Recipe: Fresh herb, citrus and chilli gremolata
This quick-to-make accompaniment from episode 1 of Cooks Co-op is chef Martin Boetz's take on a traditional gremolata. Spoon it generously over your favourite fish or grilled meat dish, such as Marty's delicious twice-cooked beef ribs.
Scroll down to watch the episode.
Ingredients
1 cup parsley leaves
½ cup basil leaves
1 red birdseye chilli
2 garlic cloves (see tip below)
1 lime, zested and juiced
1 finger lime
30ml olive oil
Salt and cracked black pepper, to season
Method
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On a chopping board, roughly chop parsley, basil, chilli and garlic cloves. Place ingredients in a small bowl and mix together.
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Add the lime zest. On a chopping board, slice the finger lime and squeeze the pearl-like flesh into the bowl. Gently mix together.
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Dress with olive oil and lime juice. Season with salt and cracked black pepper, to taste.
"Tip: Marty uses Russian garlic, which has a mild flavour, perfect for salads. You’ll find Russian garlic at good grocers and some supermarkets."
