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!

1 large Sea Bream or 2 smaller ones( roughly 1.8kg) 1kg waxy potatoes (desiree are good) 1 lemon 1 onion 4 cloves garlic 1 pinch Saffron 7tbsp chopped flat-leaf parsley 1 tsp salt 6 tbsp olive oil Prep time: 20mins Cooking time: 1hour & 5 mins Slash the fish a few times on both sides & season with salt/pepper & lemon juice inside & out. Thinly slice the onion & potatoes and put in layers into a greased oven proof dish. Bash up 5tbsp of the parsley, saffron, garlic & salt then slowly mix in 4tbsb olive oil & 4tbsb of water. Sread this over the potato & onions. Bake in the oven at 190°C for 40mins until almost cooked. Put the bream on top with 2tbsp olive oil & bake for 25mins if using 1 big fish, or 15mins if using smaller ones. Once just cooked, sprinkle with the zest of the lemon & the rest of the parsley. This is a classic Spanish dish called "Besugo al horno", traditionally eaten on Christmas Eve. You can swa...