Navidad Recipe Book from Argento
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Transcript of Navidad Recipe Book from Argento
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7/30/2019 Navidad Recipe Book from Argento
1/11
The Real Argentinas
Navidad Recipe Book
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7/30/2019 Navidad Recipe Book from Argento
2/11
Christmas in Argentina is a lively, family affair, revolving around food, wine,
fireworks and festivities. And, in the true nature of Argentos mission to bring
you a taste of the real Argentina, weve put together the Navidad Recipe Book.
Its a collection of traditional Argentinian Christmas recipes, complete with
Argento wine pairings, tailor-made so that you can experience the dishes and
delights that make a true Navidad for yourself.
The real Argentina is embodied in our wine and our culture - and we want you
to be a part of that. So weve also included some Argentinian recipes that
youve recommended. Get your ingredients ready, open up a bottle of
Argentos finest and enjoy a genuine Navidad experience.
Argento Wine Presents:
The Real Argentinas Navidad Recipe Book
To find out more about our wines, head over to the Argento website. To discover more about Argentina,
head over to The Real Argentina. You can also follow us on Facebook and Tw itter.
Welcome to the
Feliz Navidad
Navidad Recipe Book
From Argento
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Argento Wine Presents:
The Real Argentinas Navidad Recipe Book
Find out more about Argento Wine at w ww.argentowine.com
Find out more about Argentina at www.therealargentina.com
CLERICO - WHITE SANGRIAThis white wine twist on the traditional red sangria is a great drink, with a rich fruity
flavour its perfect as an apertif or an accompaniment for Christmas dinner.
2 litres of dry white wine
3 bananas
1 apple
1 orange
6 strawberries
1/2lb grapes
1/2lb sugar
Fresh mint (for garnish)
Ingredients
1: Remove the skin and seeds from all the fruit and place in a large bowl
2: Cover the fruit in sugar
3: Pour the wine into the bowl until all the fruit is covered
4: Leave in the fridge for a minimum of 2 hours
5: Remove from the fridge and add the remaining wine and mint for garnish
6: Serve each drink with pieces of the fruit and mint included in each glass
How to make Clerico
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Argento Wine Presents:
The Real Argentinas Navidad Recipe Book
Find out more about Argento Wine at www.argentowine.com
Find out more about Argentina at w ww.therealargentina.com
COPA DE CAMARONESThis rich sophisticated starter is always a welcome dish on the Navidad table. Its
subtle combination of shrimp, sauce and palmitos (heart of palm) make Copa de
Camarones an ideal substitute for prawn cocktails everywhere.
2lb of shrimp
2 cans of palmitos
Salsa Golf (a blend of mayonnaise, tomato ketchup, oregano and pimento)
1 lemon
1 apple
Salt
Pepper
Ingredients - Serves 4-6
1: Place the cleaned, peeled, chopped shrimp in a bowl. Keep a few whole ones aside
for serving.
2: Add the peeled and diced apple and palmitos, and mix.
3: Squeeze all the juice out of the lemon and add it to the mixture.
4: Add the salsa golf and mix.5: Place the mixture into tall glasses and decorate each glass with a few whole shrimp.
How to make Copa de Camarones
Argento Chardonnay
The richness and minerality of
Chardonnay make it an excellent
match for this dish, bringing out
its vibrant fruit flavours, zesty
citrus notes and the rich sweetness
of the shrimp.
Suggested wine
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7/30/2019 Navidad Recipe Book from Argento
5/11
Suggested wine
Argento Wine Presents:
The Real Argentinas Navidad Recipe Book
Find out more about Argento Wine at www.argentowine.com
Find out more about Argentina at w ww.therealargentina.com
TOMATES RELLENOS -
STUFFED TOMATOESA great starter before the Christmas feast to get mouths watering or even as a canap
for a cocktail party.
8 tomatoes - tops cut off, cored and seeded
2 cans of tuna
1 tablespoon of red onion
1/2 teaspoon crushed capers
2 black olives - chopped
1 clove of garlic - finely chopped
1/2 cup fresh parsley -finely chopped
1/4 cup of mayonnaise
Pepper to taste
Chopped black olives to taste
Ingredients
1:Wash the tomatoes cutting off the tops using a serrated knife. Core and seed them
before placing them in the fridge to cool
2: Drain the tuna and add to a medium sized bowl
3: To the bowl add the red onion, capers, olives, garlic, parsley and mayonnaise,
mixing well
4: Once the tomatoes are cool fill them with the mixture
5: To finish garnish with pepper and mayonnaise to taste
6: Serve on a large plate, on a bed of lettuce if desired
How to make Tomates Rellenos
Argento Malbec
The vibrant, fruit-driven
character of Malbec really
picks up on the fresh yet
hearty flavours of the
tomato, garlic and olives in
this dish.
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Argento Malbec Ros
The soft and refreshing red
fruit character of a Malbec
Ros complements the
delicate veal and tuna flavours
of this classic Argentine dish.
