I found the cord - and Salsa Verde

I have been quiet. This time it was not because I have been too busy or lazy - I just could not find the cord I need to download photos..... Well as you can see below i have now found it and I endeavour to write more often from now on. Have lots to tell you and show you photos from trip to Sydney and other things (mainly food of course!).

Tonight J bbq’ed a couple of nice steaks and made a Salsa Verde to die foooor. (I only contributed with the salad). Back to the Salsa - Oh it was delicious. I have a thing for pickled things at the moment and seeing the salsa has cornichons in it you can only imagine.... I could have eaten it with a spoon with nothing else to it. So good....

ingredients

• 1½–2 cloves of garlic, peeled
• 1 small handful of capers
• 1 small handful of gherkins pickled in sweet vinegar
• 6 anchovy fillets
• 2 large handfuls of flat-leaf parsley, leaves picked
• 1 bunch of fresh basil, leaves picked
• 1 handful of fresh mint, leaves picked
• 1 tablespoon Dijon mustard
• 3 tablespoons red wine vinegar
• 8 tablespoons really good extra virgin olive oil
• sea salt and freshly ground black pepper

method

The best way to make salsa verde is to chop all the ingredients very finely by hand. It’s great served with grilled or roasted meat and fish.

Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.