ARGENTINIAN CHIMICHURRI SAUCE

Chimichurri is an herb-based condiment that is a culinary speciality of Argentina and Uruguay. It is typically served alongside grilled steak, roasted beef and pork sausages. The origin of chimichurri is unclear. Credit is given to "Los gauchos", the cowboys of Argentina´s pampas plain areas, famously known for grilling meats and sausages over an open wood fire. There are however various stories explaining the name as a corruption of English words. According to the Argentine gourmet Miguel Brascó the word came about when the British were captured after the British invasions of the Río de la Plata in 1806-1807. The prisoners asked for condiments for their food, mixing English, aboriginal and Spanish words. According to this story, che-mi-curry stands for "che mi salsa" loosely translated as "hey give me condiment" or "give me curry". Still another story says the name of the sauce comes from the Basque settlers who arrived in Argentina in the 19th century and the name of the sauce comes from the term tximitxurri, loosely translated as "a mixture of several things in no particular order."

Serves 4

10 minutes

133 kcal per serving

Ingredients

• 60 g parsley, chopped
• 3 - 5 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1/2 tsp chili pepper flakes
• 2 tbsps fresh oregano leaves
• 2 tbsps shallot or onion, minced
• 180 ml vegetable or olive oil
• 3 tbsps red wine vinegar
• 3 tbsps lemon juice (optional)

Method

1. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed.
2. Spoon the chimichurri sauce over steak or any grilled fish or chicken.

PORTUGUESE GRATIN OF SHRIMPS & SPINACH

Béchamel sauce, also known as white sauce, is one of the mother sauces of French cuisine. Its history is a little foggy and there are a few theories of its origin being thrown around the culinary world. One says it was Marquis Louis de Béchamel, a 17th century French financier, had thought up the sauce while messing around in the kitchen trying to find new ways to dress up dishes. While that seems like a true enough story given the shared name, it’s probably not true since Béchamel was known for his work in finances and wearing of ladies frilly underwear (allegedly), not his cooking. A more likely origin is that it was created by Chef Francois Pierre de la Varenne, who had penned the recipe in his famous cookbook Le Cuisinier Francois, and had named it after Béchamel as an homage. It’s, however, not known why Pierre de la Varenne was reminded of Béchamel when making this particular sauce.

Serves 4
1 hour 30 minutes
598 kcal per serving


Ingredients

• 500 g medium sized cooked shrimps, shelled and deveined
• 800 g frozen spinach, defrosted on a colander
• 1 onion, chopped
• 1 garlic clove, chopped
• 3 tbsp olive oil
• 1/2 liter béchamel sauce
• 2-3 tbsp breadcrumbs

Béchamel sauce

• 5 tbsp butter
• 5 tbsp all-purpose flour
• 1 liter milk
• 2 tsp salt
• 1/2 tsk nutmeg

Method

1. In a large skillet, heat the olive oil over medium heat, then add the onion and garlic and sauté until soft.
2. Add the spinach, stirring often, until it gives off no more liquid, 8-10 minutes.
3. Mix with the shrimps, then set aside.
4. In a medium saucepan, heat the butter over medium-low heat until melted.
5. Add the flour and stir until smooth.
6. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6-7 minutes.
7. Meanwhile, heat the milk in a separate pan until just about to boil.
8. Add the warm milk to the butter mixture, 250 ml at a time, whisking continuously until very smooth. 
9. Bring to a boil, then cook for 10-15 minutes, stirring constantly.
10. Remove from the heat, then season with salt, white pepper and nutmeg, and set aside until ready to use.
11. Mix the béchamel sauce with the shrimp mixture, then pour everything into an ovenproof baking pan.
12. Top with breadcrumbs, then grill in the oven at 200 °C until golden and crisp, approx. 15 minutes.
13. Serve as it is or with a side dish of your choice.

SPICY SAUSAGES WITH MUSHROOMS & OLIVES

The olive was native to Asia Minor and spread from Iran, Syria and Palestine to the rest of the Mediterranean basin 6,000 years ago. It is among the oldest known cultivated trees in the world - being grown before the written language was invented. The olive tree is one of the heartiest of all trees on the planet: able to survive salt water, adapting itself to almost any sunny and temperate environment, able to thrive in most soils, retaining its leaves year round, and living in some cases more than a thousand years, occasionally bearing fruit for centuries. From biblical times, the olive tree has served as a symbol of sacredness, peace and unity.

