Italian parsley Archives

Brinjal recipes

Tomato caponata pasta

15 minutes

Canned food

Posh sardines on toast

30 minutes

Asparagus recipes

Niçoise-style salad with blackened trout

15 minutes

Cheese recipes

Roasted tomato sauce with ricotta and pine nuts

10 minutes

Anchovy recipes

Rib-eye with anchovy salsa verde

1 1⁄2 hours, plus 30 minutes' resting time

Christmas recipes

Porchetta with mushroom-and-sage stuffing

1 1⁄2 hours

Bacon recipes

Rainbow Ricotta cakes with chipotle bacon

20 minutes

Loadshedding recipes

Marinated mushrooms and radishes

Fritter recipes

Giant baby marrow fritter

15 minutes

Asparagus recipes

Herb mayonnaise

1 minute

Herb mayonnaise

Serves Makes 1 cup

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 minute

Ingredients

2 free-range egg yolks
1 t Dijon mustard
½ t sea salt
½ t freshly ground black pepper
3 garlic cloves
¾ cup canola or grapeseed oil
1 T basil, chopped
1 T Italian parsley
1 T chives, chopped
2 lemons, juiced
16 radishes, for serving
16 spears asparagus, blanched, for serving
½ cup broad beans, blanched, for serving

Method

Blend the egg yolks, mustard, salt, pepper and garlic. Gradually add the oil in a steady stream.
Add the herbs and lemon juice and blend for a further 5 minutes. Serve with the vegetables.

Cook's note: The best way to enjoy fresh vegetables from your garden is with this home-made mayo.

Discover more summer vegetable recipes here.

Spinach lasagne

Kung pao chicken

Durban fish curry

Tagliatelle with caramelised onion and yoghurt sauce

Chilli Romesco rump with onion rings

Tomato caponata pasta

Posh sardines on toast

Niçoise-style salad with blackened trout

Roasted tomato sauce with ricotta and pine nuts

Rib-eye with anchovy salsa verde

Porchetta with mushroom-and-sage stuffing

Rainbow Ricotta cakes with chipotle bacon

Marinated mushrooms and radishes

Giant baby marrow fritter

Herb mayonnaise

Herb mayonnaise

Ingredients

Method