Coriander & Chilli
In all honesty this has only become a recent kitchen staple, however it's made a very comfortable home in our kitchen and I will definitely miss it if its gone! Coriander is one of those herbs that can overpower a dish and so it is often just used as a garnish and as a result I find that I usually end up with a wilted bunch of it lurking somewhere in my fridge. This kitchen staple is a great use of any fresh or leftover coriander you want to preserve. This paste is great for marinades or added to a curry base, I'm still finding new ways to use it in cooking.
1 bunch of fresh or wilted coriander
3 fresh green chillies
2 tablespoons of coconut oil or olive oil to bind and preserve the mixture
Chop up the bunch of coriander with the stalks included, so many people throw the stalks away - dont be this person! The stalks hold so much of the flavour and texture so be sure to include them. Then chop up the green chilli and add to a blender with some coconut oil or olive oil. Once you've got an earthy green paste, then start spooning the mixture into an ice cube tray. This part was ammie's ingenious idea to keep the mix portioned for easy access to throw into a dish. Then freeze!