In our August issue, our ‘Gathering’ feature includes recipes for a feast over fire. From wood-fired side of trout and charred crudities to focaccia and charred peach Eton mess, there are plenty of ideas to keep your fire party going. But, as we all know, at any outdoor feast, it’s the homemade condiments that really make a barbecue and we have two corkers for you here: Mint Chimichurri and Lime Pickled Onions…
Mint Chimichurri
1 shallot finely chopped
1 tsp chilli flakes
3 cloves garlic, grated
125ml cup red wine vinegar
16g fresh coriander
½ fresh mint leaves
16g flat leaf parsley
1 tbsp dried oregano
½ tbsp of caster sugar
1 lemon
250ml extra virgin olive oil
Salt to taste
1 Place the fresh herbs (coriander, mint and parsley) in a large wooden board and chop until really finely chopped, place in a bowl.
2 Add the shallots and garlic to the bowl, along with the olive oil, vinegar, chilli flakes, oregano, sugar, and the lemon zested and juiced. Mix together season with salt to taste
3 If it’s too thick, add a little water or more olive oil. You’re looking for a glossy consistency.
Lime Pickled Onions
1 red onion
1 lime
½ tsp caster sugar
Pinch of sea salt
1 Peel the onion and chop it in half. Finely slice in half moon rounds, as thinly as you can and place in a bowl.
2 Squeeze the juice of the whole lime over the chopped onions, the acidity will start to turn the onions bright pink. Add the sugar and salt and mix together well. Usually I will scrunch it all together with my hands to really get the marinade into the onion flesh. Be careful if you have any cuts as the lime juice will cause them to sting. Leave for at least an hour to marinade, or overnight in the fridge is best.
Cook’s note: These onions will last up to five days in the fridge in an airtight container.
You can find the rest of the recipes for a feast over fire in our August issue. The recipes are by Amy Moore and the photography by Emma Croman.
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