Recently l was lucky enough to attend a cooking class run by The Larder, here in Margaret River. The class was held by the fantastic chef at Vasse Felix, Aaron Carr, who l admire greatly and anyone travelling in the area should definitely take time out to eat at his amazingly good restaurant. His whole philosophy of food l greatly admire and if only l was 30 years younger, l would do everything in my powers to gain an apprenticeship with him. Oh well...........
The theme of the class was Jamon It Up with Aaron Carr, a selection of Tapas from Spain. Aaron showed us how easy it is to throw together 6 different Tapas dishes using a few good ingredients. I particularly liked the Mojo Verde sauce (green sauce), so after picking up a huge bunch of parsley and some fresh green chillies from the market the other day, l set too and made up a large jar of sauce. This sauce goes so well with many things such as steak, potatoes, fish, chicken and a great dipping sauce for Empanadas.
mojo verde
2 large handfuls ltalian parsley (washed, stalks removed)
3garlic cloves
100ml sherry vinegar
150ml extra virgin olive oil
1-2 green chilli seeds removed
4 Tabs ground cumin
sea salt
Place all ingredients into a food processor and blend on high speed until dressing becomes incorporated, season with salt.
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