Pamplona Recipes

PAMPLONA

Steps:

• Cut the pork tenderloins in two cross wise. Butterfly each half and pound it until it's about .5 inches thick.
• Cut the provolone cheese into thin strips.
• Slice the roasted red peppers into thin strips.
• Place cheese and red pepper strips on the middle of each butterflied tenderloin. Roll and tie it up.
• Brush olive oil on each roll, season with salt and pepper.
• Heat the grill to medium-high. Make sure the grill rack is clean and oiled Grill each tenderloin until done, about 4-5 minutes in each of its four sides.

PALOMAS

Steps:

• Combine 1/4 cup sugar and 1/2 cup salt on a small plate. Run a wedge of grapefruit around the rim of 4 glasses to moisten the rims. Lightly dip the rims in the sugar mixture and set aside to dry.
• Combine the grapefruit juice, tequila, lime juice, sugar syrup, and a pinch of salt together in a pitcher. Fill a cocktail shaker 1/2 full with ice and pour in the drink mixture. Shake the cocktail shaker for 30 seconds to chill and dilute the drink. Pour into the 4 prepared glasses, add a few ice cubes, and a wedge of grapefruit and serve ice cold.
• To make sugar syrup, combine 1 cup sugar and 1 cup water in a small saucepan and bring to a boil over medium heat. Cook until the mixture is clear. Cool and refrigerate indefinitely.

PALOMA MARGARITAS

Steps:

• Fill 4 tall glasses three-quarters of the way with ice. Pour 1/2 teaspoon grenadine into each glass. Combine 1 cup tequila, 1 cup grapefruit juice, 1/4 cup fresh lime juice, 2 teaspoons superfine sugar and a pinch of salt in a cocktail shaker. Shake well, then pour into the glasses. Top each drink with 1/4 cup grapefruit soda.

EASY PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
• Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
• Bake for 1 hour. Cool on a wire rack.
• In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

PAVLOVA

Steps:

• Preheat oven to 300 degrees. Using an 8-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
• Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.
• Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top with whipped cream and desired fruits.

URUGUAYAN GRILLED STUFFED, ROLLED PORK / PAMPLONA DE PUERCO

Steps:

• 1. Trim the tenderloins of any excess fat and sinew, then cut each crosswise in half. Butterfly each piece according to the directions for 1/4-inch-thick. You will have four 7-inch squares. Season with salt and pepper.2. Stem and seed the pepper and cut it lengthwise into 1/4-inch strips. Cut each slice of cheese into 1/4-inch strips. Arrange 4 to 5 strips each of pepper and cheese lengthwise across each piece of pork, alternating pepper and cheese and leaving a 1/2-inch border on each side. Roll up the first piece of the pork to enclose the filling and form a compact cylinder. Tie the roll in several places with butcher's string or pin it shut with small metal skewers. Assemble the other pamplonas the same way (see Note).3. Preheat the grill to medium-high.4. When ready to cook, brush the pamplonas lightly with oil and season with salt and pepper. Arrange them on the hot grate and grill, turning with tongs, until the pork is browned on all sides and is cooked through, 16 to 20 minutes in all. When tested with an instant-read meat thermometer, the internal temperature should register at least 160°F.5. Transfer the pamplonas to a platter and remove the butcher's string or skewers. Let rest for 5 minutes before slicing. Traditionally the roll would be served whole on a plate, but I like to cut it crosswise into 1/2-inch slices, fanning the slices out on the plate to create a pinwheel effect.Serves 6 as an appetizer, 4 as an entréeNote: The pamplonas may be prepared to this point up to 6 hours ahead of time. Cover loosely with plastic wrap and refrigerate if planning to wait more than 30 minutes.

PERFECT PAVLOVA

Steps:

• Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
• Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it's a thick, glossy meringue. Rub some between your fingers - if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
• Spoon the meringue onto the baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top. Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
• When you're ready to serve, carefully invert the pavlova and peel away the parchment. Don't worry if it cracks a little - it will be covered by the toppings. Toppings to tryWatermelon, lime & mint sugar pavlovaBanana, tahini & salted caramel pavlovaCherry, almond & vanilla custard pavlova