:: PICS FROM OUR SUNDAY FAMILY DINNER
Just thought I'd post these pics I took from dinner at my mom and dads on Sunday. I think they were just compensating for all the plants they made me water as a child- see post. :)
The steaks were marinated in a really tasty Argentinian marinade called Chimichurri which was bought at the local Farmers Market in Howth from, Saucy's who actually do a whole range of yummy sauces but unfortunately don't have a website just yet.
It's kind of in the same vein as pesto, texture wise, and is quite simple to make, in a large bowl combine- 1 Cup of chopped fresh parsley, 1 teaspoon of dried oregano, 4 garlic cloves chopped, one medium onion finely chopped, 125 ml of Olive Oil, 60 ml of red wine vinegar, and a pinch of Cayenne pepper, and Sea Salt. Mix it all together adding more oil if the mixture is too thick. You can use straight away or let the flavour develop by leaving in the fridge few hours or even over night.
The sauce goes great with grilled meat.
The carrots were very tasty, cooked al dente and sauted in cream and smoked garlic with salt and pepper.
Here's the massive bulb of smoked garlic!
Crispy Parsnips:
Crsipy Roast Potatoes:
And Time to eat!
The steaks were marinated in a really tasty Argentinian marinade called Chimichurri which was bought at the local Farmers Market in Howth from, Saucy's who actually do a whole range of yummy sauces but unfortunately don't have a website just yet.It's kind of in the same vein as pesto, texture wise, and is quite simple to make, in a large bowl combine- 1 Cup of chopped fresh parsley, 1 teaspoon of dried oregano, 4 garlic cloves chopped, one medium onion finely chopped, 125 ml of Olive Oil, 60 ml of red wine vinegar, and a pinch of Cayenne pepper, and Sea Salt. Mix it all together adding more oil if the mixture is too thick. You can use straight away or let the flavour develop by leaving in the fridge few hours or even over night.
The sauce goes great with grilled meat.
The carrots were very tasty, cooked al dente and sauted in cream and smoked garlic with salt and pepper.
Here's the massive bulb of smoked garlic!
Crispy Parsnips:
Crsipy Roast Potatoes:
And Time to eat!
posted by Donal at
21:03
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10 Comments:
How were the parsnips cooked? They look amazing! mmmmm...
Hey!
Here ya go:
Cut four parsnips lengthways and put them in a pot of cold water, bring to the boil and boil for 3 minutes- strain the water and toss in 2 tablespoons of flour and parmesan cheese and season salt and pepper. Cover them with two tablespoons of vegetable oil and roast in a hot oven for about 25 mins until crispy and brown! YUM!
OH MY GOD - do you guys do this every Sunday?? It all looks sooooo good! I LOVE Chimichurri, I usually have it with skirt steak.
Well not every Sunday- but my mom seems to be able to produce this sort of meal quite easily! :) Yeah Chimichurri is great- especially with meat! Do you make it from scratch?
Ok what time will I come next Sunday, I like my steak rare:)
Yum I love parsnips and will be making them hopefully like your mom. What is the smoked garlic?
Hey lorraine!
Lunch will be served at 2pm sharp! hehe and if you can't make it up I'll see if we can organise a care packadge!
Hey Anonymous,
There's more info about smoked garlic here: http://www.gastronomydomine.com/2007/10/roast-garlic-and-jar-of-infused-honey.html
It's much stronger taste than normal garlic.
I do actually. I probably butcher the traditional way of doing it but I just throw in finely chopped... garlic, fresh parsley, cilantro, red onions, dried parsley, dried oregano, salt, pepper, pinch of red pepper flakes mix it all up with a mixture of olive oil, white vinegar and sherry vinegar (or whatever type of vinegar I have around). Also good with a little bit of lime juice.
My god I am SO wanting a steak right now!!! Saw Trish Deseine make one last night on Trish's Paris Kitchen and I wanted one then but you're looks DIVINE! I feel a trip to the shops coming on!!!
How did you get those potatos to look that crispy?
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