If you are not already on the hotpot bandwagon, we’ve got you covered! Here’s a list of steamboat, grill and BBQ appliances, soup bases and even instant hotpot to relive those happy dining memories.
The smoke from the coals give the meat flavour as it cooks, and it goes beautifully with salad and salsa alongside. Serves 4 (with two larger steaks). Ingredients: 1 garlic clove 1 small bunch of fresh parsley 2 tbsp extra virgin olive oil pinch of salt 1 tsp white wine vinegar pinch of smoked paprika 2 large rib-eye steaks salt and pepper 1 red onion, peeled 3 little gem lettuces, washed and the leaves separated 1 large slicing tomato 1 tbsp extra virgin olive oil 1 tsp white wine vinegar Method First, make the chimichurri. Peel the garlic clove and place in a processor or blender with the parsley (stalks included), olive oil, salt, white wine vinegar and smoked paprika. Add the olive oil and white wine vinegar and season with a pinch of salt.