Peruvian-style Quinoa Tamales with Sarza Criolla

Ingredients

2 cups of quinoa rinsed
1/4 cup rice flour
2 tbsp salt
1 tsp black pepper
1/2 tbsp turmeric or 2 tbsp aji panca paste
2 tsp ground garlic
1/4 cup grape seed oil or oil of preference

Filling

1 tsp turmeric
1 tsp garlic
1/4 cup of grape seed oil
1 small size yellow onion diced
1 medium size zucchini, diced small
1 medium size goose-neck squash, diced small
1 pint diced mini portabella mushroom
2 roasted and diced poblano or hatch peppers

Sarza Criolla

1 med size red onion thinly sliced and rinsed
1 large lime
salt to taste

Wrap

Softened banana leaves or soaked corn husks

Method

  1. Cook the quinoa until soften making sure not to overcook about 15 minutes.
  2. Drain but do not rinse.
  3. In a pot heat the oil and add the turmeric or aji, and the garlic and sauté lightly being careful not to burn the garlic.
  4. Add the cooked quinoa, add the salt and pepper and continue to cook together for about 3 more minutes.
  5. Remove from heat and incorporate the rice flour.
  6. To make the filling, Heat a medium size pot and add the oil.
  7. Add the onion and sauté until translucent.
  8. Add the garlic and cook for an additional minute.
  9. Incorporate the rest of the ingredients and cook until tender but careful not to overcook.
  10. Remove from heat and allow to cool for 5 minutes.
  11. To assemble the tamales place about a 1/4 of a cup of quinoa in the center of the husk or banana leaf and put a spoon full of the filling in the center. Carefully wrap the husk to form the tamale and wrap them individually tightly in aluminum foil and set aside. Once all the tamales are done place them in a pot and cover them in water and place the lid on the pot. Cook the tamales for 30 minutes and remove them from the water. Allow the to rest for at least 10 minutes before serving them.
  12. To make the sarza simply put the onions in a bowl and add the salt and lime juice and allow them to cure for about 5 minutes. If you prefer to make spicy add a slice of pepper to the onions.
  13. Plate the tamale out of the wrap on a plate and top it with the sarza. Enjoy!

Makes 12 servings.

Source: Chef Karla Flores-Ybaceta

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Roasted Stuffed Lamb

Ingredients

1 (4-1/2 1b) boneless leg or shoulder of lamb (not tied)
2 tbsp butter, softened
1-2 tbsp plain flour
1/2 cup white wine
1 cup chicken or beef stock
salt and freshly ground black pepper
watercress, to garnish
sauteed potatoes, to serve

Stuffing

5 tbsp butter
1 small onion finely chopped
1 garlic clove, finely chopped
1/3 cup long grain rice
2/3 cup chicken stock
1/2 tsp dried thyme
4 lamb’s kidneys, halved and cored
10 oz young spinach leaves, well washed
salt and freshly ground black pepper

Method

  1. To make the stuffing, melt 2 tbsp of the butter in a saucepan over a medium heat. Add the onion and cook for 2-3 minutes until just softened, then add the garlic and rice and cook for about 1-2 minutes until the rice appears translucent, stirring constantly.
  2. Add the stock, salt and pepper and thyme and bring to the boil, stirring occasionally, then reduce the heat to low and cook for about 18 minutes, covered, until the rice is tender and the liquid is absorbed.
  3. Tip the rice into a bowl and fluff with a fork.
  4. In a small frying pan, melt about 2 tbsp of the remaining butter over a medium-high heat. Add the kidneys and cook for about 2-3 minutes, turning once, until lightly browned, but still pink inside, then transfer to a board and leave to cool.
  5. Cut the kidneys into pieces and add to the rice, season with salt and pepper and toss to combine.
  6. In a frying pan, heat the remaining butter over a medium heat until foaming. Add the spinach leaves and cook for 1-2 minutes until wilted, drain off excess liquid, then transfer the leaves to a plate and leave to cool.
  7. Preheat the oven to 190°C/375°F.
  8. Lay the meat skin-side down on a work surface and season with salt and pepper.
  9. Spread the spinach leaves in an even layer over the surface then spread the stuffing in an even layer over the spinach.
  10. Roll up the meat like a Swiss roll and use a skewer to close the seam.
  11. Tie the meat at 1-inch intervals to hold its shape, then place in a roasting tin, spread with the softened butter and season with salt and pepper. Roast for 1-1/2 to 2 hours until the juices run slightly pink when pierced with a skewer, or until a meat thermometer inserted into the thickest part of the meat registers 57-60°C/135-140°F (for medium-rare to medium).
  12. Transfer the meat to a carving board, cover loosely with foil and leave to rest for about 20 minutes.
  13. Skim off as much fat from the roasting tin as possible, then place the tin over a medium-high heat and bring to the boil.
  14. Sprinkle over the flour and cook for 2-3 minutes until browned, stirring and scraping the base of the tin. Whisk in the wine and stock and bring to the boil, then cook for 4-5 minutes until the sauce thickens. Season and strain into a gravy boat.
  15. Carve the meat into slices, garnish with watercress and serve with the gravy and potatoes.

