Pio Nono Relleno like my mama makes it…

A good memory of home is something we call a Pio Nono. We buy them frozen and they are very thin rolls of a heavenly slightly sweet very thin sponge cake that can then be filled with savory or sweet wonderful things.

A staple in my house made by my mama was the Pio Nono stuffed with Tuna, Hearts of Palm and sweet corn, mixed with a bit of mayo and spices, covered with a little bit of more mayo and decorated with green and red peppers.

A very special person (mama Gaye) asked that for her little birthday celebration I make her what we now call, my special Rolly Polly! Slight technical hitch, there was nowhere near the house where I could get hold of this frozen life saving rolled sponge cake!

In preparation for tonights dinner, last night I decided to make it myself, not that its a difficult thing, but it has a tendency to stick and crack easily (well that’s just me)!

The experiment was a success and by bedtime last night I had myself a Pio Nono ready to be filled out tonight!

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This evening as soon as I got home, I mixed the tuna, sweet corn and chopped hearts of palm, seasoned them with pepper, paprika, chopped chives, little mayo and a squirt of ketchup. Gave it a little taste for flavour approval and then spread it evenly on my Pio Nono!

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Then I gently rolled it up……

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And all that is left to do is add a few finished touches, a little mayo all over, some chopped chives and red peppers and a little fresh dill for the final decorating touch! 🙂

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This is all that was needed to make one very special person happy ❤

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HAPPY BIRTHDAY GAYE! 

Tradition with a twist

Down at home (Uruguay) we have a traditional dish that I love making for my family. Of course as always, I love putting a little twist into the traditional recipe.

This dish is called Tortilla de Papas, also known as Spanish Omelette.

The basic ingredients for it are:

  • Potatoes
  • Garlic
  • Onions
  • Eggs
  • Salt and pepper

So here is how I go about making it. Some people slice the potatoes really thin and then sautee them until they are cooked. I start by boiling the potatoes until they are just slightly tender (you should be able to slice them without them turning into a mush).

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I used to slice them but in recent years I have opted to cube them instead.

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Whilst the potatoes are cooking, I slice a bunch of onions and chop up a few cloves of garlic and cook them in a pan till they are nice and golden.

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This time round I added some lovely bacon to the pan and let it crisp up nicely. The added bacon is my little twist for the day. Then I tossed in the cubed potatoes and tossed them around with a bit of olive oil till they got a nice color going and before I took them of the heat I added some chopped cilantro, you can use parsley if you prefer…..

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In a bowl, I beat up a bunch of eggs, added salt and pepper and then I added the the potatoes, onions, garlic and bacon.

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Give the mixture a nice toss to ensure that everything is coated in the egg mixture.

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Then heat up a frying pan , drizzle some oil and as soon as its nice and hot, put the mixture into it and spread it out evenly.

I cook it for about 5-7 minutes on one side, then place a plate on top and flip it over and gently slide into pan to cook the other side for aprox the same time.

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Some people finish it off under a broiler in the oven to avoid flipping it over but once you do it a couple of times you will find its actually very easy!

And there you have it, a little Uruguayan tradition with a bacon twist, its also excellent with any leftover meat chopped up (steak, pork or lamb).

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We usually eat it with a side of salad but the options are endless. Of course its fabulous the next day, nice and cold out of the fridge, perfect breakfast with some smoked salmon 🙂

 

 

 

 

Lengua a la Vinagreta – Uruguayan food at its best!

There are a lot of things I miss about my country, but when it comes to food items, I am lucky enough to be able to recreate them and get rid of what we call “ese antojo” (aka that craving)!

Today I had to go to 3 stores before I found what I was looking for. Of course they always have it when I am not planning of buying it but isn’t that always the case?

Down in Uruguay there is not much to boast about on the culinary side of life, but I must say that when it comes to anything related to a cow, we make it better, cook it better and oh did I mention that we eat everything!

So back to todays purchase, I was on the hunt for Cows tongue and finally succeeded!

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Step one is to get the tongue into some chicken stock and water and boil it away for aprox 2 hrs (has to be nice and tender).

Step 2, is to let it cool down and peel it, I find it easier to peel when its still hot, and the more tender the tongue is the easier it is to peel! Don’t let the looks of it deter you from it, its a delicious delicate meat!

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Once its nicely peeled and cooled down I sliced it kind of thin and layered it in a dish to wait for its yummy dressing!

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Whilst the tongue was cooking away I chopped up:

  • 3 hard boiled eggs
  • 3 cloves of garlic
  • 1/2 cup of parsley
  • 1 tbsp of capers
  • 1/2 red pepper

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In a jar I mixed 1/2 cup of Lemon Meyer Olive Oil with 1/4 cup of vinegar (recipe calls for regular olive oil but you know me, I always have to add a twist to any recipe), added some salt and pepper and left it to the side for a bit.

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I layered the hard boiled eggs, garlic, parsley, capers and peppers over the sliced tongue and topped it off with the seasoned olive oil and vinegar.

Into the fridge it goes for a while so that all the flavors get to marinade together, and looking forward to enjoying it tomorrow for lunch as tonight I am treating myself to yet another Uruguayan wonderful dish “Mollejas a la Parrilla” (bbq’d sweetbreads)!