I love the sunshine. I
love summer. Even if I have to plaster on the factor 20 just to leave
the house. Even if it does make it really difficult to sleep during
the day before night shifts, so that I end up lying in bed writing up
a blog when I should be getting another hour or two of kip.
It also makes for some
interesting cooking. This year we don't have a garden, so barbecues
are out of the question. In truth, it just means we spend a lot of
time in our local beer garden just to ensure that we get out in the
sun. It also means I'm often cooking after a G and T.
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| See? A sunny spot by the canal. Not too shabby. |
So things to avoid when
cooking in the summer: Gravy. Standing by the hob for hours. Stodge.
Anything too complex that can't be done after a gin.
Luckily there's a sauce
that goes with everything, and makes everything taste a bit summery.
It's my version of salsa verde, and I've no idea if it's authentic
(it probably isn't) but it's light, and herby, and really useful with
meat, fish, halloumi and all sorts. Use whatever green leafy herbs
you like. I also use it as an opportunity to use up any green things
in the fridge, like spring onions or spinach.
Salsa verde:
Ingredients:
a big bunch of
parsley
a good handful of
basil
a clove of garlic,
peeled
a spring onion,
roughly chopped into chunks
a teaspoonful of
capers
the juice and zest
of half a lemon
a load of extra
virgin olive oil, but if it seems like you're using too much you can
thin it
down with a bit of water
Plenty of salt and
pepper
- Put everything in a blender with about three glugs of olive oil.
- Blitz it. Add more oil if it seems too thick.
- Blitz it some more. Add more oil/some water if it seems too thick.
It will keep for a
while in the fridge, but I decided to use it up fairly quickly by
tossing it through a load of veg and roasting it. Add a bit of
crumbled feta, and I'd made a few meals to take to work too.
