How To Make | Marcus Wareing's Rose Veal Sweetbread with Baby Leeks and Goat's Curd | MasterChef UK

I love empanadas so much that I wrote a poem about them. Empanadas, fried or baked, meat, onion, or corn. They will always be Argentine. I'll take a small piece of beef filet, please. Watch out for the first bite. Their juices can ruin your clothes. Go nice and easy. Don't burn yourself. They're piping hot. Take the time to savor them and discover their secrets. Take the time to look at them. They are very beautiful. They have always been made by the hands of Argentines. Let's start with the dough. I need 250 grams of flour, some fat, and a little salt. The fat I use is the one covering the cow's kidneys. I use warm water to make the empanadas. When making empanadas, everyone gathers around to help. Some make a little sauce and others serve the wine. The beauty of it is that everything is served in the center of the table and we all help ourselves together. To make our empanadas nice and juicy, the most important thing is the amount of onions we add. It's easy to measure. You need twice as many onions as meat. I cut them into strips. I cut the meat myself, which makes for a knife-cut beef empanada. First, I add the fat to the pan, then we add the onion. We, the inhabitants of Buenos Aires, are called porteños. For a long time, people told Argentines that our cuisine was a mix of Spanish and Italian heritage. And today, young people have a great interest in researching the history of our gastronomy and trying to revalue it. Now, we must add the spices and the meat. I add cumin and salt. Magnificent. And there is the meat. The dough has rested well. Now, I'm going to roll it out. To stretch the dough properly, you must go from the center outwards, and then again from the center outwards. That, that should be the thickness of our empanada. I place the filling in the center. I moisten one side of the dough with a little water. Well, we always pair empanadas with wine. I love the fact that you get your hands dirty while eating them. I'm taking you to the Dulce de Leche factory. Hello Daniel, how are you? Dulce de Leche is mainly made of milk and sugar. The factory has been operating for 45 years. Dulce de Leche accompanies almost every dessert in Argentina. It is widely consumed in our country. For the ingredients, I need 250 grams of butter, flour with a higher gluten content than normal, 250 grams as well, 300 grams of cornstarch, 150 grams of sugar. Half a teaspoon of baking soda and two teaspoons of baking powder. Eggs, but I will only use the yolks. A little lemon zest, vanilla extract, and some liqueur. I start by mixing the butter with the sugar. I mix well until the sugar has dissolved into the butter. I separate the egg whites from the yolks. That makes three egg yolks in total. I mix everything together. Lemon zest to flavor the dough. A teaspoon of vanilla extract. A spoonful of liqueur. And now, I add the dry ingredients. The flour, the cornstarch, and the baking powder. Then the baking soda. I incorporate the mixture. I want a smooth dough. In my childhood memories, there were alfajores at every birthday party. Alfajores never disappoint us. That's what they say in Argentina because they are delicious and everyone loves them. You have to work the dough until everything comes together. I cut the dough in two and use a rolling pin to stretch it out. The dough should be about half a centimeter thick. If you don't have a cookie cutter, you can also use a glass to make the alfajores shape. We are going to bake the alfajores at 180 degrees for about 10 to 15 minutes. The dough has cooled down. I start filling them with dulce de leche. We put a good amount. You have to be generous. Elena, my daughter, always helps me assemble the alfajores. It's a fun task to do with kids. I add some coconut. We put a little or a lot of dulce de leche. I love alfajores because I love dulce de leche. Tasting the alfajores. Mom's alfajores are good. They are very good. It's excellent. I was born in San Isidro. I have lived here for 27 years and what I love most here are the green spaces, the quality of life, the fresh air. There are many trees and being close to a river is ideal for having tea with friends, cycling, or running. It's very beautiful. Hello, how are you, good, and you, very well. I'm coming to pick up quince paste because I'm going to make a pasta frola. Quince paste originates from the city of Mendoza, and it is consumed a lot for pasta frola, but also as a dessert with cheese. Thank you. Pasta frola is the ideal tart for a Sunday afternoon. And for this, we need sugar, flour, butter, eggs, lemon zest, vanilla extract, and the star, quince paste. We are going to start by making the dough. We need 200 grams of softened butter, a little vanilla essence, a little lemon zest, and I am going to add sugar and two eggs. We mix. All ingredients must be well incorporated. I am also adding 380 grams of flour. It is a typically Argentine recipe. My mother always cooked pasta frola when I was little, and now I am the one who prepares it for my friends or family. I am going to knead with my hands to incorporate the rest of the flour. Then, I will put the dough in the refrigerator for about 30 minutes so it sets and is easier to roll out. Now we are going to mash the quince paste. You can add a few drops of orange juice or any liquor you like. You can replace the quince paste with sweet potato or dulce de leche. But the traditional version with quince paste remains my favorite. We put the dough into a springform pan that has been buttered and floured. I am now spreading the quince paste over the entire surface. This tart is very similar to the Italian crostata. We will cut strips using a sharp knife. I then bake the tart in an oven at 180°C for about 35 minutes until it is golden brown. While waiting for the cake to bake, a good cup of mate is always great company. It is time to taste the tart with the family. We could say the student has surpassed the master. We have had a country house here for about 15 years, and I retired seven years ago. It is a very, very quiet life where you have no social obligations of any kind. You walk around all day in the same clothes. I'm going to cook a pollo al disco, which is a traditional Argentine dish very popular here. I have chicken here, three yellow onions, a red onion, mushrooms, Leeks, three bell peppers. A yellow one, a green one, and a red one. You can also add carrots. Now, I am cutting the chicken. I start by separating the thighs from the carcass. I then cut the bell