Mundo Food & Recipes

Lac-St-Jean Tourtière

2012-03-22T15:31:00.003-07:00

Ingredients

Beef + pork + calf equally cut into cubes of about 1cm * 1cm
A bit of chicken breast cut into cubes of about 1cm * 1cm
Some red onions, finely chopped
A piece of streaky bacon
Potatoes cut into cubes of about 1cm * 1cm (+ or - the same amount as the cubes of meat)
Pastry
Beef broth

Preparation

Mix the onion salad, diced meat and potatoes.

Take a good roasting pan with a thick bottom. Place rolled dough to about 5mm thick and deposit the meat mixture

Place in the center of the meat mixture the piece of bacon cut in half

Cover with other dough rolled about 5 mm thick and tightly reseal the edge

Boil beef broth

Make a hole in the center of dough and fill it with the hot broth to the edge

Put in oven at 375 F until the liquid boils

Cover the pie and lower the oven to 200 F, then cook overnight

By Stephane Bouchard

Beet Soup

2012-03-22T14:46:00.007-07:00

Ingredients

• 2 pounds beets (900g)

• 1 big red onion (or 2 small)

• 2-3 sticks of celery

• 3-4 laurier leaves

• Dried thyme

• 2x 900 ml chicken broth

• 200 ml of water

• 35% milk cream

Preparation

Peel beets and coarsely chop into cubes.

Cut the onion into pieces about the same size as the beets.

In a wok over high heat in olive oil. Caramelize, 8 to 10 minutes, onions and beets, while adding a "hollow hand" of dried thyme.

In a pot, add water and chicken broth, add celery, Laurier leaf, and a "hollow hand" of dried thyme. Boil and stir onion and caramelized beets. Simmer 45 minutes.

After cooking, remove the bay leaf and celery and mix in blender (blender). Salt and pepper to taste.

Serve with a dash of cream in each bowl and a sprig of parsley.

Collaboration of Stephane Bouchard

White Truffles from Alba, Italy

2012-03-11T09:16:00.002-07:00

Truffle of Alba is the rarest and the most expensive of all truffles. It has got its identity and popularity spread across the globe in the palate of food connoisseurs and gastronomical experts. It is a globular shaped fruit of the earth, which has many depressions on the rind to make it irregular. The outer smooth and velvety surface has color varying from pale ochre to dark cream to greenish, the inner flesh or “gleba” is unmistakable and is white or greyish yellow with thin white veins.

Scientifically it is known as tuber magnatum pico and is a subterranean fungus that co-exists in a symbiotic relation with the roots of certain particular trees. The roots of lime, poplar, oak and willow are the favorites of this fungus.

Geographically found in Piedmont of Italy it is located in Monferrato, langhe, Roero and partly in the hills of Turin. Apart from it can be also traced in lesser proportion and negotiable quality in the area of Marches, Umbria, Tuscany and Romagne. Truffles’ being one of the rarest treasures needs a real hunt before it delights the fortunate few. The

“tartufaio” or the “trifolaio” as the truffle hunters are traditionally known must have an identity document of permit before he goes in search of the treasure. The tools require for this operation are also unique which consist of a pair of tough mud proof boots, a stick, a small spade, a jacket with lots of deep pockets and a dog of good breed with extremely sensitive nose and trained to recognize the intense aroma and spot the point. Sometimes female pigs are also used as they are sexually aroused by the truffle’s aroma.

Truffles are gathered from September to December but by the myth of tartufaio they only get ripe at the third moon after rain starting from September. It is always hunted at the set off of the twilight primarily to avoid revealing the places to the competitors, as the competition is immense.

The specialty of the truffle in the palate is the aroma and the flavor it generate from its own which is very fragile and can casts its spell to the person who is honored to have this wonderful delight. The flavor of the truffle largely depends on the tree depending on which it grows. For example truffle growing near the oak tree will have a penetrating odor compared to the lighter fragrance of those, which grows near a lime tree.

Recipe White Truffle Risotto

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

2 1/2 cups (500 g) short grained rice, for example Carnaroli or Arborio
1 /2 cup (100 g) unsalted butter
1 tablespoon very finely minced onion
1/2 cup dry white wine
4 cups freshly grated Parmigiano
1 quart (1 liter) simmering beef broth
6 ounces (150 g) fresh white truffles, brushed clean (see below note)

Preparation:

Sauté the onion in half the butter until it begins to turn golden, then add the wine and cook over a low heat, until the onion is falling apart and the wine has evaporated. Add the rice, mix well, and then begin adding broth, a ladle at a time, stirring gently all the while. When the rice has almost reached the al dente stage, remove the pot from the fire and stir in the remaining butter and the cheese, then slice half the truffles into it using a truffle slicer. Heat the risotto through, transfer it to a serving bowl, and slice the remaining truffles over it.

