So what’s that then, you may well ask. It’s a sauce with origins in Sicily that is superb served drizzled over your barbecued meats. It’s punchy and tangy, made with strong fragrant herbs and given lots of zip with lemon juice and garlic. I’m gearing up for a BBQ this weekend with lots of family coming to stay with us in West Cork and plenty of celebrating and eating to be done so lots of side dishes such as the salmoriglio will be called for.
Purists should stick to fresh oregano but as usual I’m left reverting to my supermarket shelves for alternatives and thyme stands in as a heady alternative – marjoram would work well too.
I’m also adding the often under-rated parsley and I’ve added a quick and easy recipe here too for Parsley Potato Salad using the leftover parsley stalks. Another something special that is being added to the mix is ‘Derrycamma Farm – Cold Pressed Extra Virgin Rapeseed Oil With Garlic.’ This stuff is amazing and it’s Irish to boot which is a major plus. I’ve been using it for cooking and dressing salads and even threw some into the potato salad.
You will need:
2 tbsp thyme leaves (or oregano or marjoram)
3 tbsp parsley leaves
1 garlic clove
half tsp sea-salt
juice 1 lemon
4 tbsp Derrycamma Farm Extra Virgin Rapeseed Oil with Garlic (or Extra Virgin Olive Oil)
Finely chop the thyme and parsley leaves. Crush the garlic.
Use a pestle and mortar to grind the thyme, parsley, crushed garlic and sea-salt into a paste.
Stir in the juice of 1 lemon.
Stir in the Extra Virgin Rapeseed Oil with Garlic or Olive Oil.
Parsley Potato Salad
(As you are only using the parsley leaves for the Salmoriglio reserve the stalks and use them to make this potato salad)
You will need:
1 tbsp Derrycamma Farm Extra Virgin Rapeseed Oil with Garlic (or Extra Virgin Olive Oil)
Mash the peeled, cooked potatoes with the Rapeseed Oil or Olive Oil and mayonnaise.
Use a kitchen food scissors to snip in the parsley stalks in tiny pieces and mix well.
Til next time, Sheila.