Recipes

Chimichurri – A Marinade for the BBQ

Elisabeth Luard

In celebration of National BBQ Week, a recipe from Elisabeth’s latest cookbook Preserving, Potting and Pickling: Food from the Store Cupboards of Europe…

Chimichurri – A Marinade for the BBQ Recipe

Makes about 1pt/600ml

It is, says Elisabeth, a sauce used to baste a barbecue by the Gauchos, the cowboys of the Argentine. She should know – she and her brother spent their school holidays at an estancia, a cattle ranch where they would ride out with the Gauchos.

Ingredients

1 large onion
1 bunch parsley
6 cloves garlic
Juice of 2 lemons
1 bunch thyme (best if fresh)
3/4 pint/450ml olive oil

Utensils

1 empty wine bottle and a cork

Method

Peel and chop the onion and garlic. Chop the herbs – you will need about 3 tablespoons.
Put all these ingredients with the lemons and the oil into an empty wine bottle. Shake them all up and leave them to infuse in the fridge for a couple of weeks.

Use the sauce to baste the meat when you have a barbecue, and you will capture the robust flavours. It also makes an excellent salad dressing – try it on new potatoes – or use it as a marinade for a pot-roasted chicken.

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