Argentinian Chicken Empanadas
Servings - 2 - 3
INGREDIENTS
(For Dough)
Eggs - 2
Ice water - 100 milliliters
Vinegar - 1 1/2 tablespoons
All purpose flour - 315 grams
Salt - 1 1/2 teaspoons
Butter - 100 grams
(For Stuffing)
Water - 1.5 litres
Boneless chicken thighs - 900 grams
Bay leaf - 2
Olive oil - 3 tablespoons
Onions - 120 grams
Bell pepper - 130 grams
Salt - 1 1/2 teaspoons
Black pepper - 1 1/2 teaspoons
Tomato paste - 55 grams
Paprika - 2 teaspoons
Dried oregano - 1 tablespoon
Cayenne pepper - 1/4 teaspoon
Reserved chicken broth - 220 milliliters
Water - for brushing
PREPARATION
(For Dough)
1. In a cup, add 2 eggs, 100 milliliters ice water, 1 1/2 tablespoons vinegar and mix it well.
2. In a mixing bowl, add 315 grams all purpose flour, 1 1/2 teaspoons salt, 100 grams butter and mxi it well.
3. Pour the eggs mixture in it and knead it into a smooth soft dough.
4. Cover it with plastic wrap and refrigerate for 1 hour.
(For Stuffing)
1. Heat 1.5 litres water in a heavy pot, add 900 grams boneless chicken thighs, 2 bay leaves and mxi it well.
2. Bring it to a boil.
3. Cook till the chicken is fully cooked through.
4. Drain them well.
5. Shred the chicken into small pieces and keep aside.
6. Heat 3 tablespoons olive oil in a heavy pot, add 120 grams onions and fry till translucent.
7. Add 130 grams bell pepper and saute for 5 - 7 minutes.
8. Then, add 1 1/2 teaspoons salt, 1 1/2 teaspoons black pepper and mix it well.
9. Now, add 55 grams tomato paste, 2 teaspoons paprika, 1 tablespoon dried oregano, 1/4 teaspoon cayenne pepper and mix it well.
10. Cook for another 3 - 5 minutes.
11. Add the shredded chicken and mix it well.
12. Now, add 220 milliliters reserved chicken broth and mix it well.
13. Cook for another 3 - 5 minutes.
14. Refrigerate the stuffing for 3 hour.
(Rest of the Preparation)
1. Flatten the dough with the help of rolling pin.
2. Cut out circles from it.
3. Take a circle and place the prepared chicken stuffing in it.
4. Brush the sides with water to seal the edges properly.
5. Fold the empanada discs and seal the edges gently with your fingers.
6. Make design with the help of fork.
7. Place them on a baking tray.
8. Preheat the oven to 350°F/180°C. Bake for 25 - 30 minutes.
9. Serve hot with chimichuri sauce.
Maples
Servings - 2
INGREDIENTS
Ice
Gin - 90 milliliters
Pineapple juice - 120 milliliters
White creme de cacao - 40 milliliters
Fresh cream - 1 teaspoon
Ice
Pineapple slice - for garnishing
PREPARATION
1. In a shaker, add all the ingredients except ice and pineapple slice.
2. Shake the shaker well.
3. Fill the glass with ice.
4. Pour the cocktail mixture into it.
5. Garnish with pineapple slice.
6. Serve.
Fritule
Servings - 2 - 3
INGREDIENTS
Dry yeast - 1 teaspoon
Sugar - 2 tablespoons
Warm milk - 100 milliliters
Eggs - 2
Warm milk - 250 milliliters
Sugar - 2 tablespoons
Salt - 1 teaspoon
Butter - 20 milliliters
Brandy - 50 milliliters
Raisins - 80 grams
Lemon zest - 1 teaspoon
All purpose flour - 500 grams
Oil - for frying
Powdered sugar - for garnishing
PREPARATION
1. In a mixing bowl, add 1 teaspoon dry yeast, 2 tablespoons sugar, 100 milliliters warm milk and mix it well.
2. Rest the mixture for 5 minutes.
3. In a another mixing bowl, add 2 eggs, 250 milliliters warm milk, 2 tablespoons sugar, 1 teaspoon salt, 20 milliliters butter, 50 milliliters brandy, 80 grams raisins, 1 teaspoon lemon zest
and mxi it well.
4. Then, add 500 grams all purpose flour and mix well.
5. Now, add the prepared mixture in it and mix it again to make a thick batter.
6. Rest the mixture for 30 minutes.
7. Heat sufficient oil in a skillet and drop a teaspoon of the mixture.
8. Deep fry these till golden brown and crispy.
9. Drain it on an absorbent paper.
10. Garnish with powdered sugar.
11. Serve hot.
Corcktail
Serving - 1
INGREDIENTS
Crushed ice
Maraschino - 180 milliliters
Lemon juice - 50 milliliters
Sour cherry juice - 80 milliliters
Orange peel candies - for garnishing
Cherry - for garnishing
PREPARATION
1. Fill the glass halfway with crushed ice.
2. Pour 180 milliliters maraschino, 50 milliliters lemon juice, 80 milliliters sour cherry juice.
3. Garnish with orange peel candies and cherry.
4. Serve.
