Chimichurri

Following on from my previous post, I thought I’d write about Chimichurri.
Chimichurri is the condiment that is traditionally served with beef asado and chorizo in Argentina and Uruguay. Sometimes it is used to marinate pork and chicken before grilling, but it is more commonly used as a condiment for barbequed meats.

The closest equivalent to Chimichurri that I can think of is Italy’s Salsa Verde. The proportions are slightly different however. Chimichurri is more assertive than Salsa Verde, the vinegar dominating somewhat, which is important as many of the traditional meats used for asado are rather fatty. The sharpness of Chimichurri balances the greasiness of the barbequed meat and chorizo.
I use a Spanish sherry vinegar- it is incredibly sharp and does the job superbly. You can use red wine vinegar but you will need to adjust the quantities to get the right balance of flavours. Garlic is crucial too, but I use less than my grandmother or mother would both use. I’m not particularly fond of raw garlic. I can think of many other things I would rather smell of (Chanel, Dior or Gaultier). But by all means, if you like garlic odours seeping from your bodily pores, add as much as you like! At least you will keep the vampires from attacking during the night…

Components
250ml extra virgin olive oil (use a soft grassy oil, rather than an assertive peppery oil)
60ml Spanish sherry vinegar (more or less)
60ml water
1 tsp Spanish paprika (sweet, not smoked)
1 tsp ground cumin
A pinch ground chili
1 garlic clove, very finely chopped
1 Tbsp fresh thyme, finely chopped
1 tsp dried Greek oregano
1 large bunch parsley, leaves only, finely chopped
1 tsp sugar
Sea salt
Fresh black and white pepper

Process
Combine all the ingredients.

Check the flavours, adding more vinegar, garlic etc to suit your palate.
Allow to sit for at least an hour to allow the flavours to blend.

Chimichurri keeps well, refrigerated, stored in a glass jar. Just remember to shake the mixture before serving, as it has a tendency to separate upon standing. Chimichurri is best at room temperature before serving.

Matzoh

The week of Passover is not far (a fortnight to be precise) and I just cannot bring myself to eat pre-packaged matzoh. To me they taste like stale crackers. I don’t care how virtuous these unleavened breads are, its bland quality has no place at my table.
So out of respect for tradition and religion, I thought baking my own would be a tastier compromise. I must admit I only intended to bake matzoh as a “better” option, to the store bought version. And how wrong was I? The homemade version is good. In fact very good, and that is why I am presenting it here.
I have given them my own touch by including rosemary, and finely chopped black olive to lift the flavour. I think these a tastier alternative to bruschetta (which I hate) and would be perfect to serve with drinks, before a dinner. Or with cheese after a meal (minus the rosemary and olives)
I do not use Passover flour, as I don’t follow the Laws of Kashrut. But instead I use my favorite Italian Tipo 00 flour. Be sure to use a robust and peppery olive oil, it will do wonders for the overall flavours.

Ingredients
150g Tipo 00 flour, plus extra
50ml extra virgin olive oil, plus extra
75ml water
Pinch of sea salt, plus extra
Fresh black pepper
6 black olives, stones removed and chopped very finely (optional)
1 tsp finely chopped rosemary

Method
Preheat the oven to 200c.
Measure your water into a jug and add the oil.
Place the flour into a bowl, with a pinch of salt, pepper, rosemary and optional olives.
Add the water and oil and combine everything-I use a wooden spoon. It should come together almost immediately.
Now place the dough on a floured bench and knead very, very lightly for about 30 seconds. Add a little flour if it is sticky.
Roll out into a free form shape about 25cm in diameter.
Place on a greased baking sheet and stab with a fork, all over the surface.
Drizzle generously with olive oil and sprinkle with sea salt crystals.
Bake for about 20 minutes until golden around the edges and crispy.
Allow to cool a little and eat while still warm.
Serves 2 as a snack, with a glass of wine of course.

Marinated Fishy Things

I love anchovy fillets but sometimes I find the flavour can be a bit flat. My trick to overcome this problem is to marinate them with aromatic herbs and spices. To me, these salty fish morsels are best served on a piece of fresh bread, as a snack. Or before dinner, as an antipasto or hors d'oeuvre.

Marinated Anchovies

Ingredients
150g jar anchovy fillets in oil
1 tsp coriander seeds
1 dried red chili
1 garlic clove, crushed and peeled
Zest of 1 lemon, julienned
Freshly chopped parsley
Extra virgin olive oil (peppery)

Method
Drain the anchovy fillets of their cheap and nasty oil. Using a mortar and pestle, crush the coriander seeds to release their flavour. You should get a waft of a warm and spicy orange scent as you do this. Snip the chili into tiny pieces (I use a pair of scissors). Place your drained anchovy fillets into a container. Sprinkle over the coriander, chili, the whole garlic clove, lemon zest and parsley. Pour over the extra virgin olive oil, to completely submerge. Leave for the flavours to infuse (at least 24 hours). I also remove the garlic, to avoid a strong odour. A squeeze of fresh lemon juice at the last moment would make a welcome addition. Store in the fridge, in a covered container.