Nada Como Las Empanadas. Nothing Like Empanadas

I first had Argentinean empanadas (or any sort of empanadas) in a lovely family restaurant in La Bocca, a suburb of Cannes. The area was described as “the ghetto” even though it was probably one of the most beautiful places I’ve seen; right on the beach. I remember not knowing what empanadas were but giggling that they had cumin (it sounded funnier in my head. We had a plate of small empanadas for a starter before the traditional argentine steak, but, for me, the highlight of the meal was those empanadas. They were crispy on the on the outside but moist and flavoursome on the inside…I was floored.

I’ve been meaning to try and make them for a long while and got the urge again recently so I decided to throw caution to the wind and just make them. I made 5 large empanadas, around the size of a Cornish pasty, but you can make smaller, bite sized ones for starters or finger food for parties.

I've included two fillings here; one beef and one vegetarian. These can be made in advance of making the actual empanadas but it's best if you make the dough the same day.

Dough

450g Flour

1/2 tsp Salt

220g Butter

1 Egg

2 tbsp Vinegar
230ml ice water
1 Egg (For Brushing)

Method:

• In a large mixing bowl, combine flour and salt. 
• Blend in the chilled butter until the mixture resembles coarse crumbs. 
• Add the egg and vinegar. 
• Slowly add the water, only using enough so that the dough is moist but not too wet. The amount of water you use will depend on the type of flour.
• Turn the dough out a floured surface and knead gently until the dough becomes smooth. 
• Wrap well and chill for at least 30 minutes before use. 

Beef Empanada Filling

400g Beef (either cubed or minced

1 Large Onion (Chopped finely)

2 Cloves Garlic (Chopped finely)
1 Green Chili (Chopped finely)

1 tsp Cumin

2 tsp Paprika

1 tsp Chili powder
1 tsp Oregano
12 Green Olives (Sliced) (Optional)

1 Potato (Cut into small pieces)

Salt and Pepper

200 ml beef stock

Method:

• Chop the potato into small pieces & boil in salted water until cooked. Drain & put aside.
• Fry the onion, garlic & chili until the onions are translucent.
• Add the beef and brown. Add the olives (optional). Season with cumin, chili powder, paprika, oregano, salt & pepper.
• Add the beef stock and allow to reduce. You want the meat to be moist but not too wet. 
• Adjust seasoning if needed.

Vegetarian Empanada Filling
1 Onion (Chopped finely)
1 Jalapeno Chili Pepper (Chopped finely)
5 Garlic Cloves (Minced)
500g Tomatoes (Peeled, seeded & chopped)
500g Spinach (Chopped)
200g Sweetcorn
1 Red Pepper (Diced)
Salt & Pepper
1 tsp Cumin

1 tsp Nutmeg
1tsp Curry Powder
1tsp Freshly Chopped Rosemary

Method:

• Sauté onion until translucent. Then add the minced garlic, jalapeno, pepper, cumin, curry powder & rosemary. Cook for 2 minutes.
• Add the spinach & cook until limp. 
• Add the tomatoes and sweetcorn. Cook until all the liquid has evapourated.
• Add salt & pepper. Mix thoroughly & allow to cool.

Now comes the fun bit....Filling the Empanadas!!

Method:

• Preheat the oven to 180°C.
• Removed the dough from the fridge. On a floured surface, roll the dough into a thin sheet.
• Using a saucer or pastry cutter (depending on how big you are making the empanadas), cut the dough into circles.

•  Place a spoonful of the filling onto one half of the pastry circle, making sure not to over fill. Wet the edge of the pastry with egg or water & fold over. 
• Press the two sides together and crimp with a fork*. 

•  Brush with egg and place on a greased baking tray. Bake for 10 minutes until golden. 

 

• Enjoy.

*You may also do the intricate plait fold on the top. I'm not good enough yet but for more information see here

Sensational Spanish Supper: Patatas Bravas with Chorizo

 

Yesterday I decided to try out a new recipe. This was brought about more by current financial situation (aka poverty) than by any particular wish to experiment culinarily. But I'm so glad I did. This is such a simple and filling recipe that's both food porn and comfort food in equal measures. It's a traditional spanish dish often served in tapas bars. The spicy chorizo adds a lovely kick and you can experiment by using different types of spiced chorizo (for my meal I used garlic & herb chorizo). This recipe serves around 3 or 4 people so you can reduce the proportions if you are making just for one.

