Huevos Rancheros

Eggs Ranch Style

This is one of my all time favourite breakfasts. I have been making it since I was 12 years old and I still love it.

Ingredients

2 red capsicums, halved and seeded
2 teaspoons of olive oil
1 small onion, chopped
2 tablespoons of tomato paste
1 teaspoon of Mexican oregano
1 green capsicum. diced
chillies, optional
6 tortillas
6 eggs fried or poached
1/2 cup of grated cheddar cheese

Method

Grill red capsicums for 10 - 15 minutes until soft and the skin is blackened. Set aside to cool then peel off the skin and chop into small pieces.

Heat oil in a pan and fry the onion, green capsicum, oregano and tomato paste. Cook until soft then stir in the red capsicum and chillies. Cook for one minute.

To serve, place a fried or poached egg on a warmed tortilla. Top with capsicum sauce and sprinkle with cheese.

Pide

Turkish Bread

This is a time consuming recipe as most breads are but the end result was well worth it.

Ingredients

For the ferment

200g of water at 20°C
150g of "00" flour
7g of fresh yeast

For the dough

150g of water at 20°C
1 tablespoon of olive oil plus extra for folding
375g of "00" flour
10g of fine sea salt
sesame and nigella seeds for the topping

Method

Mix the ingredients for the ferment together and cover with a cloth. Leave in a warm room for 2 hours, giving the mixture a stir after the first hour. It should have doubled in size.

To make the dough whisk the water and oil into the ferment then mix in the flour and salt to make a soft, sticky dough. Cover and leave for 10 minutes.

Rub oil all over the surface of the dough, then scrape onto an oiled work surface. Knead the dough every 10 minutes for 30 minutes then fold the dough every 40 minutes for the next 2 hours. The dough is now ready to be shaped.

Divide the dough into 6 even pieces. Round on a floured surface then cover with a tea towel and leave for 15 minutes. Roll each ball into an oval shape about 1cm thick then cover and leave to rise for 30 minutes.

Preheat oven to 220°C. Transfer the pides to a floured baking tray. Brush lightly with water, then sprinkle on sesame and nigella seeds. Bake for 20 minutes, or until golden. Serve warm.

Xinxim de Galinah

Brazilian Prawn and Chicken Cooked in Coconut Milk

Based on the recipe from Food Safari Brazilian

Ingredients

1 kg of chicken thigh, cut into pieces
juice of half a lime
2 cloves of garlic, crushed
olive oil
1 onion, chopped
1/2 can of diced tomatoes
50g of dried shrimp, ground in a blender*
1/2 cup of coconut milk
1 tablespoon of palm oil* or ghee
1 teaspoon of fresh grated ginger
half a bunch of coriander
2 tablespoons of cashew nuts or peanuts
200g of green peeled prawns
chopped chillies to taste
sea salt and pepper

Method

Marinate the chicken in lime, garlic and salt. Fry onion in oil and stir in the chicken. Add the tomato and ghee and simmer for 10 minutes. Add dried prawn and coconut milk and simmer for another 10 minutes. Add coriander, cashew nuts and prawns and cook for about 5 minutes until the prawns are cooked through. Stir in chillies and serve with rice.

*available from Asian grocers, store in freezer

*I use ghee instead of palm oil because the production of palm oil costs the lives of about 50 orangutans every week and is a major cause of global warming. As far as the flavour goes it gives the same richness and I think it is the best substitute.

Zaalouk

Moroccan Eggplant Dip

Ingredients

2 eggplants, roughly chopped
4 cloves of garlic, finely diced
1 tomato, chopped
1 tablespoon of olive oil
1/2 teaspoon of paprika
1/2 teaspoon of cumin
parsley, chopped
coriander, chopped
sea salt and pepper

Method

Boil eggplant in water for half an hour then drain. Fry garlic in oil, add herbs, spices, eggplant and tomato and simmer for about 10 minutes. Serve as a side dish to cous cous and tagine.

