Herb Sauce makes ‘Grilled’ Great

Tangy Herb or Chimichurri Sauce originated in Argentina and is used as both a marinade and a sauce. It adds enormous flavour to any grilled dish, be it chicken, meat or vegetables, and is packed full of healthy goodness with parsley, coriander and garlic. You can easily adjust the amount of chilli flakes to suit your palate. What’s more the leftover sauce will keep in the fridge and is a great addition to the morning fry-up.

The potatoes in the photo weren’t part of this recipe, but I make them all the time at home so have included my own recipe.  

Time: 20 minutes

Serves: 4

Ingredients

4 x 150g portions meat, chicken or vegetable

oil, for cooking

Chimichurri Sauce

125ml extra-virgin olive oil

4 tablespoons red wine vinegar

1 handful flat-leaf parsley leaves

1 handful coriander leaves

2 garlic cloves, peeled

1 teaspoon chilli flakes

1/2 teaspoon ground cumin

1/2 teaspoon salt

Method (main)

To make the chimichurri sauce, place the oil, vinegar, herbs, garlic, chilli, cumin and salt in a food processor and blend until smooth. You can use a mortar and pestle, if you prefer.

Pour half the chimichurri sauce over the meat or vegetables. At this stage, they can be marinated for up to 4 hours, time permitting.

Heat a barbecue grill until hot. Brush the meat or vegetables lightly with oil then cook or until done to your liking. Remove from the grill and pour some chimichurri sauce over to serve.

Method (potatoes)

Slice potatoes (red are best) about 1/2 centimetre thick, line a baking tray with baking paper and brush with oil. Place slices on the paper then use a pastry brush to lightly oil the top of the slices. Season with salt and pepper and place in an 180oC oven for 20 minutes, turning potatoes over half way through cooking.

Recipe taken from What’s for Dinner? by Michele Curtis

What’s for Dinner? is the perfect solution to the mid-week dinner dilemma. It’s ideal for busy people who have run out of meal ideas or are bored with the tired, old classics. The recipes are easy to follow and make, and the ingredients are available in supermarkets. With chapters like ‘On the Stove’, ‘In the Oven’ and ‘On the Grill’, it’s easy to find something to whip up in no time at all. The recipes are triple-tested so will work brilliantly every time and are easy to follow, making them ideal for beginner cooks. Fully illustrated throughout, it is sure to become a well-used favourite.  You can purchase What’s for Dinner? at cooked.com.

Published by Hardie Grant

  

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