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A fiesta of festive flavours

A fiesta of festive flavours
Cafayette Estate with Diego Jacquet


Argentine wine brand Cafayate Estate has partnered with star chef Diego Jacquet to put some Latin passion into your festive feast.

See below for three Argentinian-inspired festive recipes that complement
the newest Cafayate Estate Malbec and promise to add a tango-inspired twist to your Christmas Day.



Recipe: Roasted beetroot, goat’s cheese & dill salad, almonds “garrapinada”

Preparation time: 15 minutes

Cooking time: 1 hour     

Serves: 4



900g Raw beetroots
200g Goat’s cheese
100g Whole toasted almonds
100g Caster sugar
50ml Water
¼ Bunch dill, roughly chopped
Watercress leaves
Vanilla extract
Olive oil
Balsamic vinegar
Salt and pepper


1. Preheat oven to 180 degrees

2. Roll beetroot in olive oil in a roasting tray, season with salt & pepper, cover with foil & bake for one hour. Remove from the oven & leave it aside to cool down

3. Meanwhile do the candied almonds following the recipe further below

4. Prepare the salad dressing combining three parts of oil and one part of balsamic, season accordingly, and whisk well to blend it properly. Set aside

5. When the beetroot is cool, peel, cut in wedges and add to a bowl

6. Add chopped dill, candied almonds and a few spoons of dressing

7. To serve, add mix onto a serving plate, break the goat’s cheese into medium chunks and add it on top. Sprinkle fresh dill, some green leaves & almonds


Candied almonds

1. Line a baking sheet with baking paper

2. Combine sugar & water in a saucepan over medium heat, bring to boil

3. Add the almonds, cook & stir mixture until liquid evaporates and leaves as

caramelized coating on almonds

4. Take off the heat & continue stirring until all preparation is crystalised

5. Add a few drops of vanilla extract & return to hight heat to finish the coating

6. Pour almonds onto the baking paper and let it cool down


Main course


Recipe: Argentinian Braised short ribs

Preparation time: 15 minutes

Cooking time: 3 hours    

Serves: 4


1.5kg Beef short ribs

2 Shallots, peeled & roughly chopped

1 Carrot, peeled & roughly chopped

1 Celery stick, roughly chopped

3 Garlic cloves

300ml Beef stock

100ml Cafayate Estate wine

1 tbsp Dijon mustard

2 tbs Olive oil

2 Bay leaves

2 or 3 springs of Thyme

2 or 3 springs Rosemary



1lt Water

100g Fine salt




1. Optional-  Prepare on the day before by bringing to boil both the water and salt. Let it cool down and then add the ribs for two hours. Once out of the water, pat dry meat with paper towel or clean hand towel and leave it uncovered in the fridge overnight.

Alternative: If short on time, you can also prepare the above on the same day and/or morning

2. Preheat oven to 170 degrees

3. Heat one tbsp of olive oil in a large pot and sear beef well until browned all over, then put it aside on a plate

4. Add another tbsp of oil to the pan and gently cook all vegetables until starting to

colour. At that point add garlic, mustard and the thyme, bay leaves and rosemary, and cook for a further five minutes.

5. Add Cafayate Estate wine and reduce by half

6. Add beef stock and bring back to boil; return short ribs to the pan, with the meat side submerged in the liquid

7. Cover with foil and cook in the oven for 2.5 hours

8. Remove from the oven, take out meat carefully and set aside

9. Strain the sauce, discarding the veg and herbs, add back the meat

Suggestion: Serve with creamy potatoes or celeriac mash and garnish with finely shredded parsley.

Cafayete Estate Wine

Cafayete Estate Wine

Cafayate Estate Malbec 750ml, £10 






Recipe: Plums & almond frangipane tart

Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 6
1 x 22cm Pre-baked sweet shortcrust pastry tart shell
For the filling & glaze:
125g Soft unsalted butter
125g Caster sugar
125g Whole eggs
125g Ground almonds
250g Plums, by halves without stone
40g Caster sugar
40ml Water 
½ tsp Vanilla extract
1. Preheat the oven to 180 degrees
2. To make the frangipane, whisk butter and caster sugar together until creamy, then add the eggs in three times. Next, fold ground almonds and combine well
3. Spoon the frangipane mix in the cooked tart base, and press the plums halves into
the frangipane, then bake for 35-40 minutes at 180 degrees or until the tart is set
4. Remove the tart from the oven and let it cool for five minutes
5. In the meantime, dissolve the 40g sugar together with water in a small pan and
simmer until get a syrupy texture. Remove from the heat, add the vanilla and brush
over the top of the tart
Suggestion: Serve once cool with a spoon of crème fraiche or sour cream

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