We've been using a lot of condiments, relishes and chutney and recently came across Chimmichurri. So I thought that I'd write up one of very many recipes for it.
I'd you use a red pepper you'll be making Chimmichurri rojo in which case you may want to use red wine vinegar instead of lemon...
There are lots of ways you can use this pretty green oil. Its essential to blanch the parsley and plunge into iced water to preserve he vibrant green colour. I used the oil in 'fish en papillote' dish and a Salade Niçoise (see below).
1 bunch parsley including stems (I used...
This is a fusion dish with elements of European cooked with some Indian spices.
2 boneless, skinless chicken thighs. (about 6 ounces / 170 grams)
1 medium onion, coarsely chopped.
8 ounces / 230 grams riced cauliflower.
1 can chickpeas, drained, 15.5 oz / 440 grams.
1/2 can artichoke...
A virtually fat-free potato salad using yoghurt rather than mayo. The sun-dried tomatoes add a kick of tangy flavour, the olives add saltiness and the parsley brightens and freshens the flavour. This salad is best made when the potatoes are still warm.
Ingredients (serves 1 to 2)
A simple salad, best made when the potatoes are still warm to allow the dressing to soak in.
Ingredients (serves 1 to 2)
5 boiled new potatoes, cut into halves (100g)
5 baby heritage toms, cut into halves
A handful of flat-leaved parsley (leaves only)
50g frozen baby broad beans
1 tbsp Extra...
To make this foam I used a stick blender but to make life easier you could use a 'cream siphon' which takes nitrous oxide chargers. You will also need powdered lecithin which is available from Amazon. Here I used the foam with asparagus, smoked salmon and lumpfish caviar.
225 ml milk
1 tblsp butter
1 tblsp plain flour, sieved.
2 tblsp fresh parsley, roughly chopped
Salt and freshly ground black pepper.
Pour the milk into a saucepan and add the butter and sieved flour. Slowly bring to the boil whisking continuously.
When the sauce...
Considering how many pestos I've made, I'm amazed that I can't find any of my recipes here. My method is not 100% traditional, but rather is my attempt to capture the essence of a pesto while making things a little bit healthier. Hence, I use much less oil, and substitute much of the volume with...
There are different ways to prepare this, but all have one thing in common: a LOT of parsley. I broke somewhat with tradition because I really wanted to include preserved lemon in the recipe. @morning glory: I believe I had this idea a few days ago, when I decided to make this, but I might have...
My wife used to order these about 40 years ago at a restaurant as a starter. She loves them so much I found 2 recipes and combined the two. And tweaked it over the years to get perfect morsels. I don't use measurements, I know, it's just me. Quantities approx.
3 large chicken...
You really don’t need mayonnaise for this potato salad. The sour tang of pickled lemon and the deep umami of the anchovy are lifted by the freshness of the parsley. All that is needed is some good olive oil to bring all the ingredients together. The chilli flakes are optional but add piquancy...
I had planned to make this with sardines - I mean, what is more Italian than pasta with sardines and olive oil? - but what I thought was a can of sardines turned out to be a can of smoked eels. It actually turned out even better than I could have imagined.
The oven dried tomatoes have had a...
Caramelised onions have a wonderful sweet flavour which works well with the slightly fruity and nutty taste of a good Parmesan. The parsley adds a mild bitter and mineral note which brightens the flavour. This makes a great simple vegetarian lunch together with a green salad. To make it vegan...
Parsley Cod en Papillote
Parsley is an excellent ingredient challenge because it can be used in such a wide range of recipes across nearly every cuisine. Thanks goes to @MypinchofItaly for choosing Parsley. So I tried to focus this recipe around using parsley alone as the featured seasoning...
6 large mushrooms, stalks removed
50 gms prosciutto, cut to small pieces
80 gms crumbled goats cheese
1 large bunch parsley (large part of stalks removed)
4 cloves garlic
1/3 cup olive oil
1/2 cup grated parmesan
1/2 cup pine nuts
1/2 teaspoon salt
1 tbsp. lemon juice
[Mod.Edit] Please note the challenge has been amended to Parsley alone. Apologies for any inconvenience]
Welcome to the CookingBites Recipe Challenge. Our judge @MypinchofItaly who won the previous challenge has chosen Parsley as the next ingredient.
To enter, all you need to do is post a...
Niki Segnit - author of the flavor thesaurus - had a recipe for tabouleh that went something like this:
get a bunch of parsley, and start chopping. When you're done with that, get another bunch of parsley. When you feel like your arm is about to fall off, keep on chopping.
Tabouleh will always...
Every recipe for this type of flatbread calls for raw onion inside the bread. I think this makes for a harsh bite, which is why I saute the onion first before folding it inside the dough.
I'm not sure if I can adequately express how much I love this preparation. The initial thought might be to...
A very easy and economical recipe which uses up leftover bread. Even the spicy tomato sauce is easier to make than a regular tomato sauce.
Ingredients (makes 24 walnut sized dumplings)
For the dumplings:
160g sourdough crumb
8 tbs finely chopped parsly and dill
2 eggs (beaten)
2 pieces of cod tail, filleted
5 cloves of garlic, sliced
2 tblsp olive oil
225 mil milk
1 tblsp butter
1 tblsp flour
2 tblsp fresh parsley, chopped
Heat the oil in a frying pan and once hot, add the sliced garlic. Stir fry until the garlic changes colour. Fry the fish in...