Salsa verde is a cold Italian sauce used as a condiment or dipping sauce. It adds zest to boiled meat and potatoes and is particularly good with fish.Soak 100ml breadcrumbs in 30ml milk for about 10 minutes. Finely chop 1 hard-boiled egg, 1 anchovy and 2 capers. Add 100ml finely chopped fresh flat-leaf parsley, 1 finely chopped garlic clove and the breadcrumb mixture. Mix well with a fork. Slowly blend in 150ml olive oil until the sauce is smooth and thick. Season to taste. Refrigerate before serving.
Add your own flavour to bland cheeses such as ricotta, robiola, bel paese and mozzarella. • Drizzle with olive oil, salt and freshly ground black pepper, to taste.…
Neill Anthony is a personal chef based in Cape Town. For private dining or party enquiries call 072 584 7851 or visit www.neillanthony.com.
Judy Sendzul and Greg Stubbs are co-owners of The Salmon Bar, a chic new restaurant in Franschhoek featuring fresh trout produced on Greg’s farm and superb imported salmon.…
The star of the show is the no-stir tomato risotto, which happily simmers away on the stove, leaving you to get on with the rest of the dish.…
Grilled fish with Moroccan lentils, butternut fondant and grilled asparagus is the perfect lunch or dinner. It is refreshing and pairs well with La Motte Sauvignon Blanc.
A dramatic new presentation for your meringue.