Eat the World – Part 22

Mexico

etw-mexico

Corn fritters with salsa verde, watermelon salad and tomato salad

Ingredients (Serves 4)

Corn fritters
  • 2/3 cup plain flour
  • 1/2 teaspoon bicarb soda
  • 1 egg, plus 1 egg yolk
  • 100 ml milk
  • 2 corn cobs
  • 1 red chilli, seeded and finely chopped
  • 3 spring onions, finely chopped
  • Canola oil, to shallow fry
Salsa verde
  • 1 jalapeno, seeded and chopped
  • 1 garlic clove
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1 tablespoon oregano leaves
  • 4 spring onions, chopped
  • 2 teaspoons brown sugar
  • juice of 1 lime
  • 50 ml olive oil
  • 1/2 teaspoon cumin seeds
Watermelon salad
  • 1/4 red onion, finely diced
  • juice of 1/2 lime
  • 1/4 watermelon, diced into 2cm pieces
  • handful of mint leaves, roughly chopped
Tomato salad
  • 4 roma tomatoes, quartered
  • 1 tablespoon olive oil
  • 1 avocado, diced into 2cm pieces

Method

  1. For the tomato salad, preheat oven to 180C. Coat tomatoes in oil and season generously. Roast for 35 minutes. Remove and set aside to cool. Combine tomatoes and avocado in a bowl.
  2. For the watermelon salad, place onion and lime juice in a bowl and set aside for 15 minutes. Combine onion and lime juice with watermelon and mint.
  3. For the salsa, combine all ingredients in a blender and whiz to puree.
  4. For the fritters, sift the flour bicarb and 1/2 teaspoon salt into a bowl. Add egg, yolk and milk and whisk gently to combine.
  5. Cut the corn kernels from their cobs and add to the batter with chilli and onions. Set aside for 10 minutes.
  6. Heat 2 cm oil in a frying pan over medium-high heat. Cook tablespoons of fritter batter for 1 minute each side, or until golden and crispy. Transfer onto paper towel.
  7. Serve fritters with salads and topped with salsa.

 

Jamaica

etw-jerk-pork

Jerk pork steaks with sweet potato salad

Ingredients (Serves 2)

  • 2 x 200 gr free-range pork loin steaks
  • 1 tablespoon oil
  • lime wedges, to serve
Marinade
  • ½ tablespoon allspice
  • ½ tablespoon ground pepper
  • ½ teaspoon ground cinnamon
  • ½ nutmeg, freshly grated
  • ¼ bunch thyme, leaves picked
  • 5 spring onions, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 scotch bonnet or other very hot chilli, deseeded and roughly chopped
  • 1 tablespoon dark brown sugar
  • 2 tablespoon dark soy sauce
  • 1 lime, juiced
  • salt
Chilli and pineapple salsa
  • ½ red onion, finely diced
  • juice on 1 lime
  • 1 small pineapple, diced into 1 cm pieces
  • 1 long red chilli, seeded and thinly sliced
  • small bunch of coriander, leaves only

Method

  1. Combine all marinade ingredients in a food processor and blend to a paste. Place pork in a non-reactive bowl and coat in marinade. Cover with plastic wrap and refrigerate overnight.
  2. Combine red onion and lime juice in a small bowl and set aside for 15 minutes. Combine onion and lime juice with remaining salsa ingredients.
  3. Heat oil in a frypan over medium-high heat. Cook marinated pork steaks for 6 minutes on one side, 2 minutes on the other, and then remove from heat and rest for 2 minutes. Serve with pineapple salsa.

 

Cuba

ETW Cuba.jpg

Rum soaked chicken

Ingredients (Serves 4)

  • 4 chicken breasts, skin on
Marinade
  • ½ cup lime juice
  • ½ cup spiced rum
  • ½ cup dark soy sauce
  • 1 small bunch thyme, leaves picked and coarsely chopped
  • 1 long red chilli, seeded and finely chopped
  • 1 tablespoon brown sugar
Sweet potato salad
  • 2 sweet potatoes, sliced into 2cm thick sticks
  • 1 tablespoon oil
  • 4 sprigs thyme
  • sea salt and freshly ground black pepper
  • olive oil, to drizzle
  • ¼ red onion, roughly chopped
  • 1 large tomato, roughly chopped
  • 1 small bunch coriander, leaves picked and roughly chopped
  • 1 small bunch flat-leaf parsley, leaves picked and roughly chopped
  • 1 lime
  • freshly grated nutmeg, to taste

Method

  1. Combine all marinade ingredients in a container with a tight lid and shake to combine. Pierce the chicken breasts in several places each, coat well in the marinade, cover and refrigerate overnight.
  2. Preheat oven to 180C. Coat sweet potato pieces with 1 tablespoon oil, season, and scatter with thyme. Place on a baking tray in oven for 45 minutes, or until darkened and crispy. Combine all other salad ingredients with sweet potato in a bowl and toss together.
  3. Remove chicken from refrigerator and bring to room temperature. Heat barbeque to medium-high. Cook the chicken breasts for 12 minutes, basting with the marinade and turning a few times as you go. Remove from heat and rest for 5 minutes.
  4. Increase heat to high and place corn cobs on barbecue, turning for 6-7 minutes, or until charred and cooked through. Serve chicken with sweet potato salad.

 

Chile

etw-sth-am

Smokey pepper soup with prawns

Ingredients (Serves 4)

  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 1 small bulb fennel, chopped
  • 1 carrot, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon thyme leaves
  • 2 teaspoons cumin seeds, toasted
  • 1/2 teaspoon dried chilli flakes
  • 1 tablespoon tomato paste
  • 400 gr can chopped tomatoes
  • 3 cups vegetable stock
  • 1 teaspoon caster sugar
  • 1 roasted red capsicum, chopped
  • 1 teaspoon smoked paprika
  • 16 green prawns
  • Fried croutons, to serve
  • Coriander leaves, to serve

Method

  1. Heat 1 tablespoon oil in a saucepan over medium heat. Add the onion, fennel and carrot, and cook, stirring for 3 – 4 minutes until softened but not browned. Add garlic, thyme, cumin and chilli, and cook for 1 minute. Add tomato paste and cook, stirring, for 1 minute. Add chopped tomatoes, stock, sugar, capsicum and paprika, and bring to the boil. Reduce heat to medium-low and simmer for 20 minutes. Cool slightly.
  2. Heat remaining oil in a frying pan over medium heat and cook the prawns until pink and cooked through.
  3. Using a stick blender, blitz the saucepan ingredients until smooth. Divide among bowls and top with prawns and coriander leaves.
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