Cookery Feature - TANGO

Nothing brings people together like food and nowhere do we see this demonstrated better in Ireland than in the Blasta Books cookery series, which tells the stories of an extraordinary diverse range of chefs and cooks through their food.

Tango, the fourteenth in the series, is by Facundo Rodulfo and Pam Neumann, the Argentinian couple behind Munster’s first Argentine restaurant, the popular Tango Street Food (which started as a food truck in the pandemic), in Killarney, Co Kerry. Originally from Buenos Aires, they moved to Ireland in 2018 and - very aware of the power of food to transcend borders, connect people and create community - they thoroughly enjoy sharing the flavours of their homeland, while also fostering cultural awareness and togetherness through food.

From the iconic empanadas chosen for the cover illustration, to stuffed pizzas and family favourites such as Argentine shepherd’s pie and chocotorta, Tango showcases a fusion of Argentine and Italian street food-style recipes that bring Argentine food culture to everyone’s table. Like the dance that the book is named after (emotion, history, passion…) the recipes all tell their story of love, tradition and unity - and it’s a great read.

Tango (illustrated by Ciara Coogan; hardback 72pp, price €17.00) is available in bookshops and speciality stores, or buy online from the publisher https://blastabooks.com/products/blasta-books-14-tango

A Couple of Recipes To Try:

Pastel De Papa / Argentinian Cottage Pie Recipe 
You might be surprised – as we were when we moved to Ireland - that pastel de papa is one of our cherished recipes. It makes you wonder how we can have so much in common even when we’re from such different countries. As we always say, food has a unique way of bringing us together. Take this cottage pie for example. It’s a beloved traditional dish in both Ireland and Argentina, and a true cultural staple. No matter where you’re from – whether you’re Irish, Argentinian, or anything else - we think you’ll find comfort in it. We’re excited to share our family's version of this classic with you.
Serves 10-12

Ingredients
4 hard boiled eggs
3 tbsp olive oil
3 medium onions, chopped
1 red pepper, chopped
1 garlic clove, chopped
1 tsp chilli flakes
1 tsp sweet paprika
1kg (2¼1b) beef mince
400ml (12/3 cups) tomato passata
1 tsp salt
1 tsp ground black pepper
Mashed Potato Topping
2kg / 4½lb potatoes, peeled & roughly chopped in chunks
1 tsp salt
110g / ½ cup unsalted butter, diced
120 ml / ½ cup milk
1tsp ground black pepper
pinch of ground nutmeg.
To serve: freshly grated Parmesan cheese.

Preheat the oven to 200°C fan (400°F fan).
Hard-boil the eggs – boil for 8 minutes, then cool under cold running water before peeling and chopping. Set aside.
This is how we make the mas, but feel free to use your own family recipe
If you like like. Put the potatoes in a large saucepan and cover with water by at least 3cm (1¼ in). Add the salt and bring to a boil, then reduce the heat and simmer 10-15 minutes, until the potatoes are tender. Drain in a colander, then return them to the saucepan and allow them to steam dry. Add the butter, milk, pepper and nutmeg and mash together while the potatoes are still hot.
Heat the oil in a large frying pan on a high heat. Once the oil is good and hot, add the onions and red pepper - they should sizzle when you add them to the pan. Cook for 3 minutes, then add the garlic and cook for just a moment, as it can easily burn. Add the chilli flakes and sweet paprika and cook for 30 seconds then stir in the beef mince and tomato passata and season with the salt and pepper. Break up the mince with the back of a wooden spoon and cook for about 15 minutes until nicely browned. Remove from the heat, cool for 15 minutes, then stir in the chopped eggs.
To assemble, spread half of the mashed potato in the bottom of a large baking dish. Add the filling, spread it out evenly, then cover with the remaining mash. Run the tines of a fork along the topping to help it crisp up a bit in the oven.
Cook in the preheated oven for about 15 minutes until the filling is starting to bubble up a bit and the topping is starting to turn golden brown.
Serve straight to the table. We like to grate over some Parmesan.

Pollo A La Pomarola 
Chicken, Peppers & Potatoes In Tomato Sauce
This dish is also known as pollo al disco. The word disco refers to an old plough disc that has been ingeniously repurposed by a blacksmith. With added sides and legs, it's an ideal cooking vessel, allowing the dish to be cooked over an open fire. This traditional method gives the dish a unique, rustic flavour, making pollo al disco a favourite in Argentina. The more generic name for this dish is pollo a la pomarola, regardless of whether it's prepared in a disc or a casserole. We're providing instructions for making this dish in your kitchen, but you can try the barbecue version if you're feeling adventurous! This recipe is as significant to Pam as the beer-glazed pork (also given in the book) is to Facu, as her dad would always prepare it at home, temporarily taking over her mom's kitchen.

120ml (½ cup) olive oil
4 chicken legs
2 large white onions, finely sliced
2 red peppers, finely sliced
1 garlic clove
3 potatoes, cubed
400g (14oz) tin of whole plum tomatoes (we prefer San Marzarno)
3 bay leaves
2 tbsp sweet paprika
2 tsp salt
1 tsp freshly ground black pepper
200ml (¾ cup + 4 tsp) Malbec red wine
200ml (¾ cup + 4 tsp) water

Heat half of the oil in a large shallow casserole over high heat. Add the chicken and cook all over until golden and seared all over. Remove the chicken from the casserole and set aside.
Reduce the heat to medium, then add the remaining olive oil and allow it to heat up Add the ions and peppers and cook for about 10 minutes, until softened Add the garlic and cook for 30 seconds, just until fragrant. Add the
potatoes, turning to coat in the oil then stir in the tomatoes, bay leaves, paprika, salt and pepper.
Return the chicken to the casserole, then pour in the wine and water. Bring to a boil, then reduce the heat and simmer for about 25 minutes, unti the chicken is cooked through and the potatoes are tender. Serve immediately.