Cottage Pie

This recipe is one of the most traditional, common and day –by-day recipe here in Argentina, the name is potato pie Contrary to Argentine belief, this traditional and comfort dish, in fact is English, because, as you see, just reading the recipe, is so similar to Sheppard’s pie, but remember Sheppard’s pie is made with lab if you made with beef would be known as cottage pie. Name aside, this dish is very comforting and delicious. If you like you can add raisin, as they do here. For the pure I usually melt butter and sauté onions. It works so well Cottage Pie

Ingredients 1 onion, diced 1 tablespoon olive oil 1 kg beef minced 2 clove garlic, crushed 1 large carrot, grated 1 lb. chopped and peeled tomatoes 3 tablespoons tomato puree 1 tablespoon tomato paste 1 teaspoon sugar 1 glass red wine Pinch of salt and pepper to taste Thyme and oregano For the mashed potato 2 lb. potatoes 2 eggs yolk 1 medium onion grated 200 g butter 1 tablespoon cream Pinch of nutmeg, salt and pepper

Heat the olive oil in a pan, add the onion, garlic and carrot and cook until soft. Add minced beef, and then cook until the mince is brown and shows a crumbly texture. Stir in tomato purée and tomatoes Leave to simmer, and add the wine and sugar stirring occasionally, for about fifteen minutes, or until thickened. Sprinkle with thyme and oregano Meanwhile, peel and chop potatoes and boil until soft, Meanwhile, melt the butter and add the onion until soft add to the mash. Add the eggs yolk and mix well. Add nutmeg, salt and pepper to taste Put the filling into a deep dish, then top with the mashed potatoes, sprinkle with grated parmesan and put under a warm grill (broiler) until the top is brown and crisp.

Roasted loin of pork and caramelized lemons

Friday night I pick up the phone Was one of my husband’s aunt – Yes he have a lot of aunts- She tell us that a product fair is in a square in our neighborhood I love this events and at evening, we went. It was fun, with Caribbean live, shows, Lyric music, and typical country music. Lots of producers selling their goods , cheese, salami, wines and olive oil from Mendoza .Chocolates and candies from Bariloche in the south of the country , deep fry empanadas from Salta and tons of dulce de leche . After this all inspiration I decide to roast a loin of pork that I had in the freezer I use lime and lemon to season and garnish that was quickly caramelized in a skillet with butter and sugar I finally use my French gray salt de Guerande , that was kindly offer to me by Bia on last Christmas , in fact was a kind of exchange I send to her dulce de leche and another little things and she send me back this salt and another delicious stuffs, as Herbs from Provence that remarkably I can’t found here . Roasted loin of pork and caramelized lemons Ingredients

• 1 loin of pork (medium size)
• Some springs oregano
• 2 white onions, finely sliced
• 2 table spoons extra virgin olive oil
• 1 ½ teaspoon grey salt or sea salt
• Juice of one lemon and one lime
• Mix 1 Tablespoon dries garlic, thyme, paprika, parsley, bay leaf
• Ground black pepper

Method Line a roasting pan with foil. Mix all ingredients in bowl. Rub mixture all over pork. Leave to the fridge for a couple of hours Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast, about 25 minutes longer. Remove from oven; let stand 10 minutes. Garnish with caramelized lemons, and serve with noisette potatoes and garnish with spring oregano if desires.