It seems like the world and his wife have been saying the same things about torrontés. Every single bottle of torrontés apparently goes really well with empanadas, fresh seafood, Thai food, and Chinese food. Well I guess that makes my job of pairing pretty easy this week, doesn’t it?!
I’ve got 3 bottles in the fridge, and I’m planning a trip to a local Argentinian restaurant on Friday night, La Patagonia, before I pop across the road to Koko in Camden Town to see my brother-in-law play to a packed out audience there. Go on Mikhael!!
So, let’s start with the Thai food. There are more recipes for Thai Green Curry on the internet than you can shake a stick at. So I’m not going to bore you by just cut and pasting a link. Go find yourself one if you want and make it. I’m going to cheat massively and use that Thai Green Curry kit I bought from the butchers’ that’s been sat at the back of the cupboard staring at me for a few months now.
The fresh seafood? Now that I can do! I’ve picked up a couple of whole farmed sea bass, which I’ll pop the heads and tails off, score them all the way down and stuff them with lemon, lime, chilli, and parsley. I’ll wrap them up in tin foil with a splash of olive oil, and salt and pepper, and pop them in the oven at 180 degrees for 20 minutes, which should have them about right.
Now for the empanadas I thought I’d head straight for the professionals. La Patagonia down by Mornington Crescent tube station in North London is one I’ve really wanted to go to for a while. The beef and chicken empanadas are meant to be fantastic, and with their slight chilli heat it sounds like they’ll go just great. It also has the upside of being a 4th different torrontés for me to try this week!
Enjoy your cooking, enjoy your food, and enjoy the torrontés!
Other posts in NWTW Week 5:
#NWTW Week 5: Argentinian Torrontés (includes voting poll)
#NWTW Week 5: Argentinian Torrontés (Part Two)
#NWTW Week 5: An Intro Into Argentina
#NWTW Week 5: An Intro Into Torrontés