U for Uruguay

A hearty delicious meaty steak dish served in Uruguay. With this dish we use another inspired Uruguayan/Argentinian dish called chimichurri sauce (Garlic, oil, zesty herby sauce or marinate). Chivito al plato is the plated up none bread version of the the famous Chivito Sandwich. Uruguay along with Argentina are very famous for their barbecued meats expecially the steaks.

Chivito al plato

Chivito al Plato

Chivito al Plato

For 2 people

Ingredients

2 rib eye steaks

Half a ball of mozzarella sliced

5 tbsp of Chimichirru (recipe below)

2 slices of fried bacon

2 fried eggs

2 slices of lean ham

1 small onion sliced and fried

6 small tomatoes halved



Rib eye steak



Method:-

Rub in the chimichirru into the Rib eye steaks
Cover the steaks and refrigerate for at least 1 hour
BBQ or grill the steaks for 2-3 mins each side
Let the steaks rest for 1 min
Add steaks to the serving plate 1 steak per person
Stack on top mozzarella, ham, egg, bacon, onion and tomatoes

Can be served with fries, salad also potato salad

We served us with a potato and bean salad (recipe below)
Also have some Chimichirru in side dish to serve with it.

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Chimichirru



Chimichirru



Ingredients

Half an onion peeled and chopped roughly

5 cloves of garlic peeled

Juice of half a lime

5 tbsp olive oil

1 tsp of Chilli flakes

1 tbsp oregano

1 tsp of salt

A bunch fresh parsley

Method

Add onion and Garlic to food processor and blend roughly
Add parsley and oregano to food processor and blend until evenly finely chopped
Add to a bowl or container
Add the olive oil, lime, chilli and salt
Stir, cover and keep in fridge until ready to use

Potato and bean salad



Ingredients

500g of boiled and chilled new potatoes

100g grams of green beans boiled and halved

50 g of broad beans

2 Tbsp

5 tbsp of mayonnaise

2 tbps of single cream

Salt and pepper

Method

Add everything to a bowl or container and mix well and chill until ready to use

Chivito al Plato with potato salad

T for Turkey

Lamb Shish Kebabs with pita bread, yoghurt and tomato sauce

Lamb Shish kebabs

A nice twist on the regular lamb shish kebab however koftas can often come served in this style. Try it out is very delicious with the BBQ lamb and the fresh mixture of the yoghurt and tomato.

Lamb Shish Kebabs
Serves 4
Ingredients:-
KEBABS
1 tbsp of salt
2 cloves of Garlic grated
4 tbsp of olive oil
1 tsp of ground cumin
1 tbsp of paprika
1/2 juice of a lemon
500g good diced lamb

Tomato Sauce:-
3 grilled and peeled tomatoes
1 tbsp butter
1 tsp salt
1 tsp of tomato puree
Pinch of sugar

Others:-
4 Pita breads
8 tbsp of warm Turkish yoghurt

Method:-
Kebabs
Add salt, garlic, olive oil, cumin, paprika, Lemon juice and stir
Mix together the lamb and marinade cover and put in fridge for 2 - 24 hours

Tomato Sauce
Add the tomatoes, butter, salt, tomato puree, sugar to blender
Blend for about 30 seconds until a silky smooth sauce

Final dish
Skewer the lamb meat over 4 skewers
Cook on a hot BBQ for about 3-4 mins each side
Remove and from BBQ and skewers and put aside
Warm the pitas on BBQ for about 30 seconds each side
Get 4 plates and break or slice up the pitas 1 on each plate
Add 2 tbsp of yoghurt on pitas on each plate
Pour 1/4 of tomato sauce over yoghurt on each plate
Add 1/4 of the Lamb kebab to each plate

You can alternatively serve all in one big plate if sharing with others.

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BBQ trout with lemon, mixed herbs and olives

Ingredients:-

2 whole trout's gutted and scaled

2 Lemons sliced

10 black olives halved

10 green olives halved

Bunch of fresh Chives whole

Bunch of fresh parsley whole

Small bunch of fresh mint

Sea salt 

pepper

2 tbsps olive oil

Method:-

Place the trout's on long sheet of aluminium foil

Stuff the trout cavity with the herbs and some on top

Add some lemon slices and olives to cavity and on top of trout

Season cavity and top of fish with sea salt and pepper

Drizzle with olive oil

Wrap up in the foil air tight and place on BBQ hot coals

Add a few coals on top of foil and leave for about 20 mins

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BBQ Haloumi slices with Turkish salad

BBQ Haloumi

BBQ some Haloumi slice for a couple of mins each side and serve with some Turkish salad

Simple Turkish salad with olive, lettuce, tomatoes, olive oil and some herbs 

Potato Heart

S for Sumatra (Indonesia)

 Rendang Beef 

Serves 6

Ingredients:-

1Kg of braising beef diced

2 tbsp of sunflower oil

2 cinnamon sticks

12 cloves

2 bay leaves

600ml of coconut milk

Paste:-

6 Shallots peeled and chopped into quarters

2 Lemon grass stalks roughly chopped

6 Garlic cloves peeled

Ginger root (2 inch piece) peeled and chopped

1 tsp of ground ginger

1tsp of ground cumin

1 tsp of black pepper

1tbsp of ground coriander

            2 tbsp of water

Method:-

Make the paste by adding all the past ingredients to a blender and blending until fine paste

Heat the sunflower oil in a pan or wok

Add the cinnamon sticks and cloves and fry for 1 min

Add the coconut milk and paste and fry for about 2 mins

Add the coconut milk and stir in thoroughly

Bring to a simmer and simmer for 2 ½ hours stirring occasionally.

