil and sea salt also. Then steamed some brocoli, spinach and fresh corn and toasted some almond slivers in a hot pan. Served the salmon with the pan juice and an extra squeeze from the roasted oranges. Tonight’s plate was absolutely gorgeous colours – definitely worthy of a photo.. but come on.. I have 4 kids to feed and get to bed so photographing these creations is a step too far right now!