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Uruguay (Uruguay Recipes)

World Cuisine Recipes

   Some of the typical Uruguayan food and dishes are part of the country's traditions and an element which often unites Uruguayans no matter in what place of the world they are. This way, one of the main aspects Uruguayans miss while being away from their country are these typical meals and flavors which are not easy to find at other places. Uruguay's food is characterized by some main unique meals and flavors which are typical of the Uruguayan culture. The main Uruguayan meal and maybe the most worldwide known Uruguay food is the "asado". The Uruguayan "asado" consists on a specific variety of meat called "tira de asado", with "chorizos" and other meat related elements, cooked over fire wood in special ovens locally called "parrillero" and typical in Uruguay. Besides the Uruguayan food known as "asado" there also are several other unique ingredients which turn the typical Uruguayan cuisine into a very traditional and magical one. One of these other elements is the "dulce de leche", a type of creamy sweet ingredient which can be added to cookies, bread or even eaten by itself. The dulce de leche can not be described with words and just has to be tasted in order to know how amazing it is. Another main "ingredient" always present in Uruguayans' houses is the "mate", an infusion made of a herb typical from Uuguay and the region called "yerba mate".
Uruguayan Stuffed Zucchini (Zapallitos Rellenos)
Servings: 4-6
2-3 medium zucchini (courgettes)
2 tbl (30 ml) olive oil
Med onion, finely chopped
3/4 cup(180 ml) bread crumbs, preferably fresh
1/2 cup(250 ml) milk
1 egg, beaten
Salt and freshly ground pepper to taste
For the topping:
1/4 cup(60 ml) bread crumbs, preferably fresh
2 tbl (30 ml) butter, melted
Cooking Instructions:
Bake the zucchini in a preheated 375F (190C) oven for 30 minutes, until soft but not mushy. Set aside to cool. Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until golden brown. Combine the bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine. Slice the zucchini in two lengthwise and scoop out the pulp. Chop the pulp coarsely and stir into the bread crumb mixture. Fill the zucchini shells with the mixture. For the topping, combine the bread crumbs and butter and sprinkle over the zucchini. Bake in a preheated 375F (190C) oven until the topping is golden brown, about 25 minutes.

Rice Uruguayan
Servings: 6
1 cup Rice
1 lb Beef, ground
2 Carrots (2-3 re size)
2 Potatoes, med
2 Onions
1/2 tsp Parsley, chopped
1 Garlic, small clove
1 1/2 cup Water
1 Salt
1 Pepper
Cooking Instructions:
The vegetables must all be chopped up finely. Wash the rice thoroughly. Combine all ingredients, except the potatoes. Cook slowly for twenty minutes, then add the potatoes and let everything continue to cook slowly about an hour.

Meatballs (Albondiagas)
5 tablespoons vegetable oil
1 medium onion, finely chopped
1 medium tomato, peeled and chopped
1 teaspoon sugar
Salt, freshly ground pepper
1 pound veal, finely ground
1 cup fresh breadcrumbs
4 tablespoons grated Parmesan cheese
1/4 cup seedless raisins
1/4 teaspoon grated nutmeg
2 eggs
Milk, if necessary
For the Broth: 1 tablespoon vegetable oil
1 medium onion, finely chopped
1-1/2 cups beef stock
1-1/2 cups dry red wine
1/4 teaspoon thyme
1/4 teaspoon oregano
1 bay leaf
Salt, freshly ground pepper
Additional stock and wine, if necessary
Cooking Instructions:
In a skillet heat 2 tablespoons of the oil and saute the onion until it is soft. Add the tomato, hot pepper, sugar, and salt and pepper to taste. Cook, stirring from time to time, until the mixture is thick and quite dry. Let the mixture cool. In a bowl mix together the veal, breadcrumbs, Parmesaon cheese, raisins, nutmeg, and the tomato mixture. Add the eggs, mixing thoroughly. If the mixture is too dry to hold together, add a very little milk. Form into balls, about 2 inches in diameter, and flour them lightly. Heat the remaining 3 tablespoons of oil in the skillet and saute the meatballs until lightly browned. As they are done, lift them our and set aside.
   The Broth: Heat the tablespoon of oil in a saucepan and saute the onion until it is very soft. Add the stock, wine, thyme, oregano, and bay leaf, and simmer for a few minutes to blend the flavors. Season to taste with salt and pepper. Add the meatballs, cover, and cook over low heat until they are done, about 30 minutes. If necessary to cover the meatballs, add more stock and wine in equal amounts.
   Serve the meatballs with rice or any starchy vegetable, using the broth as gravy. The broth may be a little thin, or too abundant, in which case lift our the meatballs to a serving dish and keep warm. Reduce the broth over brisk heat until it is slightly thickened.

