I'll be using this coriander to make a Green Mojo - mojo means sauce and these sauces have their origins in the Canary Islands. There are also red and orange versions but I've settled on this vibrant green variety - delicately spiced with ground cumin and a touch of smoked paprika.
2 garlic cloves, peeled and roughly chopped
sea salt flakes
1 bunch coriander, leaves picked
½-1 teaspoon ground cumin, to taste
smoked paprika, to taste
sherry vinegar vinegar
olive oil
I've made this is a mortar and pestle - it takes less than a minute, you could also do this in a small food processor.
Place the garlic cloves and a pinch of sea salt flakes into your mortar - use the pestle to grind this into a smoothish paste. Sea salt flakes have a great cutting action and will turn the garlic into paste with very little effort.
Next add in the picked coriander leaves, using a pounding action to break the leaves up, then sprinkle in ½ teaspoon of ground cumin and a pinch of paprika. Use the pestle in a stirring action to form a rough amalgamated paste.
Pour in a little sherry vinegar and a tablespoon of olive oil and continue stirring. Taste and adjust the seasoning.
Finish off with enough oil to form a thick sauce - the consistency you're after is like a dipping sauce.
This sauce works well with fish and shellfish but also is a great match to potatoes - be they simply boiled or roasted in skin.
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