A few recipes from Latin America

Latin American food has been experiencing a resurgence in popularity. At best is can be colourful, spicy and tweaked for those who want a vegetarian diet. It’s such a big area, so many different cultures, ingredients and cuisines, all reflecting their indigenous roots and the influence of their migrant populations.

Here are some of my recipes we made in this week’s class.

EMPANADA DE HUMITA

A typical snack from Argentina, pastry with a creamy corn filling.

Serves: 10 as part of a meal

Preparation: 30 minutes

Cooking Time: 30 minutes

Equipment:

Chopping board, large knife, bowl, large pot, wooden spoon, 2 x greased baking trays, small plate or bowl, pastry brush, glass of water.

Oven at 200C

Ingredients:

4 cobs of corn

2 tablespoons butter or olive oil

1 onion, finely chopped

½ small red capsicum, finely diced

1 small red chilli (optional), finely chopped

2 cloves garlic, finely minced

½ cup polenta or cornmeal

½ cup milk

½ cup grated parmesan cheese

½ teaspoon smoked sweet paprika

1 teaspoon dried thyme

¼ cup basil, finely chopped

¼ cup spring onion, sliced

½ teaspoon salt

1 packet frozen short crust pastry, rolled to about 2mm thickness

1 egg, lightly beaten

Method:

1.Cut the base of each corn cob, remove all the husks and silk.

2.Carefully cut the cobs in half and then cut all the kernels off, set aside.

3.In a heavy based pan fry the onion, garlic, capsicum and chilli till softened (3 mins)

4.Add the corn (reserving the cobs) and salt and cook gently for 2 further minutes.

5.Pour in polenta and milk, stir continuously till well mixed.

6.Stir in the cheese, paprika and thyme. Taste and adjust the seasonings.

7.Mixture should be slightly thick and not runny. Stir through the basil and spring onions.

8.Using a small plate or bowl cut 4 discs from each pastry sheet.

9.Lay them out on a clean, dry surface and lightly brush around half the edge with water.

10. Place 2 tablespoons of mix in the middle of each pastry disc and crimp the edges to seal.

11. Place on a greased baking tray and brush the tops with egg.

12. Bake until golden.

13. Allow to cool slightly before serving as the filling is very hot.

MOROS Y CRISTANOS

A variation of the popular Cuban dish based on black beans and rice.

Serves: 8 as part of a meal

Preparation: 15 minutes

Cooking Time: 30 minutes

Equipment:

Chopping board, large knife, small bowl, large heavy based pot with a lid, wooden spoon

Ingredients:

1 large onion, chopped

1 large green capsicum, chopped

1 large red chilli, sliced (optional)

2 cloves garlic, chopped

1 ½ teaspoons cumin

1 teaspoon dried thyme

½ teaspoon dried chilli flakes

1 bay leaf

2 tablespoons olive oil

1 cup white rice

1 tomatoes, diced

1 ½ cups cooked black (turtle) beans, rinsed

2 cups vegetable stock

Salt and pepper to taste

Handful basil leaves, shredded

Handful spring onions, finely sliced

Method:

1.Heat olive oil in the pot and sauté onion, green capsicum, garlic, cumin, thyme & chilli flakes

2.Stir in the bay leaf, rice, tomatoes, beans, vegetable stock and salt and pepper

3.Heat till boiling then reduce to a simmer and cover

4.Cook gently till rice is cooked, around 20 minutes

5.Stir through basil and spring onions before serving

6.Allow to rest for 5 minutes before serving

DARK AND SPICY MOLE WITH QUESO BLANCO

Mexican Mole Poblano de Queso Blanco

Yields 1.5 litres sauce; Start recipe at least one day ahead. Best 2 days later.

30 grams dried ancho chillies

30 grams dried hot chillies

100 grams dried mild chillies

- Cut, deseed and remove membranes and save 1 teaspoon of the chilli seeds.

1. Turn on the exhaust fan, then in 2 tablespoons of oil, fry each type of chilli separately until it changes colour and is slightly toasted. Remove them to a large bowl, cover the chillies with boiling water, weigh with a plate to keep them submerged, soak at least 1 hour, then drain and discard the chilli water.