 Ingredients:

1 Onion (Chopped)

2 Cloves Garlic (Chopped finely)

1kg Potatoes (Cut into approx. 2cm pieces)

250g Chorizo Sausage

1 Red Chili (Chopped)

1 Tin Chopped Tomatoes

1/2 - 1 tsp Paprika

1/2 - 1 tsp Cayenne Pepper

Salt & Pepper

Method:

• Fry the onions, garlic & chili in some oil until the onions soften. Add the cayenne & the paprika (depending on how spicy you want it) & stir.
• Add the tomatoes & simmer for 20 minutes until it reduces to a thick sauce.
• Steam or boil the potatoes until soft.
• Fry the chopped chorizo in a separate pan for a few minutes until it releases some of it's oils.
• Add the potatoes & fry until both the chorizo & potatoes have started to turn brown. Alternatively you can deep fry the potatoes for a few minutes to turn them brown before adding them to the chorizo.
• Season the sauce, adding more cayenne & paprika if needed.
• Add the sauce to the chorizo & potatoes & serve.
• Enjoy

Breaded Fishcakes with Lemon Mayonnaise

As I said in a previous blogpost about fish, it's really not my favourite foodstuff. Having said that, while I was waiting to move into my new home I had an unbelievable craving for fishcakes. I've been making these for years and they are so versatile.

You can use any fish you like and add whatever vegetables you wish. It's the combining of all these things that make the fishcakes different each and every time you make them. I like to make large fish cakes and have one per serving. You can either deep fry or shallow fry depending on your tastes.

Most recipes use potatoes to fill out the cakes but I like using just the fish so that the fishcake is light and breaks away beautifully when you cut into it. In this recipe I've combined it with a lovely lemon mayonnaise that adds a lovely tangy taste fishcakes and acts as a dressing for the salad underneath.

Fish Cakes

Ingredients:

500g White Fish

1 Green Chilli (finely chopped)

130g Breadcrumbs

 2 Eggs 

1 Onion (finely chopped)

Flour 

Salt & Pepper

Lemon Mayonnaise

5 tbsp Mayonnaise

Fresh Lemon Juice

Method:

• Poach the fish until flaky.
• Mash the fish, onion, chilli & one egg in a bowl and mix thoroughly together. If it is too wet add a small amount of flour. Season with salt and pepper.
• Whisk an egg in a bowl. Prepare a plate with flour and another with breadcrumbs.
• Now comes the fun part! Take a handful of the fish mixture and mould it into a large cake/burger shape. 
• Dip the cake in flour and coat well, shaking off any excess. 
• The dip the cake in the whisked egg, making sure its completely covered.
• Then dip in the breadcrumbs and role until completely covered.
• Deep (or shallow) fry until the breadcrumbs turn a dark brown. 
• For the Lemon Mayonnaise, simply mix the mayonnaise with the lemon juice to taste (I like it very bitter)
• Place the fishcake on a bed of salad leaves and drizzle the lemon mayonnaise over it.
• Enjoy

Cheap & Cheerful Dinners No.1 : Pasta alla Carbonara

Since my financial position has changed (i.e. no longer living at home on social welfare) I've decided to blog a few recipes that won't break the bank to make and are authentic and delicious while still being quick enough to make when you come in from work.

This Carbonara recipe was taught to me by another of my Amster-friends Giuseppe (Italian obviously) who made it for us one night. Beforehand I was quite naive and thought that carbonara had to have cream in it. This is an authentic Italian recipe that contains no cream, no mushrooms, no onions etc. And what's more it's so quick to make.

Ingredients:

 360g Spaghetti

 200g Bacon Lardons

 2 Whole Eggs and 1 Yolk

80g Parmesan Cheese (Grated) 

Olive Oil

Salt

Pepper

Method:

• Bring 4 litres of water to the boil & add a pinch of salt. Add Spaghetti and allow to cook.
• In a large mixing bowl, whisk the eggs, egg yolk, parmesan cheese and salt and pepper. 
• Fry the bacon lardons until the cooked.
• Drain the cooked spaghetti, saving some of the starchy water. Add the spaghetti to the bacon in the pan & stir. 
• Add the spaghetti & bacon to the bowl with the egg/cheese mixture. The heat from the spaghetti will cook the egg. Stir, making sure the egg coats all the pasta. Add some of the starchy water if needed to coat the spaghetti. 
• Season with a little more salt & black pepper & serve with a sprinkling of grated parmesan cheese. 
• Enjoy.

Side Show :Gratin Dauphinois

Since all my previous posts on here were proper, full meals, I've decided to post a few recipes for side dishes that can go with anything. They are simple enough recipes that can be put with anything from chicken to roast beef or a simply fried piece of fish.

This recipe is for delicious Gratin Dauphinois; thin slices of potatoes roasted with garlic and cream. This recipe calles for Double Cream but I've also made it with Single Cream. You could use  Low-Fat cream if you wanted to. The only time consuming thing with this recipe is having to thinly slice all the potatoes. If you have a mandolin to use then you will fly through this part. This recipe serves 6 people but you can obviously  make half the amount if you are serving less.

Ingredients:

1kg Potatoes

2 Cloves Garlic (crushed)

65g Grated Cheddar Cheese

315ml Double Cream

125ml Milk

Nutmeg.

