I love sorrel. It fits right in with my addiction to all things sour. I was looking forward to a sorrel salad tonight, but when rummaging around the vegetable drawer I found it jammed in the back, looking a bit wilted. Plan B.
I decided that I would not banish the sorrel - with all the other leftover greens - to a soup and instead, make sorrel sauce. I'm giving it the name salsa because the sauce contains pepitas.
The salsa is good with prawns or chicken. It is a little lighter than basil pesto and it has a nice sour kick.
BT's Prawns With Sorrel Seed Salsa
Ingredients:
1 small bunch fresh sorrel - large pointed leaf variety
4 cloves garlic
1/3 - 1/2 cups (80-110 ml) olive oil
2 tablespoons pines nuts
2 tablespoons pepitas (pumpkin seeds)
1 small red chili - seeds and veins included
1/2 teaspoon kosher salt
12 grilled or poached prawns
1 lemon
1 lime
1 avocado
1 tablespoon chopped cilantro
Directions:
Wash sorrel thoroughly
If ribs are hard, remove and discard
Over a medium flame toast pine nuts - about 30 seconds and put aside to cool
Repeat for pepitas
Add garlic and salt to blender and process until garlic is in small pieces
Add chili and process
Add half of oil to blender bowl and purée
Using lowest setting, add sorrel leaves to oil a little at a time
When all leaves are incorporated add remainder of oil and process
Add toasted seeds and pulse 3-4 times
Cook prawns
Heat salsa on low flame
If using poached prawns, add them directly to salsa before serving
If using grilled prawns, spread salsa on bottom of plate and rest meat on top
Squeeze lemon over dish
Add cilantro
Serve with rice, avocado and lime
Enjoy! !בתיאבון
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