Filter
Reset
Sort ByRelevance
Foodie77
Surf and turf with salsa verde
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Soak wooden satépicks in water to prevent burning. Mix 6 tablespoons of olive oil, parsley, basil, mint, garlic and 2 tablespoons of lemon juice in a food processor to make a smooth sauce. Add some water if the sauce is too thick. Put the capers through and season with salt and pepper.
-
Mix the meat and shrimp in a bowl with the rest of the oil and sprinkle with salt and pepper. Thread them alternately over the satay sticks.
-
Roast the skewers on the barbecue in 3-4 min. Golden brown and cooked on both sides.
-
Serve the skewers with the salsa verde, lemon wedges and the baguette.
-
35 minMain dishbutter, risotto rice, shallot, dry white wine, chicken bouillon, breakfast bacon, grana padano, pea, carrots, bunch onions, egg, fresh basil, leaf parsley,spring risotto with poached egg
-
40 minMain dishdeep-frozen lamb tenderloin from the master butcher, eggplant, extra virgin olive oil, couscous, boiling water, cumin seed, dill, salad outing, forest radish, muhammara spread,lamb hazel with stuffed aubergine rolls
-
30 minMain disholive oil, onion, fresh spinach, feta, raw ham, fresh sage, Spaghetti, Pesto,crispy ham rolls with spinach filling
-
20 minMain dishturkey fillet, Cashew Chicken, oyster mushrooms, sunflower oil, green beans, bunch onions, atjar, kroepoek,lime dish with cashew nuts
Nutrition
520Calories
Sodium0% DV0g
Fat42% DV27g
Protein66% DV33g
Carbs11% DV34g
Fiber0% DV0g
Loved it