Mexican delights

CORN & QUINOA CAMOTES

Serves: 4

INGREDIENTS

• Oil 2 tbsp
• Sweet potato, large, half boiled, cubed 1 pc
• Bell pepper, red, sliced into thin strips 1 pc
• Sweet corn, frozen 1 cup
• Black beans 1 small tin
• Quinoa, boiled 1 cup
• Salt to taste
• Chilli flakes 1 tsp
• Limejuice 1 tbsp
• Coriander leaves, fresh, finely chopped 2 tbsp
• Sour cream 1 cup
• Flour tortillas, whole grain 4 pc
• Cabbage, purple, shredded 1 cup
• Avocado, diced 1 pc

For the dip:

• Kidney beans, red, boiled, puréed 1 cup
• Sour cream 1 cup
• Bell pepper, red, finely chopped 2 tbsp
• Pepper, coarsely grounded 1 tsp
• Saltto taste
• Jalapeño pepper, chopped 1 tbsp

METHOD

Combine all the ingredients for the dip in a bowl and chill for 20 minutes.

In a large heavy bottommed fry pan, over medi-um heat, add oil and sauté the sweet potatoes until they turn slightly golden.

Add bell pepper strips and corn; sauté for about 3 minutes.

Add beans, boiled quinoa, salt, and red chilli flakes. Stir to combine everything.

Add limejuice and coriander leaves.

Remove from heat.

Spread sour cream on each tortilla and place 3 spoonfuls of the filling in each.

Add shredded cabbage and avocado on the top. Roll each one and serve with the dip.

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SPICY MEXICAN RICE

Serves: 4

INGREDIENTS

• Olive oil 2 tbsp
• Rice1 cup
• Jalapeño, chopped finely 2 pc
• Bell pepper, red, medium, thinly sliced ½ pc
• Tomato, chopped 3 pc
• Chickpea, tinned ½ cup
• Cayenne pepper paste 1 tsp
• Vegetable stock or water 2 cup
• Cumin1 tsp
• Salt to taste
• Coriander, fresh, finely chopped ½ cup
• Sunflower seeds 1 tbsp

METHOD

Heat olive oil in a large heavy bottommed pan over medium high heat.

Add rice and stir constantly; add jalapeño and red pepper and stir 2-3 minutes.

Add tomato, chickpea and cayenne pepper paste, and stir for 2 minutes.

Add water or stock, cumin and salt. Stir well, reduce heat to medium low and cover with a lid. Cook for 10-12 minutes on low heat.

Once water is absorbed, uncover, stir and 
add freshly chopped coriander leaves and sunflower seeds. Cook 2 more minutes 
uncovered, until fluffy. Serve hot.

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CHURROS WITH PINEAPPLE CREAM

Serves: 4

INGREDIENTS

• Vegetable oil ¼ cup
• Water 2 cup
• Sugar 2 tbsp
• Salt 1 tsp
• Vanilla powder 1 tsp
• Flour, all-purpose 2 cup
• Oil for frying
• Vanilla icing sugar 2 tbsp
• For pineapple cream:
• Cream, whipped 100 ml
• Icing sugar 4 tbsp
• Pineapple, tinned 4 slices
• Pineapple essence 1 tsp

METHOD

Whip the cream with sugar till it forms peaks; add roughly puréed pineapple and essence. Combine oil, water, sugar and salt in a heavy bottomed pot on the stove. Bring to a boil, stirring occasionally; add vanilla powder. Remove from heat. Add flour and stir vigorously with a metal spoon until the mixture forms a thick, smooth textured ball. Let the mix cool in the pan until warm. Using a piping bag with a medium-sized star tip, pipe logs 3-4 inches long onto a sheet pan. Chill for 20 minutes. Heat oil for frying and fry the churros until golden brown. Remove with a slotted spoon and drain on paper towels. When cool, roll in vanilla sugar and serve with pineapple cream.