In the last few months of living with Covid-19 I have tried to cherish the little local things, the neighbourhood and the people around us.
Like our postman who delivers our abundance of post including numerous online purchases and who, if no one is at home, leaves a note that the packet for us is we know where.
Like our butcher who remembered a week later that I never packed my pork chops the last time and prepared them again for me free of charge.
Like the An Post office lady who kept for us a set of iconic Father Ted stamps.
And then of course, we have the neighbours that keep us all sane with small talk, regular check-ins and spontaneous, though considerably small, get-togethers. I cannot stress enough how much comfort it brings to have great neighbours and you can read more about that here in one of the previous post that apparently is one of the most popular ever on this blog. I love the communal spirit and kids knocking on the door to ask if my daughter can come out, borrowing ladders, shears, pots as well as the traditional glass of sugar and exchanging culinary experiments such as plum jam, challah bread, aubergine dip and many many more. It might be a cliché yet, indeed, sharing is caring and creates the bond that helps us manage our day-to-day routines.
This little recipe came from my neighbour, Barra, who is an accomplished and acclaimed chef. On this particular occasion he ran out of staples, as you would on a Saturday, and popped in to staple some of his recipes for his private dinner cooking party. I was delighted to lend him the staples, the stapler and whatever else and he left me a precious copy of his collection of recipes for that night. Some of them I still need to venture and try to do justice to. This little one I tried several times already – it is simple, quick, full of flavours, crowd-pleasing and super-addictive. It goes amazingly well with steak, barbequed meats, fritters or tapas. It is a little keeper recipe.
Barra’s Chimichurri Sauce
2 green chilli peppers
2 red chilli peppers
2 cloves of garlic
1tsp chilli powder
1 tsp cumin
2 tsp sugar
150ml olive oil
100ml red wine vinegar
salt and pepper to taste
Finely dice onion, garlic, red and green chilli peppers and combine in a medium bowl.
Finely chop all herbs and add to the mix.
Add all spices and sugar.
Roll the lemon to make it more juicy and squeeze into the bowl keeping the pips out.
Add olive oil, stir to mix and season with salt and pepper to taste.
Share around and enjoy.