What’s a ‘Wintervention’ we hear you ask? An excuse to get all your besties in the one place and roll out this dinner party menu. Our menu is so simple you can keep drinking wine, instead of being stuck in the kitchen. Read on and enjoy……
When was the last time you went to a dinner party and never saw the hosts until it was time to eat? You know those recipes that look great on paper, but when you get going they require so much time all you can hear is everyone else having a great time except you! At Fred & Ginger Catering, we love sharing recipes and we love sharing food.
Eating family style at your next get together or dinner party creates a fun atmosphere and makes your food the centre of attention (if only for a few minutes!) This Argentinian dish is zesty, fresh and a little different from your regular BBQ based offerings. With just a little prep a day or two before the dinner party and a few hours before your guests arrive, this is the perfect recipe that allows you to enjoy that arrival cocktail instead of trying to work out how long to reduce that mouth-watering jus!
Argentinian Beef and Red Chimichurri
1.2kg eye fillet (it’s all about quality!)
1 teaspoon sea salt
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 clove garlic crushed
2 corn cobs, cut into 5cm pieces
2 lemons, cut in half
½ red onion chopped
1 clove garlic, crushed
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped coriander
1 teaspoon ground chilli
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ cup olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
Avocado, cut into chunks
Red onion, thinly sliced
Cherry tomatoes, sliced in half
Grilled flat breads, warm in oven or grill on the BBQ at the last moment
Hummus (store bought is fine)
A handful of coriander leaves
The day before or on the morning
Place all chimichurri ingredients in a food processor and process to a coarse paste. Set aside in a jar up to 3 days prior if you’re making it ahead of time and keep in the fridge. Ideally it would be made at least a few hours before you want it to let the flavours blend together.
Place the beef in a large bowl adding all the ingredients to let it marinate. This can be done the day before if you prefer.
On the day
Bring the beef and chimichurri up to room temperature 1 hour before cooking
Pre heat your BBQ to hot
Cook your eye fillet for around 20 minutes or to your liking, turning on occasion to cook evenly
Char the corn for around 5 minutes ensuring all sides are cooked
Let the meat rest for around 5 minutes before carving into 5mm thick slices
Whilst the meat is resting, grill the lemon halves on the BBQ until caramelised
Put the avocado, cherry tomatoes and red onion together in a bowl, squeeze over some lemon, olive oil and a little salt and pepper, mix together and serve as a side salad
Lay out all other ingredients on the table for guests to create their own meal using the flat bread as the base – don’t forget to finish with a squeeze of lemon over the beef!
Serves approx. 6 people
Images via Fred & Ginger Catering
Ms Chinoiserie Says: Such an easy recipe for entertaining with friends – the chimichurri sounds delicious! I’m trying it this weekend!!!!
About Fred & Ginger Catering: Hi there! Our shared philosophy is to provide innovative, yet familiar hand made food with as little impact on the environment as possible. With a highly sought after and personalised experience, our food is innovative and handmade using sustainable, seasonal and fresh produce.