If you are beginning to feel the all too familiar tug of end of term fatigue, then look for a quick sec just ahead to next week Wednesday, 24th September when we will all be treated to yet another public holiday. Hoorah! for the four-day week.
In case you are wondering which one this time – it is in actual fact National Heritage Day. You may recognize this holiday celebration by its more informal name; National Braai Day. I trust that this is now a very simple explanation for that bizarre charcoal and firelighter display blocking the entrance to Woolies food. You are most welcome.
I am not a great fan of the dead normal braai. Chops and boerewors, a charred garlic loaf and an undressed Greek salad pretty much describe my notion of trailing the food underworld where only misery and torment can survive.
I adore a bit of food glam, even when I braai.
Give me tender aged rump steaks, slathered in mustard, perfectly cooked and hot off the coals with a generous dollop of full-flavoured chimmichurri sauce, serve it up with crisp skinny fries on a beautiful spring day and I am one happy girl.
Argentinian chimmichurri is a green sauce used for grilled meat. It is based on finely chopped parsley, minced garlic, olive oil, origanum, and white or red wine vinegar. There are as many variants as there are now Pomegranate Days readers trying to pronounce it. Not unlike a pesto, although a rougher chop is required to give it a chunkier texture. I used basil, coriander and lime juice in mine and only a slight smidgen of chilli so that it still appeals to my youngens. Use the recipe as a guide and your palette as the judge. This is clearly not your average steak sauce and I promise that you will not be disappointed.
Hear ye Hear ye: Go forth and celebrate this braai day all ye proud South Africans.
PS Before I go please remember that I am offering unprecedented Q&A’s in this month newsletter which will be out soon. If you have anything that you are dying to ask me, this is your time. Email me or comment below and I will answer all in the September Newsletter. You can still sign up if you haven’t yet – each newsletter has a fabulous short order recipe exclusive to subscribers. Find the sign up link below.
- 2 cloves garlic
- 5 ml (1 t) olive oil
- ½ red onion, finely chopped
- 30 ml (2 T) Italian parsley
- 30 ml (2 T) coriander leaves
- 30 ml (2 T) basil leaves
- 2.5 ml (½ t) ground cumin
- 1 small green chilli, seeds removed, chopped (optional)
- 2.5 ml (½ caster sugar
- 80 ml (⅓ C) olive oil
- 30 ml (2 T) red wine vinegar
- 10 ml (2 t) fresh lime juice
- Toss the garlic in the 5 ml (1 t) olive oil and then place the garlic on a small tray and roast in an oven preheated to 180˚ for 5 minutes or until softened.
- Place the garlic and red onion into a food processor.
- Add the herbs, the ground cumin, the chilli if using and the sugar.
- Add the 80 ml (⅓ C) olive oil.
- Pulse until the herbs are crushed and the mixture is pesto like without being too fine - leave a few chunky bits.
- Season to taste with the vinegar, lime juice and salt.