Italian parsley Archives

Broccoli recipes

Whole roast broccoli

30 minutes

Chicken recipes

One-pot herbed chicken with pasta

40-50 minutes

Beef recipes

Stroganoff soup

2 hours

Beef recipes

Boiled tongue

3 hours

Chicken recipes

Verjuice-roasted chicken

50 minutes

Great value

Tomato salad with olive pesto

10 minutes

Air-fryer recipes

Air-fryer brinjal

20 minutes

Christmas recipes

Farm-style smoked trout pâté

Christmas recipes

Wedge salad with pecan crunch

10 minutes

Mushroom carpaccio

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

10 g fresh thyme, finely chopped
5 g Italian parsley, finely chopped
4 limes, juiced
4 T extra virgin olive oil
sea salt and freshly ground pepper, to taste
400 g mixed mushrooms, thinly sliced
30 g borage microherbs
100 g caper berries
100 g green olives, pitted
Grana Padano, shaved, for serving

For the hazelnut salsa verde:

30 g Italian parsley
1 t anchovies, finely chopped
10 g caper berries
1 lemon
sea salt and freshly ground pepper, to taste
1⁄3 cup extra virgin olive oil
80 g hazelnuts

Method

1. Place the thyme, parsley, lime juice, olive oil, salt and pepper into a bowl and whisk to combine. Arrange the mushroom slices on a large serving platter.

2. To make the salsa verde, blend all the ingredients until smooth.

3. Spoon the dressing and salsa verde over the mushrooms. Serve with Grana Padano and a quick salad of borage, caperberries and green olives finished with a splash of the remaining dressing.

Find more salad recipes here.

Photograph: Toby Murphy

Spinach lasagne

Kung pao chicken

Durban fish curry

Roast vegetables with chorizo

Whole roast broccoli

One-pot herbed chicken with pasta

Stroganoff soup

Boiled tongue

Verjuice-roasted chicken

Tomato salad with olive pesto

Air-fryer brinjal

Farm-style smoked trout pâté

Wedge salad with pecan crunch

Easy grilled Mediterranean mussels

Mushroom carpaccio

Mushroom carpaccio

Ingredients

Method