PAPAS RELLENAS CON QUESO CREMA Y CEBOLLA DE VERDEO: Stuffed Potatoes with Cream Cheese and Spring Onion – The Food Of Argentina – Ross Dobson & Rachel Tolosa Paz

the-food-of-argentina-9781925418712

From The Food of Argentina: Asado, empanadas, dulce de leche and more by Ross Dobson and Rachel Tolosa Paz. Photography © Rachel Tolosa Paz | Food styling © Vanessa Austin (Smith Street Books, November 2018 – AU$ 49.99, NZ$ 59.99)

 

PAPAS RELLENAS CON QUESO CREMA Y CEBOLLA DE VERDEO

Stuffed potatoes with cream cheese and spring onion

 

Stuffed potatoes

SERVES 4

4 large potatoes

1 tablespoon pouring (single/light) cream

2 garlic cloves, crushed

2 spring onions (scallions), thinly sliced, plus extra to garnish

50 g (1¾ oz) coarsely grated provolone

sea salt and freshly ground black pepper

 

Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat and cook for 10 minutes. Remove the pan from the heat, cover and set aside for 20 minutes, until the potatoes are completely tender. Drain well and rinse under cold water.

 

Cut about 5 mm (¼ in) off the length of each potato, so they sit flat on a work surface. Cut about 1 cm (½ in) off the opposite ends, then scoop out about 1 tablespoon of the flesh. Put the scooped-out potato in a bowl and roughly mash with a fork, then add the cream, garlic, spring onion and provolone, and season well with salt and pepper. Spoon the mixture into the potatoes, then set aside or refrigerate until needed. These can be made a day in advance.

 

Preheat a barbecue hotplate to medium. Wrap the potatoes in foil and place, stuffed side up, on the hotplate. Cover with the lid or a large baking dish and cook for 20 minutes, until heated through and the bottoms are crisp and golden.

 

Scatter a little extra spring onion over the top and serve hot.

 

Authors note:

Potatoes slow-cooked in foil are a ubiquitous, although worthy, item at any good barbecue. This version takes the humble spud to another level. Make sure you set aside enough time to cook the potatoes until they are fork-tender – you should never need a knife to cut a spud! These potatoes are par-cooked before being wrapped in foil and finished off on the barbecue.

MORRONES A LA PARRILLA CON HUEVO Y QUESO – Barbecued Capsicum with Egg and Pecorino – Ross Dobson & Rachel Tolosa Paz

the-food-of-argentina-9781925418712

From The Food of Argentina: Asado, empanadas, dulce de leche and more by Ross Dobson and Rachel Tolosa Paz. Photography © Rachel Tolosa Paz | Food styling © Vanessa Austin (Smith Street Books, November 2018 – AU$ 49.99, NZ$ 59.99)

 

 

 

MORRONES A LA PARRILLA CON HUEVO Y QUESO

Barbecued capsicum with egg and pecorino

 SERVES 4

 

BBQ Capsicum

4 medium red capsicums (bell peppers)

8 eggs

90 g (3 oz/1 cup) finely grated pecorino

1 tablespoon coarsely chopped flat-leaf parsley

2 tablespoons extra virgin olive oil

 

Cut each capsicum in half lengthways, remove the stalks, seeds and white membrane and discard.

 

Preheat a barbecue hotplate or grill plate to high.

 

Place the capsicum on the barbecue and cook, turning frequently, for 10–15 minutes – you want the capsicum to be soft, but not too charred.

 

Turn the capsicum so they are cut side up, crack an egg into each half, then close the lid of the barbecue and cook for 8–10 minutes, until the eggs have set.

 

To serve, sprinkle over the cheese and parsley, and drizzle over the olive oil.

 

Authors note:

This is a novel and colourful way to cook eggs and capsicums (bell peppers). The capsicums should be soft and tender, so give them some time alone on the barbecue before cracking in the eggs.

For a slight variation on this recipe, lay a thin slice of provolone over each egg instead of using pecorino.

