donna hay magazine

roasted garlic salsa verde, andhorseradish and lemon butterSEE DIRECTORY FOR STOCKIST DETAILS.location .crab boilroasted garlic salsa verde2 heads garlic, halved½ cup (125ml) extra virgin olive oil½ cup dill sprigs1 tablespoon chopped chives1 cup flat-leaf parsley leaves1 tablespoon capers¼ cup (60ml) white balsamic vinegar1 teaspoon sea salt flakes``````Preheat oven to 180°C (350°F). Place each garlic half on a pieceof aluminium foil and wrap tightly to enclose. Place on a bakingtray and cook for 25–30 minutes or until tender. Remove fromthe foil and set aside to cool slightly. Squeeze the soft clovesout into a small food processor. Add the oil, dill, chives,parsley, capers, vinegar and salt and process until finelychopped. Spoon over hot seafood to serve. Makes 1 cup.horseradish and lemon butter2 tablespoons finely grated fresh horseradish+½ teaspoon mustard powder1 clove garlic, crushed150g unsalted butter, chopped1 tablespoon lemon juice1 teaspoon sea salt flakes1 tablespoon crème fraîche``````Place the horseradish, mustard powder, garlic and butterin a small saucepan over low heat and stir until the butteris just melted. Whisk in the lemon juice, salt and crèmefraîche. Set aside and keep warm. Spoon over the hotseafood to serve. Makes 1 cup.+ If fresh horseradish is unavailable, you can use 2 tablespoonsof store-bought grated horseradish instead.``````crinkle-cut potato and sweetpotato chips with spiced salt``````vegetable oil, for deep-frying400g sebago (starchy) potatoes, peeled300g sweet potatoes (kumara), peeled300g white sweet potatoes (kumara), peeledspiced salt1 teaspoon fennel seeds2 teaspoons sea salt flakes1 teaspoon smoked paprika½ teaspoon dried oregano¼ teaspoon cayenne pepper1 teaspoon brown sugar``````To make the spiced salt, place the fennel seeds in a mortarand pound with a pestle to a fine powder. Add the salt, paprika,oregano, cayenne pepper and brown sugar and mix to combine.Set aside. Fill a large saucepan two-thirds full with oil andplace over high heat until the temperature reaches 180°C (350°F)on a deep-frying thermometer. Using a serrated peeler, peel thepotatoes and sweet potatoes into thin strips. Cook in batchesfor 1–2 minutes or until golden and crisp. Drain on paper towel.Toss in half the spiced salt and serve with the remaining salton the side. Serves 8–10.For a true crab boil feast,line your table with paperand arrange the fresh seafood,sweet corncobs and spicychorizo down the centre andlet everyone help themselves.