Guildford Living Aug - Sep 2022
The August/September edition is here! We feature a gorgeous bathroom transformation, a chef interview, not to mention a whole host of fabulous goodies to be won with our competition page. Recipes, fashion tips and travel reviews are aplenty of course, as standard!
The August/September edition is here! We feature a gorgeous bathroom transformation, a chef interview, not to mention a whole host of fabulous goodies to be won with our competition page. Recipes, fashion tips and travel reviews are aplenty of course, as standard!
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
SALSA VERDE<br />
( great with steak)<br />
Created by Wilson, inhouse<br />
Chef at Robert Welch<br />
Makes approximately 200ml<br />
Hands on time 10 mins<br />
TIP: Usually made in a food processor, but I<br />
find a pestle & mortar keeps it fresher!<br />
INGREDIENTS<br />
One salt-packed whole anchovy * (or<br />
alternatively 2 anchovy fillets in oil) *spines<br />
removed (see below)<br />
2 tablespoons salted capers<br />
A clove of garlic<br />
Approximately 100g or 1 bunch flat-leaf<br />
parsley<br />
10 basil leaves<br />
70ml Extra-Virgin Olive oil<br />
1 lemon (juiced)<br />
Sea salt & pepper to taste<br />
Tip: If you can get Salted caper rather than<br />
capers in brine, go for it!<br />
When using salt preserved products, rinse<br />
them first to remove excess salt and the soak<br />
in fresh water for 15mins, draining them on<br />
kitchen towel.<br />
If needed: To remove anchovy spines from<br />
whole fish, start at the tail end and split the<br />
anchovy lengthwise, slowly pulling out the<br />
spine. You will be left with 2 fillets.<br />
METHOD<br />
Place the anchovy fillets, salted capers, and<br />
garlic in the pestle & mortar and grind until<br />
you have a smooth paste.<br />
Add the herbs and continue to grind and<br />
smash until resembles a paste, similar to<br />
pesto.<br />
Add Extra-Virgin Olive oil and mix.<br />
Season with lemon juice, salt & pepper to<br />
taste.<br />
Splash over steak, chicken, fish, vegetables,<br />
potatoes, literally anything.<br />
All recipes can be found on robertwelch.com<br />
PREP<br />
10<br />
www.minervamagazines.co.uk | 27
Change language