Portabello Steaks with Spicy Chimichurri Recipe

Ramadan is a time of fasting, prayer, reflection, and spiritual growth.

During this period, Muslims fast from dawn until dusk, abstaining from food, drink, and other physical needs to purify their souls and become closer to God.

As the sun sets each day, Muslims break their fast with a meal called iftar, which is often a time for gathering with family and friends to enjoy delicious food together.

• The meals served during Ramadan are often rich, flavorful, and hearty, reflecting the diverse cultural traditions and cuisines of the Muslim world.

In this blog post, we will explore some mouth-watering recipes for Ramadan that you can enjoy during this special time of the year. Whether you are looking for savory dishes, sweet treats, or refreshing drinks to break your fast, we have got you covered.

From traditional classics to modern twists on old favorites, our recipes are sure to tantalize your taste buds and provide you with the energy and nourishment you need to make the most of your Ramadan experience. So, whether you are a seasoned cook or a beginner in the kitchen, join us on this culinary journey and discover the delicious flavors of Ramadan.

• Mushroom & Mince Bobotie
• Raw Pad Thai with Spicy Sautéed Mushrooms
• Portabello Steaks with Spicy Chimichurri

Portabello Steaks with Spicy Chimichurri Recipe

Serves 2

Ingredients:

• 1 shallot, finely chopped
• 1 red chilli, sliced
• 3 cloves garlic, minced
• ½ cup red wine vinegar
• 1 tsp salt
• ½ cup coriander, chopped
• ¼ cup parsley, chopped
• 2 tbsp oregano, chopped
• ¾ cup olive oil
• 4 large portabello mushrooms
• 2 tbsp olive oil
• Salt and pepper
• 1 lime
• 30g rocket
• 100g asparagus

Method:

1. Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.
2. In a bowl combine the shallots, chili, garlic, red wine vinegar and salt. Mix well and let sit for 10 min. Add in the coriander, parsley, oregano and olive oil. Whisk well until combined.
3. In a large bowl combine 2 tbsp chimichurri, 2 tbsp olive oil, the juice of one lime, salt and pepper. Add in the mushrooms and asparagus and toss to coat.
4. Braai the mushrooms and asparagus until they are tender and begin to show some color.
5. Serve the mushrooms on a bed of rocket and asparagus. Top generously with chimichurri, a squeeze of lime and fresh chilli.