Flavors Of Argentina:Argentine Culinary Festival At Taj Mahal New Delhi

Argentine Culinary Festival at Taj Mahal New Delhi, on the 12th January 2019 celebrated the 40 years of culinary excellence. In association with Taj Mahal, New Delhi, the Embassy of Argentina in New Delhi came forward to celebrate the Argentine Culinary Festival at Machan, wherein Chef Patricia Suarez Roggerone and Taj Mahal’s Executive Chef Arun Sundararaj came up to curate the flavors of cuisines to plate the richness of its origin. The festival turned out to be a promising event that had delicacies focusing on the cuisine Mendoza, that’s a much celebrated wine and food region in the foot of Andes Mountains. Along with this, the Argentine Culinary outshined in a lunch buffet as well as a special dinner menu that had variant elements of the culture and heritage of Argentina depicted by Chef Patricia who came along with Chef Arun Sundararaj with an array of delicacies.
Chef Patricia Suarez Roggerone, said, “India is a vibrant country in terms of its rich traditions, culture and cuisine just like Argentina. It has been my dream to come to India and I believe that food is a bridge that unites people; our traditional cuisine is marked by simplicity and yet boasts of intense flavors and I am very excited to be here at the Taj Mahal Hotel, to offer the city of Delhi, a taste of the Argentinian gastronomic journey.”

 

To this delightful event, the H.E. Mr. Daniel Chuburu, Ambassador of Argentina said, “Argentina is a vibrant country given its culture, geography, and rich heritage making it a unique and flavourful gastronomic destination. As we celebrate 70 years of our relationship with India, we are delighted to present this one-of-a-kind culinary initiative in association with Taj Mahal, New Delhi to showcase the Flavors of Argentina at Machan.” Adding to the experience, Executive Chef Arun Sundararaj said, “It has been an enriching experience to work alongside Chef Patricia and sharing some of our culinary tricks with each other. As leaders in transforming the culinary landscape of the Capital, we constantly endeavour to offer unmatched culinary experiences to our guests and the Argentine Food Festival is another attempt to bring something unique to the table!”

 

 

The cuisines for the day were dominated by flavors and to seize your heart here are some explicit recipes:
India Recipe
Buffet
Starters

•Squash soup and Argentinian chimichurri
•Cauliflower soup and sopaipilla
•Roasted vegetables salad and criolla sauce
•Fresh vegetables salads and Llajua sauce


Main Courses
•Lamb cooked in dough and roasted vegetables
•Lamb and sweet potato pie
•Chicken pie and potatoes puree
•Humita Casserole with chalas
•Carbonada of vegetables

Dessert
•Baked apple with cinnamon ice
•Flan de dulce de leche


Starters

•Squash soup

Ingredients broths :( 10 portions)
•Onion 1 kg
•Celery plant 1 unit
•Carrot 1 kg
•Bulb garlic 1 unit
•Parsley 40 grs
•Clave 2 unit
•Water 3 lts

Preparation : Bring to the boil, in a large enough pot, 3 lts of fresh water. When water boils, add all the ingredients.

Ingredients soup: (10 portions)
•Roasted squash 1,5 kg
•White Wine 200 cc
•Garlic 50 grams
•Fresh Thyme 5 grs
•Salt 5 grams
•Black Pepper 3 grams
•Olive oil 80 cc

Preparation: Cut in half inside cross section, remove the seeds with a spoon, season salt, garlic and fresh thyme. Place the pumpkin halves on a baking sheet, flesh side down. Cook 170° C
or 325° F, about one hour. The pumpkin is done when you can easily insert a fork into the pumpkin (The side with the skin still on).Scoop out the roasted flesh with a spoon to remove from the skin. Place the scooped out pumpkin into a bowl. Discard the skin.Put this puree the pumpkin in hot broths with all ingredients. Cook about 1 hour. I used an immersion blender, but you can use a food processor or blender, puree the pumpkin until smooth. Serve hot.

