Saturday, July 3, 2010
My organic vegetable box seems to get better and better every week. Last week Niamh delivered a fantastic box of loveliness - those strawberries tasted like about ten strawberries concentrated in each one - the sort of strawberries that I imagined farmers wives giving to Enid Blyton's Famous Five for their picnics (along with lashings and lashings of ginger beer!!).
Those are the peas that didn't see the cooking pot despite my having planned to use them in the pea and rice soup I posted on Monday (they were delicious!)*. In the right hand corner there is a pot of Lemon Balm, which I used in a salsa verde type sauce for some fish.
3 tbsp lemon balm - chopped
2 tbsp coriander - chopped
2 tbsp parsley - chopped
2 anchovies - chopped
2 garlic cloves - grated
2 tbsp capers - drained
zest and juice from one lime
extra virgin olive oil.
Make a paste from the anchovies, by mashing them with the side of a knife on a chopping board. Add this paste to the chopped herbs, lime zest and juice. If your capers are large - chop them up, otherwise just add to the sauce. Add good extra virgin olive oil to taste. Season with pepper and serve with your fish of choice.
The lemon balm added an extra something to the sauce, it was wonderfully tangy and fresh, a lovely combination with hake fillets.
* Pea pods can be used to make a really tasty vegetable stock AND you have the satisfaction of feeling like a Suzie Homemaker (waste not want not!)