Review: The Food of Argentina: Asado, Empanadas, Dulce De Leche and More – Ross Dobson & Rachel Tolosa Paz

the-food-of-argentina-9781925418712

The Food Of Argentina

Asado, Empanadas, Dulce De Leche & more

Ross Dobson & Rachel Tolosa Paz

Smith Street books

ISBN: 9781925418712

RRP $49.99

 

Description:

With more than eighty recipes, The Food of Argentina celebrates the very best dishes from a passionate foodie nation which, until now, have been kept under relative lock and key.

 

The Food of Argentina is a rich and visual celebration of Argentinean food filled with beautiful location and food photography that takes the reader on a gastronomic journey into a little-known cuisine that is tipped to become the next global food trend for food lovers everywhere. Some people may have heard of Argentinean asados–the legendary meat barbecues that are so beloved by locals, but The Food of Argentina celebrates so much more than a carnivore’s dream.

 

Come inside the homes and families of Argentina and discover the very best recipes this huge food loving nation has to offer. Often influenced by their European heritage but with a distinct South American feel, home-style dishes include pastas and gnocchi, potato tortillas, and stews and casseroles, as well as sweet offerings including dulce de leche, strudels, and caramel flans. Or head outside and discover the local delicacies offered in Argentina’s tiny bars and eateries: chorizo rolls with salsa criolla, traditional empanadas, veal croquettes, and fruit-filled pastries. And let’s not forget the famous mate–a strong herbal tea that is Argentina’s traditional drink and adored by locals countrywide. Lose yourself in The Food of Argentina and discover a whole new cuisine from the comfort of your own kitchen.

 

My View:

Until I started perusing this book I had no idea how much in common, gastronomically, Australia has with Argentina. As I turned the pages I saw many of my favourite recipes – gnocchi with beef ragu, steak sandwiches, tomato and ricotta tart, silver beet pie, pizza, rice pudding, caramel flan, apple cake…the list goes on. Sometimes the recipes may have an interesting twist on the version I am used to but interesting is flavoursome and good.  And then there are the foods I associate with traditional Argentina – empanadas, tortillas…dulce de leche. This book is packed with flavour.

 

So where do I begin?My favourites  I think include the Asdao – flame grilled foods to share with family and friends. There is such a large choice of foods to cook this way – meats, breads, pizza and the side dishes to serve with them.  A veritable feast!

 

And then the la merienda – a sort of afternoon tea – comprising cakes, pastries… toasted sandwiches. Was I surprised to find a comfort food from my childhood (and a recipe I should revive) Cuadraditos de Coco Y Mermelda or you may know this as Coconut and Jam Slice. My late mother was fond of making this as a snack to have when we returned home from school or for afternoon tea. I can’t wait to make this myself and share with my own family.

 

Argentina – “A place where the people understand that food, time and talking brings us together.” (p.11)

 

 

 

 

 

First Trip – A Success

We had a great first trip away in our caravan. We have progressed from a camper, added a tent  when we got the dog and now have a caravan.  It is so easy I cant think why we didn’t go this option before.  Augusta was out destination – a beautiful coastal town – great accessible  river; to walk along the banks of, to paddle a kayak, to fish, to kite surf…then there is the ocean where at the right time you can whale watch, fish, swim, surf and just generally enjoy the fresh air and the views.

Cape Leeuwin Lighthouse  - where the Indian and the Southern Ocean  meet

Cape Leeuwin Lighthouse – where the Indian and the Southern Oceans meet

We enjoyed this peaceful escape , especially walking along the beach and the the caravan park BBQ at sunset.

What a view!

What a view!

Bob particularly enjoyed finding smelly disgusting things to roll in at the beach – he would nose dive into some sort of decaying sea life…we forgot the doggie wash so he had to settle for a bucket bath in a mild “green” dish-washing detergent – his coat is so shiny and soft now! ( and is smell free)   Next trip we will make sure we take a small hose specially for this purpose.  🙂

Bob  the dog enjoying the fresh air, the beach and the  smelly sea weed

Bob the dog enjoying the fresh air, the beach and the smelly sea weed