Method:

• Preheat oven to 170°C. Thinly slice the potatoes with a sharp knife or Manolin (if you are lucky enough to have one).
• Butter a 23cm x 16cm dish & layer the potatoes, sprinkling with garlic, grated cheese, nutmeg & seasoning between the layers. Leave a bit of cheese for the top.
• Pour the cream & milk over the top and sprinkle with the remaining cheese. 
• Bake for 50-60 minutes or until the potatoes are cooked & the liquid has absorbed. If the top browns too much, cover loosely with foil.
• Leave to stand for 10 minutes before serving.
• Enjoy

A healthy alternative: Fish Balls with Chinese Greens

First off I have to admit I'm not a huge fan of fish. It would be my last choice of food when going out to eat and for many years the closest I came to a fish dinner would be the odd battered cod and chips from Leo Burdocks in Dublin. But I'm always willing to try new dishes out and explore my culinary and gastronomical boundaries.

This dish is from a Chinese cookbook I bought years and years ago. I have tabs in the book next to all the recipes I want to cook (yet have actually never cooked any). It's a really simple dish to make and is really healthy. The fish is steamed while the veg is simply stir-fried.

The recipe calls for any white fish. I used pollock because it was cheaper in Lidl but you can use cod if you prefer. The only real problem I had was sourcing Fish Stock. Other people might have better luck but in a Tescos in the countryside fish stock is hard to come by. If you can't find fish stock you can use vegetable stock and add about a teaspoon of fish sauce if you have any.

You need a steamer for this recipe. Traditionally you would use a bamboo steamer over a wok (which you can buy easily in any asian shop) but any veg steamer will work perfectly.

Another tip is in relation to the cornflour. If you don't have any or can't be bothered buying a bag just to use 1 tsp of it, you can simply use double the amount of regular flour (i.e. 2 tsp for this recipe).

The chinese greens are gorgeous and crunchy and the sauce gives them a lovely flavour. If you didn't have fish (or don't like fish) you could easily make them and use them as an accompaniment to steamed/ poached chicken if you want to keep it healthy.

Fish Balls

Ingredients:

450g White Fish (skinned, boned & cubed)

3 Spring Onions (chopped)

1 Back Bacon Rasher (rinded and chopped)

1 tbsp Rice Wine

2 tbsp Light Soy Sauce

1 Egg White

Chinese Greens

1 Head Pak Choi

1 tsp Cornflour

1 tbsp Light Soy Sauce

150ml Fish Stock

2 tbsp Groundnut Oil (or Toasted Sesame Oil)

2 Garlic Cloves (sliced)

2.5cm Fresh Ginger (shredded)

75g Green Beans

175g Mangetout

3 Spring Onions (sliced diagonally into 7.5cm lengths)

Salt & Black Pepper

Method:

• Put the fish, spring onion, bacon, rice wine, soy sauce & egg white into a blender and mix until smooth. With wet hands, form into balls (approx 20 balls)
• Steam the fish balls in batches in a steamer for 5-10 minutes until cooked through & firm. Remove from steamer & keep warm. 
• Trip the pak choi & tear into manageable pieces. 
• Blend together the cornflour, soy sauce & stock in a bowl & set aside.
• Heat the wok until hot. Add the oil. Stir-fry the ginger & garlic for 2-3 minutes. Add the beans & cook for another 2-3 minutes. Then add the mangetout, pak choi & spring onions and stir-fry for another 2-3 minutes. 
• Add the sauce to the wok & cook, stiring, until thickened & the vegetables are tender but crisp. Taste & season as necessary.
• Serve with the fish balls. 
• Enjoy

Japanese Favourite: Chicken Teriyaki

So I was over visiting friends in London last week. As usual with my foodie friends, the conversation turned to the various things we have cooked recently (my friends Orlaith & Marco loving to cook too). Orlaith asked me to find a teriyaki recipe & post it on my blog. So here it is! I have only had teriyaki once or twice before so was not completely au fait with exactly how it is supposed to taste & what exactly classifies as a "good" teriyaki sauce. However I did a good bit of research online & found that teriyaki sauce is surprisingly easy to make (or more importantly, difficult to mess up!) I served this will some crispy vegetable tempura (which I will blog the recipe to later) but you can easily just have some nice, fluffy rice as an accompaniment. You can also add some stir-fry vegetables to the pan before frying the chicken to add some depth and texture to the meal.

Ingredients:

3/4 Chicken Breasts or thighs

75ml Soy Sauce

75ml Mirin (Sweet Rice Wine)

75ml Sake (Optional)

2 tbsp Sugar

1 Clove Garlic (grated)

1 inch Fresh Ginger (grated)

Method:

• Mix the Soy Sauce, Mirin, Sake, Sugar, Ginger & Garlic in a bowl. Pour over the chicken breasts & leave to marinade for at least 30mins (the longer the better)
• Heat some oil in a frying pan. Drain the chicken and fry on one side until brown. 
• Lower heat and turn the chicken over. Add the marinade, cover the pan & allow the chicken to cook through. 
• Take off the lid & simmer until the sauce thickens. 
• Take the chicken out of the sauce and slice into 1 inch pieces & place on the serving plate. Pour a little of the thickened sauce over the chicken.
• Enjoy