Serves 10
15 minutes


Ingredients

• 2 spicy sausages (80% meat), cut into 1cm thick slices
• 8 large mushrooms, cut in quarters
• 1 can small green olives
• Toothpicks

Method

1. Fry the sausages and mushrooms in a frying pan for a few minutes.
2. Let cool, then onto each toothpick, place one piece of sausage, one mushroom and finally one olive.

WATERMELON WITH FETA CHEESE

Watermelon can be both the fruit and the plant of a vine-like plant originally from Africa, and is one of the most common types of melon. The first recorded watermelon crop was found in Egypt, as it was depicted in hieroglyphics on tomb walls dating back as far as 3000. Being held in such high regard, watermelons were left as food to nourish the dead in the afterlife. It was also a valuable and portable source of water for desert situations and when natural water supplies were contaminated. From Egypt, watermelons spread throughout countries along the Mediterranean Sea by way of merchants. They were documented in China in the 10th century, and in the 13th century they were introduced to the rest of Europe by the Moors. It wasn't until 1615, however, that the word "watermelon" first appeared in the English dictionary. 

Watermelons are rich in electrolytes and water content, very low in calories and fats yet very rich source of numerous health promoting phyto-nutrients and anti-oxidants that are essential for optimum health,  a good source of potassium, an excellent source of different vitamins. 

Serves 10
15 minutes


Ingredients

• 1/4 watermelon
• 200 g feta cheese
• Toothpicks

Method

1. Cut the watermelon and feta cheese into cubes.
2. Place a piece of feta cheese on each watermelon cube, then stick a toothpick through.

BACON WRAPPED BLUE CHEESE FILLED MUSHROOMS

Blue Vein cheeses also called Blue cheese is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium. The final product is characterized by green, grey, blue or black veins or spots of mold throughout the body. These veins are created during the production stage when cheese is 'spiked' with stainless steel rods to let oxygen circulate and encourage the growth of the mold. This process also softens the texture and develops the distinctive blue flavor. 

The origin of Blue cheese has an interesting story. It is thought to have been invented by accident when a drunken cheese maker left behind a half-eaten loaf of bread in moist cheese caves. When he returned back, he discovered that the mold covering the bread had transformed it into a blue cheese.

Serves 20
30 minutes


Ingredients

• 20 fresh mushrooms, stems removed
• 450 g blue cheese
• 450 g bacon, cut in half
• 20 toothpicks

Method

1. Preheat the oven to 175 degrees C.
2. Stuff the mushroom caps with the blue cheese.
3. Wrap each mushroom with a half-slice of bacon, and secure with a toothpick.
4. Place on a baking sheet, then bake for 20 minutes in the preheated oven, until the bacon is cooked through.

SALMON ROLLS WITH SHRIMP

Dill is native to southern Russia, western Africa and the Mediterranean region. It has been used for its culinary and medicinal properties for millennia. Dill was mentioned both in the Bible and in ancient Egyptian writings. Dill's name comes from the old Norse word dilla which means "to lull." This name reflects dill's traditional uses as both a carminative stomach soother and an insomnia reliever. Today, dill is a noted herb in the cuisines of Scandinavia, Central Europe, North Africa and the Russian Federation.

Serves 10
30 minutes


Ingredients

• 400 g shrimps, peeled and coarsely chopped
• 1 dl mayonnaise
• 1 dl dill, finely chopped
• 2 tbsps freshly grated horseradish
• 1 tbsp lemon juice
• 250 g smoked salmon, thinly cut into 2 long rectangular pieces

Method

1. Mix the prawns with the mayonnaise, dill and horseradish.
2. Season with lemon juice, salt and pepper.
3. Place the salmon slices on plastic wrap.
4. Spread the shrimp mixture on each piece of salmon, starting at the wider end, roll salmon up into cylinders.
5. Set in the fridge for 1 hour or so to make slicing easier.
6. Cut into 2 cm thick slices and place on a serving dish.

