Steak Sauce (Snake River Farms)

 INGREDIENTS:

• 1 Bunch green onions, green parts trimmed off
• 1 Fresno Chili
• 1 Habanero Chili
• 3 large garlic cloves
• 2 Tablespoons of palm sugar or white sugar
• 2 Tablespoons of fish sauce
• 2 Tablespoons of lime juice
• 2 Tablespoons of chopped cilantro
• cooking oil as needed
• kosher salt, as needed

Directions:

1. Coat the green onions, Fresno chili, habanero, and garlic with cooking oil and season with kosher salt.
2. Add the ingredients to a perforated pan and set on the grill grate over the direct side for 1-2 minutes, or until you see a nice char form on the vegetables.
3. Once charred, remove the ingredients, take the seeks out of the Fresno and habanero chili then mince them together and set aside.
4. Cut the charred green onions into bite-sized pieces and reserve.
5. Add the charred garliic and sugar to a  mortar and pestle and pound until it becomes a fine paste. Add the fish sauce and lime juice, and stir the ingredients together. Once the sugar is dissolved, add the minced chilies, chopped cilantro and green onions to the sauce. Stir to combine and enjoy.

Zucchini, Pea and Basil Soup

 Ingredients:

5 tablespoons olive oil (plus extra to serve)

1 head of garlic, cloves separated and peeled

6 zucchini, chopped into 1 1/4 inch thick slices

salt and black pepper

1 quart of vegetable stock

2 cups water

4 1/2 cups (500 grams) of frozen peas

2 1/2 cups (50g) of basil leaves

7 ounces of feta

1 lemon zested

Directions

Put the oil into an extra-large saucepan and place over medium-high heat. add the whole garlic cloves and fry for 2-3 minutes, stirring frequently, until they are golden. Add the zucchini, 2 tsp of salt and plenty of pepper and continue to fry for 3 minutes, stirring continuously, until starting to brown. Pour in the stock, along with the water, and bring to a boil over high heat. Cook for 7 minutes until the zucchini are soft but still bright green. Add the peas, stir through for 1 minute, then add the basil. Remove from heat and using an immersion blender, blitz until the soup is smooth and vibrant green.

When ready to serve, spoon into eight bowls and top with the feta and lemon zest. Finish with a good grind of black pepper and a drizzle of olive oil.