Recipe Corner: Beef Carpaccio with capers, papaya, Parmesan & wild rocket

 

Carpaccio

Diego Jacquet, our Chef Patron, did a cooking demonstration at Divertimenti last month (you may have seen the great review) & we have been bombarded with questions about the dishes he made. So, as a gift, we have decided to share this with you. Enjoy!

 

Ingredients (serves 4):

400g bavette or flank steak

1 tbsp. capers, drained

50g pine nuts, toasted

1 tbsp. English mustard

1 Papaya, diced

1 tbsp. Extra virgin olive oil, plus extra for drizzling

2 tbsp. Lemon juice

2 tbsp. finely chopped fresh flat leaf parsley, finely chopped

A few shavings Parmesan

150g Wild rocket

Sea salt & Black pepper

 

Method:

Brush your steak with olive oil & season both sides of the steak thoroughly with salt and pepper. Heat a grill pan until hot. Put the steak in the pan (it should sizzle immediately) and cook for about 3-5 minutes on each side for rare. Transfer to a chopping board and leave to rest. Once cooled, refrigerate for 1 hour.

 

Heat a tablespoon of oil in a frying pan over a medium heat and fry the capers for a few minutes until crisp and puffed up. Set aside. Whisk together the mustard and olive oil until you have a loose sauce. Remove the steak from the fridge and finely slice it into slivers, cutting against the grain.

 

To serve, display sliced meat on the plate, add salt & pepper; drizzle with the mustard sauce, lemon juice, papaya dices and scatter over the parsley, Parmesan and capers. Finish with olive oil, pine nuts & wild rocket.

We love BBQ season!

Picture1 (2) It is no secret that the “asado” is an art form in Argentina. It goes beyond being just a meal; it’s the most popular social gathering & no weekend is truly complete without it.

 

With the sun constantly shining, get ‘asado’ ready! Besides the grilled steak, there are other essentials that constitute to a perfect BBQ, such as the chimichurri sauce. This bright-green pesto-like sauce is a staple in Argentina’s cuisine, and guess what? It’s super easy to make!

 

Ingredients (serves 6):

6 garlic cloves, finely chopped

1 small bunch fresh parsley, finely chopped

1 small bunch fresh oregano, finely chopped

½ bunch thyme, picked

½ bunch spring onions, finely chopped

1 tbsp. chilli flakes

1 tsp. paprika

Juice of 2 lemons

¼ cup Balsamic vinegar

Sea salt and pepper to season

Olive oil

Method:

Combine all of the ingredients apart from salt, pepper & oil, in a bowl & mix well, leave at room temperature for 1 hour.

 

Whisk in enough olive oil to cover ingredients, season with salt and pepper and mix well. Set aside at room temperature to allow the flavors to marry. BBQ your steak & drizzle with large amounts of chimichurri.

5 minutes in the kitchen with Diego Jacquet

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We managed to grab 5 minutes with Diego in the Zoilo kitchen this week – here’s what he had to say:

– What are your favourite ingredients to cook with at the moment?

Wild garlic, Jersey Royals & lamb.

– What are your top tips for Easter cooking? Apart from eating asado at Zoilo of course!

With this beautiful sunshine, it’s a great opportunity for the first BBQ of the year. Light a fire & embrace seasonal produce at its best, such as lamb & asparagus. Do a simple salad as a side dish, with Jersey Royals & green peas, quail eggs & anchovy mayo.

– If you had to pick anything but Malbec, which red wine would be your go to?

Definitely Pinot Noir, especially CHACRA from Patagonia Argentina

Percy & Founders x Zoilo Guest Chef Supper Club

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There are still a few tickets left for Diego Jacquet’s collaboration with Diego Cardoso, Chef Director of Open House on Tuesday 25th April at Percy & Founders. Both Argentinian & born in Buenos Aires, this talented chef duo share a passion for simple, honest & delicious food. Joining forces to create a mouthwatering & seasonal 5 course tasting menu, this will be an unmissable supper club.

Start your evening with a Pisco Sour & a selection of canapés, followed by dishes such as Chef Jacquet’s Asado steak with morels, oats & bone marrow & Chef Cardoso’s Smoked Ricotta & Burrata Tortellini. There is also an incredible Blood Orange Meringue Pie….

 

“I can’t wait to cook with my friend, the other Diego, in his kitchen at Percy & Founders next month. It’s an honour for me to cook with such a fantastic chef, and a great opportunity for me to show what Argentine cooking is all about. It’s going to be a fantastic evening!”

 

Tickets are priced at £45 per person, or £85 with wine pairings. Places are limited, so please book by emailing Percy & Founders directly.

