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Camila Pavón, Gral. Hornos 1985, Caseros (2025)

14/05/2025

Step 1
Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over – no need to worry about it being cooked through at this stage.
Step 2
Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
Step 3
Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.

29/04/2025

Step 1
Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.
Step 2
Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning. Spoon into the salmon-lined ramekins, press down, fold over the overlapping salmon, then cling film to seal in the mixture. Can be made the night before, but if making on the day they should be chilled for at least 4 hrs.
Step 3
On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette. Drizzle the terrine and plate with sweet chilli sauce. Serve on their own or with toast.

21/04/2025

Step 1
Lay the bacon in a single layer in the base of an air fryer – be sure the layers aren't overlapping. The size of the air fryer basket will determine how many rashers you can cook at one time.
Step 2
Set the air fryer to 200C and cook streaky bacon rashers for 6-10 mins – just-cooked bacon will take 6 mins, but crispier bacon will take 9-10 mins. Cook back bacon rashers for 4-8 mins, depending on your preference. If you are cooking in batches, remember that the second batch will usually be quicker as the air fryer has heated up.
Step 3
Remove the bacon using tongs and put on kitchen paper to drain before serving.

14/04/2025

Step 1
First, make the marzipan by mixing the almonds and sugars together. Stir in the almond extract and knead together. Add cold water, 1 tsp at a time, kneading after each addition. Stop adding water once the marzipan is smooth and firm. Shape into a rectangular block, wrap and chill.
Step 2
Next, make the dough. Gently warm the milk and butter in a pan until the butter has melted. Leave to cool to body temperature. In a large bowl, mix the flour, yeast, mixed spice, sugar and salt. Tip in the milk mixture and almond extract, and bring together into a rough dough. Knead on a lightly oiled surface for 8 mins or in a stand mixer for 5-6 mins until smooth and stretchy. Put in a lightly oiled bowl, cover with a damp tea towel and leave to prove for 1-2 hrs until doubled in size.
Step 3
Meanwhile, for the filling, gently heat the fruit, nuts, orange zest and juice and brandy or rum (if using) in a pan until the fruit absorbs the liquid. Leave to cool.
Step 4
Lift the dough onto a lightly oiled surface and knead in the fruit mixture for 2 mins. Roll the dough out to a 30 x 40cm rectangle. Roll the chilled marzipan out to a 20 x 30cm rectangle, then put it on top of the dough. Roll up tightly from a short edge, as you would a swiss roll. Remove any dried fruit from the surface, as this might burn. Put on a baking sheet lined with baking parchment, seam-side down. Tuck the ends under and leave to prove for 45 mins.
Step 5
Heat the oven to 180C/160C fan/gas 4. Bake for 50-60 mins until golden and risen. Lift onto a wire rack. Brush with melted butter and dust generously with icing sugar, then leave to cool completely. Will keep in an airtight container for five days.

08/04/2025

Step 1
Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy).
Step 2
Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don’t overmix.
Step 3
Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack.
Step 4
Meanwhile, beat the cream cheese with the icing sugar (don’t overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.

02/04/2025

Easy white bread
Step 1
Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
Step 2
Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
Step 3
Tip onto a lightly floured work surface and knead for around 10 mins.
Step 4
Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
Step 5
Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
Step 6
Place it on the baking parchment to prove for a further hour until doubled in size.
Step 7
Heat oven to 220C/fan 200C/gas 7.
Step 8
Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
Step 9
Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

25/03/2025

Mustard chicken & leek one-pot
Step 1
Heat the oil in a wide casserole dish over a medium-high heat, and season the chicken all over. Cook the chicken on all sides until the skin is crisp and golden brown (they don’t need to be cooked through at this point). Transfer to a plate.
Step 2
Discard all of the fat in the pan except about 1 tsp, and fry the leeks for 5-6 mins until starting to turn bright green and tender. Add a splash of water if the leeks are beginning to turn golden. Scoop out and set aside with the chicken.
Step 3
Tip the potatoes into the pan, then pour over the chicken stock and nestle in the thyme. Cook, uncovered, over a high heat for 10 mins, then reduce the heat to medium. Stir in the mustard, crème fraîche, peas and leeks. Nestle the chicken back into the pan, so it’s mostly covered by the sauce.
Step 4
Put on the lid and cook for about 20-25 mins until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, mix the flour in a small bowl with 2 tbsp cold water. Stir into the sauce and simmer with the lid off for 2-3 mins more until the sauce thickens. Grind over some black pepper to serve.

