CHIMICHURRI SAUCE (SALSA VERDE)

INGREDIENTS

       

PREP TIME:    10 MINS

-

1/2 cup olive oil 

1/2 cup red wine vinegar

3 shallots, chopped

6 cloves garlic, chopped

2 tsp oregano leaves, finely chopped

3 large jalapeño, cut 

2 red chilli, cut

1/2 bunch parsley, chopped

1/2 bunch coriander, chopped

1 fresh lime, zest and juice

sea salt & pepper to taste 

METHOD

Place chopped parsley, coriander, garlic, shallots & oregano leaves into the chopper or blender and turn this on. Gradually add in chillies and jalapeño. 

Slowly add in olive oil as you are blending. Once everything is blended through, stir in the red wine vinegar (if the consistency is too thick, add a bit more olive oil to the mix). 

Grate in zest of lime and add salt and pepper to taste. right before serving, squeeze in the juice of one lime, mix through (do not add lime juice in too early, as this will brown the herbs). 

Serve as a side to complement your red meats, roasts, grilled fish and even roasted root vegetables.

xOxo

ROAST BEEF & VEGETABLES (WITH CHIMICHURRI SAUCE)

INGREDIENTS

SERVES:       4

PREP TIME:    15 MINS (+ 3 HRS FOR THE MARINADE)

COOKING TIME: 30 MINS

-

500gr rump steak 

4 carrots, roughly cut

1/2 onion

300gr baby potatoes, sliced into halves

1 sweet potato, sliced

4 parsnips, sliced

1 1/2 bunch (or 300gr) broccolini, cut into 1/3 length-wise 

2 sprigs rosemary

4 cloves garlic

olive oil (to toss vegetables through)

sea salt to taste 

For the rub:

1/2 cup olive oil for base 

1/2 cup apple cider vinegar

2 tsp dried thyme leaves

1 1/2 tsp oregano leaves

1 1/2 tsp ground cumin seed

1 tsp chopped parsley 

2 tbsp chopped garlic

salt & pepper to taste

optional: 2 tsp crushed dried chilli

METHOD

In a large mixing bowl, mix all the ingredients for the rub together and coat the beef thoroughly. Cover, and let the rump rest in the refrigerator for 2 - 3 hours. 

Preheat the oven to 200 degrees celsius (fan forced). Prepare the vegetables. Once cut, toss the potatoes, sweet potatoes, carrots and parsnips in olive oil and sea salt. Place these vegetables along with the garlic cloves and the 1/2 onion into roasting tray; break off rosemary leaves from the sprig and sprinkle this over the vegetable. 

Place this into the oven first (ensure that, at this point, the broccolini has stayed separated - this will be added towards the end).

Take the roast meat out of the refrigerator and heat roasting pan or skillet on high heat, brush the pan with oil (vegetable or canola oil as this will not burn in high heat). Sear the roast meat to seal  in the juice, 30 seconds on each side. 

Turn the oven (with the vegetable tray) down to 165 degrees celsius and pop the pan or skillet with the roast meat into the oven (alternatively, you can move the roast meat onto the same roasting tray as the vegetable). 

Cook for 25 - 30 minutes (medium) or 15 - 20 mins (medium rare). Check on the oven at regular intervals. 

While the roast is in the oven, start preparing the chimichurri sauce > see the recipe in my separate post. X. 

With the last 10 minutes of roasting, add in the broccolini.

Take everything out of the oven and let the roast meat rest for 7 minutes before serving.

Serve with a nice full body red wine (my favourite new world wine with this roast is the 2018 Ulithorne Familia McLaren Vale Shiraz).

xOxo

CHICKEN POT PIE

INGREDIENTS

SERVES:       10

PREP TIME:    15 MINS

COOKING TIME: 20 MINS

-

500gr chicken thigh, diced

2 tbsp plain flour (to coat the chicken)

1 medium brown onion, finely diced

200gr organic field mushrooms, finely sliced

3 carrots, diced

4 celery heart sticks, finely sliced

1 leek, finely sliced

(corn kennels & left over vegetables, diced)

2 tbsp garlic paste / 4 cloves garlic, crushed

1 egg, beaten for the egg wash 

1 tbsp butter

2 chicken stock cubes dissolve in 500ml water (or equivalent in liquid stock)

1/2 cup dry white wine

1/2 tsp thyme 

1 fresh chilli, chopped

1 tbsp double cream brie (or equivalent in cheddar, tasty or parmesan cheese)

salt & pepper to taste

1 sheet puff pastry 

METHOD

In a large mixing bowl, coat the chicken in the flour (this helps the browning of the chicken, absorbs the flavour of the vegetables and stock & will thicken the pie filling).

Preheat over to 180 degrees celsius. 

Over low - medium heat, in a pot (preferably the same pot that you will using to cook the pot pie filling in, as this retains all the flavour whilst you are pre cooking the filling), add the butter and brown the crushed garlic and onion first, then gradually add the chicken. 

Cook until the chicken is 80% cooked. Keep scraping the bottom of the pan as you cook so that the chicken does not stick to the bottom of the pan, add a bit more butter if needed and gradually stir in chicken stock (avoids the chicken from sticking). 

Once the liquid comes to a boil, add in the carrots & celery, stir through for 5 minutes. Thereafter, stir in the mushrooms and the leek (break up the discs with your wooden spoon). Stir for 3 mins or until soft. Add in remainder of your vegetables (I had parsnips and corn kennel) - stir through for another 3 minutes, then turn off the heat. 

Taste & add salt and pepper if required, also add in thyme and white wine. Cool mixture. 

Cover the pot with puff pastry (make sure yo use a fork to poke some holes onto the puff pastry to allow air to pass through whilst it is baking). 

Put the whole pot into the oven for 20 minutes. At the 10 minute mark, take the pot out and brush the pastry with the egg wash. Put the pot back into the oven for another 10 minutes or until the pastry puff up and turns to a golden brown. 

Serve with your favourite dry white wine or a light Pinot Noir if you prefer a red wine. 

xOxo