I am obsessed with polarising flavours and ingredients. “What is your favourite food?” is such a common question but I think, “What is your least favourite food?” is far more interesting. My own list of hated foods have evolved over the years and I imagine yours is ever evolving too.

If we were meeting for the first time
– making conversation –
I might ask you,
“What food do you hate?”
and you might answer,
“Coriander”
(or cilantro).

Known as coriander in most parts of the world but known as cilantro in Spanish (and in the US). Fresh and leafy, the entire plant: leaves, stem, root and seed are used in cooking. The root and seed taste notably different and should not be substituted in place of the green parts. Probably the most polarising herb in the world, those who dislike it call it foul, soapy or grassy. Those who love it describe it as fresh or citrus-y. I don’t taste citrus but it goes beautifully with lemon and lime IMO.

Buy coriander in a bunch from your local Asian grocer where it’s cheap or grow it from seed directly to where you want it to grow. The plant doesn’t transplant well so avoid seedlings and keep it out of direct sunlight or it will bolt too soon.

I have always loved coriander. The Koala has always not loved coriander. Though more and more, he hates it less and less. For most dishes where I like to use coriander, I just dump it on my own plate at before serving. As a garnish. The Koala’s plate goes unadorned. That’s the secret of marriage.

However, I’ve made this coriander chimichurri a few times now and The Koala gobbles it up. Maybe it’s the beautifully cooked steak and flatbread I serve these with. Also goes well with roast potatoes, chicken and fish. This recipe makes just 1 cup but you can easily multiply the recipe if you need more.

Coriander Chimichurri

Makes 1 cup

Ingredients

1 bunch flat leaf parsley (APPROX 1 PACKED CUP)
1 bunch fresh coriander (APPROX 1 PACKED CUP)
2 teaspoons dried oregano
4 garlic cloves
1/3 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (chilli flakes)
Ground black pepper to taste

Preparation

1. Pick and discard only the thickest stems from the parsley and coriander. Finely chop the herbs and finely chop the garlic.
2. Place in small jar and add olive oil, vinegar, salt, and red pepper flakes. Season with ground black pepper to taste.
3. Serve immediately or pop a lid on it and refrigerate until required. Bring to room temp before use. Can keep for a few of days, best after 2 days. Divine served on sliced steak with warmed flatbreads.