Fresh herb sauces, condiments and marinades

Any of these should keep in the fridge for 2 weeks, so make big batches. Except salsa verde when made with cubed bread, the ingredients are finely chopped and combined and then allowed to infuse (cold oil) or macerate (warm oil), and they work well as marinades as well as condiments/sauces. Chimichurri and Gremolata are more commonly served with meat and the rest with fish, but there’s nothing wrong with mixing and matching. Salsa verde parsley vinegar (optional: soaked into cubed bread) capers garlic anchovies olive oil optional: some, all or none of mustard, basil, mint, onion Chopped by hand or blended (if cubed bread is used, then must be blended). Gremolata grated lemon zest garlic parsley anchovies some, all or none of mint, rosemary and sage 1 tsp olive oil Chimichurri parsley minced garlic olive oil oregano vinegar chili flakes optional: some, all or none of sweet paprika, cumin, thyme, lemon, bay leaf, diced tomato with red pepper Sauce vierge olive oil lemon juice chopped tomato chopped basil. Optional: crushed coriander seed, chervil, chives, parsley Chermoula Garlic Diced red onion Cumin Paprika Lemon juice Vinegar Olive oil Fresh coriander Parsley Optional: Saffron

Crabcakes with rémoulade

Rémoulade

• “Enough” low sat fat mayonnaise
• 1 tablespoon finely chopped onion or spring onion
• 1 1/2 tablespoons capers, drained and chopped
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon smoked paprika
• Some or all of chopped gherkins, anchovies, and green olives
• Olive oil, to improve ‘mouthfeel’

Mix it up the day before (olive oil to taste) and refrigerate.

Crabcakes

• 2 tablespoons finely chopped fresh chives
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 tablespoons low sat fat mayonnaise
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon smoked paprika
• 1 large egg
• 1/3 cup panko breadcrumbs
• 1 pound of crabmeat, drained and shell pieces removed
• olive oil for frying

1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
2. Divide mixture into 8 and form patties approximately 2cm thick. Cover and refrigerate 30 minutes.
3. Heat olive oil in a large frying pan over a medium-high heat and fry crabcakes in batches for approximately 4 minutes per side or until golden.