This recipe is delicious and is worth doubling or even quadrupling!
2 coriander roots, washed and scraped
2 coriander roots, washed and scraped
2 cloves garlic
1 teaspoon salt
3 tablespoons palm sugar
2 tablespoons sherry vinegar
1 tablespoon red-wine vinegar
120ml grapeseed oil (Neil Perry uses best-quality
extra virgin olive oil)
Crush the coriander roots, garlic and salt to a fine paste
with a mortar and pestle.
Place the palm sugar with a splash of water in a small
saucepan over low heat and cook for 5 minutes or until it becomes syrupy.
Add the sherry vinegar, and cook for 2 minutes, allow to
cool.
Add the red wine vinegar, coriander paste and whisk in the
oil.
Taste and maybe add a little more salt.
