How to Cook ?

Ingredients:

1 tablespoon cooking oil
2 teaspoons shallots
2 teaspoons garlic
3/4 cup (120g) red cherry tomatoes
1-175g can Argentina Corned Beef
2 tablespoons (30g) red curry paste
1/2 teaspoon Thai fish sauce (nam pla)
1/4 cup water
2-3 tablespoons heavy cream
2 teaspoons chopped spring onions
2 teaspoon chopped fresh coriander

3-4 cups steamed rice
1/2 cup blanched broccoli and carrots

Procedure:

1. Heat oil in a sauté pan. Sauté shallots, garlic, tomatoes, Argentina Corned Beef and red curry paste.
2. Add water and simmer over medium to high heat until almost dry, about 3 to 5 minutes.
3. Season with fish sauce and stir in cream until the desired consistency in sauce is achieved.
4. Stir in spring onions and coriander before removing from heat.
5. Serve with steamed rice and vegetables on the side.

Makes 3-4 servings

Ingredients:

3 large eggs – beaten
1/4 cup fresh milk
Salt and pepper to taste
Pinch of nutmeg
Olive oil
1 tablespoon unsalted butter

GARNISH
Asparagus spears, blanched in stock
Caramelized onions

Procedure:

1. Combine eggs with milk and whisk with a wire whisk until frothy.
2. Season egg mixture with salt, pepper, and nutmeg.
3. Place egg mixture in a squeeze bottle.
4. Heat oil and butter in a small non-stick sauté pan. Drizzle the egg mixture to for a lattice pattern and cook until done.
5. Carefully peel off egg lattice and wrap around corned beef mixture.

SAUTEED CORNED BEEF:

Ingredients:

Olive oil
1/4 cup (60g) white onions, brunoise
2 clove garlic, mince
2-175g Argentina Corned Beef
Red wine for deglazing
1 tablespoon wasabe paste
Freshly ground black peppercorns

Procedure:

1. Heat the oil in a sauté pan and sauté onion, and garlic until aromatic.
2. Stir in the corned beef and mix well. Deglaze with red wine and simmer for a few minutes.
3. Mix in the wasabe paste to the corned beef mixture and season with freshly ground black peppercorns.

SAUCE CHORON for the Omelet

Ingredients:

Reduction:
1 tablespoon chopped shallots
1/2 teaspoon fresh-cracked whole black peppercorns
1 tablespoon dried tarragon leaves
1/3 cup (90ml) tarragon vinegar
1/3 cup (90ml) dry white wine

1/2 cup water
6 egg yolks
1 ½ cups clarified butter, warm
2 tablespoons dried tarragon leaves
1 teaspoon tomato paste
1/2 teaspoon salt, to taste

Procedure:

1. Combine the shallots, peppercorns, dried tarragon, vinegar and wine. Reduce to until nearly dry.
2. Add the water to the reduction; strain, if desired. Combine the reduction and the egg yolks in a stainless steel bowl. Whip over a bain-marie until the yolks form ribbons and triple in volume. They should be light but firm.
3. Add the clarified butter gradually, whipping constantly. Strain if necessary to remove any cooked egg particles.
4. Add the chopped tarragon and tomato paste; adjust the seasoning to taste with salt.

Makes 2 ½ cups sauce.

Ingredients:

RUSSIAN DRESSING
1 ¼ cups mayonnaise
1/3 cup chilli sauce
4 teaspoons prepared horseradish
2 tablespoons minced onions, blanched
3/4 teaspoon Worcestershire sauce
Salt, as needed
Ground black pepper, as needed

1 lb 4 oz/567g thinly sliced Swiss cheese
3 -175g Argentina Corned Beef – sautéed with onions and garlic
2 cups sauerkraut
2 cups French fries
1 large white onion, peeled, fine rondelle

FOR ASSEMBLY:
2 green rondelle apples, ¼ in/6 mm thick (using a mandoline)
Juice of half a lemon

APPLE VINAGRETTE:
3 tablespoons apple juice
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
8 tablespoons extra virgin olive oil (EVOO)

Procedure:

1. To prepare the Russian dressing, mix together the mayonnaise, chilli sauce, horseradish, onions, and Worcestershire sauce. Season with salt and pepper.
2. For each sandwich, layer 1 slice of the cheese, 1 tablespoon of Russian dressing, 2 tablespoons of corned beef, French fries, 2 tablespoons sauerkraut and onion rings, on 1 slice of apple. Top with another 2 tablespoons of corned beef, 1 tablespoon of Russian dressing, and a second slice of cheese. Top with an apple slice.
3. Repeat procedure until you reach 3 layers. Finish with corned beef filling on top.
4. For the Apple Vinaigrette: Mix the apple juice, cider vinegar and Dijon mustard to a paste in a mixing bowl. Slowly whisk in the EVOO with a wire whisk until an emulsion forms.