Some of the typical Uruguayan food and dishes are part of the country's traditions and an element which often unites Uruguayans no matter in what place of the world they are. This way, one of the main aspects Uruguayans miss while being away from their country are these typical meals and flavors which are not easy to find at other places.
Uruguay's food is characterized by some main unique meals and flavors which are typical of the Uruguayan culture. The main Uruguayan meal and maybe the most worldwide known Uruguay food is the "asado". The Uruguayan "asado" consists on a specific variety of meat called "tira de asado", with "chorizos" and other meat related elements, cooked over fire wood in special ovens locally called "parrillero" and typical in Uruguay. This Uruguayan food owes its magic not only due to the meal itself, but to the way Uruguayans use to meet, cook it and eat it together, many times playing "truco", a typical Uruguayan playing-cards game.
Besides the Uruguayan food known as "asado" there also are several other unique ingredients which turn the typical Uruguayan cuisine into a very traditional and magical one. One of these other elements is the "dulce de leche", a type of creamy sweet ingredient which can be added to cookies, bread or even eaten by itself. The “dulce de leche” can not be described with words and just has to be tasted in order to know how amazing it is. Another main "ingredient" always present in Uruguayans' houses is the "mate", an infusion made of a herb typical from Uuguay and the region called "yerba mate".
Thursday, April 24, 2008
Just A Few Uruguayan Recipes
Meatballs
Ingredients
5 tablespoons vegetable oil
1 medium Onion, finely chopped
1 medium tomato, peeled and chopped
1 teaspoon Sugar, salt, freshly ground pepper
1 pound Veal, finely ground
1 cup fresh breadcrumbs
4 tablespoons grated Parmesan cheese
1/4 cup seedless Raisins
1/4 teaspoon grated nutmeg
2 eggs milk, if necessary flour
Broth
1 tablespoon vegetable oil
1 medium Onion, finely chopped
1-1/2 cups beef stock
1-1/2 cups dry red wine
1/4 teaspoon thyme
1/4 teaspoon oregano
1bay leaf
salt, freshly ground pepper
additional stock and wine, if necessary
Directions
In a skillet heat 2 tablespoons of the oil and saute the Onion until it is soft. Add the tomato, hot pepper, Sugar, and salt and pepper to taste. Cook, stirring from time to time, until the mixture is thick and quite dry. Let the mixture cool. In a bowl mix together the Veal, breadcrumbs, Parmesaon Cheese, Raisins, nutmeg, and the tomato mixture. Add the eggs, mixing thoroughly. If the mixture is too dry to hold together, add a very little milk. Form into balls, about 2 inches in diameter, and flour them lightly. Heat the remaining 3 tablespoons of oil in the skillet and saute the meatballs until lightly browned. As they are done, lift them our and set aside.
To make the broth
Heat the tablespoon of oil in a saucepan and saute the Onion until it is very soft. Add the stock, wine, thyme, oregano, and bay leaf, and simmer for a few minutes to blend the flavors. Season to taste with salt and pepper. Add the meatballs, cover, and cook over low heat until they are done, about 30 minutes. If necessary to cover the meatballs, add more stock and wine in equal amounts.
Serve the meatballs with rice or any starchy vegetable, using the broth as gravy. The broth may be a little thin, or too abundant, in which case lift our the meatballs to a serving dish and keep warm. Reduce the broth over brisk heat until it is slightly thickened.
Steak Milanesa
Ingredients
reound Steak
flour
beaten eggs
bread crumbs
Directions
meat: reound Steak , thin cut (or, teriyaki Steak is a good substitute)
Roll each Steak in flour, then dip it in beaten eggs, roll it again in bread crumbs (in the U.S., the "Italian seasoning" style of crumbs is the best).
For better results, put the steaks in the refrigerator for at least one hour.
Deep fry them in hot oil or shortening. Eat them warm or you can eat them cold the next day in a sandwich with tomato and lettuce.
Swett anise bread from Uruguay
Ingredients
1/2 c. lukewarm water
1/2 c. Sugar
1 tsp. salt
1 egg yolk
4 to 5 c. flour
1 tbsp. anise seed
1/2 c. butter
3 eggs
2 tbsp. light corn syrup
Directions
Sprinkle the yeast over the lukewarm water; stir until the yeast is dissolved. Beat the eggs in a large mixing bowl with a fork until slightly beaten; add Sugar, yeast mixture, salt, anise seed, butter, and 2 cups of flour. #Beat with electric beater until well beaten and smooth.
