So, what better way to enjoy the outdoors than with the recipe of one of our Argentine legends, Pablo Zabaleta.
In episode seven of our popular Midea Taste Tactics, Zaba tells us about one of the foods he misses most from his country - asado.
With the help of chef Luacha Luchetti and a range of Midea cookery aids, we head to the barbecue to cook a selection of Argentine meats and specialties over the flames.
If this doesn’t make you hungry and yearn to eat outside, nothing will!
Watch the video above to learn how to make your own version of asado at home.
Find out how to make your very own ‘Asado Argentino’ with the recipe below provided by influencer Laucha Luchetti….
Empanadas
Every asado starts with some traditional empanadas…
Ingredients:
- 3 cups all-purpose flour
- ¼ to 1/2 teaspoon salt
- 6 oz unsalted butter (1 stick of butter = 4 oz)
- 1 egg
- 1/4 cup to 1/2 cup of water or milk adjust as needed to obtain a soft and smooth dough
Method:
- Mix the flour and salt in a bowl or in a food processer. Add the butter and combine.
- Add the egg and the water or milk gradually and continue combining until a clumpy dough forms.
- Split the dough into 2 balls and flatten slightly into the shape of disks.
- Roll out each dough ball into a thin sheet and cut out round disc shapes for empanadas.
- Choose your favourite filling. In this case we are using a traditional meat filling. Be careful not to over-stuff them.
- To seal them, brush the edges with some water and fold the disc over. Seal the edges by pressing the dough with your fingers or with a fork.
- Place them in the airfryer at maximum heat for 5 minutes until golden brown.
Asado
Ingredients:
- 1 beef steak (T-bone)
- 2 chorizo sausages
- 2 black sausages
- 2 sweetbreads
Method:
- Prepare the firewood 1 hour prior to cooking.
- Place the embers under your asado grill or barbecue at a low temperature to cook the sweetbreads, chorizo and black sausages for 25 minutes per side.
- For the beef steak, prepare your grill at maximum heat, season the beef with salt and pepper and cook it 8 minutes per side. Leave it rest for 10 minutes before serving with chimichurri sauce.
Chimichurri sauce:
Ingredients:
- 2 tablespoons of dried oregano
- 1 tablespoons of chilli flakes
- 2 tablespoons of chopped fresh garlic
- 4 tablespoons of chopped fresh parsley
- 1 cup of sunflower oil
- 1/3 cup of red wine vinegar
- Boiling water
- Salt and pepper
Method:
- Mix the oregano, chilli flakes, salt and pepper together.
- Boil some water in the kettle and pour over the dry mixture to hydrate the dry ingredients.
- Add the garlic and parsley and finish with oil and vinegar.
- For best results, leave it to rest for one night in the fridge to allow all of the flavours to develop before serving with your asado.
Provoleta
Another typical accompaniment that Pablo likes is provoleta. This can be eaten as a starter or as a side dish.
Ingredients:
- 1 provoleta cheese (similar to provolone)
- 1 tablespoon of dried oregano
- 1 tablespoon of chilli flakes
Method:
- Heat your special provolotera frying pan in the oven at maximum heat for 8 minutes.
- Place the provoleta in the pan and cook it in the oven for 5 minutes per side or until golden and crispy on the outside.
- Once done season with oregano and chilli flakes.