2. In a spice grinder or mortar and pestle pound:
5 black peppercorns
2 cloves (or about 1/8 teaspoon ground)
1/4 teaspoon aniseed
1/2 inch cinnamon stick

- Set aside

3. In a medium size fry pan set over medium heat, dry toast

1 teaspoon reserved chilli seeds (1 tsp)
2 tablespoons white sesame seeds
1/4 teaspoon coriander seeds

- Set aside

4. The nuts, flavourings and thickeners:

Add 1/4 cup oil to the pan and fry

1 ounce unskinned almonds (for 3-4 minutes)).

1 ounce raisins (until puffed up)

- remove from the pan and set aside

5. Add a little more oil to the pan and caramelise
1/2 cup onion, sliced
1 clove peeled and chopped garlic

- Set aside

6. Get out your food processor and add:

½ tin tomatoes

50 grams dark chocolate

½ cup vegetable stock

- blend until smooth and then add the soaked and drained chillies, all the spices, fruit, nuts and onion.

Scrape down the sides to ensure mix is very smooth.

At this point you can bottle the mixture into sterile jars in the fridge or freeze for later use.

To Prepare Mole Poblano with Queso Fresco

In 2 tablespoons of oil fry 2 cups of the paste for 4-5 minutes.
Mix in 5 cups of vegetable stock, and 1 teaspoon of salt, reduce the heat to medium low and simmer gently for c.45 minutes, stirring occasionally.

Finally, season with 2 tablespoons maple syrup, jaggery, panela or Demerara sugar- Taste and add another tablespoon of sugar if you think it needs it.The sauce sould be the same consistency as heavy cream, and you should taste the spices, the chocolate with a little sweetness.

Queso Fresco is available in delis in vaccum sealed 1 kg rounds, it is made from cows milk and has a very light texture and taste but isn’t as crumbly as ricotta. It can be grated but also melts well, I usually only serve one small wedge or slice per person. For this recipe you can grill the entire round of Queso Blanco for many serves or the individual slices until golden on the edges. Hard boiled eggs, tofu, compressed ricotta and paneer also work well with this recipe. Haloumi and fetta would be too salty.

Pour hot sauce on a warmed serving dish and top with the Queso Blanco, garnish with toasted sesame seeds.

BRIGADEIROS

Very popular chocolate caramel truffles from Brazil

Serves: 20 little truffles

Preparation: 15 minutes

Cooking Time: 30 minutes

Equipment:

A medium sized heavy based pot, wooden spoon

Ingredients:

1 tin sweetened condensed milk

4 tablespoons cocoa, unsweetened

¼ teaspoon salt

2 tablespoons butter

1 teaspoon vanilla extract

Chocolate sprinkles or grated coconut to garnish

Method:

1. Pour the sweetened condensed milk into the heavy based pot

2. Stir in the cocoa and salt

3. Cook over a slow heat, stirring continuously so it doesn’t burn

4. Cook for 10-15 minutes till mixture comes away from the sides and is heavy and thick

5. Remove from the heat and stir in butter and vanilla

6. Cool till you can just roll little balls of the mix in your hands

7. Toss through chocolate sprinkles or coconut whilst still warm

8. Place in paper cases and chill till ready to serve

Vegetarian Essentials

My weekly World Vegetarian classes have started up again and we had a wonderful Chinese spread on Tuesday night. You can get the recipes for the Mushroom & Tofu Pot Sticker Dumplings, Fried Rice, Stir Fried Eggplant W/ Snow Peas in this earlier post.

But what I’ve been meaning to share with my friends for a while is a very handy and basic recipe that’s the base of many of our family meals.

I call it my Shepherd{less} Pie mix. But you can also use this mix to make yummy traditional pies and delicious veggie burgers. Even Empanadas, which I’m sure would shock and horrify some of my family back home. Until they tried them…

It’s a very flexible mix too, you can substitute the lentils and vegetables for a different texture and colour so no one will ever know you can only cook one dish. Ha!

I hope you give this recipe a try and add it to your repertoire.

