New flavours, flavour kicks, taste enhancement. There seems to be a constant quest to create different flavours for your barbecue food.
In Europe we tend to go for subtle flavourings, however, there is a trend and indeed suitable occasions that you can really go for strong flavours that can bring meat and fish alive. We are all familiar with imports such as Jerk Sauce and Piri Piri, but through research we have come up with some interesting sauces and marinades from around the world. These will be featured in future blogs, but for today, we’ll just concentrate on one from Argentina.
Chimichurri is a green sauce used for grilled meat, originally from Argentina. It is made from a base of finely chopped parsley, crushed garlic, olive oil, oregano, and white or red wine vinegar. In Latin American countries outside of Argentina such as Paraguay and Uruguay, they often use coriander leaf for flavour.
It’s amazing where some food names originate. But, there is no contemporary documentation of any of these stories:
Some people claim that the name is a corruption of English words, most commonly the name Jimmy McCurry. Another explanation is that the word “chimichurri” originated when the British were captured after the invasions of the Río de la Plata. The prisoners asked for condiment for their food mixing English, aboriginal and Spanish words. Another theory for the name of the sauce comes from the Basque settlers that arrived in Argentina as early as the 19th century. According to this theory, the name of the sauce comes from the Basque term “tximitxurri”. Whatever the origins, a superb sauce was created, that adorns the majority of Argentine tables.
Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar. Additional flavourings such as paprika, cumin, thyme, lemon, basil, coriander leaf and bay leaf may be included. In its red version, tomato and red bell pepper may also be added. It can also be used as a marinade for grilled meat.
Our version of this recipe has been developed by Colin George and can be seen here: Chimichurri Sauce
You will also be able to download or print a copy from this link