Easter in Argentina

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Springtime in Argentina is awaited with great excitement. Argentina is mostly a Roman Catholic country, and therefore Easter is not taken lightly. During this time of the year, family gathers around for lively lunches & a bottle or two of red wine (we’ve got plenty of Malbec for you to try!)

Known as Semana Santa, Holy Week is a great chance for families in Argentina to take a vacation & spend more time together or attend the many masses that take place, as all schools & many businesses close. Meat dishes are usually replaced with traditional seafood meals, such as bacalao (salt cod) stew. Also, the popular meat empanadas are replaced by ​a fish alternative that are only consumed during lent, ​known as Empanadas de Vigilia. Our Humita, Sweetcorn, red pepper & mozzarella empanadas are the perfect choice to start your Easter feast.

When lent ends, Argentinian families get together to celebrate with an asado, the traditional style of barbeque (we’ve got a tasty grilled Argentine flank) & don’t forget the sharing of Huevos de Pascua (chocolate eggs) between family and friends.

Zoilo will be open on Friday 14th & Saturday 15th April but is closed from Sunday 16th – Monday 17th & re-opening on Tuesday 18th April, so treat yourself to an early Easter feast. We’ve got the red wine, the empanadas & the asado – book a table online or by calling us on 020 7486 9699

¡Felices Pascuas!

Zoilo Lunch Special

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We love to change our lunch special to ensure we are bringing you the freshest & seasonal ingredients.

Available every day from Monday – Friday, dishes can range from our Pork Tortellini, wild garlic & tomato ragu or Pappardelle, partridge ragu & ceps.

Our lunch special is just £14.95 with glass of wine, and available from 12-2:30pm.

What will it be next?! Keep your eyes peeled on our social media – we also love to see your pictures so be sure to mention us at the following:

Instagram & Facebook: @ZoiloLondon Twitter: @Zoilo_London using the hashtag #ZoiloLunch

Olive Magazine Podcast

Our Aperitif Hour is available weekdays from 5:30-6:30pm & was recently a hit with Olive Magazine! Listen to the podcast here & hear what they said about our empanadas & braised pig head croquettes, plus how Zoilo has always been a firm family favourite!

We love to switch up the dishes & pair them with wine or cocktails – so there is always something different to try. Who doesn’t love a late-afternoon tipple?

Wine of the Month – Zorzal

A boutique winery founded in 2008, Zorzal is located at the highest point of the Uco Valley, currently known as one of the most exclusive areas for viticulture in Argentina.

Founded by the Michelini brothers, and already gaining international recognition, Juan Pablo Michelini (Winemaking Director) selects grapes from vineyards in the region of Gualtallary, 1350 metres above sea level in the foothills of the Tupungato volcano. The cool breeze from the Andes gives the ideal condition for growing healthy grapes, with the desert climate leading to intense fruit personality, allowing Michelini to indulge in his preference for purity of fruit & austerity over oak & exuberance.

Vinification (that’s grape juice into wine to you & me) takes place in egg-shaped tanks (hence the wine’s being named Eggo!), allowing for pure fruit expression. They also have an automatic temperature control which can be operated remotely from anywhere in the world….CLEVER!

 

At Zoilo we serve 5 of their wines, so you’ve got plenty to choose from. To book, please call us on 0207 486 9699 or book online

Diego at Divertimenti Cookery School

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Diego wowed at Divertimenti last week, with his demonstration on Meat & Malbec – a full class! Showing how to cook different cuts of steak, he also paired these with some of his favourite wines.

 

Thanks to our friends at Rutini, guests were able to try Malbec & Cabernet Sauvignon with Carpaccio, Trumpeter Malbec with Empanadas or Encuentro Malbec with Flank. The class was a definite success & more dates will be announced shortly!

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Argentine Gin

Principe De Los Apostles Mate Gin

 

Named as the first Premium Gin in Latin America, this “Nuevo Mundo” gin is different from classic flavours such as London Dry, made from the most representative and contemporary regional botanicals.

Meaning ‘Prince of Apostles’ – it was the creation of Renato Gioavanni & named after the town of Apóstoles, the national capital of the ‘Yerba Mate’, & where its first plantation took place. The ‘Yerba Mate’ is known as the source of an infusion called ‘mate’, which is traditionally consumed in central and southern regions of South America, and is known for its qualities similar to caffeine.

This Argentine Gin is made in Mendoza, although most of the botanicals come from Misiones. These include peppermint, juniper berries, coriander seeds, eucalyptus, pink grapefruit skin & yerba mate (from the holly tree family!), which capture the spirit of Argentina.

This gin’s flavor is dry yet fruity, herbaceous & earthy with notes of eucalyptus & peppermint, anise seed & white pepper. Try it in our “Foreign Correspondent” cocktail, or straight on the rocks!

Los Apostoles