I'm loving the green chilli sauce that Buckshot sauces sent me. It's slightly astringent with lots of ginger and cumin and I am pouring it over everything! I can't eat a samosa without it. Maybe I am addicted. (We really liked the brown sauce too).
Today I picked my whole crop of basil and turned it into pesto sauce ready to smother onto hot pasta. Pesto is very quick and easy to make, either in a mini food processor or by hand, with a pestle and mortar. You will need:
- 2 cups fresh basil leaves
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts ( or try walnuts for a change)
- 3 medium sized garlic cloves crushed
- Salt and freshly ground black pepper to taste
Crush the basil leaves, salt, pepper and garlic together adding the nuts and oil a little at a time. Keep working until you have a rough paste. Add the grated cheese and the last of the oil. Mix well and store in the fridge in a covered jar.
I keep a layer of oil on top of the sauce, to maintain the colour and texture.
The sun is out so that must mean it's barbecue time! Denise and Adrian from The Chilli Company sent suffolkfoodie some jars of their chilli sauces and chutney to sample, so first up is the Extra Hot smoky chipotle sauce - half of the 280g jar easily covered nine fat pork ribs as a marinade. I barbecued them and then the family moved in and wolfed them down before I had a chance to take a snap, so the picture is of the ribs marinading.
Well, the sauce was lip-tingling hot. The cooked ribs had a good kick of chilli, but were by no means overpowering. The sweet and smoky flavours were not lost through the heat of the chilli. However with a little more on the side for dipping the full force was apparent. A delicous sauce, not for the faint hearted, but for those that like it hot - deliciious as a marinade or as a sauce.