And if you’d like to learn more recipes like this maybe you’d like to enrol in my one day Cooking Essentials: Vegetarian Class at Rose Bay on 11th August? Get more info from the City East Community College website.

LORENA’S SHEPHERD{LESS}PIE

A vegetarian version of the perennial family favourite. Easily make this a vegan dish but substituting with non dairy options.

Serves: 6

Preparation: 15 minutes (+ 20 minutes lentil cooking)

Cooking Time: 1 hr

Equipment:

knife, chopping board, large saucepan, measuring cup, wooden spoon, grater, potato masher, vegetable peeler, ovenproof dish or foil tray.

Ingredients:

2 cups cooked lentils

¼ cup Olive Oil

2 Onion, chopped

3 Garlic, crushed

2 Carrots, grated

1 Capsicum, finely chopped

2 Celery sticks, finely chopped

2 Zucchini, grated

400gm Pumpkin grated (optional)

2 Bay leaves

1 tablespoon Oregano

2 tablespoons Tomato puree

Salt & Pepper to taste

6 Potatoes, peeled, boiled in salted water and mashed

Butter + milk for mashed potatoes (optional)

Directions:

1. Drain the lentils well.

2. Gently fry the onion, garlic, carrot, celery and capsicum in olive oil till softened.

3. Add the bay leaf, oregano, zucchini and pumpkin cook a further 5 mins.

4. Add the tomato puree and stir through.

5. Add the cooked lentils and cook 10mins till flavours have combined.

6. Season well with salt and pepper and spoon into an an ovenproof dish. You should leave some room on top for the mashed potatoes.

7. Top with an even layer of mashed potato.

8. Bake at 180C for 30mins till the top is golden.

Variations:

Sprinkle with grated cheese or add slices of tomatoes under the mashed potatoes.

This recipe is suitable for freezing. Bring dish to a cool temp as quickly as possible and cover well before freezing. Defrost in the fridge or microwave and bake as usual.

Here’s a big tip though. If I’m in a hurry which is most days. I chuck all the veggies into the food processor and pulse them to chop. So quick!

Psst: Use that beast in your cupboard to make chopping the veggies a breeze!

And so how do I turn this mix into scrumptious burgers???

Just add some mashed sweet potatoes, cumin and sesame seeds. Shape into patties and coat with bread crumbs. Shallow fry them gently till browned. I like to add spice to my burgers and this Thai chilli jam recipe (Nahm Prik Pao) from my Thai class is just perfect!

NAHM PRIK PAO

A smoky roasted chilli paste to stir through soups, stir fries and curries.

Serves: yields 1 ½ cups

Preparation: 10 minutes

Cooking Time: 15 minutes

Equipment: Chopping board, knife, wok or large fry pan, wooden spoon, food processor, grater, sterile jar for storage.

Ingredients:

1 cup whole dried chillies

1 cup red eschallots, peeled and quartered

½ cup garlic cloves, peeled

¾ cup vegetable oil

¾ cup tamarind water

¾ cup palm sugar, grated

2 tablespoons soy sauce

1 teaspoon soy bean paste or red miso paste

1 teaspoon salt

Method:

1. Fry the garlic and shallots in ¼ cup oil in a wok for 4 minutes till golden, stir often.

2. Add the dry chillies and stir through till they’ve slightly changed colour. Drain oil off.

3. Puree in a food processor adding ¼ cup of fresh oil.

4. Add remaining ¼ cup oil to the wok and gently fry the paste till aromatic, watch it doesn’t burn! Turn down the heat.

5. Add in the remaining ingredients, stirring well to dissolve the sugar.

6. Set aside to cool for 10 minutes.

6. Pour into sterile jars, cool before sealing tightly and keep refrigerated.

Will keep for at least 1 month in the fridge.

Serve with: This condiment is widely used to stir through soups, stir fries and curries. It is also used to give variety to rice and noodle dishes. Be careful it can be quite potent!

