Salsa verde is best made and eaten the day of serving to retain the freshness of flavour and colour.
INGREDIENTS
1 large stalk lemongrass
¼ cup each packed mint and coriander leaves
2 cloves garlic, crushed
¼ teaspoon chilli flakes
finely grated zest and juice 1 lime
2 tablespoons mirin
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
¼ teaspoon ground cumin
¼ cup olive oil
sea salt and freshly ground pepper
METHOD
Remove the tough outer layer of the lemongrass and discard.
Grate the lemongrass on a fine grater and place in a food processor along with all the remaining ingredients. Season and process until smooth and a very bright green. Makes about 1 cup
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.