Bonus: Salsa Verde with Angus Collins

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0:48That's why over 200 ,000 happy customers have made the switch. Upgrade your space today. Visit washablesofas.com now and bring home a sofa made for life. That's washablesofas.com. Offers are subject to change, and certain restrictions may apply. You are listening to Ruthie's Table 4 in partnership with Montclair. Your recipe is a salsa verde, which I thought was interesting, that you chose something with anchovies and capers and loads of flavor. Salsa verde, why did you choose that? I had a very similar dish to this in, I was going to say Haiti, but I don't mean Haiti, the other side of the island.

1:25Dominican Republic. Dominican Republic. We were on the north side of the island in Dominican Republic and had a very similar looking dish to this. And we were the only people on the beach, stray dogs everywhere, which Elson and I are massive dog fans and giving them a lot of love. And just, yeah, fish, salsa verde, freshness on the beach. It is a great sauce because, again, it has few ingredients, but each one of them sort of means something. You know, the mint, but also have the parsley. And you can make a salsa verde with other herbs if you were foraging or if you were stuck somewhere and you wanted to make one.

1:59Would you like to read the recipe? I will try. Agnes Collins? Okay. All right. So here we've got the salsa verde serving 10 people. 10 grams of salted capers rinsed and soaked, 100 grams of salted anchovies, a large bunch of fresh flat leaf parsley, leaves picked, a bunch of fresh mint leaves, one garlic clove peeled a tablespoon of red wine vinegar 100 milliliters of extra virgin olive oil a teaspoon of Dijon mustard put the parsley, mint and the garlic capers and anchovies into a food processor and pulse chop until roughly blended transfer to a bowl and add vinegar slowly pour in the extra virgin olive oil stirring constantly this sauce can be prepared by hand on a board preferably using a mezzaluna lovely thank you so i'm interested in obviously how you prepare food wise before you go off what's it like to come back on land after not having had a meal for 60 days what do you want to eat when you when you come home or do you not this is something that i think most people get wrong and actually so there's a race that goes across the atlantic from the canary islands to antigua and the race organizers is when you finish you pull into to English Harbor, which is a stunning location in Antigua, super yachts all blowing their horns.

3:24And then you step ashore and you're given a burger and a beer. And I've never seen something that looks so unappetizing. And what I was always wanting was fruit. When I finished the Indian Ocean, I must have eaten like two watermelons within an hour. Something crunchy, because as you've seen from that freeze-dried food, it's got no texture whatsoever. So you're just looking at something crunchy, some nice vegetables, fruits salads and I really wasn't interested in in a burger so then the next year that I did the race same race and we're coming in first place and I remember bringing up the race organizer Carsten when we were about 50 miles away from coming into Antigua and I said to him I was like if I finish this race in first place again and I've given you a good amount of money as an entry fee I want a lobster salad when I finished I don't want a burger and I can remember that lobster salad yeah the crunch of the salad just being so refreshing and then yeah I love some lobster but it's amazing how quickly for me my I put on weight so quickly after row I lose yeah 10 to 15 kilos quickly I'll then put 10 to 15 kilos on extremely quickly because I just eat non-stop when I finish eat and sleep and I didn't really realize how bad I was at that until I met with Elsa and she experienced me after rowing the Pacific from California to Hawaii.

4:45So it was about three months of me being grumpy, tired and hungry. So there's a lot of emotional toll on Elsa when I do these kind of expeditions as well.

4:59Thank you for listening to Ruthie's Table 4 in partnership with Montclair.

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