CHIMICHURRI SAUCE

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 about ⅛ of a lemon
Sherry vinegar: 18g
Chardonnay vinegar: 36g
Olive oil: 107g
Sunflower oil: 71g
Water: 107g

Instructions

Mix the finely chopped onions and minced garlic in a bowl.
Stir in the chopped parsley, cubed tomatoes, and finely chopped chilli.
Mix in the dried thyme, dried oregano, ground cumin, sweet paprika, coarse salt, and finely grated lemon zest.
Add the sherry vinegar, chardonnay vinegar, olive oil, sunflower oil, and water.
Stir everything thoroughly until well combined.

For the best flavour, let it sit in the fridge for a few hours before serving so the dry herbs rehydrate.

Here with duck, Fresh artichokes Lyonnaise style and curly endive with pickled onion.

Here with rump steak.

Here with beef skewers served with tortillas and hummus.

Comments

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