Chimichurri

Authentic Chimichurri from Uruguay & Argentina is the best accompaniment to any barbecued or grilled meats! Also used to serve as a dressing on salads!


Ingredients

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley (can sub. part or all for cilantro)
3-4 cloves garlic , finely chopped or minced
2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
3/4 teaspoon dried oregano
1 level tablespoon coarse salt
pepper , to taste (about 1/2 teaspoon)

Instructions

Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

Clotted Cream

Yield:  about 1 c. clotted cream

Ingredients: 2 pints heavy cream, preferably with a high fat content and not ultra pasteurized (try to find Cedar Summit Farms or similar.)

Method: Preheat your oven to 180 degrees. Pour the cream into an oven safe pan or dish such that the cream rises one to three inches deep. Cover the pan or dish, and bake for eight to 12 hours, or until the cream has formed a thick, yellow skin. Cool the cream at room temperature, and then refrigerate it for eight hours. Skim the yellow clotted cream from the top and serve. You may use the cream that remains below for baking.  When you serve the clotted cream with your scones, split the scone, dollop the clotted cream on the scone and add a smaller dollop of jam (strawberry is traditional) on top.