Tag Archives: argentine recipe

Warm Salad of Broad beans with Poached Egg

21 Mar

Not being a fan of simple salads myself, I can vouch for this tasty Mallmann salad! Ideal as a starter or a light main dish, this argentine recipe incorporates bacon and egg to give it a more meaty flavour and substance (that should even please a hungry man!).

 warm salad recipe, starter recipes

Ingredients (for 4 people):

2 cups broad beans

180g bacon cut into small cubes

1 tsp. red wine vinegar

4 eggs

4 slices of farmhouse/ country bread (refer to country bread recipe)

1 ½ tbsp. olive oil

225g cherry tomatoes

2 tbsp. unsalted butter

2 cups fresh peas

¼ cup small fresh mint leaves

¼ cup small basil leaves

Salt and pepper

 

Method:

  1. Blanche the broad beans in hot water for 2-4 minutes and then set aside.
  2. Fry the bacon in a pan for a few minutes then drain on kitchen paper and set aside (do not drain the fat from the bacon).
  3. In the meantime, boil some water in a pan and add the vinegar. Crack an egg onto a plate and then slide into the boiling water and cook for 3 minutes, until the white of the egg is firm but the yolk remains soft. Use a ladle to remove the egg and drain this on kitchen paper. Repeat process with remaining eggs and keep the water simmering.
  4. Return the frying pan with the left over bacon fat to the heat and fry the slices of bread, turning over to toast both sides. Once all 4 slices are toasted, place these on serving plates.
  5. Wipe the frying pan and then add half the olive oil and cook the broad beans on one side, over a moderate heat, for 1-2 minutes. Then transfer to a bowl.
  6. Add the remaining oil to the pan and cook the cherry tomatoes until soft and then transfer these to the bowl with the broad beans.
  7. Add butter to the pan and cook the peas for 2 minutes, then transfer these to the bowl too.
  8. Add the mint and basil leaves to the bowl, mix well and season.
  9. Serve the beans mixture on to the four slices of bread, divide up the bacon evenly and then add the egg on top (you can warm up the egg by placing it in the warm water with the vinegar once more for a few seconds – until warm).

 

Corinne’s serving suggestions and tips:

I would recommend removing the slice of bread if you’re serving this up as a starter. We chose to replace the bread with some Argentine crackers for a lighter dinner but I’m sure the bread is probably much tastier!

This argentine recipe has been taken from Mallmann’s Siete Fuegos book: Ensalada de habas de primavera con huevo escalfado.

 

 

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Dulce de Leche (toffee)

6 Mar

A truly Argentine recipe, in the traditional and stereotypical sense! Dulce de Leche is like boiled condensed milk or sticky toffee. Served alongside crème caramel, on pancakes or generally anything sweet (including birthday cakes and alfajores), it’s the base of many argentine dishes. It can also be enjoyed simply on a slice of toast for breakfast instead of jam, Nutella, peanut butter or anything else sweet we would traditionally have!

It’s fairly simple to make but does require patience as the mixture has to boil for two to three hours. This said, once made, it stores very well for months (in an air tight container). So, the initial investment of time is well worth the effort!

Toffee recipe, dulce de leche argentine recipe

Ingredients:

3L milk

1 vanilla pod

800g sugar

½ tsp. bicarbonate of soda

You will need an air tight container too

 

Method:

  1. Place the milk, vanilla and sugar in a pan over a high heat and stir until the sugar has dissolved.
  2. Add the bicarbonate of soda and continue to boil. As the mixture starts to thicken keep stirring so that it doesn’t stick. The process can vary in time it takes, but it’s usually between 2-3 hours.
  3. Once the mixture is thick enough to cover the back of a spoon, remove from the heat and place in an air tight jar or container.

 

Corinne’s serving suggestions and tips:

The bicarbonate is what gives the toffee its colouring – add too much and the mixture will be too dark.

This recipe has been adapted from a number of argentine recipes tested.

 

Salmon wrapped in a crispy potato crust

8 Feb Salmon trout potato recipe
Salmon trout potato recipe

Salmon in a crispy potato case – Salmon en corteza crocante de papas

Taken from Mallmann’s Siete Fuegos, Mi Cocina Argentina, this recipe is great for entertaining because it’s fairly quick, original, and very impressive to look at (plus, I mustn’t foget, it is truly delicious!). When making this I substituded the recommended trout with salmon as this is easier to come by in BsAs but I think both work fairly well. The following ingredients are enough to serve four people.

Ingredients:

2 tbsp unsalted butter

2 large oven potatoes

2 trout or salmon fillets with their skin on (deboned)

1 handful of rocket leaves

Salt

Pepper

Method:

(Please note that this has been altered from the original recipe as I found it easier to follow a different order to the one recommended by Mallmann)

1.  Grate the two potatoes and place the gratings of one potato in one bowl of water and the remaining gratings in a separate bowl of water. Make sure these  are covered to prevent the potatoes from turning brown.

