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Charred Tomatillo Salsa

Charred Tomatillo Salsa

“T” in our Vegetarian Alphabet had an unusual ingredient thanks to an avid gardener friend – Tomatillos. This is a reasonably traditional Mexican Salsa recipe which we slightly tweaked to suit the ingredients we had available.

Ingredients:-

10 Tomatillos
1 Small white Onion, quartered
3 Dried Birds Eye chilles, soaked,
4 Garlic Cloves,
1 Tbsp of Olive Oil
1/2 Tsp Himalayan salt
Chopped fresh Coriander leaves 
3 Tbsp of Sour Cream
2 Tsp of dried Oregano
Juice of 1 Lime

Method:-

(1) Roast the Tomatillos, Onion and Garlic in a little Olive Oil until charred slightly.
(2) Allow to cool.
(3) Add and the ingredients to a food processor excluding the Sour Cream and Lime.
(4) Pulse a few times to reduce and combine.
(5) Add the Sour Cream and Lime Juice and pulse again.

This would be great with Potato wedges or Tortilla chips and has a real fresh zing to it.

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Offally Versatility (No Waffles here folks!) and Sag Aloe

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Category: Recipes

Offally Versatility (No Waffles here folks!) and Sag Aloe

Both Liver and Kidney in one dish? Oh why not!

Ingredients:-

Liver and Kidney
Flour ( Gluten free in our case)
Salt, Pepper, Onion Salt and Garlic Salt – To season the Flour
White Wine Vinegar
Tomato Puree
Chilli Flakes
Reserved Chicken Stock
Peas
Salt and Pepper
Tomato Sauce
Oil

Method:-

(1) Cube and coat the Liver & Kidney in Seasoned flour.
(2) Sear on all sides in a bit of oil.
(3) Set the Offal aside and drain the juices into a pan.
(4) To the juices add White Wine Vinegar, Tomato Puree, Chilli Flakes, Pepper, Chicken stock and Tomato Sauce.
(5) Simmer to reduce.
(6) Add Liver and Kidney and Peas to the sauce.

We served ours with Sag Aloe. A very quite an tasty “End of the month” dish.

 

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