The Italian classic, which in my house serves as a sauce for fish or white meat as well as a snacking accompaniment to crusty bread, crackers, crisps … pretty much anything.
Plenty of parsley is essential so get one of those bunch of flowers sized bunches from a green-grocer rather than those puny supermarket plastic wrapped packs.
When thinking of a salad to have with fish, this is hard to beat.
You can vary the herbs, use mint, parley, coriander or marjoram (or any other soft herb) in combinations driven by taste or availability.
Tangy and fresh!
At the risk of appearing to only cook with chilli, here’s another fiery recipe - one to get those barbeque buds watering now that spring is just around the corner (a least here in Wales).
A nice variation is a green version of the recipe, using green chillies and plenty of green herbs.
I like to serve these spicy little fingers with a cooling avocado salad (avocado, tomato, fresh coriander, perhaps a little chilli, chop, mix in lemon juice, season and serve).
This is a favourite recipe of ours, first eaten on long summer evenings in Andalucia and now rediscovered in Devon, where we found fresh local prawns for £2.50 a dozen (even better with a couple thrown in for free on the back of a couple of crabs and the excellent Gravad Lax we also bought).
The mexican classic with no minced meat and no kidney beans. Buy good pork and beef and allow plenty of time to cook — it’ll be worth it.
We love them, don’t you? Read more on our opinion of the cooks that shape our eating habits…
We’ve worked hard in the kitchen to come up with some great cookery advice.
On The Medieval Welsh Diet by Clarissa and the King’s Cookbook | mwnch on May 6th, 2008
On Cauliflower Purée by King of Fish ~ Tywi Sewin | mwnch on April 9th, 2008
On a new addiction... by blogengage on February 2nd, 2008
Well I'm not a big curry fan but one word of advice you stink really bad after eating it! You may not notice but your friends and people around you will! I don't suggest eating it at all! I worked in a restaurant once and the east Indians always stunk like curry and it's nothing nice let me tell you! I would suggest quitting cold turkey and the tase isn't anything special anyways, very bland!.