ERWTENSOEP - DUTCH PEA SOUP

Erwtensoep, also called "snert", is the Dutch version of pea soup. The soup, which is traditionally eaten during the winter, is emblematic of Dutch cuisine. It is customarily served with rye bread and bacon, cheese or butter. The bacon is usually 'katenspek'; bacon which has been cooked and then smoked. The pork and sausage from the soup can also be eaten separately on rye bread together with mustard. So called 'koek en zopie' outlets, small food and drinks stalls which spring up only during winters along frozen canals, ponds and lakes in the Netherlands and cater to ice skaters, usually serve "snert" as a hearty snack. In Suriname, a former Dutch colony, Dutch-style pea soup is eaten as a street food.

Serves 8
1 hour 45 minutes
393 kcal per serving


Ingredients

• 500 g green split peas
• 500 g piece ham
• 1 bay leaf
• 1 tsp thyme, chopped
• 3 garlic cloves
• 250 g smoked sausage such as kielbasa
• 250 g carrots, roughly chopped
• 200 g onions, roughly chopped
• 250 g celeriac, roughly chopped
• 250 g leeks, sliced

Method

1. Put 2 liters of water, the split peas, ham, bay leaf, thyme and cloves into a large pot and bring to a boil, skimming off any scum that rises.
2. Cover the pot and simmer for 45 minutes.
3. Remove the ham, cut into pieces and remove the bone.
4. Return the meat to the pot with the whole sausages and vegetables, then cook gently for 30 minutes.
5. Remove and slice the sausages, then process everything with a stick blender until smooth. This soup should be thick but if you prefer a slightly thinner soup simply add a bit of water.
6. Return the sliced sausages into the soup and serve with rye bread with mustard.

FEIJOADA À PORTUGUESA

Feijoada is a stew of beans with beef and pork, which is a typical dish in Portugal and former Portuguese colonies, such as Brazil, Macau, Angola, Mozambique and Goa. Modern variants of the dish are based on ancient Feijoada recipes from the Portuguese regions of Beira, Estremadura, and Trás-os-Montes. In Brazil, feijoada (feijoada brasileira) is often considered the national dish. The name comes from feijão, Portuguese for "beans." The basic ingredients of feijoada are beans with fresh pork or beef. In northwest Portugal (chiefly Minho and Douro Litoral), it is usually made with white beans; in the northeast (Trás-os-Montes), it is generally prepared with kidney beans, and includes other vegetables such as tomatoes, carrots, and cabbage. The stew is best prepared over low heat in a thick clay pot. It is usually served with rice and assorted sausages, such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.

Serves 4
90 minutes + 6 hours soaking and marinating time


Ingredients

• 500 g white beans
• 400 g pork tenderloin, chopped into bite size pieces
• 2-3 dl red wine
• 2 + 1 garlic cloves, chopped
• 1 tbsp oil
• 4 bay leaf
• 400 g pork spare ribs, cut between the bones, seasoned with salt and pepper
• 1 Portuguese chouriço, cut into 1 cm slices
• 1 blood sausage, cut into 1 cm slices
• 100 g bacon, chopped
• 2 carrots, cut into 1 cm slices
• 1 onion, chopped
• 50 g butter
• 2 tomatoes, chopped
• A sprig of parsley
• 3 dl uncooked rice

Method

1. Soak the beans for about 6 hours.
2. Meanwhile, marinate the pork tenderloin in a bowl or zipper-lock bag with the red wine, 2 garlic cloves, 1 bay leaf, salt and pepper. The liquid should cover the meat when it is placed in your marinating container.
3. Cook the beans in water with the oil, 1 bay leaf and salt for 60-90 minutes.
4. In another saucepan cook the ribs, chouriço, blood sausage, bacon and carrots in water for about 1 hour. When there is 20 minutes left add the pork tenderloin.
5. In another saucepan sauté the onion in the butter over medium heat. When soft and translucent add the last garlic clove, the tomatoes, parsley and the last 2 bay leaves.
6. Let simmer for about 15 minutes.
7. Meanwhile, cook the rice according to pack instructions, using 6-7 dl of the meat broth instead of water.
8. Finally add the beans and tomato mixture to the meats and serve with the rice.