HOMECOOKING WITH TERESA

Chimichurri ' is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. The sauce comes in green and red varieties'. This recipe is delicious and I used it to serve duck, beef steak and also some beef skewers.  Ingredients (500ml Yield) Onions: 54g, very finely chopped (half onion) Garlic: 14g, minced (about 3–4 cloves) Fresh parsley: 21g flat-leaf parsley, leaves picked and chopped fine (a small handful) Ripe tomatoes: 214g, deseeded and diced into small cubes (about 2 small tomatoes) Fresh chillies: About ⅓ of a small chilli, deseeded and finely chopped (adjust to taste) Dried thyme: 0.7g (roughly a generous pinch) Dried oregano: 3.6g (roughly 1.5 teaspoons) Ground cumin: 0.3g (a tiny pinch) Sweet paprika: 1.7g (roughly ½ teaspoon) Coarse salt: 5g (about 1 teaspoon) Lemon: Zest of abo...

I'm not sure this salad is very traditional but I have now made it a few times and is on the list of favourites! It is very yummy! The different layers of vegetables make it a meal on its own.  But the star of the show is the zesty lime dressing! That's what makes this salad so delicious.  To make it even a more complete meal, yesterday we added some hot smoked salmon as one of the possible ingredients suggested.  A really top recipe! Ingredients 1 Tbsp olive oil 300g fresh corn kernels (about 2 corn cobs) 500g snow peas, trimmed and blanched (or raw and thinly sliced) 250g cherry tomatoes, quartered 1 red onion, thinly sliced 4 radishes, thinly sliced 2 large handfuls of coriander leaves, roughly chopped 1-2 jalapeños, thinly sliced 200ml Zesty lime dressing (see below) pinch of ground cumin pinch of ground allspice pinch of sea salt 3 large avocados, stoned Bacon 80ml / 1/3 cup vegetable oil 500g smoked bacon, cut into lardons 150g / 1 cup pepitas (pumpkin seeds) 1 larg...