The perfect accompaniment to a succulent steak, chimichurri is a popular Argentine BBQ sauce consisting of a range of fresh herbs and spices, mixed with olive oil and white wine vinegar. Here's our favourite recipe.
280ml olive oil
2 tablespoons of white wine vinegar
1 bunch of parsley
3 cloves of garlic
1 red chilli
3/4 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
What to Do
Pour the olive oil and white wine vinegar in to a bowl
Finely chop the garlic, herbs and spices and add to the oil and vinegar mix. Stir well and leave for at least 3 hours to allow the flavours to combine.
Use either to baste meat over the BBQ or add a couple of teaspoons to the top of the meat prior to serving.
Can be made 24 hours ahead of time and stored in the refrigerator but remove about an hour before use so it is at room temperature.
We always look forward to making mince pies each Christmas. Each member of the family takes a turn to stir the mincemeat mixture (apparently best done in a clockwise direction for good luck!) and then the mixture gets separated - some for the children's mince pies and some for the grown-ups. The latter gets a generous splash of brandy added to it.
Here at Feeling Outdoorsy we are very particular about the products we sell. They have to be high quality and durable, and enable our customers to cook amazing food outdoors. For these reasons and more, we love iron cookware from the Netherton Foundry. Iron is a pure, simple metal which is easy to look after and very recyclable.