This affectionately titled “Spanish Style” chicken dish is a great one for when you are cooking for friends and family on a Sunday and can’t be bothered with a full roast or making a huge mess with lots of pots and pans. The chorizo is what makes is Spanish, but really its a hodgepodge of flavours…. I love anything that requires chorizo and only washing up one tray. This is an idea I adapted after seeing tons of “One Pot” recipes online…. they are all pure genius if you ask me.
Think of Coquito like the Puerto Rican version of Egg Nog. It is great for Rum & Coconut Milk fans (like myself) or for those who get very queasy at the thought of raw eggs in a drink (not me I like my Pisco Sours too much.)
This is my favourite chilli con carne recipe ever not just because it tastes amazing, incredibly velvety with an amazing depth of flavour thanks to the dark chocolate… but also because of the way it looks. Making chilli con carne look nice is no mean feat… but topped with melted chocolate squares and laced with Sour Cream hearts, it’s as if you have given your giant chilli con carne the barista treatment.
Meet the famous Colombian party meal! Arroz con pollo is a rice-based tomatoey paella with a twist. It's well balanced, colourful and cheerful.I always associate arroz con pollo with getting together with family and friends back home. It's usually called the 'Plato Frio' because it would be served cold and as a main meal. Some people would not leave the party until the 'Plato Frio' was served!
I have always been a big fan of mushrooms in all their forms – from taking long walks with family to pick wild mushrooms, to cooking them in many ways at home. This recipe is packed full of tastiness.
Medellín-born Esteban Arboleda runs Colombian Street Kitchen and since August he's been wowing guests and visitors to Green Rooms hotel in Wood Green with his authentic Colombian Street Food dishes. He's halfway through a six month residency at the hotel and checks out at the end of January, so catch him soon. Here is his take on Pandebonos - Colombian cheese bread buns made of corn flour, cassava starch, cheese and eggs.
Bolo de Milho is one of my favourite cakes from Brazil and reminds me so much of a traditional festival from my mothers region called São João, which is when the dish is typically served. It takes place in June, you thank the Saint for the rain in the month and do lots of Brazilian square dancing.
I was always a bit scared off the amount of ingredients in Chiles en Nogada (Chiles in Walnut Sauce) but I’m so glad I tackled it as it’s a really great recipe! I’ve modified it a bit to make it a bit simpler to try at home. This Traditional Mexican dish is a stuffed pepper filled with pork “picadillo” that’s loaded with nuts, fruits and spices. Finally it is drizzled in walnut-cream sauce (which is very hard not to eat straight out of the blender) and garnished with pomegranate seeds and coriander. Its INSANELY tasty, definately the worlds best stuffed pepper recipe! Said to have been created by Pueblan nuns in the 1820s to celebrate Mexican Independence and the arrival of Emperor Agustín de Iturbide to their city, the one who helped design the Mexican Flag, the dish was made to represent the colours of the new Flag; red, white and green. This dish is traditionally served in late August and early September…. so I’m a bit late to the game now that its October but I think the colours of this dish are so festive I will probably be remaking for my family it in December!
Pão De Queijo can be tricky for those of you who may not have worked with Tapioca flour before but trust me it gets a lot easier every time you make it. This is my favourite recipe from home, I love the smell of them and how great they taste warm out the oven. They are so light and literally melt in the mouth. One of the oldest recipes in the book as far as Brazilian cuisine is concerned but it’s still a goodie if you’re a nostalgic foodie like me. I love how beautifully rustic they look with threads of parmesan peppered through the bread giving it a marbled golden brown effect. These are really the dream…. and a very good recipe to make for Gluten-Free friends who want an alternative to dough balls…. Enough cooking for now…. so excuse me while I go off to find out why Pete from towie cheated on Megan McKenna.
I’m about to let you into a little secret… it’s the tastiest and simplest recipe to come out of Brazil…. maybe even the world. Passionfruit Mousse (or Mousse de Maracujá as it’s more commonly known as) is made of just 3 ingredients and as delicious as it is easy to prepare. All you will need is passionfruit, cream and and condensed milk. I use Coconut Cream as the consistency closely resembles the “Creme de Leite” they use in Brazil to make this pudding. This is perfect for those days when you are feeling indulgent or need to wow some dinner guests but can’t be bothered with a long hassle-filled dessert. I’ve also yet to meet anyone who doesn’t like passionfruit…. My face in the picture says it all really….. nom nom nom.