Ingredient Challenge - Coriander
Story: Ingredient Challenge - Coriander
Episode: Episode 7
Presenter: Trevor Cochrane & Natalie Locke
Air Date: 20th March 2022
Ingredients:
- 1kg Baby Potatoes.
- 340 grams of Apple cucumbers, peeled, deseeded and thinly sliced.
- 6 marinated artichoke hearts, quartered.
- Baby micro shiso leaves, to serve.
Coriander pesto:
- 1 cup coriander (cilantro) leaves.
- ¼ cup blanched almonds, toasted.
- 1 clove garlic, crushed.
- ⅓ cup finely grated parmesan.
- 2 tablespoons white balsamic vinegar.
- ½ cup olive oil.
- sea salt and cracked black pepper.
Method:
- Place the potatoes in a large saucepan of salted cold water over high heat.
- Bring to the boil and cook for 18–20 minutes or until tender.
- Drain, cool slightly and remove the skins with a small knife. While the potatoes are cooking, make the coriander pesto.
- Place the coriander, almonds, garlic, parmesan, vinegar, oil, salt and pepper in a small food processor and process until smooth paste forms. Place in a large bowl and set aside.
- Add the potatoes, cucumber, artichokes, salt and pepper to the pesto and toss to coat. Top with the shiso leaves to serve.
AS SEEN ON