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Recipe: Octopus salad with quick chimichurri
This octopus salad with quick chimichurri is the perfect option when you want a tasty lunch that looks fancy and takes little effort to make. The preparation time for this recipe varies depending on how many shortcuts you use. I used three: I used pre-cooked octopus slices bought at my local Woolies. You can cook your own octopus if you prefer. For the quick chimichurri I used Bondi Heat Carolina Reaper chilli oil as it contains extra virgin olive oil, chilli and garlic. If you don’t have any available, you can use the same amount of extra virgin olive oil plus chilli flakes and minced garlic to taste. I used…
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Recipe: Smashed potatoes with roasted garlic chimichurri
These smashed potatoes and roasted garlic chimichurri are great as a side dish, as part of a grazing table or on their own as a snack. This recipe is gluten-free, dairy-free and vegan. The secret to golden, crunchy potatoes is to cook them twice and smash them in between. I used Spud Lite lower carb potatoes but you can use any waxy potato you like. This recipe will make extra chimichurri, which you can store in a jar in the fridge. You can eat it with steak, lamb chops, eggs, octopus, etc.
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Recipe: One pan lamb chops with vegetables and chimichurri
Lamb and chimichurri are common items in Argentinian menus. Although they do a lot of asado (BBQ), lamb is more often eaten slow-cooked by open fire. I wanted this recipe to capture the essence of Argentinian food without sacrificing practicality. These lamb chops with chimichurri can be easily made on a weeknight with ingredients that are easy to get. Following the “meat and 3 veg” tradition, I used romanesco, carrots and kale for this recipe. Feel free to use whatever vegetables you have handy that are suitable for roasting, for example: cauliflower, broccoli, pumpkin, potatoes, sweet potatoes, onions, Brussel sprouts, celeriac, parsnips, swedes, turnips, green beans, radishes, etc. One additional…
