SALSA VERDE

 

Great with steak, brisket or any cold beef

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Blend in a food processor:

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15-20 mint leaves

Bunch of parsley or basil

2 anchovies, oil-packed

Zest and juice of 1 lemon

1 tablespoon of capers

1 teaspoon Dijon mustard

1 large clove of garlic

Enough olive oil to make a sauce of thick consistency

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Taste and correct for seasoning.  Salt may not be necessary as the anchovies are salty.  Add a bit more lemon juice if you like a sharper flavour.

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PYM FARM GRANOLA

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2 lb rolled oats

1 cup pumpkin seeds

1 cup sunflower seeds

4 cups chopped nuts (walnuts, pecans, hazelnuts, almonds)

 

For the syrup:

1/2 cup dark brown sugar

1 cup water

1/2 cup vegetable oil or walnut oil

1/4 cup honey or maple syrup

1 tsp salt

Optional: 2 tsp cinnamon or ground cardamom or 2 tblsp freshly ground coffee

 

Dissolve all syrup ingredients over medium heat without letting the mixture boil.

Mix syrup with oats, seeds and nuts in a large bowl.

Spread on baking sheets and bake at 300F for at least an hour, turning every 20 minutes, until golden brown and toasted.

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