Suggested wine
Argento Wine Presents:
The Real Argentinas Navidad Recipe Book
Find out more about Argento Wine at www.argentowine.com
Find out more about Argentina at w ww.therealargentina.com
VITEL TONNavidad wouldnt be Navidad in Argentina without Vitel Ton. Its veal and tuna
combination may seem like an unusual concoction to non-Argentinians, but the
flavours complement each other and make for a mouth-watering appetiser.
The Meat
2lb veal eye of round roast
1 onion
1 carrot
1 1/2 celery sticks
1 spring onion (green part only)
1 small bunch of flat-leaf parsley
2 cloves of garlic
1 bay leaf
1/2 teaspoon of whole black pepper-
corns
1/2 tablespoon of salt
The Sauce
2 1/2 oz of canned of tuna
3 anchovy fillets
1 1/2 tablespoons of white wine
vinegar
1/2 cup of mayonnaise
1/2 tablespoon of Dijon mustard
1/4 cup of cream
The Garnish
1 tablespoon of chopped flat-leaf
parsley
2 tablespoons of capers
Ingredients - Serves 4-6
The Meat
1: Trim the fat and skin off the meat.
2: Place the chopped onion, carrot, celery, spring onion, parsley and garlic, along with
the bay leaf, black pepper and salt.
3:Add enough water to cover the meat, then cover the pot and bring to the boil.
4: Once the water is boiling, add the meat and return to the boil.
5: Cover and simmer for one to one and half hours.
6: Then remove from the heat and allow the meat to cool in the water.
7: Once cooled, wrap the meat in cling film and refrigerate until chilled.
8: Strain the water from the pot and set to one side.
The Sauce
1: Drain the tuna and put into a food processor with the anchovies. Blend well and
season with salt and pepper.
2:Add the mayonnaise and Dijon and blend until it becomes a creamy sauce.
3:Add the cream and blend.
4:Add a couple of tablespoons of the water from the pot.
Vitel Ton
1: Cut the meat into thin slices.
2: Spread some of the sauce onto the bottom of a serving dish and then add a layer of
meat.
3: Repeat layering the meat and sauce until all the meat is used and theres enough
sauce to go over the top layer.
4: Garnish with capers and parsley.
5: Cover and refrigerate for two hours before serving.
How to make Vitel Ton
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Suggested wine
Argento Wine Presents:
The Real Argentinas Navidad Recipe Book
Find out more about Argento Wine at www.argentowine.com
Find out more about Argentina at w ww.therealargentina.com
This Christmas Eve dish is a regular favourite when it comes to a traditional
Argentinian Navidad. Layered with ham, cheese and pancakes, its often the dish
that disappears the quickest from the Christmas buffet.
1 cup of flour
2 eggs
2/3 cup of whole milk
2/3 cup of cold water
1/4 teaspoon of salt
3 tablespoons of butter
A handful of cherry tomatoes
A handful of lettuce
8oz. of good quality ham
Sliced American cheese
Mayonnaise
Salt
Pepper
Ingredients - Serves 4-6
1: Place the flour, eggs, milk, water and salt into a bowl and mix until the ingredients
are thoroughly blended.
2: Melt the butter and gently blend into the mixture. Dont over-beat.
3: Refrigerate the batter for an hour.
4: Brush a non-stick frying pan with butter.
5: Pour one quarter of a cup of batter into the centre of the pan and move the mix-
ture around until the bottom of the pan is covered.
6: Cook the panqueque for around a minute, then flip and cook the other side.
7: Put the panqueque on a plate to cool.
8: Repeat the process until all of the batter is used.
9: Place a cooled panqueque on the bottom of the plate and spread a layer of mayon-
naise over the top.
10:Add lettuce leaves, sliced tomato and season with salt and pepper.
11:Add the next panqueque and spread a layer of mayonnaise over the top.
12:Add sliced ham and cheese.13: Repeat the process, alternating the lettuce/tomato and ham/cheese layers until
you run out of panquques (there should be a panqueque on top).
14:Wrap in cling film and refrigerate for an hour before serving.
How to make Torre de Panqueques
TORRE DE PANQUEQUES
Argento Bonarda
Try this dish with a lighter
style of red wine like Bonarda.
Its vibrant raspberry fruit
accentuates the fresh summer
flavours of this tasty Argentine
creation you can even serve
the wine slightly chilled on a
warm day.
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Argento Wine Presents:
The Real Argentinas Navidad Recipe Book
Find out more about Argento Wine at www.argentowine.com
Find out more about Argentina at w ww.therealargentina.com
LECHN ASADOAn alternative to the classic Argentine asado, this superb meat dish embodies the
taste of South America. Its a Sunday food staple, and no Argentine Navidad would be
the same without it.
Pork shoulder
1 1/2 cups of olive oil
10 cloves of garlic
1 1/2 cups of orange juice
2 onions
1 teaspoon of oregano
2 teaspoons of salt
1 teaspoon of black peppercorns
Ingredients - Serves 4-6
1: Mash the salt, peppercorns and peeled garlic together in a bowl.
