This weekend we shared a little food love with some of our hero friends, Becky and Aaron at the Casa de Mawande. I wanted to make a classic roast chicken with a twist, after flicking through some recipes I came across Sir Jamie Oliver’s (he totally should be knighted by now) Salsa Verde which is Italian for Green Sauce. I told my mamma that I was making it from Sir Oliver’s recipe and she laughed at me, I guess it would be the equivalent of looking up how to make Vegemite toast from a Donna Hay book. But whatever…it tasted delish! The beauty of this sauce is that it goes AH-MAH-ZING with ANY roast meat, and if you have any leftovers the next day it makes for a mean gourmet breakfast for someone you want to share a bit of food lovin with.
- Salsa Verde (leftover)
- Balsamic-roasted vine tomatoes
In an oven proof dish, place tomatoes (with vine still attached) with olive oil and a good pinch of salt in the oven at about 180 degrees, monitor them until skin bursts (that’s when you know they are cooked through). Take them out of the oven and while still hot, splash a bit of balsamic vinegar – be careful not to drown them, just a good splash will do. Cook your eggs to your liking, for poached eggs make sure you use white vinegar in your boiling water (and egg rings to keep them in a neat shape!). Drain and put to the side covering with a paper towel, cook bacon and mushrooms in same pan (if the mushrooms are looking dismal and dry add a wee bit of olive oil). Plate up with salsa verde, add cracked pepper to eggs and mushrooms and a slice of grainy toast. Good mornin’!