Weird World of Deborama — Monkey Gland Sauce

It started out with quite a different sort of sauce. I have been making meals, mostly vegetarian, from meal kits, in preparation for an upcoming mini-series in Deborama’s Kitchen on all the ways you can buy food on the internet, apart from normal Bite Squad type stuff, and Amazon, which is, of course, evil.

Today I made this meal from Green Chef. It was OK. There is a condiment dolloped on top of it, that you make, that Green Chef calls gremolata. If you read the recipe, and if you are familiar with gremolata, you will notice that this sauce is composed of three ingredients, none of which are in classic gremolata, and also that of the four usual ingredients of gremolata, none of them are in this sauce.

The sauce that Green Chef refers to as “a red pepper and almond gremolata” is made by quickly frying roasted red peppers, which come to you pre-minced in a little packet, roasted sliced almonds, which you further chop up, and then dousing it with white balsamic vinegar. “Classic gremolata” is not cooked, and consists of rough lemon zest, lemon juice, minced garlic, and minced Italian parsley.