Bife de Lomo: tenderloin/filet mignon. Bife de costilla: bone steak. Bife de chorizo: similar to a New York strip steak, but twice as big. Chorizo: choripan, pork sausage. Carne de ternera: veal steak. Chinchulines: small intestines. Rinones: kidneys. Cordero: lamb. Cabrito: goat. Costillas: ribs. Mojella: sweetbreads.
Asado: various cuts of meat cooked over coals and usually served with chimichurri marinade, french fries and salad
120ml/4fl.oz Olive Oil
120ml/4fl.oz Red Wine Vinegar
3 tbsp freshly chopped Oregano
3 tbsp freshly chopped Parsley
2 Garlic Clove
1. Finely chop the oregano, parsley and garlic cloves together
2. Mix all the ingredients together.
3. Cover and leave to stand for at least 2 hours at room temperature before serving.Empanadas
400g/14oz Plain Flour
1 teasp Salt
1-3 tbsp chilled water
For the filling:
450g/1lb Minced Beef or chiken
2 Onions, chopped
1 green Capsicum, (sweet pepper), chopped
50g/2oz 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
1. Place the flour in a large mixing bowl and rub the butter into the flour with your fingertips until it resembles a coarse breadcrumbs.
2. 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.
3. Heat the oil in a frying pan, add the beef and lightly brown on all sides.
4. 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.
5. 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.
6. 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.
7. Brush the tops with beaten egg and bake for 20-30 minutes until golden brown.
1/3 cup milk,
7 potatoes, medium-sized
1 onion, medium-sized
a handful of fresh sage leaves
3 or 4 cloves garlic
1/2 teaspooon paprika
2 or 3 shallots (optional)
1. Mince the garlic and shallots. Tear the sage leaves into large pieces. Dice the onions and slice the potatoes into small thin slices or cubes.
2. Heat the frying pan over medium heat and drizzle a lot of olive oil into the pan. Toss in the garlic and shallots for a few seconds, then add the sage and onions and potatoes. Stir around and make sure there’s enough olive oil to coat the potatoes.
3. Turn down the heat a little bit and cover the mixture to let it steam a bit. Cook on low-medium heat for 10-15 minutes, or until the potatoes start to turn soft (you do not want the potatoes to brown much). Check periodically.
4. While the potatoes are cooking, beat the eggs until moderately mixed. Add the milk and paprika and beat again.
5. Take the potato-onion mixture off the heat and mix with the cold eggs. Allow the mix to stand for about 5 minutes.
6. Pour the mix back to the frying pan at low-medium heat. Allow it to set for about 2-3 minutes.
7. Use a flat spatula to try to detach the edges of the tortilla from the frying pan. Let the tortilla cook until it is mostly set, and can easily be moved around in the frying pan (usually takes 10-15 minutes).
8. Turn the tortilla using a large dinner plate (this can be a little messy), and put back into the pan, uncooked side down.
9. Allow this to set for 2-3 minutes. Set an oven to 250 degrees.
10. Throw the tortilla, frying pan and all, into the oven and let it sit at 250 degrees for about 10-15 minutes.
Puchero: beef, chicken, pancetta, sausage, corn, peppers, tomatoes, onions, cabbage and potatoes
Ñoquis del 29: gnocchi which are potato dumplings served with tomato sauce. For good luck, place a peso under your plate on the 29th of every month while eating gnocchi
Arroz con pollo: chicken and rice and mixed vegetables
Empanada de humita: pasty filled with corn, onion, cheese and flourTartas: vegetable pies
Choripan: spicy sausage on french baguette