A tasty Italian spread

I grew up on polenta. It is a cheap, filling and useful multi-tasker in the kitchen. In it’s traditional form it can be served plain with cheese or with sauces and even fried into chips. You can also substitute or add cornmeal in some recipes instead of flour or breadcrumbs, it takes a little tweaking as the textures aren’t the same. Polenta is a great addition to savoury muffins and breads.

POLENTA NAPOLITANA with layers of melted mozzarella is the quintessential comfort food for me. Topped with CRISPY EGGPLANT BALLS and a sprinkling of sharp parmesan cheese it is a very satisfying meal.

The two side dishes we made were FENNEL, BLOOD ORANGE, BEETROOT & WALNUT SALAD and ROAST BROCCOLI w/ LEMON and PINE NUTS. Two excellent and colourful choices. If you’ve never tried roast broccoli, give it a try it is delicious!

We finished our meal with some lovely BISCOTTI, this time we made them with ALMONDS and GLACE CHERRIES. These would make great gifts for family and friends for Christmas as they look very pretty and keep well in a sealed jar.

Hope you enjoy this week’s recipes!

POLENTA NAPOLITANA

A satisfying yet gluten free alternative to pasta.

Serves: 6

Preparation time: 10 minutes

Cooking time: 30 minutes

Equipment: chopping board, knife, garlic press, large pot with lid, frypan, wooden spoon, baking dish

Polenta

Ingredients

6 cups water

2 cups polenta

1 teaspoon salt

1 quantity Simple Tomato Sauce (recipe follows)

250gm Mozzarella cheese, sliced (optional)

100 gm Parmesan cheese

6 basil leaves, torn (as a garnish)

Method:

1. Bring the water to the boil in a saucepan with a tight fitting lid and add salt.

2. Whilst stirring the water, pour in the polenta in a thin stream.

3. Simmer and continue to stir with a long handled wooden spoon for 5 minutes.

4. Place on lid and sit at the back of the stove top whilst you prepare the sauce.

Simple Tomato Sauce

Ingredients

¼ cup olive oil

1 brown onion, finely chopped

2 garlic cloves, finely chopped

400gm tin Italian tomatoes, whole

1 teaspoon dried oregano

Salt & black pepper

Method:

1. In a frypan, gently heat oil and fry the onion and the garlic till translucent and without colour

2. Add tinned tomatoes squishing them with your (clean) fingers.

3. Add oregano and cook for 10 minutes.

4. Taste and season with salt and pepper.

To serve:

Stir polenta well and pour into an oven proof serving dish.

If using mozzarella, place slices on top and place under grill to melt till golden and bubbly.

Serve spoonfuls onto plates topped with tomato sauce, a sprinkle of parmesan and garnish with torn basil leaves.

Variations: Polenta goes very well with roasted vegetables such as mushrooms, zucchini and eggplant, vegetarian meatless balls or the following recipe for crispy eggplant balls…

The eggplant and mushroom mix before being rolled up into balls and fried till crispy…

CRISPY EGGPLANT & OLIVE BALLS

Serve as finger food or with pasta and fresh tomato sauce as a main course.

Serves: makes around small 32 balls

Preparation: 30 minutes

Cooking time: 15 minutes

Equipment:

Large pot of boiling water, knife, chopping board, wooden spoon, colander, large bowl, small bowl, fork, frypan, tray, paper towel

Ingredients:

450 grams eggplant cut in 3cm cubes

1 tablespoon salt

100 grams breadcrumbs, fresh or “Panko” (or stale bread torn into chunks)

25 grams pecorino or parmesan cheese, grated

50 grams kalamata or green olives, finely chopped

200 grams mushroom, finely chopped

1 large egg

2 tablespoons flat leaf parsley, finely chopped

1 clove garlic, minced

Freshly ground black pepper

Extra virgin olive oil, for frying

50 grams fine dry breadcrumbs, for frying

Directions:

1.Salt 4 litres of boiling water and add the eggplant

2.Boil uncovered for 10 minutes, pushing the eggplant occasionally under the water

(Alternatively, cook the eggplant for 6 minutes in the microwave till soft and rest before continuing with the recipe)

3.Drain eggplant in colander, cool and squeeze out excess water

4.Chop finely and place in a large bowl

5.Fry mushrooms in a little olive oil till dry

6.Combine the eggplant and mushrooms

7.Add in parsley, 100 grams breadcrumbs or bread, egg, garlic and cheese

8.Blend with a fork and season with salt & pepper

9.Cover frypan with a 2cm of olive oil and heat gently

10. Fry a little of the mix to check the seasoning, adjust if necessary

If the eggplant balls fall apart you may need to add more breadcrumbs or stale bread to make the mixture dry enough to bind together.

