Navidad Recipe Book from Argento

7/30/2019 Navidad Recipe Book from Argento

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The Real Argentinas

Navidad Recipe Book


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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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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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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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Suggested wine





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





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


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





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


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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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


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


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Suggested wine





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


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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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


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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Argento Wine Presents




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Navidad Recipe Book from Argento

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