CHICHARONES SANGUCHES CHICHARONES SANGUCHES
(PORK SANDWICHES)(PORK SANDWICHES)
SERVES 6SERVES 6
2 sweet potatoes, cut lengthways 2 sweet potatoes, cut lengthways
into 1cm slicesinto 1cm slices
(^11) // 44 cup (60ml) olive oil cup (60ml) olive oil
1 tbs annatto seed paste (natural food 1 tbs annatto seed paste (natural food
colouring from gourmet food shops colouring from gourmet food shops
- substitute 2 tsp sweet paprika – substitute 2 tsp sweet paprika
combined with 1 tsp sumac)combined with 1 tsp sumac)
4 x 180g pork loin steaks4 x 180g pork loin steaks
1 red onion, thinly sliced1 red onion, thinly sliced
1 bunch coriander, leaves picked1 bunch coriander, leaves picked
Juice of 1 limeJuice of 1 lime
250g punnet cherry tomatoes250g punnet cherry tomatoes
1 small red chilli, chopped1 small red chilli, chopped
1 tbs sriracha1 tbs sriracha
(^11) // 44 cup (75g) mayonnaise cup (75g) mayonnaise
6 soft white buns, split lengthways6 soft white buns, split lengthways
Pork crackling (from Asian grocers), Pork crackling (from Asian grocers),
to serveto serve
In batches, toast sweet potato slices in In batches, toast sweet potato slices in
a toaster for 10 minutes or until cooked a toaster for 10 minutes or until cooked
through and golden around the edges. through and golden around the edges.
Transfer to a baking tray and immediately Transfer to a baking tray and immediately
brush with 1 tbs oil.brush with 1 tbs oil.
Meanwhile, combine annatto and Meanwhile, combine annatto and
remaining 2 tbs oil in a large bowl. Add remaining 2 tbs oil in a large bowl. Add
pork and toss to coat. Heat a frypan over pork and toss to coat. Heat a frypan over
medium-high heat. Add pork and cook, medium-high heat. Add pork and cook,
turning frequently, for 10 minutes or until turning frequently, for 10 minutes or until
cooked through. Rest for 5 minutes, cooked through. Rest for 5 minutes,
then cut into 1cm slices.then cut into 1cm slices.
Toss onion, coriander and lime juice Toss onion, coriander and lime juice
in a bowl. Set aside. in a bowl. Set aside.
Whiz tomatoes, chilli and sriracha in a Whiz tomatoes, chilli and sriracha in a
small food processor until finely chopped. small food processor until finely chopped.
Spread mayonnaise in buns. Fill with Spread mayonnaise in buns. Fill with
pork, sweet potato and onion mixture. pork, sweet potato and onion mixture.
Spoon over salsa and serve with crackling.Spoon over salsa and serve with crackling.
KINGFISH CEVICHE WITH KINGFISH CEVICHE WITH
MINT & QUINOA TEA MINT & QUINOA TEA
SERVES 6SERVES 6
This is inspired by a dish I had in LimaThis is inspired by a dish I had in Lima..
(^11) // 22 cup (100g) quinoa cup (100g) quinoa
2 tsp dried mint leaves2 tsp dried mint leaves
(^11) // 44 cup coriander leaves, plus cup coriander leaves, plus
bruised roots bruised roots
Finely grated zest and juice of 3 limesFinely grated zest and juice of 3 limes
Juice of 1 lemonJuice of 1 lemon
4cm piece ginger, thinly sliced, bruised4cm piece ginger, thinly sliced, bruised
1 garlic clove, bruised1 garlic clove, bruised
1 eschalot, finely chopped1 eschalot, finely chopped
(^11) // 22 yellow capsicum, finely chopped yellow capsicum, finely chopped
1 long red chilli, seeds removed, 1 long red chilli, seeds removed,
finely choppedfinely chopped
500g sashimi-grade kingfish, thinly sliced500g sashimi-grade kingfish, thinly sliced
Amarillo sauce (South American chilli Amarillo sauce (South American chilli
sauce from specialty shops or online sauce from specialty shops or online
- optional) and mint leaves, to serve– optional) and mint leaves, to serve
Place quinoa and 1 tsp dried mint in Place quinoa and 1 tsp dried mint in
a pan with a lid over medium heat. Cook, a pan with a lid over medium heat. Cook,
stirring, for 4-5 minutes or until toasted. stirring, for 4-5 minutes or until toasted.
Add Add^33 // 44 cup (185ml) water and bring to cup (185ml) water and bring to
a simmer. Reduce heat to low and cook, a simmer. Reduce heat to low and cook,
covered, for 15 minutes or until quinoa is covered, for 15 minutes or until quinoa is
tender and cooked through. Spread over tender and cooked through. Spread over
a baking tray and set aside to cool.a baking tray and set aside to cool.
Meanwhile, combine coriander Meanwhile, combine coriander
roots, lime zest and juice, lemon juice, roots, lime zest and juice, lemon juice,
ginger and garlic in a bowl. Set aside ginger and garlic in a bowl. Set aside
for 10 minutes to infuse. for 10 minutes to infuse.
Combine eschalot, capsicum and chilli Combine eschalot, capsicum and chilli
in a separate bowl. Season, and set aside. in a separate bowl. Season, and set aside.