Garnish:
•Roasted Pear brunoise 200 grs
•Roasted Red onion brunoise 200 grs
•Boil yellow corn 200 grs
•Fresh Coriander leaves 5 grams
•Olive oil 10 grams
•Sal 5 grams
•Pepper 2 grams
•Argentinian chimichurri 100 grams

•Cauliflower soup

Ingredients: (10 portions)
•Cauliflower 500 grams
•Butter 50 grams
•Milk 500 grams
•Mineral water 500 grams
•Garlic 30 grams
•Onion brunoise 100 grams
•Olive oil 100 grams
•Salt 5 grams
•Black pepper 1 grams

Preparation: Bring to the boil in a large pot, all ingredients. Bring to a slow boil and cook for about 1 hour until cauliflowers are reduced to a puree. If a smooth texture is preferred, wire whisk or pass through a blender. Serve hot with garnish.

Ingredients Sopaipilla: (10 portions)
•Flour 000 500 grams
•Water 200 grams
•Salt 5 grams
•Butter 40 grams
•Fine lard 40 grams
•Egg 1 unit
•Baking powder 1 teaspoon
•Vegetable oil for frying 2 lts

Preparation: Put the flour in a bowl; add water, salt, butter, fine lard, egg and baking powder. Then knead the dough until it´s firm but elastic. Cover and let stand for 20 minutes. Roll out floured board until 1/8 to ¼ inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375° F or 180° C. Fry until salt and sugar, drain on paper towels and serve hot.

Roasted vegetables salad and criolla sauce

Ingredients: (10 portions)
Carrot boiled 500 grs
Potatoes boiled 500 grs
Sweet potatoes 500 grs
Roasted beets 500 grs
Red onion boiled 500 grs
Eggplant 500 grs
Zucchini 500 grs

Preparation : Put in a baking dish, season with the herb dressing, before to serve. Cook in oven 200° C or 400° F, until brown.

•Ingredients sauce criolla: (10 porciones)
•Tomatoes small brunoise 300 grs
•Onion small brunoise 100 grs
•Red pepper small brunoise 100 grs
•Yellow pepper small brunoise 100 grs
•Roasted green pepper small brunoise 100 grs
•Parsley chiffonade 10 grs
•Coriander leaves chiffonade 5grs
•Olive oil 100 grs
•Apple vinegar 50 grs
•Dry oregano 3 grs Salt 5 grs
•Black pepper 1 grs

Preparation: Put all ingredients in a bowl, season and serve cool.

Fresh vegetables salads and Llajua sauce

•Ingredients: (10 portions)
•Tomatoes without skin,
•thinly sliced 800 grs
•Carrot, thinly sliced 500 grs
•Red pepper, slim Julianne, 500 grs
•Green pepper, slim Julianne 500 grs
•Cucumber, thinly sliced 300 grs
•Radish, thinly sliced 300 grs
•Onion, thinly sliced 300 grs
•Salt 5 grams Olive oil 50 grams
•Wine vinegar 20 grams
•Black pepper 1 gram

Preparation: Put in a bowl before serve and season.


•Ingredients sauce Llajua: (10 porciones)
•Tomatoes 300 grams
•Onion 150 grams
•Red pepper 300 grams
•Salt 3 grams
•Fresh thyme 3 grams
•Black pepper 1 gram
•Olive oil 80 grams
•Preparation: Grated all ingredients, put in a bowl and season. Put in a small bowl and serve with a fresh salad.


Main Courses

Lamb cooked in dough and roasted vegetables

•Ingredients dough: (10 portions)
•Flour 000 500 grams
•Water 300 grams

•Ingredients lamb: (10 portions)
•Lamb 3 kilos
•White wine 600 grams
•Crush clove of garlic 5 units
•Carrot 500 grams
•Onion 300 grams
•Celery sticks 3 units
Bouquet garní (thyme, rosemary, celery leaves, peppercorn and a few bay leaves) Apple vinegar 200 grams Black peppercorns Olive oil 100 grams Sweet paprika 30 grams Chili flakes 10 grs Preparation: The day before, marinate the beef with all the ingredients, except the flour. Put the beef in the roasting pan that we have with the larger piece of the dough together with all the marinate juice and add the flour. Then with the smaller piece of dough and close it.
It’s very important that the dough doesn’t get holes, because the lamb must be cooked in its own juice.
Bake in the oven for about 3 hours, 150° C or 300°F.
Break dough with a knife, take out a piece of beef and served it.


•Ingredients: (10 portions)
•Potatoes boiled 500 grs
•Sweet potatoes 500 grs
•Red onion boiled 500 grs
•Eggplant 500 grs
•Zucchini 500 grs

Preparation: Put in a baking dish, season with the herb dressing, before to serve. Cook in oven 200° C or 400° F, until brown.


