My approach to cooking is most definitely liberal – then again I would extend that statement to much of life in general. Whilst there are times that I will follow instructions to the letter (I do enjoy reading a product manual more than the average Joe), there is many the occasion that I will not paint between the lines. At the last count I have over 100 cooking books, use these for inspiration then go off and do my own thing. It is very common that we will not be able to source every ingredient listed – instead we tweak or substitute and end up with something new. Other times, like this Chimichurri Tuna Melt Panini recipe – the idea of making a more traditional Tuna Melt recipe simply did not appeal to me. I just wanted to create a version which packed a lot more flavour. The additional ingredient is something we make on a very regular basis – fresh Chimichurri sauce. It should also go without saying – it makes for both a delicious and quick lunch/brunch options during these more uncertain times.
Our introduction to Chimichurri sauce
Whilst there is a lot I love about living in a small hamlet on the outskirts of Wakefield, the main disappointment has been the local dining scene. Then again, as we plough through week 8,9,10 of the Coronavirus lockdown (I have now lost count) – there has been absolutely nothing open anywhere. Beggars cannot be choosers. One of our pre-Coronavirus favourite eating venues, is by far, Estabulo Rodizio Bar & Grill. It was also our very first introduction to Chimichurri sauce. Drizzling Chimichurri Sauce on top of already beautifully cooked beef or chicken thigh really took the flavour…. to the next level. I so welcome the reopening of Estabulo and other restaurants alike truly hoping that they can afford to operate and prepare for a new normal. Whatever that will be.
Whilst a Chimichurri sauce’s core ingredients are chilli, garlic, parsley, and vinegar, there are numerous iterations. If you search online, you’ll find many variations of Chimichurri – and the history is even more intriguing. According to www.196flavours.com, we have a 19th Century Irish Soldier to thank for its invention:
The most common origin of the word honours its inventor, an Irish soldier named Jimmy McCurry, who in the nineteenth century, was travelling with indigenous troops to fight for the independence of Argentina. However, since the name Jimmy McCurry was difficult to pronounce for indigenous people, this sauce, which they simply called “Jimmy” originally, quickly became chimichurri, their way of pronouncing the name of its inventor.
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