The Hackney Butchers Association

One of three Mojo sauces on HBA.  This is the green one (Verde).  It's fresh and delicious. Great with fish, pork, potatoes or steamed greens. Check out Mojo Rojo (Red) for the spicy one.  It rocks! Check out Mojo Hervido (Boiled) for another classic. Ingredients ½ teaspoon cumin seeds, toasted 6 cloves garlic, peeled and crushed 1 teaspoon sea salt 2 cups chopped coriander (cilantro) ½ cup extra-virgin olive oil 2 teaspoons sherry-wine vinegar 2 teaspoons water Instructions With a mortar & pestle, grind up the cumin seeds first, then each of the dry ingredients one by one.  Slowly mix in the olive oil until you have a paste. Then mix with the vinegar and water to emulsify.  It's effectively a thick garlic & coriander dressing. Great stuff!

Eaten with some fried fish (Huss and Ling) yesterday, accompanied by piles of home-made flatbreads, Baba Ghanoush, Dukka, and Fennel/Feta Kofte.  Damn good it was too!  This tarator has got a lovely nutty/garlic and lemon/parsley flavour.  It's surprisingly light.  This recipe came from Silvena Rowe's awesome book "Purple Citrus and Sweet Perfume.  It came out a little dry, so I added a good drizzle of olive oil over the top just before serving to loosen it up.  It was loved by everyone. Tarators come in many varieties.  This one is Turkish.  In Albania it takes the form of a cold soup, in Iran there is a similar dish called the brilliant sounding "Ab-Doogh-Khiar" an iced yougurt soup with leek & mint (sounds interesting). Many countries use yogurt instead of water, and leave out the nuts.  In fact, it's hard to see what the common link is apart from the name! Takes 5mins, makes enough for eight decent portions. RECIPE BELOW: