Sharks in Speedos (Week 8 - Australia)

I was flying out to Australia to work, my first trip. The man next to talked about all the things that could bite and scare me; when he went to the loo his wife leaned across and simply said "Take notice, its only the sharks in speedos you need to watch out for." Good advice, but neither of them prepared me for the birds, all the times I was out there I got attacked by a bird - different ones, not the same one repeating his attack - on one accession the bird perched on my glasses and pecked my forehead, and no shark in speedos came to my rescue!

 

As for the food, I loved the date pudding - the best in the world and I am still trying to locate a dish like it; the Hairy Bikers Sticky Date cake is the closest I have come to food perfection. I tried the kangaroo and emu, but didn't fancy having them again (or inflicting them on the family) for this challenge. As it is February, it is too cold for a BBQ and the southern hemisphere are pretty good at these, so instead it had to be something else. I had tim-tams when I was working in Australia, and found them recently in my local supermarket, so I made my husband experience a tim-tam explosion. If you love dunking biscuits, this is a must. Bite (and eat) opposite corners off. Put the bitten off corner into the mug of tea and suck through the other cut off corner. As soon as the tea hits your lip put the whole tim-tam into your mouth and the whole thing will explode. I am not a dunker, but even I enjoyed this experience!

 

I discovered that my Mums old 'Women's Cook Book' dating from the 1960's has recipes from around the world and in there were lamingtons, which reminded me of little French fancies. They looked quite straightforward to make but I would not be awarded any prizes for presentation. I didn't use coconut as we don't really like it, instead I used chocolate vermicelli and whilst it was maybe a bit too much, it was very tasty. I did came across a recipe for date scones, although they were not a patch on our scones, we all found them a little dry. The family meat pie was a hit, although my husband was being picky with his score as he reckoned it needed more veg to accompany it (I just did carrots) little did he realise that it had tomatoes and leeks in the pie too. Nevertheless, it was a hit. The Anzac biscuits from my Mums cookbook were a nice find too, but yet again my husband felt that with raisins in they would score a 10 - however, I said the point of this was to replicate Australian food and Anzac biscuits do not have raisins in, plus they should be a littler harder than mine. But he would not have any of it. Secretly, I agree with him. I think I have discovered the perfect oat and raisin cookie recipe by undercooking Anzac biscuits! The inside out pie was different, we preferred the one with a pastry case on it though. Next week it is the Netherlands (Holland) where I think we may have finches.....

 

 

Cooked with score (out of 100):

Date Scones……………………………………………………………53
Meat Pie....................................................................83
Lamingtons................................................................66
Inside out Pie.............................................................63
Anzac Biscuits............................................................86

 

Wanted to cook:

Peach Caramel Crumble
Damper

 

Date scones recipe

 

These date scones are a classic recipe that you can whip up for afternoon tea and were created by Jennifer Cheung for Kidspot. They are perfect for those occasions when you have guests dropping by.

 

Prep Time: 7 mins. Cook Time: 15 mins

Ingredients:
150ml milk
150ml cream
1 egg
3 cups self-raising flour
3 tbsp caster sugar
1 cup dried dates, chopped
1/4 cup milk (for glazing)
1 tsp sugar

 

 

Method:

1. Preheat the oven to 180°C. Line a baking tray with baking paper and set aside.
2. Whisk the egg, milk and cream together until combined.
3. In a bowl, combine the flour, sugar and dates together.
4. Pour the wet mixture into the dry mixture and stir to bring the dough together.
5. Turn out onto a lightly floured surface. Gently knead until the dough just comes together. Pat into a 2cm thick round. Cut scones out and place on the tray.
6. Combine the 1/4 cup of milk with the teaspoon of sugar and brush over the tops of the scones. Bake for 12-15 minutes until golden.