11. Roll remaining mix into 1” balls and set on a tray

12. Roll balls in dry bread crumbs till evenly coated

13. Fry the balls in hot oil, turning till golden brown all over

14. Drain on absorbent paper and cool slightly before serving

Variations: I like to use stale olive sourdough in the mix instead of breadcrumbs.

 

FENNEL, BEETROOT, BLOOD ORANGE & WALNUT SALAD

Serves: 6

Preparation: 20 minutes

Cooking time: 1 hour

Equipment: foil, knife, chopping board, salad bowl or platter, whisk, a mandolin slicer is handy!

Ingredients:

2 medium beetroot, washed and stalks/ roots trimmed to 1”

2 small fennel bulbs, washed and trimmed

½ small red onion, thinly sliced

½ small bunch radishes, washed and thinly sliced (optional)

½ cup walnuts, lightly toasted

2 blood oranges, peeled and segmented (no pith)

2 cups salad mix, washed and dried

½ cup pomegranate seeds (optional)

Dressing

100 ml extra virgin olive oil

50 ml white balsamic or apple cider vinegar

Salt and Pepper to taste

Directions:

1.Wrap beetroot in foil and bake for 30-40 minutes till a knife pierces them easily, rest

2.Meanwhile, whisk together olive oil, vinegar, salt and pepper.

3.Using a vegetable peeler or mandolin slice the fennel as thin as possible, set aside

4.Slice radish and red onion thinly, set aside

5. Peel blood oranges, removing all the pith and then carefully cut the segments. Add the juices to the salad dressing.

6.Cut pomegranate in half and remove all the seeds, set aside. (optional)

7.Place salad leaves in a bowl or on a platter.

8.Combine fennel, radish, onion and walnuts with the dressing, taste and adjust the seasoning.

9.Top with the cooled beetroot cut into wedges, blood orange segments and pomegranate seeds and serve immediately.

ROAST BROCCOLI WITH LEMON & PINE NUTS

This dish elevates humble broccoli to a delicious zesty dish.

Serves: 6

Preparation: 10 minutes

Cooking time: 20 minutes

Equipment:

Chopping board, sharp knife, large bowl, large shallow baking tray, lemon zester

Oven 180C

Ingredients:

2 large heads of broccoli (c. 1 kilo)

1/3 cup olive oil

4 cloves garlic

Salt and Pepper

¼ cup pine nuts

1 lemon

1/3 cup Parmesan cheese, finely grated (optional)

Directions:

1.Cut the broccoli into medium size florets

2.In a large bowl toss broccoli, olive oil, garlic and pine nuts

3.Spread evenly on baking tray and season with salt and freshly cracked pepper

4.Roast for 20 minutes till stems are tender

5.Just before serving, sprinkle with cheese (optional), lemon zest and lemon juice.

The cooked broccoli is great tossed through penne pasta.

Variations

Broccolini or cauliflower can also be cooked this way.

ALMOND BISCOTTI

A simple recipe, perfect for coffee or to serve with dessert.

Serves: makes about 36 thin biscotti

Preparation time: 10 minutes

Cooking time: 40 minutes

Equipment: large bowl, 2 baking trays, baking paper, grater, electric mixer, sharp serrated knife.

Oven at 170C.

