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