 

Family meat pie recipe

Serves 4 – 6

Ingredients:

1 tablespoon olive oil

1 onion, chopped

1 carrot, chopped

2 sticks celery, chopped

600g beef mince

2 tablespoons tomato paste

400g can diced tomatoes or ½ jar passata

1 tbsp cornflour

3/4 cup beef stock  

2 tbsp Worcestershire sauce

1 tbsp barbeque sauce

1 teaspoon dried thyme

salt and pepper to season

frozen puff-pastry, thawed

Short crust pastry

1 egg

 

Method:

1.  Preheat the oven to 180°C. Heat the oil in a large saucepan over medium heat and cook the onion, carrot and celery for 5 minutes or until soft. Add the mince and cook for a further 5 minutes or until mince is browned.
2. Stir through the tomato paste, tomatoes or passata, mix the corn flour with a little cold water and add with the beef stock, Worcestershire sauce, barbeque sauce and thyme and salt and pepper to taste. Simmer for 30 minutes, most of the liquid should have evaporated

 

Decision time:

• You can either make individual pies, or a big pie. The recipe will make 1x24cm pie or 4x8cm pie dishes. 
• You can also make it a pie with a top and bottom (short-crust at the bottom, puff at the top or short-crust for both, which is what we do) , or just with a top (puff pastry)

 

1. Pour the meat mixture into the pie dish(es) and carefully cover with pastry sheet. Press down the pastry edges, trim excess, brush with egg and cut a slit in the centre of the pastry.
2. Bake for 25 minutes or until pastry is puffed and golden brown.

 

• The meat sauce can be made the night before I want to serve the pie.
• Cool before serving, as the filling is very hot when they come out of the oven.
• You can add a few frozen vegetables to the filling mixture

Recipe created by combing Melissa Hughes and jennifer Cheung’s recipes.

 

 

 

 

 

Lamingtons

Ingredients

4oz butter

10oz Self Raising flour

6oz castor sugar

2 eggs

Vanilla essence

A little milk

Pinch of salt

Raspberry jam

 

For the coating:

7oz sifted icing sugar

1oz cocoa

4oz desiccated coconut

3 tbsp boiling water

 

 Method 

1. Cream the butter and sugar with the vanilla. Add the eggs gradually and beat well. Fold in the sifted flour and salt alternately with the milk to keep the mixture the correct consistency.
2. Spread it into a prepared 8in square or 6x8in oblong cake tin and bake for 50-60 minutes in a moderately cool oven.
3. Next day, slit the cake through the centre and spread it with the raspberry jam. Place the two layers together again and cut into 2 inch squares.
4. Put the icing sugar in a bowl, make a well in the centre and add the cocoa. Pour the boiling water slowly o to the cocoa and at the same time stir with a wooden spoon, gradually working in the icing sugar. Add more water if necessary. Keep the icing thin by standing it over a bowl of hot water.
5. (Now the messy bit!) Put a square of cake on the prongs of a fork and dip it into the chocolate icing. Allow any excess to drip off, and then toss the cake into the coconut.
6. When quite set, store in an airtight tin.
    
    

 

Inside Out Pie

 

This is another recipe from my mum’s old cook book from the 1960’s; incidentally the book was the source of the Lamingtons too.

 

Serves 6-8

Ingredients

1lb mince beef

1 egg

1 tbsp chopped parsley

2oz soft white breadcrumbs

Tomato halves (optional)

Bacon (optional)

Salt and pepper

For the filling:

½ pint white sauce

4oz sweet corn kernals (I used a tin of sweet corn)

½ cup cooked peas

1 ½  cup cooked diced carrots

 

Method 

 

1. Mix the mince, crumbs, parsley, seasoning and egg together and press it evenly on to the bottom and sides of a deep 8inch diameter oven ware plate.
2. Combine the sauce and vegetables, season well and put into the uncooked meat case.
3. Cover with a piece of greased proof paper and bake in a moderate oven for 30 minutes.
4. Garnish with grilled tomatoes and bacon
    
    

 

Anzac Biscuits

From Mums old cook book, makes 24

Ingredients

2oz butter

½ level tsp bicarb of soda

1 tsp golden syrup

4 oz caster sugar

1 tbsp boiling water (I put in 2 as it was very dry)

3 oz plain flour

4 oz rolled oats

(In future I will add some raisins) 

 

 Method:

1. Melt the butter and syrup in a pan. Dissolve the soda in the water and add to the butter and syrup.
2. Stir into the dry ingredients and mix well. Put on to a greased tray in small heaps, allowing room for the mixture to spread. Bake for 10 minutes in a cool oven.
3. Lift on a cooling tray before they became set.
   NB: I needed to add more melted butter and syrup to the dry ingredients; which makes them soft, (and very yummy) although they are meant to be crisp.
    

 

Peach Caramel Crumble

Again, this came from Mums old cook book.