12/03/2025

Kale, leek, cheddar & goat's cheese gratin
Step 1
Heat the oven to 200C/180C fan/gas 6. Heat the oil in a frying pan or large saucepan over a medium heat and fry the leeks with a pinch of salt for 5-6 mins until softened and beginning to brown. Add the kale and cook for a few minutes until wilted. Remove and set aside.
Step 2
Either in the same pan or a medium saucepan, add the butter and, once melted, stir in the flour to make a thick paste. Stir in the double cream and mix until smooth, then pour in the milk (you can whisk it if it’s a little lumpy). Once you have a smooth sauce, leave to simmer for a couple of minutes, then remove from the heat and stir in both cheeses until melted.
Step 3
Mix the leeks and kale back into the cheese sauce, then tip into an ovenproof dish (we used a round 23cm dish). Bake in the oven for 25-30 mins until simmering and golden on top.

27/02/2025

Spinach madeleine tart with cheesy pastry
Step 1
Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on a lightly floured work surface, and sprinkle the 2 tbsp of hard cheese over one half of the pastry along with ½ tsp cayenne and a crack of black pepper. Fold the other half of the pastry over to close it like a book, and roll out, squashing the cheese in the middle, until it fits into a 22cm tart tin with an overhang. Prick the base with a fork, cover with a sheet of parchment and fill with baking beans. Cook for 15 mins, then remove the parchment and beans. Bake for 10-15 mins until lightly golden, then leave to cool in the tin.
Step 2
Line a baking sheet with baking parchment. Spoon small piles of the remaining hard cheese (about 16) in a thin layer onto the sheet, then bake for 5-7 mins until bubbling and melted. As soon as they look lacy, remove from the oven or they will burn quite quickly. Transfer to a wire rack to cool and crisp up. Will keep in an airtight container for two days.
Step 3
Put the spinach in a sieve over a clean bowl, and squeeze well with the back of a spoon. Keep the liquid.
Step 4
Heat the butter in a heavy-based pan and fry the shallots with a pinch of salt for 10 mins. Stir in the garlic, thyme and 2 tbsp flour, then pour in 250ml of the spinach water, boiling for 1-2 mins. Stir in the mascarpone, nutmeg and a pinch of cayenne, and cook for 5 mins.
Step 5
Fold through the cheddar and spinach, tip into a bowl and leave to cool for 5-10 mins. Stir in the eggs. Sprinkle the breadcrumbs over the tart case, then pour in the filling. Bake for 35-40 mins until golden. Leave to cool a little before topping with thyme and the cheesy crisps.

19/02/2025

Maple, apple & pecan pavlova
Step 1
Heat the oven to 110C/90C fan/gas ¼. Draw a 22cm circle on a sheet of baking parchment using a plate as a guide, then flip over onto a baking sheet. Beat the egg whites to soft peaks in a clean bowl using an electric whisk or in a stand mixer. Gradually add both of the sugars, 1-2 tbsp at a time, whisking continuously until the mixture is thick and glossy. Whisk in a pinch of salt, the vinegar and cornflour, then fold through the chopped pecans. Dollop the meringue into the centre of the circle, spreading it to the edge of the circle using a spatula or palette knife and creating a dip in the centre. Bake on the lower shelf of the oven for 2 hrs 30 mins-3 hrs, then turn off the oven and leave the meringue to cool inside for at least 6 hrs or overnight.
Step 2
Line a baking sheet with baking parchment, brush with a little oil, then spread out the whole pecans on it. For the topping, tip the caster sugar and a small pinch of sea salt into a small saucepan set over a low heat. Cook gently for 7-10 mins until the sugar melts and turns amber – do not stir, but swirl the pan occasionally. Tip the mixture over the pecans and leave to cool, then break the nuts into small pieces.
Step 3
Heat the oven to 200C/180C fan/gas 6. Toss the apples with the lemon juice, cinnamon, brown sugar and maple syrup in a roasting tin and bake for 15-20 mins until tender. Leave to cool. Pour the baking juices into a pan and simmer for 3 mins until slightly reduced. Leave to cool slightly.
Step 4
For the cream, beat the sugar, vanilla and cream together to soft peaks using an electric whisk, then fold through the yogurt. Spoon this over the pavlova, then top with the baked apples, praline and baking juices from the apples.

13/02/2025

Smoked salmon with beetroot & vodka crème fraîche
Step 1
Beat the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.
Step 2
Lay the slices of salmon over plates, then top with the beetroot and a spoonful of the crème fraîche. Top with the salmon caviar, if using, then scatter with the dill. Grind over some black pepper and serve.

05/02/2025

New York cheesecake
Step 1
Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.
Step 2
Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
Step 3
For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.
Step 4
Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
Step 5
For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.
Step 6
With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
Step 7
Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
Step 8
Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
Step 9
Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.
Step 10
Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
Step 11
Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
Step 12
Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
Step 13
Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Camila Pavón

14/05/2025

29/04/2025

21/04/2025

14/04/2025

08/04/2025

02/04/2025

25/03/2025

12/03/2025

27/02/2025

19/02/2025

13/02/2025

05/02/2025

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