Uruguay Creamed Cabbage and Peppers
1 tablespoon corn oil
1/2 cup white wine
1 small onion, peeled and chopped
2-3 chili peppers, seeded and chopped
or 1 can green chilies
1 bell green pepper, seeded and chopped
About 4 cups shredded cabbage (about 3/4 small head or 1/2 large head)
1 cup soymilk
3/4 cup soymilk
1 tablespoon tomato paste
1 tablespoon egg replacer (or use cornstarch if unavailable)
Salt and pepper to taste
Cooking Instructions:
In a large saucepan, heat the oil and wine and saute the onion and peppers. Add the cabbage and soymilk. Turn down and cover for a few minutes until cabbage is wilted. Stir well. In a blender, blend soymilk, tomato paste, and egg replacer. Add to pot, stirring constantly. Add salt and pepper to taste. After thickened a little, serve. Serve in bowls with hot French-style multi-grain bread.
Tortas Fritas (Fried Cake)
2 tbsp. butter or margarine
1 tbsp. vegetable shortening or beef lard
3/4 cup of milk
2 cups flour
1 tbsp. salt
1 tbsp. baking powder (Royal is suggested)
Approx. 2 cups shortening (or beef lard) for frying
Cooking Instructions:
Melt the 2 tbsp. butter or margarine and 1 tbsp. of shortening together in a pan or in the microwave. Heat the milk (or water) until hot, but not boiling. Combine the melted fat with the milk (or water). In a bowl, combine the flour, salt and baking powder. Mix well. Make a hole in the mound and pour the liquid in the middle. Gradually incorporate the flour mixture. Once mixed thoroughly, turn the dough out onto a flat, clean surface and knead well. Separate into 12 equally sized balls. Roll out each ball into a circle 1/2 cm thick. With your finger, poke a hole in the middle of each circle. In a large frying pan, melt 1-2 cups of shortening or lard over medium high heat. Fry each circle to a golden color in the melted shortening or lard. You might need to lower the temperature to medium while fying the batch. Transfer tortas to a plate with paper towels or paper bags to remove excess oil. Eat while still warm with dulce de leche spread or mermelada. Enjoy with coffee, tea, or better yet, yerba mate.
Sweet Anise Bread
1/2 c. lukewarm water
1/2 c. sugar
1 tsp. salt
1 egg yolk
4 to 5 c. flour
1 tbsp. anise seed
1/2 c. butter
3 eggs
2 tbsp. light corn syrup
Cooking Instructions:
Sprinkle the yeast over the lukewarm water; stir until the yeast is dissolved. Beat the eggs in a large mixing bowl with a fork until slightly beaten; add sugar, yeast mixture, salt, anise seed, butter, and 2 cups of flour. Beat with electric beater until well beaten and smooth. Stir in additional flour to make a soft dough. Turn out onto a well floured pastry board and knead until dough is soft and elastic. Do not add too much flour. Place in a greased bowl and cover with a damp warm cloth. Allow to rise until double in bulk. Punch down the dough and make a round loaf, smooth on top with the folded edges on the bottom of the loaf. Place in a deep round cake pan. Beat the egg yolk with the corn syrup and brush the top with a pastry brush. Bake in a preheated oven at 350F for 15 minutes or until done.
Pastel de Carne Mixto

1 cup of cornstarch
1 1/2 flour
1 spoon to the evenness of dust of baking
1 little spoon of salt
1 egg
100 g margarine
Necessary quantity waters down
Stuffing 1:
1/4 cup of oil
1 cut onion
1 kilo of minced meat
1/2 ulna of broth of meat
3 spoonfuls full of cornstarch
salt, pepper, oregano
Stuffing 2:
1/4 cup oil
1 cut onion
1/2 cut green pepper
1 canister of shelled sweetcorn
Salt, pepper
2 spoonfuls of grated cheese
Cooking Instructions:
Preparation of dough: To place on a table, in the form of a hill, the flour, make in it a deepening, to add in the center salt, egg, margarine and to knead these components adding water in necessary quantity before formation of dough. To leave 1/2 hour per a refrigerator.
   Preparation: To brown in warm oil an onions. To add meat and to mix quickly, to add a broth and to mix well. To add salt, pepper and oregano.
   Separately to brown an onions, pepper and to add cleared choclo, to prepare for 10 minutes. To add salt, pepper and the polished cheese. To take 3/4 of dough and to put on oiled, strewed by a flour the round form.
   To place half of stuffing 2, then half of stuffing 1 and to finish with the remained part of forcemeat. To cover with the other part of dough. Prepare in the furnace of 40 minutes.
Bizcochitos de Miel

2 cups of flour
1 spoon of dust of baking
1/4 cup of sugar
1 teaspoon of salt
1 cup of pasas of grave
1/2 cup of melted butter
1/4 cup of honey
1/3 cup of milk
Cooking Instructions:
To mix the flour with the dust of banking, the sugar, the salt, the butter, the milk and the honey. To place on a oiled leaf for cook, filling it to a half. To put in a furnace within 25 minutes. Eat with honey.
Tortas Fpitas
300 g flour
3 tbs of butter
1 teaspoon of salt
1 cup of hot water
Cooking Instructions:
Put the flour on the table and add the other ingredients. Knead well and give round form to the cakes with a small hole in the center, like mexican tortillas. To fry use very hot fat.

World Cuisine Recipes


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