Tuesday, 24 June 2014

An Argentina World Cup Party: Choripan, Black Pudding Burgers and Dulce de Leche and Clotted Cream Scones

So. England are out of the World Cup. Boo. But Argentina are still in - (hurray - at least for us!).

To celebrate, we held a little World Cup-themed party - and ate choripan, salsa criolla and burgers. We finished off with hugely decadent dulce de leche and clotted cream scones - and coffee, of course. 




The burgers were inspired by a series of recipes on the Waitrose website for burgers from around the world. I didn't see an Argentina one and so cast my mind back to the asados I ate at last year in Buenos Aires. I remembered I ate a LOT of black pudding (morcilla) and that it went particularly well with chimichurri. And so I developed a beef burger (how could it not be beef when we're talking about Argentina?) that had a slice of black pudding in it and a generous spoonful of salsa criolla - a brightly-coloured salsa with onions, red peppers, tomatoes, parsley and garlic. It was beautiful. And burgers are great finger food when it comes to games on the telly.




Choripan comes from the Spanish word for sausage: 'chorizo' and bread: 'pan' - so you get chori-pan, or sausage-bread. We grilled Waitrose Aberdeen Angus and black pepper chipotlatas and stuffed them into freshly-baked dinner rolls. A crisp, pale bread is best for these - and then you need to spoon lots of chimichurri salsa over it before eating. See the olive oil dripping down the bread up there in the collage above? That's what I'm talking about. Gluten-free or paleo peeps, feel free to make a slit down the length of the sausage and spoon the chimichurri into that, eating it just as it is. That's what I do. 



For the pudding - the dulce de leche and clotted cream scones - you just slice up some scones, add a generous spoonful of thick dulce de leche repostero (I luckily had a jar of this in the cupboard) and then finish with a swirl of clotted cream. It couldn't be easier, and, quite frankly, everyone can do it themselves, while you get the coffee on. (And yes, you get coffee at football matches in Argentina - not beer - coffee or cola. Someone comes along with a jug of hot coffee, and a stack of paper cups, making their way through the stands. It's brilliant). 

So. Here's how you make the beefburgers. 

Argentina-Inspired Beef Burgers with Salsa Criolla and Black Pudding
Makes 6 mini burgers
Ingredients
500g beef mince
1 onion, peeled and chopped finely
pinch of salt
1 tsp coconut oil (or other oil of your choice)
6 slices of good quality black pudding
6 mini burger/sandwich rolls
quantity of salsa criolla

Method
Heat the oil in a non-stick pan and fry the onion, with a pinch of salt, until softened. Tip into a large mixing bowl and leave to cool. Once cooled, add the beef mince and mix together with your hands, until just combined. Divide the mixture into 6 pieces and form patties. Fry them for about 5-6 minutes per side, or until completely cooked through. 

When cooked, lift the burgers out and place on a plate. Quickly add the black pudding slices to the pan, cooking on a medium heat until cooked through and beginning to turn crisp. Assemble the burgers in the split mini burger buns with the black pudding on top and a very generous spoonful of the salsa criolla. 




To help me host my World Cup Argentina-themed party I received a contribution towards the cost of the ingredients from Waitrose.   




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