Try this tempting taste treat from Club Marine Magazine’s cookbook, Gourmet Delights.

This premium quality cookbook, on sale for just $13, features over 100 of the best recipes from acclaimed international chef Bart Beek, whose passion is not just cooking .. it’s creating.

Simple to prepare, Bart’s recipes are inspired by dishes from around the world and, in Gourmet Delights, Bart also shares handy tips for barbecuing, knife-sharpening and infusing herbs and spices into your cuisine.

“A good cookbook is a working tool that should feature food stains from regular use. All of us have the ability to give others pleasure through well-cooked food and the key word here is “technique’. I hope people derive as much pleasure cooking from Gourmet Delights as I did authoring it,” he says.

Below, we share one of Bart’s favourites …. Chorizo and beef fillet pintxos with chimichurri.

If you would like to purchase the Club Marine Gourmet Cook Book – please click here

Chorizo and beef fillet pintxos with chimichurri

This recipe is from the Basque region in northern Spain. We combine tender beef, red onions and chorizo to make pintxos (skewers) and serve it with an Argentinean sauce ( chimichurri) which is often served with grilled meats.

Preparation time: 15 minutes

Cooking time: 6 minutes

Makes: 12 skewers

Chimichurri sauce

• 1 small eschallot
• 4 tblsps fresh oregano leaves
• 4 tblsps continental parsley
• 2 tblsps chives
• 6 tblsps sherry vinegar
• 2 tblsps extra virgin olive oil
• 1 pinch chilli flakes
• Salt and pepper, to taste

Method: To make the sauce, combine all the ingredients together in a food processor and set aside.

Pintxos

• 600g beef eye fillet, cut into 2cm cubes
• 2 chorizo sausages
• 1 red onion, cut into 2cm pieces
• 20ml extra virgin olive oil
• 1 cup mixed fresh herbs
• ½ cup roasted capsicum strips

Method: Using a sharp knife, make a cut along the full length of the chorizo sausages and plunge them into boiling water for 20 seconds, remove and allow to cool for one minute. Peel off and discard the skin, then slice the chorizo into 1cm-thick slices. Place the beef cubes, onions and chorizo onto metal skewers, brush with a little of the olive oil and grill until cooked to your desired rareness. Remove the beef and chorizo from the skewers (or leave on the skewers) and present on a serving platter lined with fresh herbs, some roast capsicum strips, tooth picks and a small bowl of the chimichurri sauce.

Bon appetite!

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