Serves 8

1 lb can sliced peaches

 2 oz moist brown sugar

 ½ pint milk

 1 oz butter

 1 oz flour

 1 egg

  

For the crumble topping

2 oz self-raising flour

1 oz moist brown sugar

1 oz butter

Pinch of salt

2 oz cake crumbs (or use rolled oats)

1 oz coconut (optional)

 

Method 

1. Strain the liquid from the peaches and put the peaches into an oven-ware dish. Melt the butter in a pan, add the sugar and stir for 1 minute.
2. Stir in the flour, cook for 1 minute, then add the milk and cook over the flame until the mixture boils.
3. Allow to stand a little, then stir in the egg-yolk and cook, but do not boil. Beat the egg-white stiffly, and then fold it in, Pour the sauce over the peaches.
4. Sift the flour and salt, rub in the butter, mix in the remainder of the ingredients and sprinkle on top. Bake for 20 minutes in a moderate oven. If the peach juice is thickened it can be used as an accompanying sauce.
    

 

Damper

 

I have included two recipes, as one included sugar, plus I felt it seemed a little like a scone mix. Might try and cook it over a fire during the summer:

 

Source: http://www.taste.com.au/recipes/12308/damper

Ingredients

450g self raising flour

Pinch of salt

80g butter, chilled, cubed

185ml water

 

Method

1. Preheat oven to 200c. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
2. Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix the mixture just comes together, adding 1-2 tbsp extra water if the mixture is a little dry. Use your hands to bring the mixture together.
3. Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into an 18cm disc and place on a tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top. Dust the damper with a little extra flour and bake in the preheated oven for 30minutes or until the damper is cooked through and sounds hollow when tapped on the base. Transfer to a wire rack for 5 minutes to cool slightly. Serve warm or at room temperature.

=

 

Source:  http://www.food.com/user/30716

Ingredients

2 ¹⁄₂ cups plain flour

5 teaspoons baking powder

1 teaspoon salt

1 teaspoon butter

1 teaspoon sugar

1 cup milk, fresh,powdered (or you can just use water)

 

Method

 

1. The best way to make this is to mix together the dry ingredients then add the liquid and butter and mix well and then knead it for about 5 minutes. Then wrap it in a double layer of greased foil and place it in the coals of the campfire, poking it in and retrieving it a bit later hoping it's done.
2. To cook it in the oven preheat to 350 degrees F.
3. Combine the flour, baking powder, salt and sugar and mix well. Rub or cut in the butter. Stir in the milk to form a dough.
4. Shape into a flattened ball and place on a greased baking sheet or in a round cake tin and bake for about 30 minutes.
5. Eat it straight away while still hot in thick slices with butter, golden syrup, jam or vegemite.
    

 

Making Food Disappear! (Week 7 - Bermuda)

Barry Manilow had a song about the Bermuda triangle, which is what people often think of when you hear Bermuda mentioned. I use to until I met my friend who is from there and now I think of fish cakes in hot cross buns, with a chilli sauce - delicious - and it soon disappears!

 

The legend of the Bermuda Triangle, which affects ships as well as planes, may be explained by the mysterious Sargasso Sea. This sea covers 2 million square miles of ocean and circles the island of Bermuda. It is a unique, rich and diverse environment as it is the only sea in the world that is contained by ocean currents rather than land masses. The clockwise swirling of these currents keeps the waters contained. The area is named for the floating Sargassum seaweed that covers the water with a tangle of golden weed; it has been described by Dr Sylvia Earle as “The golden rainforest of the ocean”. This is an ecologically important area that has for centuries both frightened and fascinated people.

 

 

OUR EXPERIENCE

 

We have friends with connections to Bermuda, and last time they went they bought us back a Bermudian cake, knowing that Bermuda might come out of the ‘hat’ one week. The cake was nice, if a little strong. We didn’t have the traditional cod, avocado, banana combination as it just did not appeal, but I would recommend fishcakes in hot cross buns – yummy. Last year those same friends gave us a calendar with a recipe per month; which we did and the cod au gratin was a hit – so much so my son asked for it when his friend came round for tea after school during the ‘Bermuda’ week challenge. My husband made the Raisin cake, which was lovely really nice and the next day was a hit toasted with butter. The fish chowder was a surprise, I would thicken it more next time but we all loved it, although my husband is pleased Australia came out of the hat next as I think he wants a change from fish! I never got to do the onions, but hopefully will one day.

