Eat. Drink. Blog. Dinner at Kingsley’s Steak and Crab House, Woolloomooloo – 5 November 2011

Corridor Kitchen — Thu, 10 Nov 2011 22:10:33 +0000

I’m not much for fancy dinners, perhaps because I’m a woman of the people, or, more likely, because I can’t afford to eat them. Contrary to what some may have you believe, I’m not invited to eat for free in trendy restaurants on a regular basis. Or at all. Ever. Once, I was invited to review a burger joint I already frequented. And I paid. That’s the sum total of my invitations to restaurants. When other food bloggers say if they didn’t eat on the house, they’d never get to blog a high class place, I have literally no idea what they’re talking about. Oh, for the luxury of agonising over the ethics of disclosure...

Chimichurri

Corridor Kitchen — Wed, 20 Jul 2011 19:19:14 +0000

If I’m asked to choose my favourite food from a particular country, it’s likely to be a condiment. In the case of Argentina, I can’t go past the pulpy, herby, vinegary mess that is chimichurri. Made of parsley, oregano, oil, vinegar, garlic and ají molido (fine, mild chilli flakes), this sauce is slathered on meats after cooking for an extra bit of zest, flavour and texture.

Image courtesy of Food Stories

Contrary to popular belief, this salsa isn’t always a lurid green, nor is it mandatory at Argentine asados. It also doesn’t have to be served fresh – it can last for months in the fridge. Allowing it to sit for a couple of hours or even a few days will allow the flavour to mellow and the dried herbs to soften, and many people prefer it this way. If you’re interested, you can read more about chimichurri in this excellent post from Asado Argentina.

Corridor Kitchen » chimichurri

Eat. Drink. Blog. Dinner at Kingsley’s Steak and Crab House, Woolloomooloo – 5 November 2011

Chimichurri