We love BBQ season!

Picture1 (2) It is no secret that the “asado” is an art form in Argentina. It goes beyond being just a meal; it’s the most popular social gathering & no weekend is truly complete without it.

 

With the sun constantly shining, get ‘asado’ ready! Besides the grilled steak, there are other essentials that constitute to a perfect BBQ, such as the chimichurri sauce. This bright-green pesto-like sauce is a staple in Argentina’s cuisine, and guess what? It’s super easy to make!

 

Ingredients (serves 6):

6 garlic cloves, finely chopped

1 small bunch fresh parsley, finely chopped

1 small bunch fresh oregano, finely chopped

½ bunch thyme, picked

½ bunch spring onions, finely chopped

1 tbsp. chilli flakes

1 tsp. paprika

Juice of 2 lemons

¼ cup Balsamic vinegar

Sea salt and pepper to season

Olive oil

Method:

Combine all of the ingredients apart from salt, pepper & oil, in a bowl & mix well, leave at room temperature for 1 hour.

 

Whisk in enough olive oil to cover ingredients, season with salt and pepper and mix well. Set aside at room temperature to allow the flavors to marry. BBQ your steak & drizzle with large amounts of chimichurri.

5 minutes in the kitchen with Diego Jacquet

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We managed to grab 5 minutes with Diego in the Zoilo kitchen this week – here’s what he had to say:

– What are your favourite ingredients to cook with at the moment?

Wild garlic, Jersey Royals & lamb.

– What are your top tips for Easter cooking? Apart from eating asado at Zoilo of course!

With this beautiful sunshine, it’s a great opportunity for the first BBQ of the year. Light a fire & embrace seasonal produce at its best, such as lamb & asparagus. Do a simple salad as a side dish, with Jersey Royals & green peas, quail eggs & anchovy mayo.

– If you had to pick anything but Malbec, which red wine would be your go to?

Definitely Pinot Noir, especially CHACRA from Patagonia Argentina