 

Cooked with score (out of 100):

Raisin Bread……………………………………………………………86
Cod Au Gratin…………………………………………………………83
Fish Chowder……………………………………………………......…….77

 

Wanted to cook:

Baked Onions
Stir Fry Beef

 

 

 

Raisin Bread

Ingredients
2 cups flour
½ cup sugar
1 box raisins
2 tsps baking powder
1 cup milk
1 egg
(Cinnamon)

 

Method

1. Pre-heat oven to 350F. 
2. Grease loaf tin with marg and lightly cover in flour.In a large bowl mix dry ingredients with raisins. Beat egg, add milk then add to dry ingredients.
3. Pour batter in the tin and bake for 45 minutes

 

 

Cod au Gratin

Source: Lois Haycock

Ingredients

1lb cod fillets, cubed

1oz  butter

1oz  flour

½ - ¾ pints heavy cream (I used milk)

1 tsp salt

Pepper to taste,

1 small onion, finely chopped

4oz breadcrumbs

1 cup cheddar cheese (I have made this with and without the cheese)

 

 

Method

1. Pre-heat oven to 375F.  Place cod in a greased baking dish, or individual ramekins.
2. In a heavy saucepan melt butter and sweat onions over a medium heat for about 5 mins. Stir in the flour until it is absorbed y the butter. Remove from the heat and gradually stir in the cream. Add half the cheese (if using), salt and pepper and stir until sauce is smooth. [If you are using milk, then add the milk while the saucepan is still on the heat and stir until thickened. Then add the cheese and stir until smooth]
3. Pour sauce over the fish and sprinkle with the breadcrumbs (and cheese if using).
4. Bake uncovered for 15 – 30 minutes, until sauce bubbles and cheese begins to brown and the fish is completely cooked. 

 

 

Fish Chowder

Ingredients

2 tbsp Olive Oil

1 tbsp Minced garlic

¼ cup carrots

½ cup yellow onions

3 tbsp leeks

2 tbsp celery

½ green pepper, diced

½ red pepper, diced

¼ tsp red hot pepper

1 8oz can chopped tomatoes

1 16oz clam broth

2 bay leaves

½ tsp Tabasco sauce

2 tbsp parsley

1 tbsp basil

1½ cup cold water

½ tbsp cornstarch

½ lb cod

 

Method:

1. Sauté carrots, peppers, leeks, onion, celery until soft but not brown. Add the garlic, tomatoes, clam broth, bay leaves and Tabasco sauce and bring the mixture to a slow simmer.
2. Combine corn starch and 1 ½ cups of cold water, mixing until smooth. Stir corn starch mixture slowly into the hot chowder.
3. Continue to simmer over a low heat for an additional 30 minutes. Add raw cod and cook for 10-15 minutes or until the cod is cooked.
4. NB: This chowder tastes better the next day. 

 

Baked Onions

Ingredients

Onions

Honey

Butter

Beef Stock

Salt and pepper

 

 

Method

1. Cut onion(s) in half crossways and place on a baking try cut side up.
2. Put 1 tsp honey and 1 tsp butter on each and sprinkle with salt and pepper.
3. Surround onions with beef stock and back at 350F for 1½ hours or until soft.

 

CUISINE

Unlike the Caribbean islands, Bermuda has not developed a range of dishes or preparations that could be considered a distinctive cuisine by itself without an influence. But there are a number of items that you will find in the island that won't appear on your menu at home. One of which is the Bermuda Codfish breakfast. This once used to be the typical way to start a day for an islander. But for many, it's now a Sunday treat. The meal is a nutritionally balanced plate of boiled codfish with tomato and onion sauce, boiled potatoes, hard-boiled egg, avocado and a banana on the side. Rum cake is very special too; if you relish a little rum flavour in a cake, this is the one for you to try.

 

 

 

"Can we eat ants from the garden?" (Week 6 - Colombia)

Columbia is named after the explorer Christopher Columbus, although he never actually visited. It was his companion, Alonso de Ojeda who was the first European to land here in 1499.  When the Spanish landed here the wealth of the Musica Indians promoted the myth of El Dorado, a mysterious city of gold. Columbia is a major exporter of coal and coffee beans, over a million tons of coffee beans are grown each year. More recently, the brightly coloured scarlet macaws have become so popular as pets, that the Columbium government has introduced a law stating that people are not allowed to catch them without a special licence.

