Island Life Magazine Ltd June/July 2010

food Island Life - June/July 2010 Preparation: Four fresh boned mackerel • 6 anchovy fillets fillets (two per portion) • 2 large handfuls of flat-leaf parsley, leaves picked • Brush with olive oil, • 1 bunch of fresh basil, sprinkle with sea salt and leaves picked cracked black pepper • 1 handful of fresh mint, leaves picked Selection of best quality ripe • 1 tablespoon Dijon mustard tomatoes • 3 tablespoons red wine • Cut into bite size pieces, vinegar warmed gently under the grill • 8 tablespoons really good and season. extra virgin olive oil • Sea salt and freshly ground Salsa verde: black pepper • 1½–2 cloves of garlic, peeled Pulse all the salsa verde • 1 small handful of capers ingredients in a food • 1 small handful of gherkins processor, not to a paste but pickled in sweet vinegar leaving slightly coarse. SEASONAL PRODUCE June/July Fruit Apricots, Gooseberries, Cherries, Blueberries, Peaches, Strawberries Vegetables Garlic, Peas, Broad Beans, Beetroot, Globe Artichokes, Meat Lamb, Rabbit, Venison Fish & Shellfish Mackerel, Sea Trout, Plaice, Crab New Potatoes, Watercress Visit our new website - www.visitislandlife.com 161

Island Life Magazine Ltd June/July 2010 | Page 161