Speck, Ham from the Italian Alps

2012-03-06T13:26:00.002-08:00

Speck is an Italian ham somehow similar to prosciutto.

It is one of the most important and popular product from Alto Adige, Italy’s northernmost and bi-lingual province also known as Südtirol in German (South Tyrol). This area was sometimes controlled by Austria and sometimes by Italy until the the end of WW1 when it became Italian. A distinctly flavored, dry- and smoke-cured ham, speck is considered a fine example of the melding of the Northern European and Mediterranean cultures that influenced the region.

Speck is made from the hog’s leg. Its flavor is more delicate than the salty hams of central-northern Europe, but stronger than the typical Italian prosciutto. It owes its unique flavour to the traditional production rule -a little salt, a little smoke and lots of fresh air. It’s still a homemade process protected by a Protected Geographical Indication designation.

The meat is seasoned with salt and spices that include pepper, laurel, juniper berries and other spices, before being allowed to rest for about a month. Speck is then smoked using flavorful beech wood, ash or juniper for ten days. The meat is then aged again for several months to produce a recognizable aroma and flavor, a distinct red interior, with a smokey , slightly spicy but buttery taste, mild yet aromatic, Speck is often served sliced thin or diced but can also be used to cook with, easily replacing bacon or as a smoky alternative to Pancetta.

Ingredients

1/2 pound asparagus, rough ends removed
1/4 pound speck, cut into 1/2-inch dice
2 tablespoons extra virgin olive oil
1 medium onion chopped into 1/8-inch dice
1 1/2 cups rice
4 tablespoons
3/4 cup freshly grated Parmigiano Reggiano1 bunch Italian Parsley , finely chopped to yield 1/4 cup

Directions

10Bring 4 quarts of water to a boil and add 2 tablespoons salt. Set up ice bath nearby. Blanch the asparagus for 1 minute, place in an ice bath, and reserve the asparagus cooking water. Once the asparagus is cooled, drain and cut into 1-inch lengths. Set aside.

In a heavy-bottomed skillet with 3-inch sides, combine the speck, olive oil and onion and cook over medium heat until softened but not browned, about 5 minutes. Add the rice and, stirring constantly, cook until the rice turns opaque, about 2 minutes. Add the asparagus cooking water until it covers the rice. Turn the heat up to high, stirring constantly, and cook the rice until the liquid level goes below the level of the rice. Continue adding the warm asparagus cooking liquid, 1 ladle at a time, to maintain the liquid level above the rice for 15 minutes. Add the asparagus to the rice and cook until the rice is soft but still al dente. Remove from heat, add butter, Parmigiano and parsley and stir through. Serve immediately.

Bottarga the Mediterranean Caviar

2012-03-01T08:39:00.001-08:00

Bottarga is one of the true gastronomic gems to hail from Italy. It is a very simple product born out of the need in pre-refridgeration days to preserve food using salt. Bottarga is the egg sack of certain marine fish. The roe is prepared by salting, pressing and drying for up to 6 months in cool well aired rooms. There are two types, Bottarga di Tonno (Tuna) and the more prized Bottarga di Muggine (gray Mullet). Tuna bottarga is mostly produced in Sicily (it is sometimes referred to as Sicilian Caviar) where the now much declined Tuna fishery is based. It is gray in color and has a stronger, saltier more robust flavor than that of the gray Mullet. The best examples of mullet bottarga come from Sardinia. Colors naturally vary from golden yellow to darker shades of reddish brown.

So using sea salt, the roe is cured and dried to perfection, then waxed to prevent further drying and exposure to light. Waxing also prevents contact with foreign matter. For the novice, it appears quite unique, odorless, and may look like a flat waxed sausage. But once the wax is removed, your taste buds will discover one of the most flavorful marine products.

Suggested serving and setting for Bottarga

Bottarga is generally eaten as an appetizer.

Slice Bottarga thin, then squeeze lightly to remove the wax.

Serve Bottarga with a touch of olive oil and lime, accompanied by crackers and green olives.

