Pepper, garlic and coriander paste
Instructions:
- For anyone who enjoys the flavour of Thai food, this basic flavouring is useful to have in the refrigerator, instead of having to make it each time it is needed.
- about 200 g (7 oz) fresh coriander leaves, stems and roots;
- 1 tablespoon chopped garlic;
- 2 teaspoons salt;
- 1-2 tablespoons whole black peppercorns;
- 2 tablespoons lemon juice.
- Wash the coriander well, paying particular attention to the roots, which are usually sandy. Chop coarsely and measure about 2 cups, including roots.
- Crush the garlic to a smooth paste with the salt.
- Roast the peppercorns in a dry pan, stirring constantly, for a minute or until they smell fragrant. Crush coarsely in a mortar and pestle, add the coriander and pound to a paste. Mix in the garlic and lemon juice. Store the paste in a clean, dry screw-top jar in the refrigerator for up to 3 months. Use a clean, dry spoon each time you take some.