Abigale Subdhan / The Social
Argentina is a vibrant country full of passion, flare and a whole lot of flavour. Natalie Machado, executive chef of L’Atelier d’Argentine, stopped by with these recipes and flavours from her home country.
Smoked paprika rubbed rainbow trout, toasted corn and basil salad
- 1 to 2 tablespoons smoked paprika
- 1 garlic clove, mashed
- 2 tablespoons melted butter
- 1 teaspoon salt
- 1 teaspoon chopped rosemary
- 1 pound (450 g) trout fillets, skin on with the scales removed, whole or separated into 4 portions
- 1 tablespoon (15 mL) olive or vegetable oil
- 1/4 cup roughly cut basil leavesy
- 1/2 cup toasted corn kernels
- Fresh lemon wedges
- Olive oil for drizzle
PROSCIUTTO DE PATO
- Make a pasted combining the paprika, garlic, olive oil and rosemary
- Season the trout with the paprika paste and abundant salt and freshly ground pepper. In a large skillet, heat the 1 tablespoon (15 mL) butter and the oil over medium-high heat. Add the trout, skin side down, and fry until the edges begin to turn golden and crisp, about 2 minutes. Turn over the fillets using a metal fish spatula or flipper, and finish cooking, about 2 more minutes, depending on the thickness of the fish and your desired doneness.
- In a small bowl, mix toasted corn, and basil leaves, toss together and season with salt and pepper
- Transfer the trout to serving plates. Top with the corn salad and Drizzle each fillet with raw olive oil. Serve with the wedges of lemon.
Home cured duck magret "prosciutto style" with pickled red onion and parsley chiffonade
- 3 duck breasts, skin on, quills removed
- 3 star anise
- Two 2-inch (5 cm) pieces cinnamon sticks
- 1 tablespoon (15 mL) black peppercorns
- 1 tablespoon (15 mL) coriander seeds
- 4 cloves
- 2 pounds (900 g) coarse pickling salt (about 3 cups/750 mL)
- 2 pounds (900 g) light brown sugar (about 2 cups/500 mL)
- 3 pears, unpeeled and sliced, to serve
- Pluck any remaining feathers and quills from the duck breasts, and remove excess fat and any sinew. Set aside.
- In a spice grinder (or coffee grinder set aside for spices), process all of the spices—the star anise, cinnamon, peppercorns, coriander, and cloves—until almost a fine powder. In a bowl, mix the pickling salt, brown sugar, and the spices.
- Spread one-third of this mixture in a shallow dish or baking sheet a little larger than the 3 duck breasts. Lay the duck on top. Use the remaining mixture to completely cover the duck. Cover with plastic wrap and refrigerate for 48-72 hours.
- To serve: Rinse the salt and sugar mixture from the duck using cold water, and pat dry with paper towels. Using a very sharp knife, cut into thin slices. Serve with the cured onions (Extra portions of the breast can be frozen. Wrap tightly in several layers of plastic wrap, and freeze in re-sealable plastic bag.)
- Preheat oven to 175F.
- Prepare acidulated water – lemon juice and water.
- Slice pears on a mandoline to 1/8” thick.
- Brush slices with lemon water.
- Place oven proof racks on a baking sheet. Place pear slices on racks.
- Bake for 2 ½ - 3 hours, in a convection oven, turning every 30 minutes.
- 1 cup (250 mL) white wine vinegar
- 3 tablespoons (45 mL) brown sugar
- 2 red onions, thinly sliced
- 1é4 cup parsley chiffonade
- Cure the onions the same day you start curing the duck. Pour the vinegar and brown sugar into a bowl or covered container, stirring to dissolve the sugar completely. Add the onions and, toss to coat, and refrigerate, covered, for at least 24 hours. When ready to serve , add chiffonade of fresh parsley
- Serve duck with the onions and toasted country bread
Beef and smoke paprika empanada, green onion, potato, hardboiled egg
- 2 medium Spanish onions, finely diced
- 1 red bell pepper, finely diced
- 1 tablespoon (15 mL) extra-virgin olive
- 1 pound (450 g) ground beef
- 1 tablespoon (15 mL) paprika
- 2 teaspoons (10 mL) red chili flakes
- 6 green onions, green parts only, finely chopped
- 1 cooked potato, cut into cubes
- 2 hardboiled eggs, grated
- Sauté the onion and red pepper in a large skillet in the oil over medium-low heat, until translucent and soft, about 5 minutes. Season with salt and freshly ground pepper. Remove the vegetables from the pan and set aside.
