Tag Archives: coriander

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

Method:

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

Method:

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.

2-Chimichurri

  Red Beef and Pesto

 

 

 

Lentil Hummus – 2 ways and Vegan!

23 Jan

Ingredients

  • 2 cups of cooked Puy lentils
  • 8-10 sun-dried tomatoes
  • 1/2 handful of basil leaves
  • 1-2 lemon juice
  • a dash of Tabasco

Method*

To cook the Puy Lentils, pour 1,5 cups of dry Puy Lentils in a large pan of cold salted water, add 1-2 sprigs of thyme and a bay leave then bring to a boil for 20 minutes until the lentils are thoroughly cooked.

Drain them under cold water and let them cool down.

Depending on the quality of your blender, you will have to roughly chop the basil and sun-dried tomatoes otherwise, they will not be finely processed. If you have a Thermomix, Vitamix or powerful blender, just use your ingredients the way they are.

In the jug of your blender, put the lentils, the sun-dried tomatoes, the basil leaves and the lemon juice. Depending on the texture you wish to obtain, blend it on medium to high speed until you get a coarse to fine hummus. Add a dash of Tabasco if you like it slightly hot.

Adjust the seasoning and pour it in a nice bowl. Serve it with vegetables crisps, carrot sticks, sliced pita, crostinis…..

Puy Lentil & Basil Hummus

Ingredients

  • 2 cups of cooked Puy lentils
  • a handful of coriander
  • 1 lemon juice
  • 2 tbsp of Tahine
  • 1 red chilli finely chopped

Method*

To cook the Puy Lentils, pour 1,5 cups of dry Puy Lentils in a large pan of cold salted water, add 1-2 sprigs of thyme and a bay leave then bring to a boil for 20 minutes until the lentils are thoroughly cooked.

Drain them under cold water and let them cool down.

Depending on the quality of your blender, you will have to roughly chop the coriander otherwise it will not be finely processed. If you have a Thermomix, Vitamix or powerful blender, just use your ingredients the way they are.

In the jug of your blender, put the lentils, the coriander, the Tahine and the lime juice. Depending on the texture you wish to obtain, blend it on medium to high speed until you get a coarse to fine hummus. Add a dash of Tabasco if you like it slightly hot.

Adjust the seasoning and pour it in a nice bowl. Serve it with vegetables crisps, carrot sticks, sliced pita, crostinis…..

Puy Lentil Coriander

* This is the basic and vegan recipe for the hummus but on that basis you can have lots of fun and get different textures. You can add pine nuts, goat’s cheese or feta, olive oil and olives to the basil and sun-dried tomato hummus for example. Same thing for the lime and coriander, for example, you can add Greek yogurt, toasted sesame seeds, preserved lemons to bring complexity to its taste.

Result

Lime & Coriander Shrimps Skewers

1 Dec

In my last post about the Mango and Avocado Salsa, I was telling you about that light Asian dinner that I prepared for some friends. In case you wanted to replicate the menu…. here is the shrimps skewers recipe. The Pilaf rice cake will come soon. Just wait for the next post and if you really want to cook it straight away, just serve them with casual rice….

 

Shrimps Result

 

Ingredients for 6 people:

  • a bunch of bamboo skewers about 20cm long
  • 36 to 48 raw shrimps
  • 2 limes
  • 2 tbsp of olive oil / sesame oil
  • a handful of coriander
  • 1,5 tbsp of light brown sugar / palm sugar
  • salt and pepper / fish sauce and chilli sauce
  • sesame seeds (optional)

Ingredients

 

Method

In a bowl, marinade the shrimps with lime juice, salt and pepper (or fish sauce and chilli sauce if you want to give it an Asian hint). Add the sugar and oil of your choice and sprinkle freshly chopped coriander on top.

Let it marinade for at least an hour.

In the meantime, place your bamboo skewer in a jug of hot water to soften the wood and avoid splinters.

Once marinated, stick one shrimp after another on the bamboo skewer. About 4 per skewer.

Keep the juice of the marinade for later.

Place a large frying pan on medium heat and drizzle with a little oil. When hot, quickly fry the shrimps skewer by bunch of 4 to 6 depending on the size of your pan. About 20-30 seconds on each side. Reserve on a tray or bowl and do the same with the other skewers.

Cover with foil until it’s almost time to serve them. 5-10 minutes before serving, place them back into the pan and pour half the marinade on top of them to keep them moist. Cover with a lid and bring back to medium heat to get them fully cooked.

Shrimp Marinade & Cooking

Present the shrimps skewers on a serving dish and spread some freshly chopped coriander on top.

Once ready, deglaze the pan with the rest of the marinade, add freshly chopped coriander and toasted sesame seeds if you want and pour the sauce in a side jug.

Sauce Cooking2Sauce Result

Serve the shrimps hot with the sauce, a nice pilaf rice cake and a mango and avocado salsa.

MangoAvocadoSalsaResultRice Cake