Sides

FIRE KISSED CHIMICHURRI

Name: FIRE KISSED CHIMICHURRI
Total time: 15 min
Yield: Makes a bowl
Ingredients: Bunch of coriander, finely chopped; Small bunch of flat-leaf parsley, chopped; 2 garlic cloves, very finely chopped; 1 small sweet onion, charred and finely diced; ½ tsp smoked paprika; ½ cornichon, finely chopped; 1 green chilli (or red), charred and finely chopped; 8 tbsp rapeseed oil; 2 tbsp red wine vinegar, or white if you prefer; Pinch of sugar; Pinch of salt; 1 tsp Dijon mustard; ½ lemon, caramelised

by Ross Anderson, Roam @ Woodside

Cook time 15 min

Serves Makes a bowl

Ingredients

Bunch of coriander, finely chopped
Small bunch of flat-leaf parsley, chopped
2 garlic cloves, very finely chopped
1 small sweet onion, charred and finely diced
½ tsp smoked paprika
½ cornichon, finely chopped
1 green chilli (or red), charred and finely chopped
8 tbsp rapeseed oil
2 tbsp red wine vinegar, or white if you prefer
Pinch of sugar
Pinch of salt
1 tsp Dijon mustard
½ lemon, caramelised

Chimichurri is my favourite sauce. Simple to make, with a flavour nothing else matches, and good with meat, fish, vegetables or as a dip. It comes from Argentina, and this fire-kissed version is by Ross Anderson at Roam @ Woodside.

Fire kissed chimichurri in a bowl beside the grill

Method

1. Char over the fire

Start by charring the onion, green chilli and lemon over the fire. The Ember Grill is ideal for this.

2. Chop by hand

Finely chop the coriander, parsley, garlic, onion, cornichon and green chilli, then add to a large bowl. Do not use a processor.

3. Mix and taste

Stir in the oil, paprika, Dijon, caramelised lemon juice and vinegar, with a pinch of salt and sugar. Taste, adjust, serve.

Top tip

Taste, taste, taste. This is all about balancing the flavours.

Chimichurri is superb with grilled meats and fish, and just as good as a dip with crusty bread and charcuterie.