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Skhug Sauce
Ingredients
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15 grams (1/2 ounce) coriander leaf
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15 grams (1/2 ounce) flat leaf parsley
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75 millilitres (3 fluid ounce) extra virgin olive oil
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4 fresh Thai birds eye chillies, finely chopped
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1 teaspoon Minced Garlic
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2 teaspoons lemon juice
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1 teaspoon Ground Coriander
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1 teaspoon Ground Cumin
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3 Cardamom Pods , , shells discarded and ground
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1/2 teaspoon Coarse Ground Black Pepper
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1/2 teaspoon Sea Salt
Key Products
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Store sauce in tightly covered container in refrigerator up to 1 week.
Serve Skhug Sauce with Chickpea & Ground Lamb Breakfast Hash with Skhug Sauce.
Instructions
- 1 Place all the ingredients into a blender and blitz until they are all well blended.
- 2 Refrigerate for at least 30 minutes to blend the flavours, or until ready to serve.
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