Atrocious. I have been away for too long! Went away last week to Sydney with the hubs. He was there for work, while I played tourist. It’s great to be funemployed for a while. I’m still enjoying the break. Usually by this time, I’ll be itching to go back to work, but not right now! Loving spring in Melbourne, loving the time I have to potter around. I’m sure I’ll get bored of this soon enough.
I also planted my first crop of herbs in two galvanised buckets. They started of as seedlings and are flourishing under my care *ahem* It’s quite a surprise really, because I’m not known for my green thumbs. Let’s hope they continue to grow and be consumed throughout the summer months!
I can see more parsley and dill recipes coming this way. For now, I do have a fabulous chimichurri recipe to share. I couldn’t use all of my homegrown parsley as they were still busy growing…so I supplemented with a store bought bunch. I have a chimichurri recipe that I used while in the UK but I think this one’s the one I’ll be using from now. It’s simple, fresh and delicious.
Chimichurri is basically a green sauce originating from Argentina. It is made mostly from parsley and is totally delicious as a marinade or served with grilled meat. I had a couple of grilled thick, juicy steaks recently and served them with this. The combination of herbs, garlic and vinegar lifted the already juicy and delicious grilled steaks and brought them to a whole new level of yum. The Argentinians sure knew what they were doing.
If you haven’t had chimichurri before, you HAVE to try this.
Enough for 2 – 4 steaks
- 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 2-3 garlic cloves
- 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
- 1/2 cup olive oil
- 2 Tbsp white wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.