Place fish in a bowl. Season with salt, Place fish in a bowl. Season with salt,
then set aside for 2 minutes to cure. Strain then set aside for 2 minutes to cure. Strain
over citrus mixture, discarding solids, and over citrus mixture, discarding solids, and
set aside for a further 10 minutes to cure set aside for a further 10 minutes to cure
slightly. Arrange fish on plates, then spoon slightly. Arrange fish on plates, then spoon
over eschalot mixture and half the cooked over eschalot mixture and half the cooked
quinoa. Sprinkle with coriander and mint. quinoa. Sprinkle with coriander and mint.
Divide the remaining quinoa and 1 tsp Divide the remaining quinoa and 1 tsp
dried mint among 4 small heatproof cups dried mint among 4 small heatproof cups
and top up with boiling water. Divide fresh and top up with boiling water. Divide fresh
mint leaves among cups. Serve ceviche mint leaves among cups. Serve ceviche
with tea and amarillo sauce, if using. with tea and amarillo sauce, if using.PISCO SOUR GLAZED PICARONES PISCO SOUR GLAZED PICARONES
MAKES 10MAKES 10
PicaronesPicarones are Peruvian doughnuts. are Peruvian doughnuts.300g peeled, chopped sweet potato 300g peeled, chopped sweet potato
1 tsp aniseed (from gourmet food shops)1 tsp aniseed (from gourmet food shops)(^11) // 44 cup (90g) molasses or brown sugar cup (90g) molasses or brown sugar
7g sachet dried yeast7g sachet dried yeast
25g unsalted butter25g unsalted butter
(^11) // 22 tsp ground cinnamon tsp ground cinnamon
(^11) // 33 cup (75g) caster sugar cup (75g) caster sugar
250g strong (baker’s) flour, 250g strong (baker’s) flour,
plus extra to dustplus extra to dust
(^11) // 22 bunch mint, finely chopped bunch mint, finely chopped
Finely grated zest of 1 limeFinely grated zest of 1 lime
Sunflower oil, to deep-fry Sunflower oil, to deep-fry
PISCO SOUR GLAZEPISCO SOUR GLAZE
2 cups (240g) pure icing sugar, sifted2 cups (240g) pure icing sugar, sifted
1 tbs bitters1 tbs bitters
2 tbs pisco (from bottle shops) or vodka2 tbs pisco (from bottle shops) or vodka
1 tbs lime juice1 tbs lime juice
Place sweet potato, aniseed, molasses Place sweet potato, aniseed, molasses
and 300ml water in a saucepan over and 300ml water in a saucepan over
medium-high heat and bring to the boil. medium-high heat and bring to the boil.
Reduce heat to medium-low and cook for Reduce heat to medium-low and cook for
15-20 minutes or until sweet potato is 15-20 minutes or until sweet potato is
tender. Strain, reserving tender. Strain, reserving^11 // 22 cup (125ml) cup (125ml)
cooking liquid. Cool cooking liquid to cooking liquid. Cool cooking liquid to
lukewarm, then stir through yeast. Set lukewarm, then stir through yeast. Set
aside for 10 minutes or until frothy.aside for 10 minutes or until frothy.
Meanwhile, place sweet potato in Meanwhile, place sweet potato in
a stand mixer fitted with the dough hook. a stand mixer fitted with the dough hook.
Add butter, cinnamon and 2 tbs caster Add butter, cinnamon and 2 tbs caster
sugar, and mash with a fork until smooth. sugar, and mash with a fork until smooth.
Add flour and knead on low speed, slowly Add flour and knead on low speed, slowly
adding yeast mixture, for 10 minutes or adding yeast mixture, for 10 minutes or
until dough comes away from sides. Turn until dough comes away from sides. Turn
out onto a lightly floured work surface and out onto a lightly floured work surface and
knead to form a ball. Transfer to a bowl, knead to form a ball. Transfer to a bowl,
cover, and set aside in a warm place for cover, and set aside in a warm place for
1-2 hours or until doubled in size. 1-2 hours or until doubled in size.
Knock back dough and divide into Knock back dough and divide into
10 even balls. Use your index finger to 10 even balls. Use your index finger to
make a hole through each. Flatten slightly, make a hole through each. Flatten slightly,
then transfer to a baking tray lined with then transfer to a baking tray lined with
baking paper. Cover with a clean tea towel baking paper. Cover with a clean tea towel
and set aside for 30 minutes to rise slightly. and set aside for 30 minutes to rise slightly.
Meanwhile, for the glaze, combine all Meanwhile, for the glaze, combine all
ingredients in a bowl. Set aside.ingredients in a bowl. Set aside.
To make mint sugar, place mint, lime To make mint sugar, place mint, lime
zest and remaining 35g caster sugar in zest and remaining 35g caster sugar in
a small bowl and, using your fingertips, a small bowl and, using your fingertips,
rub in to combine. Set aside. rub in to combine. Set aside.
Half-fill a large saucepan or wok with Half-fill a large saucepan or wok with
oil and heat to 170°C (a cube of bread oil and heat to 170°C (a cube of bread
will turn golden in 60 seconds when hot will turn golden in 60 seconds when hot
enough). In batches, add doughnuts and enough). In batches, add doughnuts and
cook, turning halfway, for 4-5 minutes cook, turning halfway, for 4-5 minutes
or until golden and cooked or until golden and cooked
through. Drain on through. Drain on
paper towel. paper towel.
Dip doughnuts Dip doughnuts
in glaze, then mint in glaze, then mint
sugar. Serve sugar. Serve
warm.warm.
ON TREND.
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