 

CUISINE

 

Columbia has an obsession with fried food, take breakfast for example; scrambled eggs with tomatoes and onions, accompanied by a fried maize pancake known as an arepa or a tamale, which is a maize dough meat pie. Tamales are steamed in banana leaves (which you don’t eat) and eaten with hot chocolate for breakfast. Empanades, are similar, but deep fried. Like the rest of the world each region within the country has its own specialities, but most widespread is ‘bandeja paisa’, which consists of a tray filled to the brim of ground beef, chorizo sausage, beans, rice, fried green bananas, a fried egg, avocado and fried pork. A more sophisticated speciality is ‘hormigas culonas’, otherwise known as fried black ants. Figs (brevas) are a popular dessert and are usually served with sugar based brown syrup, savoured by the Colombians.

 

OUR EXPERIENCE

 

I did mention that in Colombia they eat fried ants to our 7 year old; which prompted the question about eating ants from the garden. You can understand why. I considered ‘burning’ some currants and pretending! I don’t like deep fried food, so Colombian meant I had to really search for something non fatty food, and searching through the library shelves I found the wonderful book “The Illustrated Food and Cooking of Caribbean” by Jenni Fleetwood and Marina Filippeli. I discovered this book a couple of years ago and did the soup with Arepa’s, which was very hearty, more like a stew, than our understanding of a soup, and nice. Although the Arepa’s, were quite a bit different to what we expected; thicker and more of a pastry consistency. I needed to cook them for a little longer than the recipe stated and add more butter, as the arepa’s did soak it up a little. I also did the Figs, but I was the only one that enjoyed them, they were very sweet but I can imagine that the syrup would be lovely on ice-cream. 

 

Anyway, back to this challenge and I wanted to do something new, so I picked out Rabbit in Coconut milk, which proved to be a double-challenge as I struggled to find rabbit, even our local butchers didn’t have any. I got the impression they were waiting for some to be brought in.... So, I used chicken thighs, I have had rabbit before and it does taste a little like corn-fed organic chicken. I nearly scored another 10 for this dish; my husband only docked me a point as I hadn’t used rabbit. It does seem as though the addition of coconut milk = high score; maybe I should have done the coconut rice pudding recipe I found too!  Our son wasn’t so keen on this, he said it was too hot but I think he was tired and was just in a little moaning mood (which we all get). It was a close call between cooking the Sea Bass or empanadas. The empanadas won as we all like a pie. Although, as I have mentioned before I don’t like fatty foods so instead of individual pies, I turned it into one big family pie and cooked it in the oven. It did taste nice, but I think we lost something in the cooking method, so I might re-do this the proper way in the future. If I do, then I will let you know. I will save the sea bass dish for one of our ‘date nights’ as I think I might get another 10 from my husband, as it uses coconut milk – I know they way to my husband’s heart.

Join us for Bermuda week next.

 

Cooked with score (out of 100):

Rabbit in Coconut Milk......................................77

Empanadas.........................................................77

 

Wanted to cook:

Sea Bass

Arepa con Carne y Champiñones......................Corn Cake with Beef and Mushrooms

Arepas Dulces con Manzanas............................Sweet Arepas with Caramelized Apples

 

Previously cooked

Ajiaco.................................................................Chicken Soup

Dulce de Brevas .................................................Figs with Syrup

Arepa..................................................................Maize Pancakes

 

 

Rabbit in Coconut Milk

Source: “The Illustrated Food and Cooking of Caribbean”

Serves 4

Ingredients

 1 rabbit (cut into 8 peices, your butcher can do this for you) (or chicken thighs)

3 garlic gloves, crushed

¼ tsp paprika

¼ tsp cumin

3 tbsp olive oil

1 large onion, thinly sliced

1 bay leaf

14oz tin tomatoes, drained and roughly chopped

¼ pints chicken stock

8 fl oz coconut milk

Salt and ground black pepper

White rice, or boiled potatoes to serve

 

Method

1. Wash the rabbit under cold water and pat dry with kitchen paper. Combine the garlic, paprika and cumin in a bowl and rub the mixture all over the rabbit. Cover with clear film and leave to marinade in the fridge for at least an hour, or overnight.
2. Heat the oil in a pan, add the onions slices and cook for 5 minutes, until tender. Remove the onion with a slotted spoon and set aside.
3. Add the rabbit to the oil remaining in the pan, season and cook until golden. Do this over a very low heat to avoid burning the spices.
4. Return the onion slices in the pan and add the bay leaf. Stir in the tomatoes and stock and bring to the boil. Lower the heat, cover and simmer for 45 minutes. [If you are using chicken, simmer for 30minutes]
5. Stir in the coconut milk. Continue to simmer, uncovered, for 15 minutes, until the meat is tender and the sauce has thickened. Serve immediately with white rice or boiled potatoes.
                  

