I just had enough sage.
Original can be found here. You know this recipe, you’ve seen it dozens of times, there’s nothing new here, it’s just that I’ve never had a reason to make it before. Herb butter sounds great, but I don’t often use better when coking, at least not when I’m using herbs. But, I figured out a use. My mother makes stuffing and uses fresh sage, but often the sage isn’t ready when she’s making it, so since she fries her onions in butter I thought this would be an ideal solution. I did tweak it one way as you can see below. You’d be best to use freshly picked herbs, the smell of the fresh sage is intense, even for a older plant. I hate to make something like this without reason, last year I froze herbs in olive oil and struggled to use them, I think a fair few went into the bin, this is ideal as they’ll be used up fairly quickly. If you want really fast stuffing you can also blitz the onions and freeze them the same way. A quickie, but handy to know. See you later, dear reader.
Already popped and bagged.
110g Butter, Softened
1/4 Fresh Herbs, Chopped
1/2 Tsp Sea Salt
1/2 Tsp Freshly Ground Black Pepper
Can be frozen.
1. Add everything to a bowl and stir together until Herbs have been evenly distributed throughout the butter. Scoop in a container, roll into a clingfilm log or fill into ice-cube trays.
It is really Cuban? Er, this said it was! Blame them if it isn’t.
A quick pour over dressing, looks at title, I mean sauce. What’s the difference?…Ha…no, idea. It’s citrusy, but not a marinade, though you can use it that way, so I’m just happy it exists. I can’t tolerate marinaded meats, but with something like this I’m okay. There isn’t that much to this, it’s a pleasantly piquant burst of citrus, strong overtones of garlic with just a little oiliness to balance it all. I sound like a real food blogger, huh, dear reader? No, no, I’m not a food blogger, I’m just Jack. Who happens to eat things. Okay, I’m lying, I am a food blogger. Just not the most common type. Funnily, every year I grow oregano I never find much use for it. It compliments tomatoes I’m told, but nightshade intolerant, makes a decent pesto, though this year’s crop is slight, this year I forgot about it and found a recipe which uses it. Funny how things work out, isn’t it dear reader? I’m running out of ways to drag this out, there isn’t much to say about such a simple sauce. I had mine over wholegrain basmati rice, grilled chicken and broccoli, and sauteed sweet potatoes. It’s almost like I’m a health blogger…what? Am not! How dare you, I’m off to eat hot buttered lard or something. See you later, dear reader.
I’d say this is a serving suggestion, but honestly, I just couldn’t think what I wanted to eat.
30ml Olive Oil
30ml Lime Juice
30ml Orange Juice
6 Cloves Garlic, Grated
1/2 Tsp Salt
1/4 Tsp Fresh Oregano, Chopped
1/8 Tsp Cumin
1/16 Tsp Dried Oregano
1. Whisk everything together. Store in the Fridge for a few days.