Argentina you good thing you. My parsley plants have been growing like the Hulk. So I trimmed them back and made an absolutely off the flavour chain Argentinean Chimichurri. You have got to try it (recipe below). I used it to marinade a porterhouse steak tonight and it was something very special. Martys Argentinean Chimmichurri 3/4 of a cup water 1 tablespoon of flaky sea salt 8 large cloves of garlic (peeled) 1 cup of packed fresh flat leaf italian parsley leaves 1 cup of fresh oregano leaves 2 tablespoons of chilli flakes 1/4 cup red wine vinegar 1/2 cup extra virgin olive oil Bring the water to a boil in a small saucepan. Add the salt, and stir until it dissolves. Remove from heat, and allow to cool. Mince the garlic very finely, and place in a medium bowl. Mince the parsley and oregano, and add to the garlic, along with the chilli flakes. Whisk in the vinegar, then the olive oil. Whisk in the salted water. Transfer to a jar with a tight fitting lid, and keep in the refrigerator. Let the flavours mingle for at least a day, and serve with grilled meats. The sauce can be kept refrigerated for up to 3 weeks.
Posted on: Thu, 06 Nov 2014 07:18:30 +0000
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