With love from Chimichurri…

Sup peeps? I have been OFF. THE. GRID. Head buried in books, study, exercise, baby stuffs and planning a big trip away in a few weeks! As life keeps getting busier and bloody well busier, I am constantly looking for ways to ‘cheat’ in the kitchen. I have previously posted about ‘cheating in the kitchen’, and I continue the theme here. Now I am not lazy, but I am time poor as many of us are. I also don’t like shitty bland, boring food! One of my little secrets in the kitchen for making any meal a thousand times better is Chimichurri. Have you heard of it? Tasted it? Made it? I got on the bandwagon when my husbo bought me this book – ‘Fired up Vegetarian’ by Ross Dobson, which is a BBQ cookbook for vegos (bye bye lame ol’ vegie sausages). Ross serves his Chimichurri with char-grilled potato wedges, which would be delicious! But this chunky sauce can go with almost anything – haloumi, fish or any type of seafood, chicken, steak. I even just plomped it onto my kick ass salad here with fetta, avo, quinoa, tahini and other goodies: DSC_0013 Best thing about it is that you can make it in absolutely no time, and you don’t need a bunch of ingredients that you probs won’t use again for another year. It’s all stuff I would normally have in my kitchen – coriander, parsley, tomato, spring onions, garlic, extra virgin olive oil and white wine vinegar. Chimichurri originates from Argentina (as soooo many good things do!) where it is traditionally served with steak, or used as a marinade for chicken. This is Ross’ recipe – I highly recommend whipping up a batch of this. It keeps in an airtight container in the fridge for 2 – 3 days: Chimichurri 2-3 spring onions 2-3 garlic cloves 1 ripe tomato 6 cups flat leaf parsley 2 cups coriander 1 teaspoon dried oregano 1/2 white wine vinegar 1/2 cup EV olive oil pinch of salt freshly ground black pepper Char grill the spring onion, garlic and tomato with their skins on. Once the skins are blackened, take them off the heat and allow to cool slightly before removing some of the skin (Ross suggests laving some on for a stronger smoky flavour). Blend up the oregano, tomato, spring onions and garlic to a smoothish consistency. Add the parsley and coriander, blitz again. Then with the motor running, slowly drizzle in the white wine vinegar followed by the olive oil. Once smooth, taste and season accordingly. Buen provecho! QQ x

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