Oregano

As I comment I am starting a series about herbs. I begin with oregano.

The most widely-used herbs worldwide, so it's hard to imagine anyone not having tried it. However, oregano was virtually unused in America until returning World War II soldiers heightened the popularity of pizza. Yet oregano to one person may be something completely different to another, as it is easily confused with its close relative, marjoram.

Common oregano is botanically known as Origanum vulgare, Greek for "joy of the mountains," and it can be found growing wild on mountainsides of Greece and other Mediterranean countries where it is an herb of choice.

The oregano plant is a perennial which grows up to two feet tall and with tiny leaves which lend a pungent aroma and strong flavor to a variety of savory foods. When in bloom, the plant sports pink or pale purple flowers, which are also edible. Oregano is one of the few herbs at are stronger flavor when dried than when fresh. The leaves can be dried on the stem and crumbled into jars, or frozen in individual bags, then used as fresh. If you choose buy an oregano plant that is put in full sun, fairly dry soil and harvested frequently will supply all that you need. It grow quickly

Commercially, oregano's biggest market is in perfumes and therapeutic industry. Is also good digestive if drink as an infusion. And is antibacterial, anti-inflammatory, antioxidant and anti viral

Here in Argentine one of the most popular entries or accompanied for the barbecue is
Provoleta al oreganato. Or made a simple elegant appetizer, carefully grill thick slices of provolone cheese that has been sprinkled with oregano. When the cheese is warmed and starts to melt spread on crusty fresh bread with a butter knife.

Simple but really delicious, if you like cheese you must try

Slices of provolone cheese

Chopped oregano

Olive oil

Lemon and pepper

Cut the provolone in medium slices, paint with olive oil and squeeze a quarter of lemon

and drop the juice over the cheese, sprinkle with dry and fresh oregano

Put in a same size iron fry pan, if you don’t have use a small ramequin pan

Put over the grill barbecue and when starts to melt and became gold serve immediately, and sprinkle with fresh oregano

In My Garden

“Is officially open the out door dinner season” I thought, meanwhile I prepare the table in my garden for my guests.

It was a hot Saturday evening and we invited to join us in our first barbecue after a long and cold winter, a couple of friends. And I though that a good idea to made a barbecue out there. And in fact was

I was preparing the table when the first rain drops started to fall and I talk to myself, “No, no way!!!” and I take out the tablecloth. After wile the rain stopped and I wondering if the rain started again. And no, it looks that no rained again.

I started again with my job, put my brand new and beautiful candle holder on the table and when I finished…surprise, surprise…Its rain again!!! But this time I was more smarted than the weather and I moved the table to the porch. In fact I like the table near my jasmine tree, but things happens….

Anyway …the evening was a success, well almost, the last meat, we forgot into the fire after I took the photo and it burns.

The Argentineans accompanied the meat with a spiced sauce. Is like curry, each family had your own recipe. The sauce has a funny name, well for me is funny, Chimichurri (pronounced phonetically - c’mon, roll the r’s) is a sauce for meat typically attributed to Argentinian cuisine... The cool thing about chimichurri is that you can make it with almost anything once you get the idea. I’ve tried a few different recipes but I’ll share one with you here that my father in law gave to me. Pretty simple but delicious …

Chimichurri

Ingredients

• 1/4cup red wine vinegar
• 1/4cup extra virgin olive oil
• 1/4cup water
• 2tbsp dried parsley
• 1tbsp minced garlic
• 1tbsp minced onions
• 1tsp paprika
• 1tsp dried oregano
• 1tsp salt
• 1tsp ground black pepper

Simply whisk all ingredients together in a small bowl until the olive oil emulsifies (you can also pour the oil in slowly while whisking to aid Also, feel free to experiment with the measurements - this is one of those things that you can really adjust to your own taste, so if you find a better combination, for sure leave a comment!

Chicken Roll

Yesterday evening I had no inspiration for dinner. .I though and tough, opening my pantry and fridge searching for inspiration, until I opened the freezer and saw two chicken breast.

As the evening was a warm sprig evening, I find a good idea make something cold as a salad, but I only had a small plant of icing lettuce and a canned red sweet pepper. So, I started to think again. Until, my brain was illuminated, and started to works. And, I thought, if I made a chicken roll with a Swiss roll?

It is a good idea, isn’t it? And yes, in fact is a great idea. I used only things that I had in my fridge and pantry including some leftovers. The result was fresh and delicate with a subtle contrast between salted and sweet

Chicken Roll

For The roll

• 3 eggs
• 110 grams ( 3½ oz) of castor sugar
• 75 grams ( 2½ oz) of flour
• 2 or 3 tablespoons mayonnaise

Preheat the oven to 210°C (410°F) Grease and line a Swiss roll tin with cooking paper. Whisk the eggs and sugar with an electric mixer or beater on high until the mixture resembles thick stable foam, and the mark from a spoon dragged through the mixture doesn't disappear. Sift in the flour, and very gently fold the flour in with a large metal spoon or a wood spatula. Gently pour the mixture into the prepared tin and smooth out to the corners with a pallet knife.

Bake for 8 or 10 minutes. Check the sponge is cooked by carefully running your hand over the top. It is cooked if your hand leaves a slight mark, which disappears quickly and springs back. Turn out immediately onto a cake rack covered with a clean dry tea towel. Peel off the cooking paper and allow cooling. Spread the sponge lightly with mayonnaise. Cover with ice lettuce and put the chicken concoction over them. At last put slices of sweet red pepper. Roll into a tight spiral with the aid of the tea towel, starting from the longer side. Remove the towel and leave rest into the fridge.

Meanwhile the sponge is baking, make the filling

2 boiled chicken breast whit a pinch of salt and a bay leaf

1 small onion chopped

3 tablespoons of honey mustard

100 grams (3 ½ oz) camembert cream to spread

A thread of sunflower oil

Ground black pepper

Others

1 can of sweet red pepper in water preserve

1 small icing lettuce

Method

Finely cut the boiled chicken breast

In a large fry pan put a thread of sunflower oil, and take to the heat.

When the oil is hot, add the chopped onion, and with a spatula don’t stop stirring until the onions are transparent. Then add the chicken and mix well, cook for 5 minutes more. Put the honey mustard mix, and the camembert cream. Mix well. Check the salt and add the ground pepper.