Suggested spirits include: Arak, Pernaud, Vodka, or fig liquor.

Bottarga Pasta Recipe

2 good handfuls of pasta – spaghetti works great here

1 clove of garlic, finely minced

1 handful of fresh flat leaf parsley, chopped

bottarga to taste – about 2 tablespoons

really good olive oil – about 5 tablespoons

Chapatti (Paratha)

2012-02-21T09:26:00.000-08:00

	Parathas are an Indian unleavened bread and an integral part of many Indian meals. Any subzi (vegetable) or curry dish can be fabulous when accompanied with fresh, hot parathas. Try this recipe. It’ll be worth your while! Although we refer to this recipe as Chapatti in the video, this is actually a Paratha recipe. The difference between the two is that Chapattis are cooked without oil whereas Parathas are pan fried. Ingredients · 1 and ½ cups Whole Wheat Flour · ¼ tsp Salt, or to taste · 3 tsp Oil · ½ cups Water
Method: Step 1: Top Tip: Whole Wheat Flour We have used whole wheat flour from the Indian store as its a little different from the whole wheat flour that you find in the grocery stores. The one in the American grocery stores is usually a lot darker in color, so chapattis turn a little browner than you probably like them, this one is available in any Indian store its called chapatti atta and is readily available. Step 2: Coat The Dough Just mix all that dough in and form a nice ball. It doesn't take a lot of time at all, but people are scared to do this, because you're using your hands and that freaks people out, but it really is not that bad. It literally takes under a minute to make this dough. When the dough is in a nice ball, we're going to take just a couple of drops of oil, just to lightly coat it and in that way it doesn't form a dry skin on top of the dough. Then keep it covered for about 15 to 20 minutes. Step 3: An Alternative Method So if you are not comfortable using your hands while making the dough, here's another alternative way of doing it. Here's the whole wheat flour, I'm going to use the food processor, and use a chopping blade instead of a dough blade, because it just mixes better and it gets all the edges and there's nothing left at the sides. Mix in the salt at this point and I'm going to give it a mix. Then I'm going to add in the oil. Heated up the water for 30 seconds and am going to pour it in very slowly once i have the food processor on. This is just as easy. It's best just to give it one knead by hand just to incorporate everything and make sure there's no air bubbles and all in it. This food processor option is really good if you're making dough in bulk because i understand that dough freezes really well Then put a couple of drops of oil and just smother a little bit, rub it a little bit so that it doesn't dry out and cover it up. Then set it aside for 15 minutes as before. Step 4: Size The Dough After it has been resting for about 15 to 20 minutes we're going to knead the dough one more time quickly. This is 1 and 1/2 cups of dry flour, so it makes approximately 9 chapattis. But there's no signs involved, so if you like really big chapattis it can be less and if you want small ones you know it'll make more. But something that fits in to your palm or close fist, a kind of a golf size ball is perfect. So just divide it out. Step 5: Prepare The Pan Before we start rolling out chapattis go ahead and turn on our stove and get our pan heated. The pan are using is called a tawa. You can also use a non stick frying pan. Put the stove on medium heat, or a little bit higher than medium. And you want to make sure your pan is really hot before you put your first chapatti on. Step 6: Shape The Dough So while our pan is heating, take dough and form a nice round ball. If you start off with a round ball, the shape changes, but your final chapatti will probably be round also. Then go to dip it in some dry flour, shake off the excess and roll it out. Now this rolling pin is my favorite. It's a thinner version, but a lot of people are used to the thicker version of the rolling pins. Whatever you have is absolutely fine and if you notice that your chapatti is sticking to the ground or to whatever surface you are rolling out on, take it and dip it again in the dry flour. This is a trick that my mom taught me when i was learning how to do this when i was little, you rub your hand across it, and instantly you'll feel where its thicker and where it's thinner and then you can just roll the parts that are thicker, that way you don't have a chapatti that is really thin on one side and really thick on the other side that also helps in blowing up when you're cooking it. Step 7: Cook The Chapatti The tawa looks hot so put rolled chapatti in and move it around to make sure it doesn't stick. Then leave it alone until we start seeing bubbles appearing, and then flip it around, and let go for a few seconds. Now take some oil and just dip your spoon in to your oil and then whatever is left, the remainder few drops, just put it on and smear it on like that and flip it around and press. You want to press where it bubbles to force the air to the other side which is not risen yet. Smear the oil again and press. You want to cook the chapatti until you see that all the doughiness is gone and it looks fully cooked. It's ok to have little brown spots on it. Step 8: Serve It looks delicious and there's nothing like home made chapattis. You can buy these from the store but when you taste these like fresh off the stove it's awesome. And one of the other reasons why it doesn't taste as nice sometimes is a lot of people don't use oil in their chapattis, but I put oil inside the dough and what happens with that is that when you eat the chapatti a little bit later on, it still tastes nice and soft, as supposed to the dough which has been prepared without oil, which tends to turn a little bit chewier. Once the chapatti is cooked I like to keep it in a nice insulated cannister like this. It helps it to stay nice and warm. So you can finish all your chapattis and sit with you family and enjoy your dinner and they'll still be piping hot. So there we have it. Fresh home made chapattis.

