We had slow cooked roast Moroccan chicken last night for dinner, which meant stacks of leftovers. Of course all the potatoes cooked in duck fat were snaffled up by SO last night, as he was putting the leftovers away. Damnit, he does it every time! I cook more than I need, so I can have pottaties with chicken n gravy for my lunch the next day and eats them, every single time. I guess it’s compensation for having to clean up the mess I make every time I cook.
I got a couple of kilos of chicken breasts out of the freezer last night, and of course they weren’t defrosted come dinner time tonight. I looked in the fridge, and amongst all my Tupperware containers I had parsley, coriander, chorizo, chicken, and a shedload of condiments. You know that scene in Fight Club where his fridge blows up and it’s full of condiments? That’s my fridge, save for all the fresh fruit n veg I bought on the weekend.
So I searched the Internet for sauce. Green sauce. And millions of hits for salsa verde showed up, but they didn’t tickle my fancy. Until I saw this. Perfect! I’d make quesadillas and pour this spicy creamy sauce over the top. Yum.
- A big handful of both coriander and parsley, makes about 1.5c, so it’s whatever you have to hand really
- 1/2c mayonnaise
- 1/4c sour cream
- 2 cloves of garlic
- 1 banana chilli, put as much or as less heat in it as you want
- 2Tb EVOO
- squeeze of lemon or lime juice
- Good seasoning of salt and pepper
Add all the ingredients to your whizzer and whiz til you get your desired consistency. Mine was nice and thick. Taste and season accordingly. Spicy, and weirdly calming at the same time. Goooood.
To make the quesadillas
What I didn’t mention earlier, was that I have a container of this gruyere cheese I nicked at the end of a wine dinner I went to the other night, it just goes to waste and it was so delicious, I just couldn’t bear to leave it there. And I know I wasn’t the only one!
Along with the gruyere, I fried off some chorizo, plucked as much chicken off the carcass as I could and grabbed some tortilla’s from the pantry. I used my sandwhich press to cook these, perfect size for these tortilla’s.
Put all your ingredients onto your tortilla, add the top tortilla and cook for a few minutes until its nice and brown and the cheese is oozing out the sides. Cut up into pieces, squeeze over a bit of lemon, sprinkle with some extra coriander and serve with lashings of the green sauce. Just the ticket for such a rotten Canberra evening.