Salsa Verde James Martin
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Place the shallot anchovies mustard and all the chopped herbs into a food processor with a pinch of salt and pepper and.
Fresh salsa recipe spicy. Get every recipe from home comforts by james martin. For the salsa verde place all the ingredients in a pestle and mortar and pound until you have a thick paste. Put all the ingredients for the salsa verde into a medium bowl and season well.
To make the salsa verde place the spring onions in a blender along with the lemon juice and zest gherkins capers and herbs. Heat oven to 240c220c fangas 9. Heat over a medium heat for about 1 minute until the spinach has wilted then season and sprinkle over the nutmeg.
Transfer to a roasting tray and cook for 20 mins then turn the oven to 190c170c fangas 5 and roast for a further 10 15 mins per 450g for medium rare 15 20 mins per 450g for medium 20 25 mins for medium well and 25 30 mins for well done. Rub the beef all over with the oil and season with some salt and lots of black pepper. To make the salsa verde mix the chopped shallot mustard and all the chopped herbs in a bowl then add the olive oil capers gherkins and the juice and zest of 1 lemon.
Peel the garlic and pick the herb leaves then finely chop on a large board with the capers gherkins and anchovies. Place the spinach into the steak frying pan and pour over the cream. By james martin for mailonline.
To serve place a sliced beef fillet on each plate with a generous dollop of salsa. For the garlic field mushrooms preheat the grill to high. Slice the steaks on a board.
Place in a bowl add the mustard and vinegar then slowly stir in the oil until you achieve the right consistency. Preheat the oven to 210c425fgas 7 or use a very hot pizza oven. Salmon with salsa verde.
When they are fairly well mixed together add the mustard lemon juice and virgin olive oil. For the salsa verde place all the ingredients in a pestle and mortar and pound until you have a thick paste. For the garlic field mushrooms preheat the grill to high.
To make the salsa grind the parsley capers anchovies and garlic in a pestle and mortar or a food processor.
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