Spring has arrived and it's time to plant out soft-leafed summer herbs to brighten up salads and marinades in the warmer months.
|1 tsp||Capers, salted, rinsed|
|1 handful||Flat leaf (Italian) parsley|
|1 sprig||Mint, stalks removed and finely chopped|
|1 sprig||Basil, stalks removed and finely chopped|
|1 sprig||Coriander, stalks removed and finely chopped|
|1 sprig||Fennel, stalks removed and finely chopped|
|1 tsp||Dijon mustard|
|2 Tbsp||Lemon juice|
|1 to taste||Salt|
|¼ cup||Extra virgin olive oil|
|1 to taste||Freshly ground black pepper|
- In a mortar and pestle, pound the capers with the herbs until all mushed up. Add the mustard, then mix in the lemon juice.
- Add the olive oil and continue mixing until it is all absorbed into the herb mixture.
- Taste and add salt and freshly ground black pepper if necessary. Use within a day or two. Makes ½ a cup.
Tip: Jimmy offers Occasional cooking classes when the lodge is not too busy. He made this fragrant salmon ceviche for one of his classes. It has become almost a signature dish at Otahuna.
Essential summer herbs
A few herbs for the garden:
Italian parsley: if there was only one herb in my summer garden, this would be it. Parsley goes with everything.
Basil: perfect for tomatoes and essential in the salsa verde recipe over the page.
Mint: the roots spread everywhere, so ensure it’s planted in a corner or a tub. The perfume is lovely with vegetables and cheese.