Elite life
Argentina (Argentinean Recipes)
Servings: 4
Ingredients:
4 Veal Steaks
3 Eggs, beaten
Salt
Garlic powder
Parsley
Lemon juice
Bread Crumbs for coating
Vegetable Oil for shallow frying
4 thin slices of Cooked Ham
4 Slices Provolone Cheese
4 Fried Eggs
Cooking Instructions:
Flatten the steaks by pounding with a meat mallet until quite thin. Place the eggs in a wide shallow dish together with the salt, garlic powder and chopped parsley and lightly beat with a fork. Coat the steaks on all sides, first in the egg mixture and then in the breadcrumbs. Preheat the grill to medium. Heat the oil in two large frying pans then add the coated steaks and fry for 2-3 minutes on each side or until cooked to your liking. Drain on kitchen towels and transfer to the grill rack. Place a slice of ham on each steak, top with a slice of cheese then grill for a few minutes until the cheese melts. Place 1 fried egg on top of each and serve immediately.
Servings: 4
Ingredients:
4 Salmon Steaks
240 ml/8 fl.oz. Milk
1 Onion, chopped
1 tbsp freshly chopped Parsley
180 ml/6 fl.oz. Olive Oil
The Juice of 1 Lemon
Salt and Pepper
Cooking Instructions:
Place the salmon and milk in a large saucepan, season with salt and pepper, bring to simmering point and poach gently for about 15 minutes. Meanwhile, place the onion, parsley, olive oil and lemon juice in a shallow dish and mix well. Drain the fish and place in the onion mixture. Turn to coat then cover and leave to marinate for 1 hour, turning from time to time. Preheat the grill to very hot and line the grill pan with aluminium foil. Transfer the fish to the grill pan and cook for 5 minutes on each side or until lightly browned and heated through. Serve immediately.
Servings: 4
Ingredients:
1 Onion finely chopped
3 tbsp Vegetable Oil
A pinch of saffron
1.1 L/40 fl.oz. Fresh Fish Stock
3 tbsp Long Grain Rice
1 tbsp Freshly chopped Parsley
The meat of 16 Fresh Mussels, chopped
Salt and Pepper
Cooking Instructions:
Heat the oil in a large saucepan, add the onion and fry until lightly browned. Add the stock and the saffron and simmer for a 5 minutes minutes. Add the rice and simmer for 10-15 minutes until just tender. Add the chopped mussels, salt and pepper, mix well, cover and continue to simmer for a further 10 minutes. Serve immediately.
Ingredients:
1 whole 1.3 kg/3l b striped Bass, cleaned and boned
Black Pepper
1 Onion, finely chopped
2 Garlic Cloves, finely chopped
3 tbsp freshly chopped Parsley
50 g/2 oz Fresh Breadcrumbs
Milk
1 tbsp Butter
1 tbsp Olive Oil
240 ml/8 fl.oz. Dry White Wine
Cooking Instructions:
Preheat the oven to 200C, 400F, Gas Mark 6 and butter a shall ovenproof dish large enough to take the whole fish. Season the inside of the fish with salt and pepper. Set aside. In a mixing bowl, mix together the onion, garlic, parsley, breadcrumbs, salt and pepper and moisten the mixture with a little milk. Stuff the cavity of the fish with the breadcrumb mixture then close it up with toothpicks. Place the fish in the prepared dish, dot with the butter, pour the olive oil over the top then pour the white wine over. Bake for about 40 minutes, or until the fish feels firm when pressed with a finger. Serve immediately spooning the juices from the dish over the top.
Ingredients:
For the dough:
400 g/14 oz Plain Flour
1 teasp Salt
175 g/6 oz Butter
1-3 tbsp chilled water
For the filling:
450 g/1l b Minced Beef
2 Onions, chopped
1 green Capsicum, (sweet pepper), chopped
50 g/2 oz Raisins, pre-soaked in warm water
2 tbsp chopped Green Olives
1 tbsp Tomato Paste
1 hard boiled Egg, chopped
Beaten Egg, to glaze
1 teasp Tabasco Sauce
Salt and pepper, to taste
2 teasp fresh Thyme Leaves
Cooking Instructions:
Place the flour in a large mixing bowl and rub the butter into the flour with your fingertips until it resembles a coarse breadcrumbs. Add the water a little at a time and mix with a knife until the pastry begins to bind together. Using your hands, form the pastry into a ball then cover with clingfilm and chill for 1 hour. Heat the oil in a frying pan, add the beef and lightly brown on all sides. Add the remainder of the ingredients, mix well and cook over a low heat for 10 minutes. Set aside until you are ready to assemble the empanadas. Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out on a lightly floured surface to about 3mm/1/8th inch thickness then cut into 8 circles using a plate or small saucepan lid. Divide the filling between the pastry circles then brush the edges of the pastry with a little water, fold over to create semi circles and press the edges firmly together with a fork making sure they are well sealed. Brush the tops with beaten egg and bake for 20-30 minutes until golden brown.
