Coriander and Pepper Paste
Mmm yes I love this. I make up huge batches of this - basically a Thai version of pesto - when making other Thai style pastes so I always have a flavour base for stir fries, spicy noodles etc. Especially good smeared over chicken pieces before BBQ'ing/grilling.
Makes enough to pack into a 300ml jar - I like those wide-mouthed
jars that peanut butter or salsas come in - easy to get a tbspn into.
Ingredients:
|
approx. 200 g fresh coriander (stems and all), washed |
4+ cloves of garlic (I am a garlic fiend so have been known to use 6 big cloves - up to you) |
|
1 tbspn whole black peppercorns |
juice of 1 lemon |
|
pinch salt |
dash of sesame oil |
Method:
Chop coriander roughly. Peel and chop garlic. Place in a food
processor (I love my Braun Multiquick grinder attachment for this and all pestos/curry
pastes) with peppercorns, lemon juice, salt and sesame oil. Vroom vroom until
consistency required.
I don't like the paste TOO smooth - I like identifiable bits of garlic and
coriander, but because the peppercorns need to be well and truly ground up I
sometimes keep aside a few stems of coriander and a clove of garlic to mash
together with a knife or mortar+pestle, then add to the smoother paste. I am
such a cheat.
Store in a glass jar, keep a slight film of peanut or canola oil on top of
paste. Keeps for three months (though I use it up ages before that!).