Salsa verde is best made and eaten the day of serving to retain the freshness of flavour and colour.
INGREDIENTS
1 large stalk lemongrass
¼ cup each packed mint and coriander leaves
2 cloves garlic, crushed
¼ teaspoon chilli flakes
finely grated zest and juice 1 lime
2 tablespoons mirin
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
¼ teaspoon ground cumin
¼ cup olive oil
sea salt and freshly ground pepper
METHOD
Remove the tough outer layer of the lemongrass and discard.
Grate the lemongrass on a fine grater and place in a food processor along with all the remaining ingredients. Season and process until smooth and a very bright green. Makes about 1 cup
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.