2. First we make the potato cakes. For this, drain the water from one of the bowl of potatoes. Fry half of the butter in the pan and then add the grated potato to the pan. Spread this out to cover the pan, the mixture should be about 2,5cm thick.

3. Cook this for 1o minutes (no need to move or turn these), until it looks golden and the bottom starts to form a crust. Then remove and slide onto a plate.

4. Now take the remaining grated potato and drain the water. Fry the remaining butter and add the grated potato to the pan to create the second potato cake.

5. Cook the potato for a few minutes before placing the salmon or trout fillets on top of the potato cake. Add the rocket leaves on top of the fish. Then slide the potato cake you set aside earlier on top of the fish, soft side down so that the crispy side is on top, sealing the fish in the middle.

6. Cook for 12-15 minutes or until cooked. Take out from the pan, season and then cut into portions before serving.

Corinne’s serving suggestions and notes:

This is good to be served on its own. My only recommendation would be perhaps to add more seasoning along the way as it did seem a little bland. Of course, this dish could work just as well with meat in the middle instead of fish.

Rustic Country Bread

19 Oct
Pan de Campo recipe

Enjoy Mallmann’s Argentine crispy rustic bread with homemade jams, chutneys and tapenades

The first recipe book I bought here in Argentina was Francis Mallmann’s Siete Fuegos, Mi cocina Argentina. After about an hour’s deliberation in the book shop here in Buenos Aires, I finally decided to part with what was the best part of £40 and get reading. Well, I haven’t looked back. The book is an absolute delight to read, and the recipes are a treat to the senses. Mallmann likes to cook on open fire and his recipes are very much rustic and homely. The added benefit of this Rustic Country Bread (or Pan de Campo as it is known here in Argentina) recipe below is that it’s also incredibly simple to make.  Although it has a quite a long proving time, it is really very tasty and worth the time it takes. Plus, whilst it’s proving, you could be making some delicious breakfast jams or afternoon dips to accompany the bread, or simply resting on the couch sipping on a velvety hot chocolate Aregtine drink called submarino (click here for this 2 minute hot chocolate drink).

Mallman’s Rustic Country Bread

Ingredients for one large loaf

500g (1 lb) strong white flour (plus a little extra for working with the bread)

15g fresh yeast or 5g dried yeast

250ml tepid water (38-43C)

125ml extra virgin olive oil

1 tbsp sea salt

1 tbsp sugar

Method

1. Dissolve the yeast in half of the tepid water (125ml) and set aside.

2.  Place the flour, salt and sugar in a bowl, add the dissolved yeast mixture, the olive oil and remaining water and mix until you form a dough. Add extra a little extra flour if necessary (I found that I didn’t need to).

3. Move the dough onto a floured surface and knead for 10-12 minutes, until the dough is of an elastic consistency.

4. Transfer the dough to a floured bowl, cover with a damp towl and leave it prove in a warm place for about an hour, or until the dough has doubled in size.

5. Flour a work surface. Using your fists, knock the dough to ‘knock out’ the air and form a rectangular shape, about 20cm wide by 38cm long and 2cm thick.

6. Wet the surface of the dough slightly (I just threw a little water on top) and roll the dough to form a cylinder shape, evening the edges with the palm of your hands. (I have to say that I found this quite a hard concept to understand at first but in simple terms, you roll the dough so that it looks like a long thin Swiss roll. This is how professional bread makers get their bread to look so good!)

7. Place this in a floured oven proof dish, cover with a damp cloth and leave to prove in a warm place for another hour, until it’s nearly doubled in size.

8. Heat the oven to 180C (350F). (Mallman makes a point of highlighting that a shelf be placed in the bottom third of the oven to ensure there is more heat. This is important if you’re using an oven such as mine, where heat is generated from the bottom and the temperature isn’t even throughout. In a fan oven, or something more modern, there will be no need to worry about this).

9. Make 4 or 5 deep diagonal slashes across the top of the bread (each about 1cm deep). Then sprikle a little water on top to dampen and then a little flour.

10. Cook the bread in the oven for 45 minutes. When the bread looks like it has a crispy crust and the bottom sounds hollow when you tap it the bread is ready.

11. Leave the bread to cool on a wire rack.

Corinne’s serving suggestions:

Why not try this bread out with a home-made peach jam for breakfast?

How about serving it with an Argentine olive tapenade at a dinner party or ripping it into pieces and serving it with a warm winter stew such as Dona Petrona’s Lamb stew with beer (Cordero Guisado a la cerveza)?

Recipe source: Francis Mallmann’s Siete Fuegos, Mi Cocina Argentina