Father’s Day looms and all across the country barbeques will be being dusted down and fired up. Whether you’re cooking or being cooked for; veggie, vegan or a dyed-in-the-wool carnivore; a father or someone’s child, there’s very little that beats a cracking chimichurri. Drizzle it over grilled veg, al dente pasta or a fabulous British steak – dip your tacos in it, or flatbreads, or sourdough or some cheap white sliced but whatever you do, enjoy it!
INGREDIENTS
- 1/3 cup of extra virgin olive oil
- 2 tbsps white wine vinegar
- 1 fresh garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- ½ cup finely chopped fresh flat leaf parsley, NO STEMS
EXTRAS (feel free to pick more than one...!)
- Rump steak
- Flat bread
- Mediterranean style roast vegetables
- Fish/ shellfish
METHOD
1) A purist would whisk together the oil, half the vinegar, the garlic, salt, oregano, red pepper flakes and smoked paprika: here at L&F we put it all in an empty jam jar, screw the lid on really tightly and then shake it furiously for a while.
2) Stir in the parsley.
3) Season to taste, adding the rest of the vinegar if you like it extra tangy.
It really is that easy. If you have any left, freeze it in cubes like ice and thaw and reuse as and when you need it. Get the very best ingredients you can find – there’s nowhere to hide with this one, and you’ll be glad you did.
May the sun shine on you wherever you are and, whether you’re a father or not, have a wonderful weekend and why not treat yourself!
