A simple and fragrant Asian take on the Argentine Chimichurri sauce.
Photography and video production courtesy of Jen Rich and Tinderflint.
400g vegetable oil
125g garlic puree
250g onion (about 2)
25g ginger puree
70g flat parsley
75g soy sauce
27g lime juice
25g olive oil
1. Blitz onion and chilli in the blender, leave chunky
2. Cook garlic puree in vegetable oil until golden brown
3. Add the onion and chilli mix to the pan and cook for a further 5 minutes, add ginger puree, allow mixture to cool
4. Once cooled, blitz herbs in a blender before blitzing the remaining ingredients with a stick blender
Food Innovation Solutions is a team of food industry experts with experience ranging from quick serve operations to fine dining restaurants. Their innovative and creative culinary team offers end to end solutions for restaurants and food innovation development.
Alex Dome from FIS has 10 years’ experience within the culinary world and has worked in many well renowned restaurants including Angela Hartnett MBE. His innovative menu writing skills and ability to work within the guidelines of the restaurant’s style makes him an incredible asset to the FIS team.
Emily heads up FIS, taking the lead as team manager and creative director. In the kitchen, Emily’s specialism lies in confectionary and trendy Plant-Based cuisine and as such she has worked with a range of large FMCG companies.
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