2:Add the onion, oregano and orange juice to the bowl and mix.
3: Heat the oil in a saucepan and add the mash mixture. Remove from the heat and
mix thoroughly.4: Prick the pork. Then cover the meat with the mash mixture, rubbing it gently into
the flesh.
5: Cover the meat and refrigerate for three hours.
6: Preheat the oven to 450F. Place pork, fat side up, into a roasting tin. Put the tin
in the oven and reduce the heat to 225F. Cook thoroughly, depending on size of the
joint of meat.
7: Baste the meat with the mash mixture throughout cooking.
8: Once cooked, remove from oven and cover with tin foil for ten minutes.
9: Use a fork to shred the meat, turning it into pulled pork.
10: Serve with rice and black beans.
How to make Lechn Asado
Argento Reserva Malbec
The smooth and rich blackberry
fruit flavours of Malbec
complement the roasted meat
juices of the pulled pork and the
earthiness of the black beans.
Suggested wine
-
7/30/2019 Navidad Recipe Book from Argento
9/11
Suggested wine
Argento Wine Presents:
The Real Argentinas Navidad Recipe Book
Find out more about Argento Wine at www.argentowine.com
Find out more about Argentina at w ww.therealargentina.com
PAN DULCEIn Argentina, people know the run-up to Navidad has truly begun once the Pan Dulce
is everywhere: in shops, markets and homes. The sweet yeast bread is a holiday
staple and synonymous with an Argentine Christmas.
3 1/4 cups of flour
4 teaspoons of active dry yeast
3 eggs
1 egg yolk
1 cup of golden raisins
1/2 cup of warm milk
1/2 cup of sweet Marsala wine
2/3 cup of sugar
1/2 teaspoon of salt
1/2 cup of unsalted butter
1 tablespoon of grated lemon zest
1 tablespoon of lemon juice
1 cup of diced candied citron
Coffee cans
Ingredients - Serves 4-6
1: Pour Marsala into a saucepan and simmer the raisins for a few minutes. Remove
from heat and leave to cool.
2:Add milk and two teaspoons of sugar to a bowl and mix. Sprinkle the yeast over the
top and stand for five minutes, or until it goes foamy.
3:Add one quarter of a cup of flour to the mixture and beat steadily until its com-
bined.
4:Add the whole eggs, the yolk, lemon juice, salt, zest and remaining sugar. Beat until
the ingredients are all mixed together.
5: Bit by bit, mix in the rest of the flour.
6: Cut the butter into pieces, soften and then add to the mixture. Beat until the dough
is shiny, soft and sticky.
7: Mix in the drained raisins.
8: Grease a bowl and add the dough. Cover with cling film.
9: Let the dough rise for two to three hours, until its doubled in size.10: Grease the coffee cans and line the sides and bottom with baking paper.
11: Knead the dough on a floured surface. Then separate into the cans and allow to
rise for a for further two to three hours, or until the dough reaches the tops of the cans.
12: Bake in bottom of the oven at 375F for 35 to 40 minutes, until the tops are
golden.
13: Cool and serve.
How to make Pan Dulce
Argento Pinot Grigio
The tropical fruit and fresh
citrus flavours of Pinot
Grigio are a great way to
wash down a slice of this
tasty Christmas delicacy.
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7/30/2019 Navidad Recipe Book from Argento
10/11
Argento Wine Presents:
The Real Argentinas Navidad Recipe Book
Find out more about Argento Wine at w ww.argentowine.com
Find out more about Argentina at www.therealargentina.com
TURRNChristmas is a time when the sweet-toothed among us can openly gorge on the finest
sugary treats out there. And in Argentina, Turrn is one of the most delicious, indul-
gent delicacies you can get.
4 eggs
1 cup of granulated sugar
2 cups of almonds (chopped and toasted)
1 cup of honey
Cinnamon
Rice paper
Ingredients - Serves 4-6
1: Separate the egg whites from the yolks.
2: Beat the whites until stiff.
3: Mix in the almonds until it makes a paste.
4: Heat the honey in a saucepan until its runny.
5: Add the sugar and heat until its melted into the honey. Gently boil the mixture.
6: Stir the almond and egg paste into the honey and continue to stir for ten minutes.7: Line a large shallow dish with rice paper and then pour the mixture on top. Spread
the mixture into an even layer.
8: Sprinkle the mixture with a dash of cinnamon and allow it to cool for 10-12 hours.
9: Once its set, break the Turrn into pieces and serve.
How to make Turrn
Enjoy this sweet and nutty Navidad
treat the way we do in Argentina
with a bold, aromatic cup of
espresso or a smooth and rich caf
cortado.
Suggested drink
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7/30/2019 Navidad Recipe Book from Argento
11/11
Argento Wine Presents
The Real Argentinas Navidad Recipe Book
Find out more about Argento Wine at www.argentowine.com
Find out more about Argentina at www.therealargentina.com