Empanadas

These empanadas are a popular snack in Colombia and are served by most Colombian restaurants in the USA. Traditionally, these delicious fritters are made with shredded pork and beef, or with ground meat. Serve them with ají and lime wedges on the side. In Colombia, empanadas are also sold outside of the churches. They are usually small and just have potato filling, a great alternative for vegetarians and absolutely delicious. For the vegetarian version of this Colombian empanadas recipe, follow all the directions just omitting the beef and pork.

 

Source: “The Illustrated Food and Cooking of Caribbean”

Ingredients
(About twenty, 3 inch empanadas)

 

8oz plain flour
½ tsp salt
4oz cold butter, cut into pieces
2 fl oz lukewarm water
Juice of ½ lime
Vegetable oil for deep frying
Chilli salsa, to serve (optional)

For the filling

1lb beef shin or leg (shank)
4 tbsp olive oil
¼ tsp cumin
1 garlic glove, crushed
½ tsp paprika
8 fl oz beef stock
1 lb potatoes, peeled and cubed [I used carrots, as I had some I needed to use]
2 tomatoes, finely chopped
2 spring onions, finely chopped
Salt and ground black pepper

 

Method

1. Make the filling. Cut the beef into large chunks and chop in a food processor until finely diced, but not minced (ground). This will tenderize the meat, cutting the cooking time.
2. Heat 2 tbsp of the olive oil in a wide heavy pan over a high heat. Add the beef chunks and sauté until golden brown. Push the beef to the side and add the cumin, garlic and paprika to the pan. Reduce the heat and cook, stirring gently, for around 2 minutes until the spices begin to release their delicious aroma.
3. Stir in the stock and bring to the boil. Cover and cook over a low heat for 30 minutes. Stir in the potatoes, tomatoes and spring onions. Cook for 15 minutes, or until the beef is tender then season with salt and pepper to taste and leave to cool.
4. Meanwhile, place the flour and salt in a food processor. Add the small chunks of butter and pulse until the mixture resembles breadcrumbs (this can be done by hand). Combine the lime juice and water and slowly pour into the food processor, with the motor still running. As soon as the pastry comes together, tip it on to a floured surface and gently knead to a soft dough. Shape into a ball, wrap in cling film and chill for at least 20 minutes.
5. On a floured surface roll out the pastry until it is very thin. Cut out 6cm / 2 ¼ inch circles, using a pastry cutter.
6. Spoon about 1 ½ tsp of the filling into the centre of a pastry circle, then brush the edges with water. Fold the pastry over to form a half-moon, and then press around the edges to seal. Repeat with the rest of the pastry.
7. Pour vegetable oil to a depth of 5cm / 2 inch into a deep frying pan. Heat the oil, and then add five or six empanadas. Fry for about 5 minutes until golden brown, turning halfway through cooking. Remove from the pan with slotted spoon and drain. Repeat with the remaining empanadas. Serve with a little chilli salsa, if using.
    

Baked Sea Bass with Coconut

Source: “The Illustrated Food and Cooking of Caribbean”

Ingredients:
(Serves 4)

1 whole large sea bass about 2lb, cleaned
2 fresh red chillies, seeded and finely chopped
1 onion, finely chopped
2 garlic cloves. Crushed
Juice of 1 lime
15ml / 1tsp olive oil
2 bay leaves
200ml / 7fl oz coconut
Salt

 

Method

1. Preheat the oven to 180C/350F/Gas 4. Thoroughly rinse the fish inside and out, and then pat dry with kitchen paper. Place in a large roasting pan and season all over with salt.
2. Generously sprinkle the chopped chillies, onion, garlic, lime juice and olive oil over the fish. Add the bay leaves to the pan and bake the fish in the oven for about 15 minutes.
3. Pour the coconut milk over the fish and return it to the oven for a further 10 minutes or until the flesh flakes easily when tested with the tip of a sharp knife.
4. Cut along the back of the fish. This will release the flesh from the bones, making it easy to divide into portions. Serve with the sauce.
   Variations:  A rice dish would go well with this, for a complete meal cook some vegetables in the roasting pan with the sea bass. Sliced carrots, fennel and or courgettes would all go well with the coconut sauce. 
    

