Amongst the many Spanish influenced recipes that Brad Warton shared with us were two of the most versatile, not to mention the BEST ever tasting, sauces. Red and green, the perfect Festive season colours. Both these sauces are so adaptable to so many dishes.
Make up a big batch of each and have ready to go when you are cooking, BBQ’ing, baking or braising….
Hope you enjoy….
Mojo de cilantro - Coriander sauce
Ingredients
1 bunch coriander
1/4 tsp cumin
2-3 garlic cloves
150ml light olive oil
Salt and pepper
white vinegar
Pick coriander leaves and place in blender with cumin and garlic. Blend dry and slowly start to incorporate oil.
Season with salt and pepper and use as little or as much vinegar as you desire
Serve over BBQ steak, over the top of vegies or whatever else pleases you.
Make up a big batch of each and have ready to go when you are cooking, BBQ’ing, baking or braising….
Hope you enjoy….
Mojo de cilantro - Coriander sauce
Ingredients
1 bunch coriander
1/4 tsp cumin
2-3 garlic cloves
150ml light olive oil
Salt and pepper
white vinegar
Pick coriander leaves and place in blender with cumin and garlic. Blend dry and slowly start to incorporate oil.
Season with salt and pepper and use as little or as much vinegar as you desire
Serve over BBQ steak, over the top of vegies or whatever else pleases you.
Served over the top of Jamon on crunchy bread
Romesco
Ingredients
1/2 c extra virgin olive oil
1 red capsicum
5 medium tomatoes
1 head of garlic
1 Spanish onion
1 chipotle chilli
1/4 c almonds
2 slices of bread (crust off)
2 tbsp sherry vinegar
3 tsp paprika
Pre heat oven to 190 C. Lightly rub all the vegetables with oil and roast in the oven for 20-25 minutes until soft.
Fry the bread in olive oil till golden brown on both sides. Dry fry the almonds(pan without oil) constantly moving till they are a nice light brown in color. Peel the vegetables and place in a blender with the almonds, chipotle chilli, bread, vinegar, paprika and last of the oil. Blitz and season to taste.
Serve with seafood, croquettes, even a pasta or whatever else takes your fancy.
Ingredients
1/2 c extra virgin olive oil
1 red capsicum
5 medium tomatoes
1 head of garlic
1 Spanish onion
1 chipotle chilli
1/4 c almonds
2 slices of bread (crust off)
2 tbsp sherry vinegar
3 tsp paprika
Pre heat oven to 190 C. Lightly rub all the vegetables with oil and roast in the oven for 20-25 minutes until soft.
Fry the bread in olive oil till golden brown on both sides. Dry fry the almonds(pan without oil) constantly moving till they are a nice light brown in color. Peel the vegetables and place in a blender with the almonds, chipotle chilli, bread, vinegar, paprika and last of the oil. Blitz and season to taste.
Serve with seafood, croquettes, even a pasta or whatever else takes your fancy.
Served here with squid ink battered calamari
On the ninth day of Christmas my true love sent to me
Nine ladies dancing…..
Nine wombats working.....
Happy tastings.
DC
Nine ladies dancing…..
Nine wombats working.....
Happy tastings.
DC
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