Tag Archives: chili

Grilled Tamari Marinated Beef with a Chimichurri Sauce

15 Sep

When I was working at Travers Smith, one of my chef’s signature dish was Peter Gordon’s Beef Pesto. This is an amazing recipe indeed and very easy. Not a last minute one though as you have to marinate the beef up to 1 week!

You can serve that beef with Pesto for example but I tried it with a Chimichurri sauce and it was really great as well.

The Chimichurri sauce is usually served on the side of the grilled beef in Argentina and everybody has its own recipe as we all have our own way to prepare the French Dressing or Mayonnaise in France.

Mine is very straightforward and a little spicy. Have fun and use that recipe as a base for your own Chimichurri.

Ingredients for the Beef Marinade – 6-8 persons:

  • 1 piece of mid beef fillet, about 1,2 kg
  • 500ml of tamari (soy sauce)
  • 250ml of Cider Vinegar
  • 1 red chilli (not too hot)
  • 6 cloves of garlic

1-gordon's beef


Puree all the ingredients of the marinade in a blender and pour on top of the trimmed beef.

Cover with cling film and turn every 12 hours for at least 2 days.

2-gordon's beef 3-gordon's beef 4-gordon's beef 6-gordon's beef

Cut into 6-8 pieces and grill 3-4 minutes on each side or longer if you like your beef medium to well-done.

1-Grilled Beef

Once the beef is cooked, serve the whole piece along with Chimichurri and the side of your choice or thinly slice it and serve it hot or cold with Chimichurri sauce on the side.

Ingredients for the Chimichurri

  • 1 onion
  • 4 garlic cloves
  • 1 generous bunch of cilantro
  • 6 tbsp of olive oil
  • 3 tbsp of red wine vinegar
  • 1 red chilli
  • 1 green chilli
  • salt


In a blender, pour all the ingredients and only half of the olive oil.

Process and gradually add the rest of the oil until you reach the consistency you want.

Taste and adjust the seasoning.

You can add lemon or lime juice to adjust the consistency and taste.


  Red Beef and Pesto





Homemade Guacamole….

15 May

Guacamole is one of these dips that can be either amazing, too hot or simply tasteless… Most of the time, the ones that you buy at the supermarket belong to the last category and depending on where you are, the home-made guacamole are often amazing but sometimes too hot.
I had a lot of different guacamole in Miami and I have to say that I became a real fan of that dip even if I do not really like the avocado texture generally speaking.

Indeed, you can create your own guacamole recipe and get the texture you want by adding chopped tomatoes, onions and herbs…. be careful with the chili proportion, depending on where you buy them, they can be mild or extremely hot. Start with a little amount and adjust when you have reached the right consistency…

Last but not least… the avocados have to be ripe otherwise it’s not worth the experience. You’ll never get a nice creamy consistency, the avocado will be too hard to mash with a fork and instead of a melting feeling, you will obtain a grainy consistency and also struggle with the making of it!


  • 2-3 ripe avocados
  • 1⁄2 cup red onion, minced
  • 1⁄2 red chili, seeds removed, minced
  • 1⁄2 green chili, seeds removed, minced
  • 2 tbsp coriander, finely chopped
  • 1 lime juice
  • 1 lemon juice
  • 1⁄2 tsp salt and black pepper
  • 1 small ripe tomato, pulp removed, chopped
  • 1/2 tsp of ground cumin (optional)


Cut avocados in half and remove the seed. With a spoon large enough, scoop out the avocado from the peel.


Put them in a mixing bowl and pour a lime juice on top to prevent them from darkening.
Using a fork, roughly mash the avocado. It still has to be a little chunky*.


Add the chopped onion, coriander, salt and pepper and mash some more.

Add part or all of the chili peppers to the guacamole to your desired degree of hotness.
Chop the tomato, add to the guacamole and mix.
Adjust the seasoning and serve it straight away or keep it covered with cling film in your refrigerator to prevent oxidation.

Guacamole is often served with Tortilla Chips but it is also very good as a side for fajitas, tacos or spread in wraps.

*If you wish to use a food processor, depending on how powerful it is, keep one of the avocado on the side and roughly cut or chop the other ingredients. Process all of them except the avocado until you obtain a finely chopped mix. Add the avocado and lime juice and process again until you obtain a smooth mix. With a fork, roughly mash the other avocado and incorporate the smooth mix into it. Adjust the seasoning and serve it straight away or keep it covered with cling film in your refrigerator to prevent oxidation.

Guacamole 2


  • 2-3 avocats bien mûrs
  • 1⁄2 oignon rouge finement émincé
  • 1⁄2 piment rouge, finement émincé, sans les graines
  • 1⁄2 piment vert, finement émincé, sans les graines
  • 1 petite poignee de coriandre émincée
  • 1 jus de citron vert
  • 1 jus de citron jaune
  • 1⁄2 cac de sel et du poivre
  • 1 petite tomate bien mûre, emondée et taillée en petits cubes
  • 1/2 cac de cumin en poudre (optionnel)


Coupez les avocats en 2 dans le sens de la longueur et avec une cuillère à soupe, séparez la chaire de l’avocat de son enveloppe.

Placez-les dans un bol et arrosez-les de jus de citron pour éviter qu’ils ne s’oxydent et noircissent.

