Scottish Cullen Skink
Bridgit Edmonstone
Ingredients:
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50 g butter
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1 onion, finely chopped
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1 leek, finely chopped
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1.2 litres full fat milk
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750 g floury potatoes, diced
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450 g undyed smoked haddock
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2 tbsp parsley, finely chopped and a little extra to garnish
Steps:
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Melt the butter in a pan, add the onion and leek and cook gently for 7-8 minutes until soft but not browned. Pour in the milk and bring to the boil. Add the potatoes and simmer for 20 minutes until really soft.
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Add the haddock and simmer for 3-4 minutes until it is cooked and will flake easily. Carefully lift the fish out onto a plate and leave to cool slightly. Meanwhile crush some of the cooked potatoes against the side of the pan to thicken the soup a little.
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When the haddock is cool enough to handle, break the fish into flakes, discarding the skin and any bones. Return to the pan, gently stir in the parsley and season to taste.
Spanish Gazpacho
Natalie Brosseau
Ingredients:
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1kg ripe tomatoes
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50g green peppers
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40g onions
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70g cucumber (peeled)
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1 garlic clove
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30g vinegar
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1tsp salt
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75g extra virgin olive oil
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8 ice cubes
Steps:
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Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processorfitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
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After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Argentinian Empanadas
Fernanda Kardashian
Ingredients:
For the dough
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2 cups all-purpose flour
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1 -2 teaspoon salt
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3/4 cup cold margarine or 3/4 cup butter, cut into small cubes
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2 eggs
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2/3 cup cold water
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2 tablespoons white vinegar
For the Meat Filling
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1 lb ground beef ( or turkey or chicken for a lower-fat variation)
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4 hard-boiled eggs
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1 cup stuffed green olive
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handful raisins ( optional. This is supposedly a common ingredient, but I have never used them)1 large onion
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3 garlic cloves
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2 -3 tablespoons ground cumin powder
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1 teaspoon chili pepper flakes
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salt and pepper
Steps:
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Sift the flour, mix the sifted flour and salt in a large bowl.
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Mix in the solid margarine or butter with your fingers, (best to cross cut with two knives). The flour should have an even, coarse texture, with the margarine lumps no larger than a pea.
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Beat together the water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).
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Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.
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Cover the dough and allow to sit in a cool place for at least an hour.
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Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.
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Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.
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Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.
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Mix in the cumin, pepper flakes, and sugar. Adjust to taste.
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Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.
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Preheat the oven to 375ºF/200ºC.
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Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.
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Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.
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If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.
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Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.
