This week, whilst in Buenos Aires, en route back from the most Southern point of land, before the Antartic, Cape Horn, ( we landed and have the stamp in our passports), we needed to find a real Argentinian steak restaurant, and we did.

On Posada in the Recoleta ( burial area of Eva Peron) District is Fervor. Fronted by security personnel, next to a neighbourhood bistro, which could have been a very good steak place, and cheaper, but this was our only chance and so we ventured forth.

The place was full, families with adult children, couples and groups, and even a young family with their one year old ( at 10 pm ?).

We were seated on the side next to a group of three, older, one of whom was English, the others local. The Englishman was eating, Steak and Kidney pie! Himself just had to have it. Be warned said, said our English neighbour, the taste is wonderful but is a bit dry, in fact very dry, there is no gravy! One then has to ask the question, how can you make Steak and kidney pie without the gravy ?

The waiter appeared and our neighbour asked for some sauce to go with his pie, gravy translates as Salsa, and Salsa is definitely Not a gravy. Salsa duly arrived, and both tables went No, No No, not salsa! Our waiter then asked ( through our neighbours) what we wanted. Himself then ordered the Steak and Kidney pie, on the proviso it came with extra sauce/ gravy, which indeed it did, and it was gravy of sorts, the cooking juices. Better than nothing, and so Himself proceeded to cut a hole in the top and pour in his gravy!

Me? I just chose the most delicious steak ever and am sure himself had food envy.

In hindsight he said ” perhaps it was a mistake ” I think it was, maybe a case of eyes being bigger than ones belly, I don’t know, but I have already decided that this he will have this weekend, once back installed in our Tower of London.

Here we are back in our ivory tower and Steak and Kidney pie has been made ! I made individual ones ( simply because I didn’t have a classic pie dish, but had some very nice small Le Creuset… thanks to son). Himself declared that it was wonderful, so much so that he had to eat two of them ! Willowy brunette and I had sole! Not for us Steak and Kidney !

with the following ingredients I made 5 smallish pies.

1. 300 grams ready made puff pastry
2. 300 grams steak
3. 200 grams kidney
4. 6 mushrooms ( optional)
5. 2 onions chopped
6. 2 cloves garlic chopped
7. A knob of butter

For the Sauce

1. Cup red wine
2. Cup ruby port
3. Tablespoon Dijon mustard
4. 2 tablespoons red currant jelly
5. Tablespoon Worcestershire sauce
6. Salt and pepper to taste.

Trim the kidneys, removing fat and sinews, cut into smallish bits. Trim the steak, also removing fat and sinews and likewise cut into smallish bits.

Melt the butter, and sauté the onions and garlic. When soft remove from pan and add the steak and sauté to seal the edges. Add the kidneys and the onions,garlic and mushrooms.

Poor in the red wine and port and leave to simmer covered for about an hour, remove the lid, add the port and other sauce ingredients and boil rapidly to reduce the sauce to a thicker consistency. Taste and adjust the seasoning. Leave to cool .

Rollout the pastry ( some makes come pre rolled) to fit your dish plus about 1/2″ extra to allow for shrinkage.

When the meat has cooled, pour into pie tin (s) cover with the pastry, beat an egg and wash the top of the pastry with it, so that it browns nicely. Make a small hole in the top, to allow steam to escape.

Bake at 200 C for about 30 mins until golden brown.

Now he wants Steak and Kidney Pudding ! Suet Pastry here we come ( along with a Jam Rocky Poly ? Maybe )

Starting at the driest place on earth and more or less ending up at the wettest place on earth ( up to 340 days of rain pa), we sailed  around the bottom of the world, where there was food, food and more food everywhere!

Breakfast, on a blustery deck, very lucky if you get a spot under a heater, if not, then more layers are called for.

 

Three course lunch, again on deck, providing it is not teeming it down with a force 9 blowing, down below for afternoon tea, scones with jam and cream, banana fosters with ice cream and or cream, sandwiches and cakes. Then onto drinks and nibbles, before heading up or down for dinner, copious wine, 24 hours a day tea and coffee and homemade cookies!

And that is not to mention that during our sorties onto dry land, via a Zodiac , more food is forthcoming wherever we go!

Needless to say, I do not partake in all of this indulgence, and others do not as well, the adult Non Risk Taker.

She, has grown into mature adulthood on what seems to be a diet of either Chips ( large plateful, especially cooked for her) complete with ketchup and Fingers, ( not the fishy kind but her own), or again a large plate, cooked especially for her, of mashed potatoes and gravy ! She pulled a face when she tried her husbands chocolate dessert, but did spy her eating a scone and cream for tea and beans on toast for breakfast, therefore, some protein at least!

One does wonder how she reached this ripe relatively old age, eating only this!

Actually, despite what one might believe, fish and chips is a fairly balanced meal, Protein , Fat and Carbohydrates in almost equal amounts!

I once read of someone starving to death ( well almost) as all he ate was Frey Bentos frozen or tinned meat pies! And then the Italian parents jailed as they were imposing their Vegan diet on their 6 year old child, who was so under nourished, not just physically, but mentally as well and weighed the same as a normal 2 year old! All things in moderation I guess is the answer!

During this part of our travels, have not come across anything, food wise that jumps out and say “Cook Me” but rather safe food, that all but really fussy eater would eat but have to say that the Rib Eye is excellent. Nothing outrageous for himself to try, perhaps the most outrageous to date is the steak and kidney pie. Last night it was slow cooked Peruvian beef, and as delicious as it was, it was not slow cooked, but I suspect minute steak, with a Peruvian type sauce.

One excellent market with lots of local seafood, some washed up crawfish, and lots of mussels, though we have only had them thrice once at lunch , once at dinner and once as nibbles.

I was interested to hear how the left overs were dealt with. Extreme perishables, salads, raw fish and the like, are basically put into an industrial type of “Insinkerator,” bacteria added and left for 18-24 hours, before being washed out as fish food. Cold cuts and cheese would be served to crew and hot food likewise, providing it has maintained a certain temperature. This has to be recycling at its best.

AN finally, as much as I dislike Deconstructed things, it is usually done with desserts. This time around it said on the Menu, for a dessert, Deconstructed Snickers Bar. Himself had to choose it, and why not? could be very interesting! Guess,  what it was, a Snickers Bar cut into two and arranged on a plate !! Very Funny !!!I think it was a homemade snickers bar But!!