All posts tagged: sauce


Chimichurri sauce

I dreamed of barbeques in Patagonia, after long treks and under a southern night sky of unfamiliar constellations.  The only sound would be the cracking of the woods in the fire, the weather chilly and the wind fresh. Ah, Patagonia a mythical place, still wild. The names of mountains, lakes,  rivers and water passages  on the maps still not completely absorbed by the place –suited for the imagination of a kid still hoping there are unexplored lands and mystery in the world. And then I read Bruce Chatwin’s “In Patagonia” and my desire evaporated. Patagonia did not seem that innocent and fresh anymore. It stands out as a place of difficulty, broken wills and  social consequences – not to mention  Butch Cassidy and the Wild Bunch .  I am sure this does not make justice to Patagonia, but, in a time of Covid travel restrictions, what else can we do but armchair traveling and relying on the stories of others who have been there.. Chimichurri is a sauce for gauchos in the pampa. This version is …

homemade ketchup

Ketchup for our burgers

Our burgers are a bricolage of Ottolenghi brioche buns, Hawksmoor ketchup and beef from our butcher. To be honest, we are not big ketchup fans, but this is another animal! We feel grateful to the Hawksmoor guys who included the recipe in their cookbook “Hawksmoor at home”, and we can attest that the result tastes as good as the stuff they have in the restaurants. Our touch is that we prepare our own compote instead of using  tinned apples or pears. For the patties we use our butcher’s mix and make brioche buns according to the recipe of Ottolenghi. For the tomato ketchup 1 kg tinned or very ripe fresh tomatoes 250g tomato purée 250 g apple compote or tinned apples 50g onion, peeled and cut in half 200g fruit sugar 1 clove garlic, peeled 50 g Maldon sea salt flakes 200ml white wine vinegar 8 whole black peppercorns 1 whole allspice 1 clove 1 whole star anise For the apple compote 2 apples,  peeled, cored and cut in chunks 25g caster sugar water Start with the apple compote. In a …

beef and pistachio kebab

Beef Kebabs, a Pistachio Sauce and a Salad

End of summer is pistachio harvesting time in and around Attica. Pistachio trees are  ideally suited to the dry climate of the area and, although introduced relatively recently  – since the late 19th century-  thrive. There are not a lot of savoury dishes you can do with pistachios, but this kebab worked very well. Serves 4 For the Kebabs 800g ground beef 30g rusk crumbs 120g shelled unsalted pistachios, coarsely ground 130g onion, very finely chopped 1 cup flat leaf parsley, finely chopped 2 tsp ground cumin 1/2tsp ground allspice 1/2 tsp dried chilli flakes (optional) 1 tsp dried oregano 1 tsp sea salt 1 Tbsp olive oil (plus some more for brushing the kebabs) For the Pistachio sauce 100g shelled unsalted pistachios 30g  white bread, crusts removed, soaked in water and squeezed (1 or 2 days old sourdough bread works better for this recipe) 2 garlic cloves, minced 3 Tbsp lemon juice 1 Tbsp extra virgin olive oil sea salt freshly ground black pepper 6 Tbsp tap water To serve 2 tomatoes, cut in half and finely sliced 1 …