Arepa con Carne y Champiñones (Corn Cake with Beef and Mushrooms)

Ingredients:
(Serves 2)

2 cooked arepas
2 cups portobello mushrooms, sliced½ teaspoon fresh thyme Salt and pepper ¼ teaspoon onions 1 garlic clove 3 tablespoons olive oil 1 pound thin beef steaks, skirt steaks are a good choice 2 garlic cloves crushed ½ teaspoon ground cumin 1 scallion, finely chopped
Salt, pepper and fresh cilantro (Coriander)

 

Directions:

1. To make the beef: Mix the crushed garlic, cumin, scallion, salt and pepper together to make a marinade for the meat.
2. Rub the garlic cumin marinade on the thin steaks and let marinate for a couple of hours or overnight.
3. Grill or fry the steaks over high heat to desired doneness. Since they are relatively thin they won’t take too long to cook. Set aside.
4. To make the mushrooms: Heat the olive oil in a sauce pan over medium heat. Add the onions, mushrooms, garlic and thyme and season with salt and pepper. Cook for about 7 minutes or until they are golden brown, stirring often.
5. To assemble: top each arepa with beef and mushrooms. Garnish with fresh cilantro and serve warm.
    
    

Arepas Dulces con Manzanas (Sweet Arepas with Caramelized Apples)

 

Ingredients:

1 cup maize flour 1 cup warm water 2 tablespoons sugar 1/2 teaspoon cinnamon
Vegetable oil for frying

 

For the Apples:

3 tablespoons butter Pinch salt 2 peeled and sliced apples 4 tablespoons brown sugar 1/4 teaspoon ground cinnamon
1/4 cup water

 

Directions:

To make the arepas:

1. Combine the flour, warm water, cinnamon and sugar, mixing thoroughly. Let mixture stand for five minutes. Knead with your hands for about 3 minutes, moistening your hands with water as you work.
2. Form 6 small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover, flatten to ¼ inch.
3. Heat the vegetable oil in a large heavy pot to 350 F. Add the arepas in the heated oil one by one, fry for 3 minutes, turning over once about half way through.
4. Using a slotted spoon, carefully remove the arepas from the oil and drain on paper towels and sprinkle with sugar. Set aside.
5. To cook the apples: Place the butter in a skillet and melt over medium-high heat. Add a pinch of salt. Add the apples and sprinkle with the sugar and cinnamon and cook, stirring often, until slightly softened, about 2 minutes.
6. Reduce the heat to moderately low, add the water and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup.
7. To assemble: Place the arepas on a platter and top them with the apples and vanilla ice cream. 

Ajiaco (Chicken Soup)

by Tania Sigal

This hearty soup is a specialty of the mountainous region around Bogotá, and one of Colombia's most famous dishes. Aji is traditionally made with chillies that haven’t been seeded, but you’ll probably find it plenty spicy without the seeds. Leftover aji is delicious on roasted or grilled meats. Serves eight.

For the soup:

3 lb. cut-up chicken, skin removed, rinsed well 1 large white onion, peeled and cut into quarters 1 leek (white and light green parts only), cut into 1-inch rings, and rinsed thoroughly 1 green bell pepper, seeded and cut into 1-inch pieces 2 ears fresh corn, cut crosswise into quarters 2 ribs celery, cut into 1-inch pieces 2 large carrots, peeled and cut into 1-inch pieces
¾  lb. Yukon Gold potatoes, peeled and cut into 1-inch cubes
¾  lb. Idaho potatoes, peeled and cut into 1-inch cubes ¾ lb. small red potatoes, peeled and cut into 1-inch cubes 6 cloves garlic, peeled ½ cup fresh cilantro (coriander) leaves 2 chicken bouillon cubes 1 Tbs. salt; more to taste
½ tsp. ground black pepper

For the aji:

4 scallions (white and light green parts only) 1 medium tomato, peeled and seeded 1 small white onion, peeled 2 fresh Scotch bonnet or habanero chillies or hot red chillies, stems and seeds removed (wear gloves, and don’t touch your eyes) 3 Tbsp. fresh cilantro (coriander) leaves 3 Tbsp. white vinegar
¼  tsp. kosher salt

For the garnishes:

2 ripe avocados, peeled and cut into 1/2-inch cubes 1 cup sour cream or crème fraîche ½ cup small capers, rinsed and drained (if using large capers, chop them coarsely)
½ cup chopped fresh cilantro (coriander) leaves

 

I made some simple changes; I reduced the chilli content in the aji, and I omitted the garnish as my family do not eat avocados, although I have included it for completness.

