Chimichurri
Ingredients
– 1/2 bunch flat-leaf parsley, finely sliced
– 1 red chilli, finely diced
– 2 cloves garlic, finely grated
– 1/2 tsp dried oregano
– salt and pepper to taste
– 3 tbsp (1.5 fl oz) olive oil
– 2 tbsp(1 fl oz) red wine vinegar

Method
1. Place everything in a bowl, mix, and it’s ready to serve.

Creamy Garlic Mushroom Sauce
Ingredients
– 300g (10.6 oz) sliced mushrooms (any will work, I like Swiss browns or pine mushrooms)
– 40g (1.4 oz) butter
– 20ml (0.7 fl oz) olive oil
– 3 cloves garlic, finely grated
– 2 tbsp whiskey
– 500ml (17 fl oz) beef stock
– 3 tbsp cream
– small handful parsley, finely sliced
– salt to taste

Method
1. Add the butter and oil to a pan over high heat. When the butter is melted, sauté the mushrooms with a pinch of salt.
2. After 2-3 minutes, add the garlic, toss, and then add the whiskey. Let the whiskey flambé to burn off the alcohol, then add the beef stock and reduce by two-thirds.
3. Once the stock is reduced, add the cream, stir well, check for salt, then finish with the parsley.

Crying Tiger Butter
Ingredients
– small piece ginger, finely grated
– 3 cloves garlic, finely grated
– 2 bird’s eye chillies, finely diced
– 100g (3.5 oz) softened butter
– ½ tbsp fish sauce
– zest of 1 lime
– small handful coriander, finely sliced
– small pinch salt

Method
1. Add the ginger, garlic, and chilli to a mortar and pestle and pound until smooth.
2. Next, add the butter, fish sauce, lime zest, salt, and coriander. Mix well.

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