Vegetable Samosa

2012-02-21T08:52:00.000-08:00

	Samosa is probably the most popular snack in Bangladesh, India, Pakistan, especially at tea time. When an unexpected guest arrives, most people send someone round to their local shop to pick up freshly made, piping hot samosas. Traditionally, Indian samosas are filled with a mix of potatoes and peas. Ingredients · Filo Pastry/Samosa Pads · 1 Egg, Beaten · Oil · 3 Potatoes, Boiled, peeled, mashed · ½ cups (120ml) Green Peas, Boiled, peeled, mashed · 2 Fresh Green Chillies, Finely Chopped · ½ tsp Ginger & Garlic Paste · 1 tbsp Coriander, Finely Chopped · ½ tsp Garam Masala · 1 tsp Salt · ½ tsp Chilli Powder · 1 ½ tsp Lemon Juice · 1 Frying Pan · 1 Slotted Spoon
	Method: Step 1: Stuffing Place the mashed potatoes in a large bowl and add the salt, chilli powder, lemon juice, garam masala and green chills, the ginger and garlic paste and mix well until all the ingredients are evenly combined in the potato mixture. Add in the peas, cashews and and mix well again. Now add the coriander and keep aside. Step 2: Samosas Take a rectangular sheet of filo pastry or 1 layer of the samosa pad and brush one of the shorter edges with the beaten egg. Step 3: Create a cone Create a triangular cone with one side open by folding the sheet over onto itself asymmetrically, (the pastry edge with the brushed egg applied to it should be sealing one end and there should be a flap left overhanging the top of the opening of the triangular cone. Step 4: Stuff Now add half a tablespoon of the stuffing mixture into the cone and then brush the overhanging pastry flap over onto one side of the trianglualr cone and seal properly so that none of the mixture will be able to escape. Step 5: Fry Deep fry the samosas collectively (about 5 at a time) in some hot oil for 4 minutes over a medium heat, making sure to turn the samosas over in the oil every few minutes. The samosas are ready to eat when each side of the samosas are golden brown in color and the pastry has become crispy. Step 6: Serve Serve hot with chutneys and pickles.

Llapingachos

2012-02-04T12:33:00.000-08:00

LLAPINGACHOS

In Ecuador llapingachos are prepared with Chola potatoes, a variety of starchy potato, which is very important to achieve the texture necessary for llapingachos.

Another key step for the preparation of llapingachos is to let the mash or dough rest for at least an hour, and once formed tortillas let stand for 30 minutes.

Ingredients:

5-6 large Russet potatoes, peeled and cut into medium pieces
2 tbsp sunflower oil
½ cup finely chopped white onion
2 teaspoons ground achiote
1 cup shredded or grated cheese, you can use mozzarella, fontina or Oaxaca
Salt to taste
To accompany: peanut sauce, seasoned tomatoes and onions, advantages of avocado, lettuce, fried eggs, sausage or chorizo, pepper and Creole.

Preparation:

· Boil potatoes in salted water until tender.

· Heat oil over medium heat and prepare a fried with onion and annatto, cook until onions are tender, about five minutes.

· Mash the potatoes.

· Add the fried onion and salt to mashed potatoes and mix well.

· Cover the potato mixture and let stand at room temperature for at least an hour.

· Form small balls with potato mixture, make a hole in the middle of each ball and fill with cheese.

· Flatten the balls until they are as thick tortillas and let stand in refrigerator for 30 minutes or until cooking time.

· Cook the tortillas on a flat grill or hot skillet until browned on both sides.

