🌿 Our Legendary Chimichurri: The Flavour Revolution
Forget everything you know about sauces. This isn't just an accompaniment; it's a culinary revelation that operates on a completely new plane. This Chimichurri is so intensely fresh, so vibrantly herbaceous, garlicky, and tangy, that it will utterly haunt your taste buds—in the best way possible. We hear it every day: "Why is this not bottled and sold at every supermarket?" Frankly, it's a flavour experience beyond anything you'll find on a store shelf. It's an obsession waiting to happen.
Instructions
- Roughly chop the herbs and add all of the ingredients to a Blender or smoothie maker, whatever you have to hand.
- Blitz until smooth and silky and add to a serving dish.
- This sauce pairs pefectly with cod fillet strips.
- Here we have chosen England most profound Fish and Chip shops selection by far. The Harry Ramsdens Cod Fillet Strips are by far the best and seeing as we've spent time on our velvetty sauce
Ingredients
- Whole pot Parsley (cut all off don't worry pop the pot outside, water and it'll grow back)
- Whole pot Coriander
- 3 tbsp Red Wine Vinegar
- 3 tbsp olive oil
- 1 tbsp Dried Oregano
- 1 tsp chilli flakes
- 1 clove garlic
- 1 tbsp Acacia Honey
- Salt and pepper to taste
Theory: Another popular theory suggests a Jimmy McCurry (or a similar Irish-sounding name) invented the sauce in the early 1800s.
He lived in Argentina as it is believed the Argentina folk could not pronounce "Jimmy McCurry" hence called Chimichurri