FLAVOUR BOMBS

Chimichurri pops

Hey guys, sorry it's been a while. I am back for the foreseeable future though : ) can't get rid of me that easily HAHA. Does anyone else ever get the feeling that there are some months that seem to stretch on far beyond the designated 31 day period? January is a classic but March is a cheeky one too. With February feeling deceptively shorter I think it can tend to be another lengthy spell!

One thing that seems to catch people out on the regs is the lack of funds the week before pay day. Lately I've been thinking a lot more about food waste and how I can cut down even further and as a result spend less. Since prepping JB and I have little to know food waste if you don't include peelings... I'm working on that compost thing, but this has saved us £££'s!

I'll hold my hands right up and say I was one of those who didn't plan for the extra nights 'out out' that come as standard with the festive period and spontaneous friends. I used to be left counting down 'til pay day but I have grown out of that thankfully. One of the easiest cheats I've come up with to do this though, is cutting down on food waste.

I am a CLASSIC plant murderer when it comes to the indoor potted variety buuut give me a plot outdoors and I turn into Alan Titchmarsh... go figure?!?! Anyways to hide the evidence of my herbaceous crimes I've come up with a cheeky and tasty recipe that is super guilt free. My take on an Argentinean classic... chimichurri! 

For those not in the know a chimichurri is a sauce or marinade packed full of fresh herbs and aromats. I'm a huge fan of the more common green variety because I think it's more versatile.

This recipe works well with grilled veg as a dip if you want to knock up an antipasti style starter as well as being spread over chicken before baking, but it is also the ULTIMATE in week day dinner cheats. 

Pour it into an empty ice cube tray and freeze ready for those CBA nights or just when you want to come across as impressive with only a little work #tradesecrets I particularly love it with pasta and king prawns. Quick easy and simple!
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INGREDIENTS - makes 24 cubes
Handful of fresh coriander
Handful of fresh parsley
8 or 9 fresh mint leaves
3 cloves of garlic
2 chili's seeds as well
Juice and zest of 1 lemon
Splash of oil (I use rapeseed or olive)
Salt and pepper to season

METHOD

1. Put the parsley and coriander, stalks and all into a blender
2. Pick of the mint leaves and add
3. Peel the garlic and trim the stalk of the chili before adding to the blender along with the zest and juice of the lemon
4. Add the oil then blend until smooth
5. Taste then season if necessary

Enjoy : ) x


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