Bustrengo

Bolognese Polenta and Apple Cake



A beautiful recipe from Jamie's Italy slightly changed to suit my taste.

Ingredients

a knob of butter
100g polenta
200g plain flour, sifted
100g stale breadcrumbs
100g caster sugar, plus extra for dusting
500ml full cream milk
3 large organic eggs, beaten
100g runny honey
55ml olive oil
100g dried figs, chopped
100g raisins or sultanas
500g firm eating apples, peeled, cored and roughly diced
1/2 tsp cinnamon
zest of an orange and a lemon
1 tsp sea salt

Method

Preheat oven to 180°C and butter a 28cm loose bottomed cake tin. Mix the polenta, flour, breadcrumbs and sugar in a bowl. In a separate bowl mix the eggs, milk, honey and olive oil. Add the wet mix to the dry mix and stir well. Add the dried fruits, apples, cinnamon, zest and salt and stir again.

Pour the mixture into the cake tin and bake for 50 minutes. Cover with foil if it starts to brown too much. Sprinkle with caster sugar and eat warm with a dollop of whipped cream.

Tortilla Española

Spanish Tortilla



Tortilla is one of the most commonly served dishes in Spain. A true Spanish Tortilla contains only three ingredients - potatoes, onion and eggs plus salt and oil. It is so simple and so delicious. Sometimes I add a little chopped chorizo but it has plenty of flavour without it.

Ingredients

3 potatoes, peeled and sliced
1 onion, sliced
8 eggs, whisked
sea salt
olive oil
chorizo, sliced (optional)

Method

Heat a good glug of oil in a heavy based pan and add the potatoes. Cook for a few minutes, turning then add salt, (and chorizo if using) and the onion so it sits on top of the potato. Cook, turning frequently until the potatoes are tender then pour the egg over. Make sure there is plenty of oil still or the egg will stick. When the omelette is 3/4 cooked place a plate over the pan and turn it out. Slide the omelette back into the pan, uncooked side down and cook for a few more minutes. Turn onto a serving dish and cut into slices. In Spain it is eaten warm or at room temperature.

Gambas al Ajillo

Garlic Prawns


I have been very inspired by the food of Spain lately. I started taking Spanish language lessons at the start of the year at Casa de Flamenco in preparation for my trip to Spain next year and now I cant get enough of all things Spanish!

Ingredients

olive oil
14 prawns, peeled and deveined
5 garlic cloves, finely chopped
half a chilli, cut in half again
sea salt
parsley, finely chopped

Method

Heat enough oil in a pan to cover the prawns. When the oil is hot add the garlic (it should be sizzling) and chilli. Wait a few seconds before adding the prawns and cook for one minute, turning them so they cook evenly. Spoon prawns into a serving dish, pour the oil on top and sprinkle on the chopped parsley. Eat with lots of crusty bread.

Pollo Pibil

Yucatecan Barbecued Chicken


Ingredients

2 chicken breast fillets, cut in half longways
50g achiote paste
juice of half an orange
1 onion, thinly sliced
2 tomatoes, sliced
sea salt
olive oil

Salsa

1 Spanish onion, thinly sliced
1 tablespoon olive oil
2 teaspoons vinegar or lime juice
splash of fresh orange juice
1 teaspoon dried oregano
sea salt

Method

Mix the achiote paste, orange juice and salt in a bowl,add the chicken and mix well. Marinade for at least 2 hours or preferably overnight.

Mix all the ingredients for the salsa together and refrigerate for an hour.

Heat oil in a frying pan, add the onion and fry until translucent then add the tomato and cook for a few more minutes. Place the chicken in individual parcels made of banana leaves or aluminium foil and top with a little of the onion and tomato mix. Cook in the oven or the barbecue for 20 minutes.

Serve on a tortilla topped with the onion salsa.

