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Hello bloggers!
Pinu the Chef with the newest recipes has come to help you!
First & foremost, I'd like to thank you all for your comments! I'll do my best to keep all my dear bloggers happy; however, this week I'll go for the "Malaya" and "Alfajores" which were the most voted options. Please do not stop voting! your opinion is very important to keep this culinary blog alive :) For next week we have Indian food, so check the right side of your screen and vote on the poll!Here we go then:
"Malaya or Stuffed Malaya" (to serve cold)
Ingredients:
2
kilos of tenderloin meat or (Rose meat)/ malaya beef cut (in Chile)
1/2 cup (120 ml) of vinegar
2 onions cut in halves
1 bay leaf
1 clove
1/2 cup (120 ml) of vinegar
2 onions cut in halves
1 bay leaf
1 clove
Celery sticks
Swiss chard
4 boiled carrots cut in stripes
2 to 4 boiled eggs
12 pitted black olives
2 cloves of garlic
Salt and pepper
Swiss chard
4 boiled carrots cut in stripes
2 to 4 boiled eggs
12 pitted black olives
2 cloves of garlic
Salt and pepper
Directions:
Preparing the meat:
1. Boil eggs & carrots beforehand
2. If the meat is not cut straight across the width of it, check this video to know how to do it! (up to 2.30 min) It's real simple. In some butcher shops you can order the meat ready to prepare a delicious Malaya!
This is pork loin but for the malaya you need beef, this is just an example of how carving the meat.
3. When the meat is ready, you can either leave it marinating with salt, pepper (of your choice), vinegar, and maybe oregano the night before, or just season it before adding the stuffing.
Stuffing: (check the video below)
1. place the boiled eggs, sliced carrots, the chard and olives if you'd like, on to of the meat.
2. roll the meat from the end of the cut to the centre.
3. tie the loin with a strip and make nots at the top, end and finally centre of the roll.
4. add to a pan chopped celery and onion, bay leaves, cloves, more carrot and spices of your taste (parsley, merkén, more pepper and salt, etc.).
5. In the pan add the roll and cold water covering all the meat; cook it for 2 hours approx. or until the meat is tender.
6. Leave the meat rest for at least 45 minutes in the pan.
7. Remove the strings and slice the meat.
You can eat the Malaya with mashed potatoes or rice, and if you want some gravy on it, blend the boiled vegetables and make the most delicious gravy ever!
Now the dessert:
"Alfajores"! Check this video, this guy is awesome!
Please don't lick your fingers as he does while cooking! lol
We'll read each other next week!
Pinu.
