Parsley chimichurri

1 clove
of garlic, peeled
4
black peppercorns
sea salt

1
bay leaf, stem removed and leaf torn into pieces
½ a teaspoon
honey

a sprig
of fresh rosemary, leaves picked
2-3
dried red chillies

a small bunch
of fresh flat-leaf parsley, leaves picked and finely chopped
75ml
white wine vinegar
100m extra virgin olive oil

Put the garlic, the peppercorns and a pinch of salt in the bottom part of the Flavour Shaker™, drop the ball in and screw the top on tightly. Shake well for a few seconds until smashed to a paste. Add the bay leaf, honey, rosemary and chillies. Screw the top back on and shake until finely pounded. Add half the chopped parsley along with the white wine vinegar and shake to a paste.

Pour the paste into a bowl, and smash the rest of the parsley on its own in your Flavour Shaker™. Add the smashed parsley to the bowl, mix everything together and stir in the oil. Taste and season with a little more salt if you like.

Serve as a sauce with a nice steak for a South American flavour. Or use as a marinade for your meat before cooking it on the barbie – fantastic!

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