ROAM @ WOODSIDE

FIRE KISSED CHIMICHURRI SAUCE

ROAM @ WOODSIDE

CHIMICHURRI SAUCE RECIPE

Chimichurri is without doubt my favourite sauce, so simple to make with a flavour that can't be matched, great with meat, fish, vegetables or even as a dipping sauce. Originating in Argentina Chimichurri is a flavorful and vibrant green sauce that will keep you coming back for more. To get you started, here is a fire kissed Chimichurri sauce by @Roam Ross Anderson.

INGREDIENTS:

  • Bunch of coriander, finely chopped
  • Small bunch of flat-leaf parsley, chopped
  • 2 garlic cloves, very finely chopped
  • 1 small sweet onion charred, finely diced
  • 1/2 tsp Smoked paprika
  • 1/2 Cornichons finely chopped
  • 1 green chilli (or redchilli), charred and finely chopped
  • 8 tbsp rapeseed oil
  • 2 tbsp red wine vinegar (or white, ifyou prefer)
  • Pinch sugar
  • Pinch salt
  • 1 tsp dijon mustard
  • 1/2 lemon caramelised

METHOD

  1. Start by charring your onions, green chilli and lemon over the fire, the Asado and Grande ember grill works great for this.
  2. Next finally chop your coriander, parsely, garlic, onion, cornichons and green chilli (DO NOT USE A PROCESSOR!!) then add to a large bowl.
  3. Stir in the oil, paprika, dijon, caramelised lemon juice and vinegar along with a pinch of salt and sugar. Taste and adjust and serve.
  4. You must taste, taste, taste! This is all about balancing the flavours!!!
  5. Chimichurri is amazing served with grilled meats (Reverse sear) and fish. But also try as a dipping sauce with good crusty bread and charcuterie.