Cordero empanadas (Lamb empanadas)
For 12 people
2 pounds. boneless shoulder of lamb 2/3 cup white onion 3 cloves garlic 1 C garam masala 1/2 C ground black pepper 1 C salt 12 empanada shells
First cut the shoulder of lamb into medium-sized cubes and salt lightly before browning on the grill. In a large saucepan, sauté the onion and garlic until soft and fragrant before adding the browned lamb, garam masala and black pepper. Add enough water to cover the meat. Cook for 7 hours over low heat until the meat comes apart easily. Otherwise, cook for 2 hours in a pressure cooker. Shred the meat and let it cool completely. Add a spoonful of meat to an empanada shell, seal and fry in vegetable oil.
El Zanjon del GatoOffering upscale fare in a laid-back brasserie atmosphere, El Zanjón del Gato is run by 28-year-old chef Andrés Plotno. You can find his father, Jorge Plotno, running the register while Andrés prepares popular dishes like fried quail, steak tartare and the restaurant’s staple, mackerel with beets.
La Caballa with Remolachas (Mackerel with Beetroot)
For 6 persons
For the roasted beets: 6 beets Olive oil (to taste) Coarse salt (to taste) Black pepper (to taste) 1 bunch of thyme
For the beet purée: 2 beets 1 Granny Smith apple 100 g. red wine 1 oz. white vinegar 1/2 tsp. peeled horseradish (to taste) 1/4 tsp. xanthan gum Coarse salt (to taste)
For the golden beet pickles: 5 golden beets 2 cups white vinegar 1 cup water 1 cup sugar 2 bay leaves 10 coriander seeds
For the mustard pickles: 1 cup yellow mustard seeds 1/2 cup white vinegar 1/2 cup filtered water 1/2 cup sugar
For the Atlantic mackerel: 6 fresh Atlantic mackerel 1/2 cup golden beet marinade liquid 1/2 cup white vinegar 1/2 cup rosehip vinegar 2 cups coarse salt 2 cups sugar
For the merkén rice crisps: 1/2 cup long grain rice 3 cups water 5 T Merkén Mapuche spices (substitute for all spices if unavailable)
Starting with the roasted beets, wash and wrap six beets in aluminum foil and add a drizzle of olive oil, a pinch of coarse salt, black peppercorns and thyme. Roast beets for 1 hour or until tender and let beets stand until cool. For the beet puree, peel two beets and the Granny Smith apple. Dice and add to a saucepan with the horseradish. Add xanthan gum, mix and strain through a fine mesh strainer before adding salt. Let’s sit down. For the golden beet pickles, take six golden beets and cut them into wedges, leaving the skin on. Mix with the rest of the ingredients and simmer in a saucepan for 20 minutes or until tender. Once tender, remove from the heat and allow the liquid to cool. For the mustard pickles, combine all the ingredients and simmer for about 45 minutes, or until the seeds pop in your mouth like caviar. If it reduces too much and they are still hard, add half a cup of water and continue to simmer. Let’s sit down. For the mackerel, fillet and debone each mackerel with the skin on, or ask your local butcher to take care of this step. Mix the salt and sugar and completely cover the fish (top and bottom) and let it rest in the refrigerator for 15 minutes. Carefully wash the mackerels and vacuum pack them with the two vinegars and the marinade liquid. At a minimum, let it sit for about 4 hours, but you can keep it in the bag for up to 4 days. For the last step, combine the crispy rice ingredients and simmer until the liquid is completely cooked. Mix and spread gently on a silicone baking mat. Let it sit and dehydrate for 24 hours, and carefully break it up into small pieces before frying it at 190 degrees Fahrenheit until done. Combine each step on a plate in the style you choose.