by Pecker » 13 Jun 2012, 11:17
Sorry I'm a bit late with this one.
Ingredients
• 100ml White Wine Vinegar
• 100ml Extra Virgin Olive Oil
• 1tsp Dried Oregano
• 1 Large Bunch Finely Chopped Parsley - IMPORTANT - this should be very finely chopped
• 6 to 8 Finely Chopped Spring Onions
• 1 Deseeded Finely Chopped Green Chilli (or seeds still in if you like it hotter, though personally I'd de-seed and use 2 chilies for more heat)
• 6 (yes SIX) Cloves Crushed Garlic...or more!
• Salt & Pepper
Method
• Cut everything up as finely as possible, place the lot in a blender and give a quick whizz round
To serve, use this as a condiment at your barbecue.
It’s traditionally served with steaks (in place of Dijon mustard or horseradish sauce) but it’s lovely with chicken, pork, fish, or even veggies. It’s lovely just dipping some nice bread in it.
If you wish you can use half as a marinade and half as a condiment, but personally I find this wasteful. The marinade isn't strong, and is soon overpowered by the condiment anyway.
You can vary the recipe. Some people like it with a little red colour in it, for which use a red chilli, or you can miss out the chilli altogether. You can also add a finaly-chopped sweet red pepper; lots of recipes do this, but it's not my cup of tea.
Steve W