Chimichurri is an Argentinian sauce made from parsley that is traditionally used as a garnish for steak and it’s super fun to say.
I first tried it at Club Mexicana as they use it on their infamous Tofish Tacos. From the second I took my first bite, it was love. We started making our own version at home to tide us over between CM visits.
Chimichurri sauce is lemony, garlicky, fresh and zingy. I would highly recommend making up a batch and smothering it on top of some homemade Tofish Tacos ASAP!
1 large handful of parsley (remove as many stalks as you have the patience for)
40ml of good quality oil (I used rapeseed but olive oil is great too)
Juice of 1 lemon
5ml white vinegar (optional, but I like it)
2 pinches of chilli flakes
2 pinches of good quality salt
4-6 cloves of garlic (roughly chopped)
Throw everything into a pestle & mortar and bosh the ingredients together until everything is nicely mixed.
You will find that the oil will separate and that is fine, just stir it up before spooning on to your meal. The oiliness of the chimichurri is it's true beauty!
My friend Shenaz recently popped over for dinner, I made us a giant batch of Bel Phuri based on the recipe on Ava’s blog – click here to throw your tastebuds a party.
Alongside our tasty Bel Phuri bowls, I whipped us up a couple of Mocktails to wash everything down with. I invented this drink especially for Shenaz as I know she’s a big Lychee fan and it went down a treat! View Post
CLUB MEXICANA IS LIFE
In what has been deemed “The Best thing to happen to East London since forever”, Club Mexicana has taken over the kitchen at Pamela in Haggerston. If that wasn’t exciting enough, they’ve done it with an entirely new menu and everything is made from scratch. I repeat, EVERYTHING IS BEING MADE FROM SCRATCH!
That includes the tacos…which includes popping the kernels of the corn in order to make the tacos!!! A whole lot of love has gone into every item on the menu. View Post
My friend Mel recently joked that she was going to create an Instagram account to show the behind the scenes of my Instagram posts to show all of the crap I push out of the way of the shot (crap which I usually push towards or on her). View Post
Veganuary is bloody brilliant. It’s been awesome to see so many people taking part; I think there were around 60k signed up at the last estimate!
I wanted to round up a few Veganuary participants so I could ask them a couple of questions, to find out what inspired them to take part, how they’ve been getting on and what they’ve been eating. I am forever nosy! Hope you enjoy! View Post