Ingredients

1 cup caster sugar

2 eggs

1 lemon rind, finely grated

2 cups plain flour, sifted

1 teaspoon baking powder

150 gm almonds, raw

¼ cup extra flour for kneading on bench

Method:

1. Line baking tray with baking paper.

2. Place sugar, eggs, and grated lemon rind in a large bowl.

3. Beat with electric mixer till pale and thick

4. Fold in sifted flour, baking powder and almonds.

5. Using your hands, lightly knead the dough on a floured surface till smooth.

6. Divide the mixture in half and form 2 long logs about 25 cm long and 5 cm wide.

7. Place on prepared baking tray and bake for 20 -25 minutes till golden.

8. Remove from the oven and cool. Reduce oven temperature to 140C.

9. Using a sharp serrated knife gently cut on a slight angle into ½ cm thin slices.

10. Place slices flat on paper lined trays and bake for 15- 20 minutes turning once.

11. Remove from oven and allow biscuits to cool completely.

Store in an airtight container for up to 3 weeks.

Serving suggestions:

Traditionally served with coffee, wine (especially Vin Santo) or liqueur.

An easy dessert is a dollop of mascarpone with a little glass of Vin Santo and a few biscotti.

Can also add some crunch to creamy desserts and poached fruit.

Quick Afternoon Treats

We've abandoned store bought treats and biscuits. Reading the ingredients list felt like we were purchasing a chemistry set! So when friends drop in unexpectedly in the afternoon its either a quick batch of scones or my favourite rock cakes!

Spiced Rock Cakes

These are super fast to make, perfect for when unexpected guests drop in.

Makes: around 20
Preparation: 5 minutes
Cooking Time: 15 minutes

Equipment:
large mixing bowl, measuring cup, wooden spoon, electric mixer (optional), 2 oven trays lined with baking paper
Oven at 200C

Ingredients
2 cups self raising flour
90 grams unsalted butter, chilled
½ cup caster sugar
½ cup mixed dried fruit
¼ cup dried cranberries or glace cherries
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
Tiny pinch ground cloves
Grated lemon rind (optional)
1 egg
½ cup milk

Method
1. Place the flour in a large mixing bowl and rub in the butter with your fingertips till mixture resembles breadcrumbs, alternatively use in a an electric mixer
2. Mix in the sugar, spices, dried fruit and lemon rind (optional)
3. Combine the egg and the milk in the measuring cup and add it to the mix
4. Using a wooden spoon, mix till combined into a stiff dough
Spoon tablespoons onto prepared trays and bake for 15 minutes till golden

Friday Night, Comfort Food

We've been battling winter chills this week. By Friday we've had enough soup! The next best thing.... Shepherdless Pie!

SHEPHERDLESS PIE

A vegetarian version of the perennial family favourite.

Serves: 8
Preparation: 15 minutes (+ overnight soaking and 20- 40 minutes bean cooking)
Cooking Time: 1 hr

Equipment:
knife, chopping board, large saucepan, measuring cup, wooden spoon, grater, potato masher, vegetable peeler, ovenproof dish or foil tray.

Ingredients:
300gm Dried Adzuki beans, soaked overnight, rinsed and cooked till soft
¼ cup Olive Oil
2 Onions, chopped
3 Garlic cloves, crushed
2 Carrots, grated
1 Capsicum, finely chopped
2 Celery sticks, finely chopped
2 Zucchini, grated
400gm Pumpkin grated (optional)
2 Bay leaves
1 tablespoon Oregano
1 tin Tomatoes
2 tablespoons Tomato puree
Salt & Pepper to taste

6 Potatoes, peeled, boiled in salted water and mashed
Butter + milk for mashed potatoes (optional)

Directions:
1. Drain the adzuki beans well.
2. Gently fry the onion, garlic, carrot, celery and capsicum in olive oil till softened.
3. Add the herbs and the zucchini and pumpkin cook a further 5 mins.
4. Add the tinned tomatoes, tomato puree and stir through.
5. Add the adzuki beans and cook 10mins till flavours have combined.
6. Season well and spoon into oven dish.
7. Top with an even layer of mashed potato.
8. Bake at 180C for 30mins till top is golden.


Variations:
Sprinkle with grated cheese or add slices of tomatoes under the mashed potatoes.
This recipe is suitable for freezing. Bring dish to a cool temp as quickly as possible and cover well before freezing. Defrost in the fridge or microwave and bake as usual.