Thursday, 28 May 2015

Chimichurri Sauce

Chimichurri sauce is a South American dressing originating from Argentina. I often make it as a base for a marinade or to form a quick healthy dip but it's best as a dressing to go with grilled meats especially steak.

It's a very robust sauce. There is absolutely nothing subtle about this one at all. Basically the flavours hit you between the eyes and you must only eat it with close friends and family - do not eat it when your on, or even the day before, a hot date - the garlic and onion flavours linger so you may not have the sweetest scent afterwards!

Having said that I hope I haven't put you off trying it - it really is tasty and you could always use less garlic and onion if you want a more subtle flavour.

Recipe - makes enough for 4 servings

a good bunch flat leaf parsley
handful fresh oregano
1 chilli - green or red
small handful cherry tomatoes - about 5
2 fat cloves garlic
4 or 5 spring onions (or 2 shallots)
1 fat lime
2 teaspoons red wine vinegar
olive oil
salt & pepper

Gather together all your ingredient. This is a quick blitz sauce so all you need to do is peel your shallots/spring onions, peel the garlic and juice your lime. Roughly chop the onions & parsley just so it will all fit into your food processor.

Now pop all your ingredients into the mixer along with 2 teaspoons of olive oil and give it all a whizz until the leaves and the onions have finely chopped.

You should now have a fairly thick sauce, add a little more olive oil if you want to thin it further. Add some salt & pepper - I find that this sauce needs quite a bit of salt so try it a few times and adjust your seasoning according to your taste.

Pour your sauce into a serving dish and it's ready to go. I like to offer the sauce in a dish for everyone to help themselves so they can have a little or as much as they want......

As I said this goes really well with a grilled steak......

But it's just as good served with any girdled meats especially game such as quail or venison - it goes well with the strong flavours of that type of meat.

The left over sauce I had as a dip the next day with spicy nacho chips - yummy!...........

Have a good - no a great! - day
Love Lizx


Wednesday, 27 May 2015


We've a wisteria growing over some old outbuildings in our garden and the scent from the flowers is wonderful - heady and intoxicating. Unfortunately, the only time I get to inhale it is when I park my car......

So, I decided to cut a few of the flowers and dot them around the house so I can enjoy the scent all weekend long.....

Have fun today


Tuesday, 26 May 2015

Aubergine Curry

I needed a new aubergine recipe. 

I love aubergines but always seem to cook the same dish with them  - so it's either an aubergine bake, or a moussaka or occasionally ricotta stuffed aubergine rolls ......... and I usually end up just going for a simple baked dish with mozzarella and tomatoes.

And as I get seduced each week into buying at least two aubergines our weekly meals can become at bit predictable.

So in order to try and mix our flavours up a bit, I decided to have a go at a simple aubergine curry. I flicked through loads Indian and Thai recipes - finally decided to stay with a tomato based dish - because I know tomatoes work well with aubergines. I then went with a few spices that I enjoy using in curries - nothing to heavy or spicy I was looking for fragrance, colour and nothing to complex to start - I can always experiment with additional flavours into later dishes.........

Recipe - serves 4

2 large aubergines
1 400g tin chopped tomatoes
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon coriander seeds
1 large onion
salt & pepper

a little olive oil for cooking

Fresh coriander leaves
Natural yogurt and some rice  to serve

Pre-heat oven to 180C/Gas 4

Slice your aubergines into thick rings - about 1 cm thick - and place on an oiled baking sheet. Cover each slice with a little more olive oil, some pepper and bake for about 20 minutes - until they have coloured and softened up. Turn the rings over half way through cooking.

Once they are done - if you are not ready to used them straight away - cover them in foil, turn the oven off and pop them back into the oven to keep hot.

Whilst your aubergines are cooking, dice you onion and soften in olive oil over a moderate heat. You don't want to colour you onion, just soften it.

Measure out you spices and give the seeds a gentle crush to release some more flavour

and then add them to your onions. Gently mix the spice through the onions and cook for a few minutes before adding your chopped tomatoes.

Let your tomato mixture bubble away for about ten minutes. Add a little boiling water if it starts to thicken too much. Taste and adjust your seasoning to suit.

Now fold in your aubergines and continue to cook for a few more minutes. Be careful when stirring the aubergines into the sauce - they are very delicate and can break up really easily!

Once you are happy with the flavour, divide between bowls of rice, sprinkle on some ripped coriander leaves and add a little natural yogurt on the side.

You can also serve it with a little warmed naan bread to mop up the sauce. This was a really easy dish to make with a delicate flavour.

Hope you all had a great bank holiday weekend and are looking forward to a new week
Love Lizx

 Aubergine Curry