Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44The classic Citroen H Van built with panelling inspired by the planes of the First World War getting it converted to our spec.“ Funky-looking, the corrugated panelled body work of the Citroen H was inspired by German Junkers (Aircraft) built during the First World War. Constancia have had their’s customised with a full length flap opening up as a serving hatch and a neat preparation kitchen inside. In addition to rump steak sandwiches the Argentine Grill mobile unit serves up ‘Choripans’, a south American classic crusty bread (‘pan’) packed with chirozo, rocket leaves and red peppers especially popular in its homeland at football matches and with cab drivers. They also serve up a warming lentil stew with chorizo, bacon and vegetables. Not a natural first choice for vegetarians admittedly, but for meat eaters who don’t often pass along Tower Bridge Road this is definitely a mobile feast that’s worth tracking down or booking for your own private party. To find out where the Citroen H is appearing next CONSTANCIA ON THE ROAD www.facebook.com/ constanciaontheroad www.constancia-ontheroad. co.uk CONSTANCIA RESTAURANT 52 Tanner Street SE1 3PH t: 020 7234 0676 e: info@constancia.co.uk w: www.constancia.co.uk ‘‘ the final piece of the puzzle was purchasing our Citroen H Van in France THE RIVER SUMMER 2016 • FOOD & DRINK• 1 1 The touring bus of Constancia arriving early one morning at Greenwich Market Recipe Idea: Argentinian Empanada Ingredients for 12 Empanadas For the meat filling: • 700 grams of minced meat (not too lean) • 2 large (or 3 small) onions, diced • 3 spring onions, sliced • 1 cube of vegetable stock, crushed • 3 tablespoons of olive oil • 30 grams of butter • 300 grams of green pitted olives, cut in halves • 2 hard-boiled eggs, diced • paprika, to taste • 1 teaspoon of cumin • salt & pepper, to taste For the dough: • 1 kilo of all purpose flour • 200 grams of pork fat (or butter) • “salmuera” (mixture of water and coarse salt) Making the filling: In a large pan, sauté the onions in the oil and butter. Sprinkle the crushed cube of vegetable stock. Add the meat and cook until slightly coloured - the empanadas will be baked or fried later, so avoid over-cooking at this stage. Cook for 2 minutes. Stir in all the spices, the olives and hard-boiled eggs. Refrigerate, ideally for up to 24 hours. Making the pastry: (you can buy puff pastry sheets to save time) After the filling has rested, in a large bowl put the flour and slowly add the melted fat or butter mixing it in with a fork. Put the mixture on a large board and make a mound with a well in the middle. Start adding the salmuera, little by little and then make a ball of the entire mixture which should not be too dry nor too sticky. Begin kneading the dough until it is smooth. Form a ball and let the dough rest (covered with a towel) for 15 minutes. On a floured surface, flatten the dough ball with a rolling pin until it is 3mm thick. Then cut 12cm circles using a pastry ring or a tea saucer. Assembling the Empanada Place a spoonful of the filling is each circle of pastry and then seal them. Put all of the empanadas on a baking tray, brush them with sunflower oil and bake them at 200°C for 15/20 minutes until golden brown.