By Joan Osborne
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Extra resources for Relish
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Heat until all but 2 T (30ml) liquid remains. Strain through a sieve, then proceed using the same recipe as for Hollandaise, but adding this reduction to the egg yolks before beginning to add cold, cubed butter. 33 Mustard béarnaise: stir through 1 T (15ml) grain mustard. Salsa verde – Italian herb sauce for meat and fish This ‘green’ sauce is traditionally served with the Piedmontese dish of bollito misto, a selection of poached meats, but it goes equally well with steak, pork, chicken or simply cooked fish.
For quick cooking, use deboned chicken meat, especially cuts destined for the braai, as it tenderizes breast fillets, pounded until flat. If using chicken pieces and lends succulence. This marinade is perfect for chicken on the bone, slash the meat deeply to allow the marinade or lamb kebabs, but is also good with pork and turkey. to permeate the flesh and also to speed up the cooking Leave the meat in the marinade for at least 30 minutes; process; nothing is more disappointing than chicken that and up to three days in the fridge.
2. Heat the olive oil until very hot and pour over the herbed tomatoes. It will splatter a bit, so be careful. 3. Leave to infuse for 30 minutes while you cook the 2. Add the tomatoes in their juice and the water. pasta. Add the cooked pasta to the sauce, stir well Season well with salt and pepper, and simmer for and leave to cool slightly. Garnish with slivers of 10–15 minutes until thickened. The sauce is ready shaved Parmesan before serving. when a spoon dragged across the base of the pot leaves a trail.