Chimichurri sauce

August 29, 2018

"A mixture of several things in no particular order."

 

Ingredients:

125 ml  olive oil

30 ml   red wine vinegar

60 ml   chopped parsley

30 ml Chopped fresh corriander

30 ml Fresh oringanum

3-4       cloves garlic, finely chopped or minced

2          small red chillies, or 1 red chilli, deseeded and finely chopped (about 1 tablespoon          finely chopped chilli)

3 ml     coarse salt

            Pepper, to taste (about ½ teaspoon)

 

Method:

  1. Mix all ingredients togehter in a bowl.  Allow to sit for 5-10 minutes to release all of the flavours into the oil before using.

  2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.

  3. Use to baste meats (chicken or steaks) while grilling or barbecuing.  We dont use it as a marinade, but choose to baste our meats with chimichurri instead.  However, you can use it as a marinade if you wish.  Also add a couple of tablespoons over your steak to serve.

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#SteynsCulinarySchool

Tel: (+27)12 362 5340 |  Cel: (+27)72 645 5167  | 
Email: info@steynsculinaryschool.co.za

345 Glyn street, Hatfield, Pretoria