ARGENTINIAN CHIMICHURRI SAUCE

Chimichurri is an herb-based condiment that is a culinary speciality of Argentina and Uruguay. It is typically served alongside grilled steak, roasted beef and pork sausages. The origin of chimichurri is unclear. Credit is given to "Los gauchos", the cowboys of Argentina´s pampas plain areas, famously known for grilling meats and sausages over an open wood fire. There are however various stories explaining the name as a corruption of English words. According to the Argentine gourmet Miguel Brascó the word came about when the British were captured after the British invasions of the Río de la Plata in 1806-1807. The prisoners asked for condiments for their food, mixing English, aboriginal and Spanish words. According to this story, che-mi-curry stands for "che mi salsa" loosely translated as "hey give me condiment" or "give me curry". Still another story says the name of the sauce comes from the Basque settlers who arrived in Argentina in the 19th century and the name of the sauce comes from the term tximitxurri, loosely translated as "a mixture of several things in no particular order."

Serves 4

10 minutes

133 kcal per serving

Ingredients

• 60 g parsley, chopped
• 3 - 5 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1/2 tsp chili pepper flakes
• 2 tbsps fresh oregano leaves
• 2 tbsps shallot or onion, minced
• 180 ml vegetable or olive oil
• 3 tbsps red wine vinegar
• 3 tbsps lemon juice (optional)

Method

1. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed.
2. Spoon the chimichurri sauce over steak or any grilled fish or chicken.

ALMOND PASTE

500 g

10 minutes

Ingredients

• 250 g almond
• 2,5 dl granulated sugar

Method

1. Skin the almonds by dropping them in boiling water and letting them cook for 1 minutes, then drain them and let them cool. 
2. Once they are cool enough to touch, pinch them between your fingers and the almonds will slide out of the skin.
3. Place them in a food processor and mix until finely ground, stopping periodically to scrape the sides of the processor bowl.
4. Once the almonds are very finely ground, add the sugar and mix for 5-7 minutes until it becomes a smooth and warm paste.

VINDALOO PASTE

Ingredients

• 5 dl onions, chopped onions
• 1 tsp mustard seeds
• 500 g tomatoes
• 2 tbsp white vinegar
• 10 red chilies
• 10 garlic cloves
• 3 tbsp grated ginger 
• 4 cardamom (only the seeds)
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 5 tbsp oil

Method

1. Grind the red chilies with 1/2 of the ginger, garlic, mustard, cumin and mustard.
2. Mix this with the vinegar and make it to a paste.
3. Heat oil in a pan and fry the onions until golden brown.
4. Add the tomatoes and fry for few minutes.
5. Then add the ground spice paste and mix well.
6. Add the remaining spices and fry until the oil separates from the mixture.
7. Remove from fire and let it cool completely.
8. Store in an airtight container and freeze if you are not using everything.