Makes 6 to 8 servings.

Source: Taste of France

Chicken with Ham and Olives

Ingredients

2 tbsp plain flour
2 tsp paprika
1/2 tsp salt
16 chicken drumsticks
4 tbsp olive oil
5 cups chicken stock
1 onion, finely chopped
2 garlic cloves, crushed
2-1/3 cups long grain rice
2 bay leaves
8 oz diced jamon Serrano
1 cup pimiento-stuffed green olives
1 green pepper, seeded and diced
2 (14 oz) cans chopped tomatoes
4 tbsp chopped fresh parsley
parsley sprig, to garnish

Method

  1. Preheat the oven to 180°C/350°F.
  2. Shake together the flour, paprika and salt in a plastic bag, add the drumsticks and toss to coat.
  3. Heat the oil in a large, flameproof casserole and brown the chicken slowly on both sides. Remove and keep warm.
  4. Add the stock to the casserole, boil and add the onion, garlic, rice and bay leaves. Cook for 10 minutes.
  5. Add ham, olive, green pepper, tomatoes and parsley. Stir to combine.
  6. Arrange the chicken on top, cover and bake for 30-40 minutes, or until tender. Add more stock if necessary to prevent it from drying out.
  7. Remove the bay leaves and serve garnished with parsley.

Makes 8 servings.

Source: Best of Spain

Mushroom Risotto

Ingredients

1 ounce dried porcini, about 1 cup
3-3/4 cups hot water
5-1/4 cups reduced-sodium chicken broth (42 ounces)
1 tablespoon soy sauce
1 tablespoon olive oil
6 tablespoons (3/4 stick) unsalted butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
3/4 pound cremini mushrooms, trimmed and thinly sliced
1 pound Arborio rice (2-1/3 cups)
1/3 cup dry white wine
1/2 cup grated Parmigiano-Reggiano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley
Parmigiano-Reggiano shavings to garnish

Method

  1. Soak porcini in 1-1/2 cups hot water in a bowl until softened, about 20 minutes.
  2. Lift porcini out, squeezing liquid back into bowl. Rinse to remove any grit and coarsely chop. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan.
  3. Add broth, soy sauce, and remaining 2-1/4 cups water to pan and bring to a simmer.
  4. Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over medium-high heat until foam subsides, then saute onion until softened, about 5 minutes.
  5. Add garlic and fresh mushrooms and saute until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes.
  6. Stir in porcini and saute for 1 minute, then add rice and cook, stirring, 1 minute.
  7. Add wine and cook, stirring, until absorbed, about 1 minute.
  8. Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes.
  9. Remove from heat. Stir in cheese, salt, pepper, and remaining 5 tablespoons butter until butter is melted. Thin risotto, if necessary, with some of remaining broth (you will have some broth left over).
  10. Stir parsley into risotto. Garnish with cheese and serve immediately.

Makes 6 servings.

Source: Gourmet Italian

Hong Kong-Style Baked Pork Chops on Rice

Ingredients

2 thin slices of pork chops
3 garlic, chopped
4 eggs, beaten
all-purpose flour
2 tsp tomato paste
4 button mushrooms, sliced
1/4 carrot, sliced
1/2 cup Japanese bbq sauce
2 bowls cooked rice
breadcrumbs and oil
salt and pepper

Method

  1. Preheat oven to 250°C.
  2. Heat wok and add 2 tbsp oil. Stir-fry rice with half of the beaten egg. Remove and line the bottom of a heat-proof deep dish.
  3. Marinate pork chops with salt and pepper for 15 minutes. Coat pork with plain flour and then the remaining beaten egg.
  4. Deep-fry pork chops in hot oil in the wok for 4 to 5 minutes. Remove, drain and cut into pieces. Place pork on top of the fried rice.
  5. Heat 1 tbsp oil in the wok, saute chopped garlic until fragrant. Stir in sliced button mushrooms and carrot. Add tomato paste and bbq sauce. Bring to a boil.
  6. Pour sauce on top of pork chops and rice. Sprinkle breadcrumbs on top.
  7. Bake pork chops and rice in pre-heated oven for 7 minutes. Serve hot.

Source: CLP Power