Stir in additional flour to make a soft dough. Turn out onto a well floured pastry board and knead until dough is soft and elastic. Do not add too much flour.
Place in a greased bowl and cover with a damp warm cloth. Allow to rise until double in bulk.
Punch down the dough and make a round loaf, smooth on top with the folded edges on the bottom of the loaf. Place in a deep round cake pan.
Beat the egg yolk with the corn syrup and brush the top with a pastry brush.
Bake in a preheated oven at 350°F for 15 minutes or until done.
Ingredients
5 tablespoons vegetable oil
1 medium Onion, finely chopped
1 medium tomato, peeled and chopped
1 teaspoon Sugar, salt, freshly ground pepper
1 pound Veal, finely ground
1 cup fresh breadcrumbs
4 tablespoons grated Parmesan cheese
1/4 cup seedless Raisins
1/4 teaspoon grated nutmeg
2 eggs milk, if necessary flour
Broth
1 tablespoon vegetable oil
1 medium Onion, finely chopped
1-1/2 cups beef stock
1-1/2 cups dry red wine
1/4 teaspoon thyme
1/4 teaspoon oregano
1bay leaf
salt, freshly ground pepper
additional stock and wine, if necessary
Directions
In a skillet heat 2 tablespoons of the oil and saute the Onion until it is soft. Add the tomato, hot pepper, Sugar, and salt and pepper to taste. Cook, stirring from time to time, until the mixture is thick and quite dry. Let the mixture cool. In a bowl mix together the Veal, breadcrumbs, Parmesaon Cheese, Raisins, nutmeg, and the tomato mixture. Add the eggs, mixing thoroughly. If the mixture is too dry to hold together, add a very little milk. Form into balls, about 2 inches in diameter, and flour them lightly. Heat the remaining 3 tablespoons of oil in the skillet and saute the meatballs until lightly browned. As they are done, lift them our and set aside.
To make the broth
Heat the tablespoon of oil in a saucepan and saute the Onion until it is very soft. Add the stock, wine, thyme, oregano, and bay leaf, and simmer for a few minutes to blend the flavors. Season to taste with salt and pepper. Add the meatballs, cover, and cook over low heat until they are done, about 30 minutes. If necessary to cover the meatballs, add more stock and wine in equal amounts.
Serve the meatballs with rice or any starchy vegetable, using the broth as gravy. The broth may be a little thin, or too abundant, in which case lift our the meatballs to a serving dish and keep warm. Reduce the broth over brisk heat until it is slightly thickened.
Steak Milanesa
Ingredients
reound Steak
flour
beaten eggs
bread crumbs
Directions
meat: reound Steak , thin cut (or, teriyaki Steak is a good substitute)
Roll each Steak in flour, then dip it in beaten eggs, roll it again in bread crumbs (in the U.S., the "Italian seasoning" style of crumbs is the best).
For better results, put the steaks in the refrigerator for at least one hour.
Deep fry them in hot oil or shortening. Eat them warm or you can eat them cold the next day in a sandwich with tomato and lettuce.
Swett anise bread from Uruguay
Ingredients
1/2 c. lukewarm water
1/2 c. Sugar
1 tsp. salt
1 egg yolk
4 to 5 c. flour
1 tbsp. anise seed
1/2 c. butter
3 eggs
2 tbsp. light corn syrup
Directions
Sprinkle the yeast over the lukewarm water; stir until the yeast is dissolved. Beat the eggs in a large mixing bowl with a fork until slightly beaten; add Sugar, yeast mixture, salt, anise seed, butter, and 2 cups of flour. #Beat with electric beater until well beaten and smooth.
Stir in additional flour to make a soft dough. Turn out onto a well floured pastry board and knead until dough is soft and elastic. Do not add too much flour.
Place in a greased bowl and cover with a damp warm cloth. Allow to rise until double in bulk.
Punch down the dough and make a round loaf, smooth on top with the folded edges on the bottom of the loaf. Place in a deep round cake pan.
Beat the egg yolk with the corn syrup and brush the top with a pastry brush.
Bake in a preheated oven at 350°F for 15 minutes or until done.
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