We’re a bit behind in the blogging, sorry for that. But welcome to Argentina! We arrived in Buenos Aires some weeks ago. The city welcomed us with not only fresh air, but also spicy salmon, yummy chimichurri (which was soon to become a favourite that we made later and will make again), and the most fantastic cheese you can imagine. Scroll down for the recipes and see how many mice this Friday mouse got! You’ll also find out where we’re heading next!
Argentinian Grilled Provolone Cheese
- 2-3 cm thick slices of provolone cheese (Or other similar cheese)
- 1/4 cup olive oil
- 1 teaspoon oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt
- 8 thick slices of bread
- Place the cheese slices in a shallow dish, and drizzle the olive oil over them. Turn the slices so that each side is coated with the oil. Sprinkle the cheese with the salt and the oregano (and red pepper flakes if desired). Place the cheese in the freezer while you prepare the grill.
- Prepare the grill. The cheese should be cooked quickly over fairly high heat so that the outside browns before the inside melts too much and starts oozing down into the coals. Brush the grill with a generous amount of olive oil to help prevent sticking.
- When the grill is ready, place the cheese slices directly on the grill, and cook for about 2 minutes on each side, or until cheese is hot, slightly browned, but still holding its shape.
- Remove cheese to a plate. Brush bread slices with any remaining olive oil left in the dish that had the cheese. Grill bread slices until slightly toasted. (If your grill is large enough you can grill the cheese and bread simultaneously).
- 1/2 cup olive oil
- 4 cloves garlic, chopped, or more to taste
- 3 tablespoons white wine vinegar, or more to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh oregano leaves
- 1 bunch flat-leaf Italian parsley, stems removed
- Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender or chop finely with knive.
Argentinian Grilled Salmon
- Salmon (fresh)
- black pepper
- Get salmon out from your fridge, then arrange it in one large-plate. Squeeze your citrus ingredients directly to the fish fillets (about 3 pieces of limes should do). Then generously spread butter on your fish but be careful not to overdo it.
- Then, sprinkle some salt, and other seasonings you like and freshly ground up peppercorns making sure that all of the fish is seasoned well.
- Preheat grill and place a sheet of aluminum-foil over your griller then place fish onto the foil. During cooking, what I usually do is simply put an extra piece of lime-juice or lemon then sprinkle some spices onto your fish to create that added zing.
- Grilling fish tends to get a little tricky. Your cook time would be 15-35 mins. Cooking time would depend on what kind of fish you’re grilling & the type of grill as well. But in order to determine if it’s been cooked perfectly, just tap fish meat and try to ascertain if flesh is already firm. If it’s firm then your grilled fish is already done.
- 6 tbsp tropical fruit juice (from a carton)
- 2 tbsp rum or brandy
- 2 firm banana
- 8 thin slices from a bought Madeira cake
- 2 tbsp Belgian chocolate sauce
- 4 heaped tbsp dulce de leche
- 225g tub mascarpone
- 250ml chilled custard (from a tub)
- a block of dark chocolate (any type or size will do)
- No cooking is needed, this clever pudding makes the most of good quality ready-made cake and sauces.
In a large bowl, stir the tropical fruit juice with the rum or brandy.
- Slice the bananas into the fruit juice mixture and toss together.
- Sandwich the slices of Madeira cake with the chocolate sauce, dice it into squares and pile in the bottom of 4 pretty glasses.
- Top with the bananas and rum mixture then add a heaped spoonful of dulce de leche to make another layer.
- Next, beat the mascarpone and custard together until smooth, then spoon on top of the mixture.
- Chill until ready to serve for up to 2 hours.
- Before serving, run a potato peeler down the flat back of the bar of chocolate to make shavings and scatter indulgently on top of the trifles.
Our next destination is Cancún in Mexico!