Tag Archives: garlic

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





Tomatoes Feast: Slow Roasted Tomatoes and a Pizza Adaptation….

14 Aug

As I spent part of my Summer in South Corsica, I have been lucky enough to use and taste really good local products among which the tomato of course!

We also had amazing basil, aromatic herbs, fresh garlic, courgettes and cured meat of course.

But tomatoes…. they had dozens of them… yellow, green, beef, on the vine….. you can create colorful dishes using only tomatoes!

That’s why I wanted to keep on cooking with them after Corsica.

As I arrived at my cousin’s house on the “Ile de Groix” which is on the West Coast of France, close to Lorient, I decided to slow-roast them for a change. And it was a delicious side for the grilled sausages we had for lunch.

Now I am in Auvergne, I have used them for a pizza as I had a pizza dough, mozzarella and pasta paste leftovers to get rid of…. Indeed, for a leftover dish, I’ll even order it at the restaurant!

pizza 4

Ingredients for a tray of Slow Roasted Tomatoes:

  • a baking tray covered with parchment paper
  • about 20 tomatoes on the vine, washed and cut in halves
  • a head of garlic, cloves separated, unpeeled
  • 1 tsp of fennel seeds
  • thyme, oregano, rosemary…. dried or fresh
  • salt and pepper
  • 1 tsp of caster sugar
  • olive oil


Preheat your oven to 150°C.

Place your tomatoes next to each other on the tray, do not hesitate to squeeze them as they will loose a lot of juice and shrink.

Spread the garlic cloves, herbs, seeds, salt, pepper, sugar and drizzle generously with olive oil.

1-Raw Tomatoes

Place in the oven for at least 1-2 hours. You can decrease the temperature to 120°C and cook them up to 3-4 hours.

The tomatoes are ready when they have shrunk and lost most of their juice. The longer you cook them, the more they will shrink and get a strong taste.

Depending on the temperature of the oven, they will get slightly dark on top, choose the lower temperature to avoid that.

As you have kept the garlic in the shell, you will obtain a yummy garlic paste ready to eat or to use in a risotto for example.


You can serve them hot or cold as a side, spread them on a green salad, keep them in a jar in olive oil, process them to get a tasty tomato tapenade or use them for a tomato tart, Tatin or pizza.

I have served them with grilled meat at lunch last week and used them to get rid of the leftovers at home: pizza dough, mozzarella, Sacla sauce (pepper and mozzarella) and lots of rocket and shaved Parmesan on top.


For the Pizza:

Preheat your oven to 200°C. Place your pizza dough on a baking tray covered with parchment paper.

Simply spread a thin layer of sauce with a spoon on the pizza dough, cover with the sliced mozzarella then add the slow roasted tomatoes on top.

Bake for 15 minutes then spread a generous amount of rocket on top, shave fresh Parmesan and drizzle with olive oil or pizza spicy oil and serve it straight away….

Tomates Confites au Four

Ingrédients pour une plaque de Tomates Confites:

  • une plaque de cuisson couverte de papier sulfurisé
  • une vingtaine de tomates grappes, lavées et coupées en 2
  • une tête d’ail, gousses séparées mais non épluchées
  • 1 cc de graines de fenouil
  • du thym, de l’origan, du romarin, frais ou séché
  • sel et poivre du moulin
  • 1 cc de sucre en poudre
  • huile d’olive


Préchauffez votre four à 150°C.

Placez vos tomates côte à côte sans qu’elles se chevauchent mais en les serrant bien sur la plaque. Elles vont réduire. En revanche si elles se chevauchent, elles ne vont pas confire mais bouillir.

Faites les cuire 1 à 2 heures jusqu’à ce qu’elles aient bien rendu l’essentiel de leur jus. Plus elles vont cuire, plus elles auront un effet « confites ». Dans ce cas, optez pour une cuisson plus longue de 3-4 heures à 120°C.

Servez-les chaudes ou froides en guise d’accompagnement, faites-en des conserves en les immergeant dans de l’huile d’olive, passez-les au blender pour en faire une bonne tapenade ou utilisez-les pour en faire des tartes fines aux tomates, des Tatins ou encore de bonnes pizzas.

Pour la Pizza:

Pour finir les restes, je les ai associées à une pâte à pizza, de la sauce Sacla poivron-mozzarella et de la mozzarella.

Préchauffez votre four à 200°C.

Placez la pâte à pizza sur une plaque de cuisson couverte de papier sulfurisé. Etalez genereusement la sauce Sacla poivron-mozzarella jusqu’a 1-2 cm du bord puis disposez les tranches de mozzarella et recouvrez de tomates confites.

Faites cuire 15 min puis recouvrez la pizza de roquette et de Parmesan en copeaux.

pizza 1

Pizza 2

pizza 3

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.