South American Cuisine

Fiambre is a very attractive, tasty dish. Chaja is a luscious creamy dessert for all to enjoy!

FIAMBRE (ROLLED FLANK STEAK)

5 eggs

3 tablespoons butter

1  3-pound flank steak

1/2 teaspoon salt

1/2 teaspoon pepper

1 small pimiento, diced

1/2 cup cooked green peas

6 cups beef broth

Beat eggs and cheese together.  Melt butter in skillet, add egg mixture and cook, stirring constantly, until eggs are dry.  Sprinkle salt and pepper on flank steak.  Cover with cooked eggs, pimiento and peas.  Roll from short side and sew with string.  Wrap in cheesecloth and sew again.  Place in large saucepan and add stock.  Bring to a boil, skim and turn heat down.  Simmer covered 1 1/2 hours to 2 hours, or until steak is tender.  Remove from stock and press with a heavy object.  Allow to cool on platter.  Cut in slices and serve with vegetables marinated in a vinaigrette sauce.

CHAJA

1  10-inch sponge cake

1/4 cup peach brandy

1-pound can sliced peaches, drained, finely minced

3 tablespoons chopped candied peel, finely minced

Vanilla cream (recipe below)

2 cups heavy cream, sweetened and whipped (Cool Whip)

Meringue crumbs (recipe below)

Split cake into 3 layers.  Sprinkle 1 layer with brandy, cover with 1/2 the vanilla cream, half the peaches and candied peel.  Top with a second layer of cake, vanilla cream, peaches and peel.  Top with third layer of cake.  Frost top and sides with sweetened whipped cream.  Sprinkle entire cake with meringue crumbs.

Vanilla Cream (I have used vanilla pudding and it works well.)

10 egg yolks

1 1/2 cups sifted flour

1 quart boiling milk

3 tablespoons vanilla extract

2 tablespoons butter

Beat egg yolks until thick and lemon colored.  Gradually add sugar, beating constantly, until mixture is pale yellow.  Beat in flour.  Gradually add boiling milk, a little at a time, beating constantly.  Pour in saucepan, cook over moderate heat, stirring constantly, until thick.  Remove from heat, beat in vanilla, and butter.

Meringue

6 egg whites

1/2 teaspoon cream of tartar.

2 cups sugar

Combine egg whites and cream of tartar.  Beat until frothy.  Add sugar, a little at a time, beating constantly until whites are stiff and glossy.  Cover a cookie sheet with brown paper.  Spread with meringue.  Bake in a 250 degree oven for 1 1/4 hours.  Cool and crumble.

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RSSComments: 4  |  Post a Comment
  1. sounds tasty. I’ll try out if I can.

  2. nicely written

  3. Mmm another great recipe for me to save. I’ll let you know how I get on.
    Eddy.

  4. Sounds wonderful, thanks for a nice share!

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