Chef Mike Van de Elzen talks with Lorna Subritzky, and he has an Argentinian dish that might go down a treat for next weekend’s lunchtime All Blacks test.
LISTEN TO MIKE VAN DE ELZEN TALK WITH LORNA SUBRITZKY
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Chimmichurri is a salsa you add to char-grilled beef to bring out the flavour.
Chimmichurri is a uncooked sauce that comes in both red and green versions. Made with parsley, minced garlic, olive oil, oregano and red wine vinegar.
30 years ago! crickey. I started as a apprentice chef in a steak restaurant in West Auckland. I wished we served a Chimichurri sauce then as its pretty much the best then to bring out the falvour of beef.
Mikes Chimichurri
1 piece of Green meadows beef!
1 cup curly parsley, chopped
4 ripe tomatoes, chopped
3 shallots, peeled and thinly sliced
5 cloves of garlic, peeled and crushed
1/4 cup red wine vinegar
4 tbsp Grove avocado oil
1 tsp paprika powder
1 tsp honey
pinch salt and pepper
Combine all the ingredients into a salsa.
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