A l’aide d’une fourchette, écrasez-les grossièrement afin de garder un peu de texture.*

Incorporez ensuite l’oignon émincé, la coriandre, le sel et le poivre et la moitié des piments afin de contrôler la puissance de votre guacamole.

Goûtez votre guacamole, ajoutez le reste des piments, du jus de citron, du cumin si nécessaire puis ajoutez les dés de tomates et mixez une dernière fois.

Versez le guacamole dans un bol de service et servez-le immédiatement avec des chips mexicaines ou en accompagnement de fajitas, tacos, garniture de wraps….

Si vous souhaitez le garder pour plus tard, couvrez-le avec du film alimentaire a contact et gardez-le au réfrigérateur pour éviter qu’il ne s’oxyde avec la lumière et l’air.

*Si vous voulez vous simplifier la vie en utilisant votre robot, dans un premier temps, placez l’oignon et les piments dans le bol pour obtenir un mix finement émincé. Incorporez ensuite la coriandre, la moitié des avocats et les jus de citron et passez-les au mixer jusqu’à obtention d’un mix qui garde encore un peu de texture.

Ecrasez grossièrement les avocats restants et incorporez le mix aux avocats.

Goûtez et ajustez l’assaisonement. Finissez en incorporant les dés de tomates.

Chickpea, Cucumber & Red Chilli Salad with a Yogurt Dressing

18 Jan

It’s snowing in London and in Paris but here in Miami it’s also rather cold….. we are back to wearing jeans and sweatshirts! Let’s hope it won’t last too long otherwise I’ll have to dedicate my next post to a thoroughly good soup…

In the meantime, here is a new salad recipe: nutritious, fresh and original.

The chickpeas will bring you all the proteins you need to go through the day and the yogurt dressing will balance the whole salad and make it taste fresh, light and HOT at the same time.

This salad is perfect for lunch as well as on a buffet with lots of Lebanese mezze, BBQ grilled fish and meat or Marinated octopus.



  • 2 tins of Chickpeas (400g each)
  • 1 Cucumber
  • 1 Lemon zest & juice
  • 1/2 red chilli
  • 1/2 bunch of Spring Onion
  • 1/2 bunch of Dill
  • 1/2 bunches of Mint
  • 3/4 cup of Greek Yoghurt
  • 1-2 Splashes of Tabasco
  • Olive Oil
  • Salt & Pepper
  • Mixed leaves for presentation


  • Drain the chickpeas and reserve.
  • Wash the cucumber as you will keep the skin on to bring more crunch to the salad.
  • Cut the cucumber lengthways and remove the seeds using a spoon to make it easier.
  • Either cut the halves into 2 lengthways and slice them on the diagonal or cut the cucumber into small cubes.
  • Finely dice the red chilli and depending on how hot you want your salad, keep the seeds or get rid of them.
  • Wash the spring onions and thinly cut them on the diagonal.
  • Rinse, dry and finely chop the dill and mint and reserve.
  • Prepare the yogurt dressing: mix together the Greek yogurt, lemon zest and juice, diced red chilli and herbs. Season with salt and pepper and add the Tabasco if you wish to.
  • In a large bowl coat the chickpeas and cucumbers with the yogurt dressing.
  • In a large bowl or a long tray, spread baby spinach or mixed leaves then heap high into the bowl or on the tray.


Version Française :

Salade de Pois Chiches, Concombre, Piment Rouge et sa Sauce Yaourt


  • 2 boites de pois chiche en conserve (400g chacune)
  • 1 concombre
  • 1 citron, zest et jus
  • 1/2 long piment rouge
  • 1/2 botte d’oignons nouveau
  • 1/2 botte d’aneth
  • 1/2 botte de menthe
  • 180ml de yaourt grec
  • 1-2 gouttes de Tabasco
  • Huile d’olive
  • Sel et Poivre
  • Une poignée de mesclun ou de pousses d’épinards pour la présentation


Egouttez et rincez les pois chiches dans un grand égouttoir. Réservez.

Lavez bien le concombre car vous allez gardez la peau pour donner plus de croquant à votre salade.

Coupez le concombre dans le sens de la longueur et débarrassez vous du centre à l’aide d’une cuillère.

Dans la diagonale du légume, coupez le concombre en tranches d’environ 2 mm ou taillez-le en petits cubes selon votre envie.

Taillez le piment en petits des très fins et réservez. Gardez les graines si vous aimez que votre salade soit relevée sinon jetez-les.

Lavez les oignons nouveau et émincez les finement dans la diagonale.

Lavez, séchez et émincez finement la menthe et l’aneth.

Préparez la sauce au yaourt: mixez ensemble le yaourt, le zest et le jus du citron, les herbes et le piment. Salez et poivrez, ajoutez un peu de Tabasco si vous le souhaitez.

Dans un large bol, incorporez le concombre et les pois-chiche à la sauce yaourt jusqu’a ce qu’ils soient bien enrobes. Ajustez l’assaisonnement.

Pour la présentation, déposez une poignée de mesclun au fond d’un joli saladier ou sur un plateau légèrement creux. Versez en un monticule la salade de pois chiche, décorez avec quelques brins d’aneth et de menthe émincée et servez.

Cette salade est parfaite pour un déjeuner consistant ou sur une table de buffet pour accompagner des grillades, un assortiment de mezzés libanais et des calamars marinés.