Chimichurri (TM): Difference between revisions
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|title=Chimichurri - A Thermomix recipe | |||
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|keywords=Chimichurri (TM) recipe Cooking with chillies from The cook's Wiki | |||
|description=This is a typical sauce from Argentina and Uruguay, where it is used as a dressing for meat cooked 'a la parrilla' (barbecued or griddled). | |||
|og:image=https://www.cookipedia.co.uk/wiki/images/7/76/Chimichurri.jpg | |||
}} | |||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=20th October 2012 | |||
|Author=JuliaBalbilla | |||
|Servings = Serves 4 | |||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 4 minutes | |TotalTime = 4 minutes | ||
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This is a typical [[Sauce|sauce]] from Argentina and Uruguay, where it is used as a dressing for [[Meat|meat]] cooked 'a la parrilla' ( | This is a typical [[Sauce|sauce]] from Argentina and Uruguay, where it is used as a dressing for [[Meat|meat]] cooked 'a la parrilla' (barbecued or [[Griddled|griddled]]). The recipe is a translation of one in '''Salsas y Aliños con [[Thermomix]] (Susaeta Ediciones)''' | ||
{{RecipeIngredientsTM | {{RecipeIngredientsTM | ||
| 3 Cloves [[Garlic|garlic]] | | 3 Cloves [[Garlic|garlic]] | ||
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| 30g [[Vinegar|vinegar]] | | 30g [[Vinegar|vinegar]] | ||
| 150g [[Olive oil|olive oil]] | | 150g [[Olive oil|olive oil]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
It is served cold to season white or red [[Meat|meat]], [[Chorizo|chorizo]], [[Sausages|sausages]], pasties etc. Also you can use it as a dressing for [[Salads|salads]], [[Potatoes|potatoes]] and [[Hamburgers|hamburgers]] or to spread on toast. | It is served cold to season white or red [[Meat|meat]], [[Chorizo|chorizo]], [[Sausages|sausages]], pasties etc. Also you can use it as a dressing for [[Salads|salads]], [[Potatoes|potatoes]] and [[Hamburgers|hamburgers]] or to spread on toast. | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Latin American recipes]] | [[Category:Latin American recipes]] | ||
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[[Category:Thermomix recipes]] | [[Category:Thermomix recipes]] | ||
[[Category:Uncooked]] | [[Category:Uncooked]] | ||
Revision as of 14:36, 20 July 2014
| Chimichurri (TM) | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 4 minutes |
| Prep. time: | 4 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th October 2012 |
This is a typical sauce from Argentina and Uruguay, where it is used as a dressing for meat cooked 'a la parrilla' (barbecued or griddled). The recipe is a translation of one in Salsas y Aliños con Thermomix (Susaeta Ediciones)
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
- 3 Cloves garlic
- ½ guindilla pepper
- 1 teaspoon paprika
- 1 tablespoon oregano
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon salt
- Black pepper, to taste
- 30g vinegar
- 150g olive oil
Method
- Place all the ingredients, excluding the vinegar and oil into the TM.
- Chop 15 seconds / Speed 6 and push the ingredients down from the inside of the bowl with the spatula.
- Next, add the vinegar and oil.
- Beat for 3 seconds / Speed 5.
- Tip into a container and keep in the fridge.
Serving suggestions
It is served cold to season white or red meat, chorizo, sausages, pasties etc. Also you can use it as a dressing for salads, potatoes and hamburgers or to spread on toast.
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