Serve with rice

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Chilli Stir fry prawns on noodles

Serves 4 

Ingredients:-

500g or fresh raw peeled prawns

¼ a pepper sliced into strips

2 medium spring onions sliced at an angle

5 Medium to large mushrooms sliced

2 tbsp of sunflower oil

2 tbsp of soy sauce

Handful or coriander leaves chopped roughly

Handful of mint leaves chopped roughly

Chilli paste:-

1 medium red chilli sliced

1 tsp of fish sauce

2 tbsp of lemon juice

A pinch of brown sugar

2 garlic cloves peeled and sliced

1 inch of fresh ginger peeled and sliced

1 tbsp of coriander leaves

1 tbsp of mint leaves

Method:-

For the paste add all the paste ingredients to a pestle and mortar and mash for 3 mins until slightly chunky paste

Add the prawns to a container and mix in well the paste

Leave to marinade for at least an hour

Heat the sunflower oil in a pan

Add the spring onions, pepper, mushrooms and soy sauce and fry for 2 mins

Set aside in a dish

Add the prawns to pan and fry for 2 mins

Add the veg back in pan

Then add the coriander and mint leaves (a splash of extra sauce and fish sauce is optional for taste)

Serve on your favourite egg noodles

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Us at Blackheath (At a pub surprisingly) 4th June 2011

Mint and Coriander (I just liked the photo)

Some resources for Sumatra

Food and recipes:-

http://www.sumatra-indonesia.com/sumatranfood.htm

Facts and Info:-

http://en.wikipedia.org/wiki/Sumatra

R for Romania

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Duck with black olives

Ingredients:-

1 Whole Duck cut into various size pieces

1 lb of baby onions peeled and left whole

2 Parsnips sliced

2 Carrots sliced

300g of black pitted olives

100g butter

500ml of Duck, Chicken or veg stock

1 Bay leaf

1 Bunch of chopped parsley

1 tbsp salt

1 tsp black pepper

A splash of red wine

Method:-

Melt the butter in a large pan

Add the duck pieces and brown them and then set them aside

Add onions to pan and brown them

Add the stock, carrots, parsnips, bay leaf, parsley, salt and Duck

Bring to simmer and cover for 1 hour

Add the red wine, black pepper and olives

Cover and simmer for 30 mins

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Mamaliga

Ingredients:-

1/2 Corn meal (coarse) or Polenta

2 cups water

1 tbsp salt

1 ball mozzarella diced

200g cottage cheese

Chopped parsley

You can use any other cheeses too or other herbs left over.

Method:-

Bring 2 cups of water to the simmer

Add the salt

Whisk in corn meal in small amounts to avoid lumps

Simmer and stir regular for about 40 mins

Once thick and coming away from side of pan its ready.

Stir in the mozzarella till it starts to get stringy

Stir in cottage cheese 

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Duck with black olives

Merry Chefs on YouTube

Check Merry Chefs YouTube page

http://www.youtube.com/user/merrychefs

Midnight Burger

RB8NMNXDEUBM

Midnight Burger

Ingredients:-

125g of good minced beef (80% lean & 20% fat)

A burger bun halved

2 thin slices of cheddar or processed cheese squares

2 Medium tomato slices

2 Gherkin slices

Some fine slices of red onion

Ketchup

Swedish Mustard

Salt and black pepper

A strip of streaky bacon grilled and halved

Olive oil

Medthod:-

With hands mash mince a couple of times

Roll in hands into a firm ball

Place on a sheet of grease proof paper and flatten out with hands into thin disc

Put another sheet of grease proof paper on top.

Then place in fridge or freezer for 20-30 mins to firm up.

Heat the oil in a pan on medium heat and add the burger but do not squash down

Cook for about 3 mins

Flip burger over for another 3 mins and season with salt and pepper

Get base of bun on serving plate and add the following in order

Cheese slice, Burger, Cheese slice, Mustard, ketchup, gherkins, onions, tomatoes, bacon and top of bun.

Thyme potato wedges

Ingredients per person:-

2 medium waxy potatoes

3 tbsp Olive oil

Tbsp copped fresh thyme or dried

Salt and pepper

Method:-

Chop the potatoes into wedges leave the skins on

Add to baking dish

Add thyme, salt and pepper and olive oil

Mix together with hands

Bake in an oven at 200°C or gas mark six for 1 hour or until browned

Turn them 2-3 times

Chilli and ketchup dip

Mix 2 tbsp of ketchup with 1 tbsp of your favourite chilli sauce.