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CHIMICHURRI

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CHIMICHURRI

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Ingredients

45 grams Italian Parsley leaves only
110 millilitres Xeres vinegar
45 millilitres red wine vinegar
10 grams fresh oregano leaves
45 millilitres clove garlic
1 Lemon Juice
100 grams green bell peppers
5 grams Chilli deseeded, Jalopena preferred
sea salt flakes
cayenne pepper
black pepper from the mill
Features:
  • Gluten Free
  • Medium

Ingredients

Directions

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Steak sauce Argentinean style

Some of the best beef comes from Argentina and with it comes one of my favorite steak accompaniment. This thick parsley-olive oil paste is as commonly eaten in Argentina as ketchup is in the rest of our world. There are several variations and I guess every chef in Argentina has his own special twist to it, however it always features Italian flat parsley, virgin olive oil, vinegar and garlic.

  1. Marinate the bell peppers, garlic and chili with the virgin olive oil for at least 1 hour in an air-tight jar.
  2. In a blender combine the marinated ingredients with the remaining items, then blend into a very smooth and homogeneous paste.
  3. Season with sea salt, ground black pepper and cayenne as desired.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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