Achiote Paste

Annatto Seeds

Achiote paste is a sauce made from annatto seeds, spices and tomatoes which originated in the Yucatán region of Mexico. The achiote trees are commonly found in Latin America and the Caribbean and are thought to have originated in Brazil.

It was probably not originally used as a food but for body paint, to ward off evil, as an insect repellent and for painting. It was also used by the ancient Aztecs who called it achiotl.

It is used in food as a colouring and for flavour. The flavour is described as 'slightly sweet and peppery'.

References: http://en.wikipedia.org/wiki/Annatto

Chocolate Soufflé

This is the best recipe I've found for Chocolate Soufflé, its very light and chocolaty. The perfect dessert!

Ingredients

Crème pâtissière
20g cornflour
200ml milk
200g dark chocolate, grated
80g egg yolks

Egg white mixture
200g egg whites
150g caster sugar

For the dishes
25g unsalted butter
dark chocolate, finely grated
cocoa to decorate

Method

Preheat oven to 180°. Brush ramekins with butter and dust with grated chocolate. Slake the cornflour with a little milk then gradually add the rest of the milk until smooth. Bring to the boil, stirring, boil for 30 seconds then remove from the heat and add the chocolate and egg yolks and stir until smooth.

Whisk the egg whites and gradually add the sugar until you have a thick and glossy mixture. Add one third of the egg whites to the chocolate mixture then add the remaining egg white and gently fold together. Pour the mixture into ramekins and cook for about 12 minutes until well risen and slightly wobbly in the centre. Remove from the oven, dust with cocoa powder and serve immediately.

Fagioli all'italiana

Italian Style Beans



I saw these beautiful borlotti beans at the fruit and veg shop today, perfect for this rustic Italian dish.

Ingredients

500g podded fresh beans
1 potato, peeled
2 ripe tomatoes, cut in half
3-4 cloves of garlic, bruised
fresh herbs - rosemary, bay, sage, thyme
drizzle of extra virgin olive oil
sea salt and black pepper

Method

Place beans and all the other ingredients except salt and pepper in a saucepan and cover with cold water. Bring to the boil and simmer until tender, about 30 minutes. Drain the beans of any left over liquid and season with salt and pepper and a little more olive oil. You can take the vegetables and herbs out if you like but I like to leave them in. If you just bruise the garlic but leave the skin on they become quite sweet and mellow.

Albóndigas

Albondiga is the word for meatball in Spain and Latin America from the Arabic word al-bunduq. It is thought to be a Berber or Arab dish brought to Spain during the period of Muslim rule. My favourite is this Mexican version using Chipotle Chilli which gives the dish a wonderful smokey flavour.

Ingredients

500g minced pork and beef, about half of each
1 onion, finely chopped
1 cup fresh white breadcrumbs
1 teaspoon dried oregano, Mexican if you can get it
1/2 tsp ground cumin
1/2 tsp sea salt
1/2 tsp ground black pepper
1 egg
oil, for frying
fresh oregano sprigs, to garnish

For the sauce

1 chipotle chilli, seeded
oil, for frying
1 onion, finely chopped
2 garlic cloves, crushed
3/4 cup beef stock
400g can of tomatoes
1/2 cup passata

Method

Add all the meatball ingredients together and mix with clean hands until well combined, then roll into 4cm balls. Refrigerate while you prepare the sauce.

Soak the dried chilli in hot water for 15 minutes then drain and chop reserving the soaking water. Heat the oil in a pan and fry the onion and garlic for a few minutes. Add the chilli and fry for one minute then add the beef stock, tomatoes, passata, the soaking water and season to taste. Simmer over low heat stirring occasionally.

Heat oil in a fry pan and fry the meatballs in batches, turning them occasionally, until browned. Add the cooked meatballs to the sauce mix and simmer for ten minutes so that the meatballs are well coated in the sauce. Garnish with oregano and serve with rice.