peppers. Cuisine in Argentina, just like so many other aspects of life, is highly influenced by Europe. We cannot forget that our people are mainly composed of Italian, Spanish, French, and also English immigrants. And all of that makes for an interesting blend of flavors. We saute the garlic for just one minute. The garlic will infuse the oil in which we are going to cook the chicken, precisely with a garlic flavor. Next, I add the bell peppers. The green ones, the yellow ones, and the red ones. We get this symphony of colors that is a treat for the eyes. The pieces of chicken. This recipe is called pollo al disco, literally meaning, chicken on a disc. Because originally, people used a farm tractor disc to cook this dish. To finish, we are going to add a little cream. Delicious! He always does it very well. Cheers to your health! Buenos Aires, there are many hibiscus flowers in all sorts of colors. What a beautiful color! The tongue is very long, like that of mother's in law. Hello Sol, how are you? Is everything okay? Well, I need some wheat flour. Good! I'm going to make quince paste pastelitos criollos to celebrate the national holiday. My husband is crazy about them. Goodbye, Saul. Kisses to the family. For this recipe, I need animal fat, flour, quince paste, water, a pinch of salt, and colored sprinkles for decoration. I start by melting the fat. I use fat for this recipe, just like in the old days, because there was no cooking oil back then. I prepare the dough and add the dry ingredients first. A little yeast, the flour, and a pinch of salt, water, and tablespoons of melted fat. I inherited this recipe from my mother-in-law. She was very jealous. Very, very jealous. She had given me the wrong ingredients. But I invited her over to my place to drink some mate. And while she was making the pastelitos criollos, I spied on her. And that is how I managed to get the right recipe. Now, I roll out the dough. Little bit more. I cut it into squares. Using a knife, I cut the quince paste into small cubes of about 1 centimeter to fill the pastries. I dip my brush into the water. I take a small cube, place it right in the middle, and fold it shut. I press down well so that it doesn't leak during cooking. Now, I am going to fry them in the fat. In Argentina, it is our custom to eat pastelitos criollos or torta frita on rainy days. But you should only have one or two, no more, because if you do the math, the pastelitos are fried in fat. There is also fat in the dough. So, it's not very healthy. If you suffer from high cholesterol, it's really not recommended. Look at what I've prepared for you. They are very good, nice and crunchy. Are they better than your mother's? They are very similar. Over time, they are becoming more and more alike. Today, we are going to prepare humita en olla, which is a typical dish from northwestern Argentina. The essential ingredients are corn and onion. It's an everyday dish. I love it for its simple and bold flavors. It is so tasty. That's why I love cooking and eating it so much. Mate is an Argentine, Uruguayan, and Brazilian infusion. We drink it every day with friends while cooking or working. It is part of our lives. I'll start by chopping the onions. Alright, the onions are done. I'm turning on the heat and waiting for my clay pot to get nice and hot to add the fats, butter, and olive oil to really coat our onions. I'm adding salt to sweat the onions until they are translucent. I'm roasting the peppercorns in a pan, and then I'll crush them in a mortar so they release all their aromas. Next step, grating the corn. It's really important to use fresh corn. The goal is really to extract all the corn juice. It should have the same consistency as a puree. A corn puree. It's a pre-Columbian dish. Indigenous peoples were already eating corn. And what's beautiful is that, after all this time, the recipe endures. We have a large variety of corn throughout Latin America in different colors, purple corn for example. But for this recipe, I'm using yellow corn because it's sweeter and has more flavor. I cook it for 5 to 10 minutes. Then I add milk, half a cup of milk. Here, tradition has it that during the carnival period, single people place a sprig of basil behind their ear to stand out. I'm adding chopped chili, some soft fresh cheese, and basil. May I, ladies? I'm bringing the humito enola. Thank you, thank you very much. It's very good. It's true, it's delicious. How are you? Very well, great. I'm going to buy seven kilos of meat, and to make sure there's enough for everyone, I counted half a kilo per person. There won't be anything left. We need a lot of meat. It's our Italian heritage. We plan for a huge amount. That way, if someone else shows up, there will always be plenty for everyone. And that is the whole spirit of the asado. It's all about excess from start to finish. The first two hours are the solitary part of the asado. You're still alone, you build your fire, you prepare everything, and then the guests arrive one by one. Right, now I'm going to prepare the meat. It's a pork flank that I brush with mustard, and then I pour on some beer. I let it marinate for about 2 hours. I'm marinating the beef intestines with a little garlic and lemon. It's good. Now, I mix everything well. Lemon, pepper, and garlic. And we let it marinate as long as the pork. We're preparing what's next. I salt the meat beforehand because it cooks better that way. And I salt it again once it's cooked. I'm putting some embers over here. I'm bringing the flank, the beef ribs, and the sausages. I like to cook the meat slowly. The meat pulls apart easily into fibers and that's what gives that unique taste to an Argentine asado. This sound tells me everything is going well. If you don't hear anything, it's not working. But if you hear too much noise, that's not working either. The sound should be similar to a quietly flowing river. And since the asado is a team effort, I'll introduce you to Santi, who is here to make the chimichurri sauce. See you later, my friend. First, I'm going to chop the parsley. I add the same amount of oregano and chili. I put some salt in hot water to make a brine. Then I add everything into the jar. Chop the garlic, some oil, a teaspoon of paprika that I will dissolve with the vinegar. Like every form of lasting love, I make you an asado. A knot in time that goes sideways, erasing the problem of living in doubt, of living in doubt. Very, very good. It always leaves us looking at it so much that the body gets tired of observing. To be. Like every form of lasting love, I make you an asado. Ah.