 

Method for the Soup:

1. Put the chicken in a large (at least 8-quart) stockpot and add 8 cups water. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Simmer for 10 minutes, frequently skimming off the foam that floats to the surface.
2. Add all the vegetables, the garlic, the cilantro, and the bouillon cubes to the pot, along with the salt and pepper. Stir a few times to distribute the vegetables and submerge as many of the solids as possible. When the broth returns to a gentle boil, partially cover the pot and simmer, stirring once or twice, for 1-1/2 hours. Taste for salt and add more if needed.
3. Using tongs or a slotted spoon, pick out the chicken pieces and put them on a large plate. Stir the soup with a large spoon, breaking up some of the potatoes to thicken the soup slightly. Keep hot if serving soon or let cool and refrigerate.
4. When the chicken is cool enough to handle, pull the meat off the bones and shred it by hand. Discard the bones and tendons, and put the shredded chicken in a serving bowl.
5. Make the aji: In a food processor, pulse all the aji ingredients until they’re finely minced. Transfer to a serving bowl.
6. Serving the Ajiaco: Put the avocados, sour cream or creme fraiche, capers and cilantro (coriander) leaves in small bowls and set them on the table along with the bowls of shredded chicken and the aji.
7. Reheat the soup if necessary and ladle it into large soup bowls, putting a quarter ear of corn in each bowl. Let your guests add the garnishes and the aji as they like 

Dulce de Brevas (Figs with Syrup)

This is a popular and traditional Colombian dessert that was always had on the table during the holidays, “Dulce de Brevas” or “Brevas Caladas”. It is simply figs cooked in a sugarcane (panela) syrup and served with white fresh cheese on the side.

Ingredients:

24 fresh and firm figs Juice of 1 lime 1lb panela (brown sugar) 2 cinnamon sticks
Water

Method:

1.  Make a crosswise cut on the top side of each fig. Place the figs in a large bowl.
2.  Add 4 cups of water, lime juice and let them soak overnight.  The next day rinse the figs and set a side.
3. Place the sugar, cinnamon sticks and 7 cups of water in a large pot and cook over low heat until the sugar is dissolved completely.
4.  Add the figs and cook over low heat until the sugar has a syrupy consistency, for about 1 hour and 40 minutes stirring occasionally.
5. Serve the brevas with queso fresco on the side or refrigerate in a covered glass jar up to a week.

 

Melado is syrup that is popular in Colombia with some of the traditional desserts and it is made with panela. Panela is a product that is made with sugarcane, it is sweet and brown, it is sold in blocks or grated and the flavor is similar to brown sugar. However, panela has a lot of vitamins and minerals and is supposed to be good for you. In Colombian it is used in a drink called “agua de panela”, which literally means “panela water”. It is also used to sweeten coffee, chocolate and to make desserts. Agua de panela with lime is used by a lot of grandmothers in Colombia to help with flu symptoms.

 

The recipe for Melado:

1 cup (8oz) grated panela
2 cups water
1 cinnamon stick
Pinch ground cloves

Method 

1. Place all the ingredients in a small pot and cook over medium-low heat until the panela is dissolve completely and has syrup consistency.
2.  Place in a serving dish and let it cool.

Arepa is a typical Colombian recipe from the region Antioquia, they are served warm for breakfast, spread with butter and cheese on top, with a good cup of Colombian hot chocolate. These arepas are an essential part of the Colombian daily diet. You can serve them as a main course or appetizer with any topping you like.

 

Arepa (Maize Pancakes)

(Makes 4)

1 cup maize flour

1 cup warm water

2 tbsp butter

Combine flour, water and ½ the butter. Mix well, let mixture stand for 5 minutes. Knead for 3 minutes. Form 4 balls of dough and place each in a bag and flatten with a pan to ¼ inch. Add butter to pan and cook for 3 minutes on each side.