- To the same pan, add a little more oil and sauté the beef over high heat. Once the meat has browned, reduce the heat to low and add the onions and red peppers back to the pan. Continue cooking for about 10 minutes, stirring occasionally.
- Stir in paprika and chili flakes, mix well. Add potatoes and grated eggs
- Let the filling rest in the fridge until chilled, ideally for 24 hours for the flavours to meld.
- Stir the green onions into the mixture before assembling the empanadas.
- 7 ounces (200 g) flour (about 1 2/3 cups/410 mL)
- 1 teaspoon (5 mL) kosher salt
- 1.4 ounces (40 g) lard (about 3 tablespoons/45 mL)
- 3 large egg yolks beaten with 1 tablespoon (15 mL) water, for the egg wash
CRUDO DE SALMON
- Sift the flour and salt into a bowl, and then mix together. Using your hands, rub the lard into the dough until you have a sandy texture. Add enough ice-cold water and to form the slightly stiff dough, using your hands to incorporate. Turn out to a lightly floured surface. Knead the dough for 5 to 7 minutes, or until smooth, firm, and elastic. (The dough will be very firm.)
- Divide the dough into 4 equal pieces, and shape each piece into a disc, wrapping each disc individually with plastic wrap. Allow to rest for 1 hour on the counter before using. (You can also refrigerate the dough for up to 24 hours, but let it come to room temperature before using.)
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lightly dust the work surface with flour. Roll out each disc to a 1/8-inch (3 mm) thickness, and cut out circles with a 5 1/2-inch (14 cm) cutter. (Or you can cut out the same-size circle using parchment paper and then trace it with a paring knife.) Reroll the dough as necessary; you should have about 20 circles in the end, making 4 circles with each disc.
- Using a 1/4-cup (60 mL) ice cream scoop or measuring cup, mound the filling in the centre of the dough leaving a 1/2-inch (1 cm) border. Lightly moisten the edge of the dough with a little water, and fold over into a half-moon shape and seal the edges together. Finish by making a decorative edging (see below). (The empanadas can be set aside at this point, covered in the refrigerator.)
- Place the empanadas on the parchment paper–lined baking sheet. Brush lightly with the egg wash, and bake for 20 minutes, or until golden. Allow to cool for a few minutes before serving.
Orange marinated fresh salmon, cilantro and grill lemon vinaigrette, avocado salad
- 1/2 pound (220 g) skinless sushi-grade salmon fillet
- Zest of 2 lemons, plus 1 lemon for charring
- 1 orange, cut in half
- 1/4 cup cilantro, leaves removed from stems and roughly chopped
- 1 tablespoon (30 mL) good-quality extra-virgin olive oil, plus more for drizzling
- 2 ripe avocados, chilled
- 1 teaspoon (5 mL) ground dried chipotle or dried chipotle flakes
- Fleur de sel, to finish
- Preheat the grill to medium-high. Halve the avocados, keeping the skin on, then remove and discard the pit, drizzle with olive oil, and season with salt and freshly ground pepper. Cut the unzested lemon into wedges, halve the orange and drizzle just to coat with olive oil.
- Clean and oil the grill grates to prevent sticking. Place the lemon wedges, orange and avocado (flesh side down) on the grill, and allow to cook just until nice golden char marks develop, about 1 minute. Remove.
- Place the salmon in a covered nonreactive container. Sprinkle evenly with the lemon zest and chopped cilantro, squeeze the juice of the grilled lemon and orange and drizzle with 1 tablespoon (15 mL) olive oil to coat. Cover and leave in the refrigerator to marinate for 12 hours.
- Cut the salmon into 1/4-inch (6 mm) slices, and place on a serving platter. Carefully remove the peel from the avocado, or scoop out the flesh. Cut into about 1/4-inch (6 mm) Cubes. Plate with the salmon along with extra grilled lemon wedges. And the remaining marinade
- Drizzle with more olive oil, and sprinkle on the chipotle flakes, fresh cilantro and fleur de sel.