Food
Chimichurri
Chimichurri is a name that evokes excitement in every Argentinian. On this blog, we tell you a bit more about this fantastic condiment, and also show you how to make some at home, Fazendeiros.
About Chimichurri
Originating in Argentina, this delicious uncooked sauce is found in both red and green variants. Traditionally consisting of several fresh ingredients such as chopped parsley and oregano, the red variant often includes tomato and red bell pepper.The origins of chimichurri are actually very uncertain, but the most reasonable explanation suggests the name actually comes from the Basque language. 'Tximitxurri' loosely translates to 'a mixture of several things in no particular order', but the word's origins have never been proven.
Meat and chimichurri are a match made in heaven. It's traditionally served as a table condiment, and spooned over meat, but it can also be brushed on during the cooking process to infuse the flavours into the cut.
Here at Fazenda, we include a fresh pot of chimichurri on every table for all of our guests to enjoy and it's also present in some other dishes such as our Papas Criollas from our Bar Food Menu.
Recipe
No secret recipe here, so here are the ingredients and method we use to create our fresh and flavourful chimichurri at Fazenda, so you can try it for yourself at home, Fazendeiros.Ingredients
1 cup of fresh parsley 1/2 clove of garlic 1 tbsp of red coarse pepper 1 tbsp of oregano 1/2 tbsp of black pepper 3 cups of vegetable oil 1/2 cup of white vinegar SaltMethod
Chop the garlic and parsley very finely using a knife. It's important not to use a food processor, as this will ruin the consistency.Next, mix all the solid ingredients together thoroughly. Do the same with the liquid ingredients in a bowl, and then add your mixed solid ingredients.
Finally, add the mixture to a seal-able jar and refrigerate. Leaving the mixture for a few hours will allow the flavours to infuse and create the perfect classic chimichurri that you won't be able to get enough of, Fazendeiros.
Have you ever tried your meat with chimichurri at Fazenda? We'd love to hear your thoughts and see your creations over on Facebook, Instagram and Twitter.
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Please read all reservation terms stated on this page. By making a reservation with us you agree to our terms.
Reservation Terms
Online Reservations
Tables of up to 10 guests can be booked straight from our website (9 for Fazenda Birmingham and Edinburgh).For larger tables please contact [email protected], [email protected], [email protected], [email protected], [email protected] and our Reception Teams will be happy to help with your enquiry.
After making your reservation you'll receive a confirmation email. Should you not see this in your inbox after a few minutes please check your spam/junk folders. Do let us know if you have not received it and we'll be happy to help.
Dress Code
Our dress code is “elegant smart casual”. We do not require gentlemen to wear jacket and tie, however, we do not permit sportswear (gym wear) or beachwear.Children
We welcome children of all ages and believe we provide a great atmosphere for families to enjoy the restaurant experience. In the evening if guests wish to make a reservation with children under the age of 8 please do so for no later than 6pm (reservation durations vary depending on the number of guests so please note the reservation cannot go beyond 8pm). When making a reservation please count children in the total number of guests and let us know if you need a high chair or space for a pram/pushchair.
Please note: We politely request that children are always supervised and remain seated at the table to allow our teams and other guests to move around the restaurant safely and maintain physical distance.
Lastly, please note that children under 16 years of age need to be accompanied by an adult to dine.Cancellations & Deposits
We might require card details for some reservations. Your card will not be charged upon booking and your details will be securely processed by Stripe.If you no longer wish to keep your reservation, please let us know with as much notice as possible. Should you cancel your reservation or reduce the booking size less than 24 hours before your reservation date and time, a charge of £10.00 per guest will be processed.
Halal Selection
Halal reservations must be made at least 48 hours in advance.Allergens
The team at Fazenda take food safety very seriously and particularly so when it concerns allergens in food. On our website you can view allergen information on our Menu page. When visiting us you'll have access to it via our menus and also on our Market Table.Smoking
In line with legislation passed in 2007 Fazenda is a no-smoking restaurant. We do not allow e-cigarettes inside either.Pets & Guide Dogs
Animals are not accepted unless assisting guests with additional needs.Photography
Guests are allowed to take photos and videos for personal use inside the private dining room, gardens and on the terrace. At the moment we are not able to accommodate any photography requests for professional or educational purposes until further notice.FAQs
**What are your opening days and times? **
To view each restaurant opening times please click on Locations and choose your local Fazenda.Are you accepting walk-ins?
We are now accepting walk-ins once again.How can I make a reservation?
You can make a reservation via our website or by contacting your local Fazenda by clicking on Locations.Do I need to pay a deposit for my reservation?
We might require card details for some reservations. Your card will not be charged upon booking and your details will be securely processed by Stripe.If you no longer wish to keep your reservation, please let us know with as much notice as possible. Should you cancel your reservation or reduce the booking size less than 24 hours before your reservation date and time, a charge of £10.00 per guest will be processed.
Can I have drinks at the bar?
Absolutely, and reservations are not needed in advance for our bar areas.Are Christmas reservations available?
They are indeed, via our reservations page.