Two Herb, Avocado and Chocolate Vinegar Chimichurri

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Chimichurri for the complete and ultimate win because who doesn’t love a sauce that can be intertwined into almost any dish, is 100% vegan, adapts to all pairing tastes and flavours AND is also so unqiue in it’s own body. That’s one multi-purpose sauce we are talking about. Providing a thick medium that is perfect for any occasion, be as a dressing, rub, drizzle or dipper for the dunker, this will sure be added into that much needed and much requested list of recipes. All elements are necessary for this well rounded combination of sweet, savoury and salty.

Chocolate Vinegar

Chocolate Vinegar, say what? Does it sound a little weird to you? Trust, me it did for me too but once you get a taste, you’ll never go back. I used a blend from Oil & Vinegar. I had a little taste test of their chocolate vinegar when flâneuring through Brussels. Skeptical at first, buying 3 at second. The combination of the sweetness in the chocolate and the slightly tart sharpness of the vinegar creates a truely unique flavour.

To make your own chocolate vinegar (which I highly suggest you do just to give it a try);

Ingredients

  • 100 grams white caster sugar

  • 100 ml vinegar (equal parts cider and balsamic)

  • 30 grams dark chocolate, grated

Method

  • in a small pot, mix together the sugar and vinegar. Place on a medium heat and allow the sugar to dissolve

  • allow to simmer for 5 minutes, but do not let it burn (this happens if the heat is too high)

  • remove from the heat and whisk the chocolate through, making sure it melts

  • When cool, pour into a jam jar and store in the fridge

Adding a tablespoon or two into a basic dressing, as weird as it may seem, is actually really delicious - be on a classic green salad, tuna Niçoise, simmered down into a gravy or splashed into a chutney - including chocolate vinegar creates an undetected and rather surprising multi dimensional flavour. Although disticnt in it’s taste, it most certainly isn’t overpowering. It will be acknowledged, certianly noticed but never that which dominates.

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What is Chimichurri

Chimichurri is a staple of and traditional to the Argentinian and Uruguayan culture. It is best known in it’s red or green form and is always blended with fresh and uncooked ingredients. The base of Chimichuri, be the red or the green version, uses parsley, garlic, olive oil, salt, pepper and chilies. The main difference between pesto and chimichurri, apart from the existence of spice, is the consistency. Pesto is often blended until completely smooth and looking similar to a puree. Chumichurri is pulsed, leaving more textured small chunks and there can often be a separation of the oil. The reason for this consistency is the chimichurri is traditionally used as a rub or sauce for meat and is often grinded by hand in a mortal and pestle. The slightly coarser sauce gives a more textured and rustic palate.

This recipe plays on some of these traditional aspects in Chimichurri as well as implementing different textures and flavors for a unique tasting sauce but multi-purposeful in it’s existence. Using ripe avocados creates a natural creaminess without using any dairy products and this means the sauce grabs on well to pasta or spiced jack-fruit (I do love my spiced jack-fruit tacos). It also is a great dipping sauce for wings (cauliflower or chicken) vegan meatballs or cocktail prawns. If you’re thinking of something meaty, think this chimichurri as a rub or marinate. Perfecto! The combination of fresh herbs and the tart/slightly acidic flavor from the vinegar plus the sweetness from the chocolate means every sense is tingled. In addition there is an equal balance of each element group so there is never one dominating and overpowering flavour.

If you don’t love to use vinegar or are wanting to use this sauce as a base to a dish which vinegar doesn’t quiet run on par with, just substitute it for a pinch of salt (for extra saltiness) or lemon (for an equal tart flavor). I do advise to try the chocolate vinegar because it’s not over powering (because of the chocolate addition) in the dish and adds a real depth of flavour. I promise it’s perfect as an accompaniment to whatever dish your thinking.

Anyway that’s all from me.

Enjoy

xx

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Two Herb Chimichurri with Avocado and Chocolate Vinegar  

Ingredients

  • 1 large very ripe avocado, de-seeded and hulled 

  • 1/2 bunch flat leaf parsley, with stems

  • 1/2 bunch coriander, with stems

  • 1 cup extra virgin olive oil

  • 2 tbsp Chocolate Vinegar from Oil & Vinegar

  • 1 tsp sea salt

  • 1/2 tsp ground black pepper

  • 1/2 pinch red pepper flakes

  • 1 small red onion, roughly diced

Method

Give your herbs a good wash and leave for 5 minutes or air dry. Do not pat down with tea towel or kitchen paper - this will bruise the herbs and alter their flavours/taste. Cut the bottom centimetre off the stem but use the remaining stem and all leaves. 

In a food processor or blender, place the two herbs, avocado and oil. Pulse for a minute or two then add the remaining ingredients. Blend until emulsified and smooth - it’s ok to have some herb lumps just make sure the avocado and onion are specifically blended. 

Refrigerate up to a week. Enjoy alongside breakfast eggs, boiled potatoes or added on top a spicy laksa soup.

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Cecile Vadas