Servings: 4
Ingredients:
For the dough:
400 g/14 oz Plain Flour
1 teasp Salt
175 g/6 oz Butter
1 - 3 tbsp chilled water
For the filling:
325g/-12oz Minced Pork
1 Onion, chopped
1 Capsicum (sweet pepper), chopped
50g/2oz Raisins
1 tbsp Capers, chopped if large
10 Pimento stuffed Olives, chopped
1 hard boiled Egg, chopped
1 Bay Leaf
2 Garlic Cloves, chopped
1 large Tomato, chopped
2 to 4 tbsp Olive Oil
1 teasp freshly chopped Oregano
1/2 teasp Tabasco Sauce
1 tbsp freshly chopped Parsley
Salt and Pepper
Beaten Egg to glaze
Cooking Instructions:
Place the flour in a large mixing bowl and rub the butter into the flour with your fingertips until it resembles a coarse breadcrumbs. Add the water a little at a time and mix with a knife until the pastry begins to bind together. Using your hands, form the pastry into a ball then cover with clingfilm and chill for 1 hour. Heat the oil in a frying pan, add the pork and lightly brown on all sides. Add the remainder of the ingredients, mix well and cook over a low heat for 10 minutes. Set aside until you are ready to assemble the empanadas. Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out on a lightly floured surface to about 3mm/1/8th inch thickness then cut into 8 circles using a plate or small saucepan lid. Divide the filling between the pastry circles then brush the edges of the pastry with a little water, fold over to create semi circles and press the edges firmly together with a fork making sure they are well sealed. Brush the tops with beaten egg and bake for 20-30 minutes until golden brown.
Servings: 4
Ingredients:
3 tbsp Vegetable Oil
2 Garlic Cloves, halved
2 Onions, finely chopped
405 g/1l b Stewing Steak, cubed
2 Sweetcorn, cut into 2.5cm/1-inch slices
225 g/8 oz Pumpkin, peeled and cubed
225 g/8 oz Potatoes, peeled and cubed
600 ml/20 fl.oz. Fresh Beef Stock
225 g/8 oz Long Grain Rice
2 Tomatoes, chopped
1 tbsp freshly chopped Parsley
2 Green Capsicums (sweet peppers) chopped
Cooking Instructions:
Heat the oil in a large saucepan, add the garlic and onion and sauté until softened. Add the beef and brown on all sides. Add the remaining ingredients, mix well, bring to the boil then reduce the heat, cover and simmer for at least 1 hour, adding more stock or water as necessary. Serve hot.
Servings: 4-6
Ingredients:
900 g/2l bs boned Loin of Pork
1.1 L/40 fl.oz. Milk
60 ml/2 fl.oz. fresh Lemon Juice
1 Onion, finely chopped
2 Garlic Cloves, chopped
3 tbsp Butter
Salt and White Pepper
Cooking Instructions:
Mix together the milk and lemon juice then place the pork in a deep casserole pour over the milk mixture. Cover with a lid and leave overnight in a cool place. Preheat the oven to 180C, 350F, Gas Mark 4. Lift the pork out of the milk mixture (reserving the milk), pat it dry with paper towels and seas with salt and pepper. Heat the butter in a large frying pan, add the pork and sauté until lightly browned all over. Transfer the pork back into the casserole containing the reserved milk mixture. Add the onion and garlic to the frying pan and sauté until softened. Add the contents of the frying pan to the pork dish, scraping up any pan drippings and bake, uncovered, for 2 hours or until the pork is tender. Transfer the pork to a serving platter and keep warm. Skim any fat from the sauce and transfer to a saucepan. Bring to the boil then continue to boil until it has reduced to 360ml/12fl.oz. stirring from time to time. Adjust the seasoning and serve separately with the pork.
Servings: 4
Ingredients:
3 ripe Mangoes, peeled and chopped
75 g/3 oz Icing Sugar
2 tbsp Lime Juice
1 tbsp Orange Juice
300 ml/10 fl.oz. Double Cream, chilled
Cooking Instructions:
Place the mango flesh in a food processor together with the sugar, lime juice, and orange juice and blend until smooth. Transfer to a large mixing bowl, cover with clingfilm and chill for 8 hours or overnight. Whip the chilled cream until to the soft peak stage then fold it into the chilled mango mixture. Transfer to individual serving dishes and serve immediately.
Ingredients:
100 g/4 oz Butter
225 g/8 oz Sugar
1 Egg
2 Egg Yolks
1 teasp Vanilla Extract
2 teasp Grated Lemon Rind
150 g/+5 oz Cornflour
50 g/2 oz Plain Flour
1 teasp Baking Powder
1/4 teasp Salt
Cooking Instructions:
Preheat the oven to 180C, 350F, Gas Mark 4 and well butter 2 baking trays. In a large mixing bowl, cream together the butter and sugar and beat until pale and fluffy. Add the vanilla extract, egg and egg yolks, one at a time, beating well between each addition. In another bowl, mix together the lemon rind, cornstarch, flour, baking powder and salt then add to the egg mixture and beat well to thoroughly combine. Drop small spoonfuls of the mixture onto the prepared baking trays, spacing well apart, then bake for 15 minutes. Cool on wire trays then sandwich the biscuits together with (dulce de leche) Jam milk.
Servings: 4-6
Ingredients:
360ml/12fl.oz. Water
1 x 7.5 cm/3-inch Cinnamon Stick
The rind of 1/2 a Lime (in large pieces)
100g/4 oz Rice, washed
1 teasp Vanilla Extract
¼ teasp Salt
90 ml/32 fl.oz. Milk
1 small tin Condensed Milk
Ground Cinnamon
Cooking Instructions:
Place the water in a large saucepan together with the lime rind and cinnamon stick and bring to the boil. Add the rice, stir to mix then reduce heat and simmer for about 10 minutes. Remove cinnamon stick and lime rind then add the Vanilla extract, salt, milk and condensed milk. Mix well then continue to simmer over medium heat for 1 hour, stirring often to prevent it sticking to the bottom and burning. Transfer to individual serving dishes, allow to cool then refrigerate for at least 1 hour before serving sprinkled with ground cinnamon.
