Saturday, February 24, 2007

Piquant Parsley Paste

A visit to Borough Market (for research purposes - something simmering with the Londonist website) saw me scuttling home with, amongst other goodies, diver-caught scallops, vine tomatoes, large flat mushrooms and handfuls of one of my favourite herbs; flat-leaf parsley.

Feeling rather like a contestant on Ready, Steady Cook, I opened my fridge door, perused the contents of my cupboards and decided on the following dish:
Griddled Scallops with Stuffed Mushrooms and Roasted Tomatoes

Piquant Parsley Paste
This is just lovely and can be used with a whole myriad of things: stuff a whole fish; spread on grilled aubergine slices, spread with soft goats cheese and roll up; spread on grilled ciabatta for a crostini-type nibble - or pop into the cavity left by the stalk of a large mushroom after grilling it.

200g jar pitted green olives, drained
3-4 tbsp capers
2-3 anchovy fillets, drained/rinsed
1 clove garlic
handful flat-leaf parsley
1/2 lemon

Throw the first five ingredients into a food processor and blitz until you have a paste. Taste and add black pepper and as much juice of the lemon as you like.
Keep in a jar in the fridge.


Peter Newman-Legros said...

Gosh this sounds as if it would enliven even the most dormant of tastebuds. Another reason I must get around to investing in a processor. Delightful. As usual written in a deceptively simple and attractive way.

FMW said...

I wish I had had the time to do this but I resorted to my homemade tomato sauce with garlic and mushrooms

mae said...

Hi Clare,

Those scallops are making me nostalgic of summer. I can't wait to get my hands on some freshly dived ones.

Looks yum.


Almost Vegetarian said...

Piquant Parsley Paste - marvelous recipe. I can see tossing this with some freshly cooked angel hair pasta and serving with a salad and, of course, far too much wine. Divine, m'dear.

Jeanne said...

Hi there

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