Culinary seasonal delights for you to replicate at home from our Head Chef, Sean Williams. All recipes serve six adults. Check out Sean’s expert tips with each recipe.
Chimichurri Recipe
This classic South American herb sauce can be used across multiple dishes to bring the natural flavours of summer cooking alive.
Matt’s tip – The chimichurri can be used both as a marinade and a dressing for meat. If you make it a day in advance you can marinade the meat with it, then use it as a fresh dressing for a double flavour bomb! It is also delicious with BBQ Halloumi.
Ingredients
200ml cold pressed rapeseed oil
2 tablespoons white wine vinegar
1 banana shallot
3-4 cloves of garlic
1 small red chilli
1 small bunch of flat leaf parsley
1 small bunch of coriander
1 small bunch of fresh oregano
Pinch of sea salt – to taste
Pinch of black pepper
Method
Finley chop the shallot, garlic and herbs and place them in a mixing bowl. Make sure the herbs are nice and fine.
Finely chop the chilli, you can remove the seeds if you wish to reduce the heat. Then add to the bowl.
Mix the oil, vinegar, salt and pepper into the other ingredients. Leave the Chimichurri in the fridge covered for 30 minutes to infuse.
Before serving, allow it to come to room temperature so the oil is not cold.
Enjoy!