•Lamb and sweet potato pie

•Ingredients filling: (10 portions)
•Lamb in small cubes, 1, 5 kg
•Fine lard 250 grs
•Large onion, finely chopped 600 grs
•Scallions, finely chopped 6 units
•Sweet paprika 2 tablespoon
•Chili flakes 10 grams
•Dry oregano 2 grams
•Salt 5 grams
•Seeded raisins 150 grams
•Green olives 100 grams
•Chopped hard boiled eggs, 6 units
Preparation: put in casserole fine lard, onion and scallions put in a moderate fire until cooked all ingredients. Add small cubes of lamb mix well and cooked. Season with sweet paprika, chili flakes, salt and oregano. Put filling in a small ceramic bowl add green olives, chopped hard boiled eggs and finish with smashed sweet potatoes. Put in oven and gratin, serve hot.

Ingredients smashed sweet potatoes: (10 portions) Sweet potatoes 3 kilos Butter 200 grams Salt 10 grams Black pepper 2 grams Mascabo sugar 80 grams Lemon Zeste 2 grams Preparation: boil sweet potatoes and season all the ingredients. Put hot overfilling.


•Humita Casserole with chalas

Ingredients: (20 portions)
Yellow corn, very fine grated 15 units Onion, chopped (Fine Brunoise Dice) 200 grams Garlic, chopped (Fine Brunoise Dice) 25 grams Red pepper, chopped (Fine Brunoise Dice) 200 grams Green pepper, chopped (Fine Brunoise Dice) 200 grams Tomato minced without peel 200 grams Fresh Basil leaves chiffonade 60 grams Olive Oil 30 grams Milk 100 cc, if necessary Sweet paprika 10 grams Black Peppers 5 grams Chili flokes10 grs Salt 15 grams

Preparation: fresh ears of corn are indispensable for this preparation since also the husks are used. Cut off ears at base and top, remove outer hard husks and reserve inner, softer one. Remove from ears and husks all silks. Place husks in a deep pot, with 1 teaspoon salt, cover with boiling water and parboil only 3 minutes. Take away from water and drain, grate kernels.

Grate the corn cobs, with fine size grater. Put the cobs in a bowl with milk. Take cobs and rub with your hands to extract all the starch.

Next put in a sauce pan a splash of olive oil and sauté the onion and different peppers and garlic, cook it about 20 minutes with salt. Stir it until you see that the preparation is well cooked.

Add grated corn; stir it all the time without stopping. Cook it 15 minutes, add milk and continue cooking. Cook it 10 more minutes. Add tomato minced and basil leaves chifonade, sweet paprika, black peppers, and Chili flakes and cook it 10 more minutes and stir it until you see that the preparation is separates at the bottom of the sauce pan. Butter or oil a small ceramic casserole and with an ample measure of patience, line it inside – outside would be quite futile- with parboiled husks first the sides and then the bottom. Husks on the sides must be placed with pointed ends upwards so that they could be folded over casserole afterwards. Pour cooked humita in husk lined casserole, fold over pointed husk ends and cover with additional husks, place a heavy cover on casserole and bake in a moderate slow oven for over 30 minutes.

Put preparation in the ceramic small bow, over add peanut Italian meringue. Put in the oven, 200° C (Celsius) or 400° F (Fahrenheit), gratin and to serve.

•Carbonada of vegetables

Ingredients: (10 portions)
Sweet peppers cut in small cubes
Garlic, finely chopped 80 grams
Parsley, finely chopped 10 grams
Potatoes, cubed 1 kilo
Sweet potatoes, cubed 1 kilo
Fresh squash, cubed 1 kilo
Fresh corn kernels cut off the cob 300 grs Fresh pears, peeled and cubed 3 units Fresh peaches, peeled and cubed 3 units Raisins, soaked in hot water 100 grams Vegetables broths 3 liters Sweet paprika 10 grams Ground pepper 3 grams Ground cumin 3 grams Salt 5 grams Black pepper 2 grams Olive Oil 100 grams Small squash 10 units, one per person

Preparation: squash are split in halves, slicing off portions at the top and another at the bottom so as to stand better each half. Place the pumpkin halves on a baking sheet, flesh side down. Cook 170° C or 325° F, about one hour.