· Llapingachos Serve with fried egg, peanut sauce, sausage, seasoned with tomato and onion, avocado and aji advantages.

2012-02-04T08:16:00.000-08:00

Celebrate Pisco Sour day on February 4th
The national origin of the pisco sour is debated. Both Chile and Peru lay claim to the drink. But the pisco sour cocktail is said to have been invented by a North American bartender, Victor Morris, ("Gringo Morris") in the 1920's, at The Morris Bar in Lima, Peru. Since 2003, Peru has a National Pisco Sour Day which is celebrated on the first weekend of February.
Prep Time: 10 minutes Ingredients: 1/2 cup sugar 1/4 cup water 1/2 cup key lime juice 1 1/2 cups pisco 3 egg whites 1 1/2 cups ice Angostura Bitters
Preparation: Make sugar syrup: Put sugar and water in a pot and bring to a boil. Boil for 1 minute, remove from heat, and let cool. Place sugar syrup, lemon juice. pisco, and ice in a blender, and mix well. Add the egg whites and mix until just frothy. Serve in small tumblers, with a dash of bitters in the middle of the foam.
Tip: The ratio of 3 parts pisco to 1 part lime juice to 1 part simple syrup makes a strong, tart pisco sour. You can reduce the amount of pisco to make it a little less "fuerte". The egg whites give the cocktail its traditional frothy top layer, but some people prefer to leave them out. Serves 6-8

Ceviche

2012-02-04T05:56:00.000-08:00

Ceviche
		Ceviche, Peru's flag-dish, is the epitome of fusion: Inca hot peppers, Spanish limes and onions, and Japanese approach to preparing fish.
Ingredients	· 1 1/2 pounds of white fish (Tilapia, sole, etc), diced · 1/2 small red onion, halved and slivered · 3/4 cup lime juice · 1/2 teaspoon salt · 1 habanero chile, seeded, halved, and thinly sliced (optional) · 1 tablespoon ají amarillo sauce (optional; see · 1/2 cup cilantro leaves, chopped · 1 orange sweet potato (such as Garnet or Jewel), boiled, peeled, and sliced · 1 cob sweet corn, boiled and cut into 4 pieces · 4 butter lettuce leaves
Preparation	Rinse diced fish and slivered red onion in cold water and dry thoroughly. In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and ají amarillo sauce (if using). Cover and refrigerate 20 minutes. Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side. Peruvian Pantry: Ají amarillo. A yellow chile with a slightly sweet flavor and plenty of heat. Available in this county in jars or as a puréed sauce at many Latin markets.
Note: Ceviche is a national dish of Peru. Originally created by fishermen as a way to eat part of their catch during long days at sea, ceviche uses the acid in lime juice to "cook" the fish.

Butter Chicken Recipe

2012-02-02T17:33:00.000-08:00

	A delicious chicken dish that can be made as hot or as mild as you wish - a perfect meal for curry lovers who want to keep it simple. Taste our Butter Chicken recipe. Ingredients 2 chicken breasts, cut into chunks 2 tbsp vegetable oil 2 tbsp butter 1 onion, chopped ¼ tsp cinnamon 1 tsp garlic, crushed 1 tsp ginger, crushed ½ tsp ground turmeric 1 tsp chilli powder 2 tbsp ground almonds 220 g can of whole peeled tomatoes 1 tbsp tomato paste 1 tbsp natural yoghurt 2 tbsp fresh coriander or spinach, chopped salt pepper
	Method: Step 1: Season the chicken Begin by seasoning the chicken with a generous sprinkling of salt and pepper. Step 2: Heat the oil and begin to fry the chicken Using a large frying pan, heat the vegetable oil and add the chicken. Step 3: Fry for 3-4 minutes Fry the chicken for 3-4 minutes until it turns a golden-brown colour. Step 4: Remove the chicken Take the chicken out of the frying pan and put it aside. Step 5: Melt the butter Use the same frying pan to melt the butter. Step 6: Fry the onion with the cinnamon Now add the onion and cinnamon and fry together in the pan. Step 7: Add the remaining ingredients At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly. Step 8: Bring to the boil and cook Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste. Step 9: Add the chicken Put the chicken back into the pan and combine with the other ingredients. Step 10: Add the fresh coriander To compliment the dish, add the coriander (or fresh spinach if you prefer) and mix with the sauce. Step 11: Serve while streaming and eat up! Spoon the chicken and the sauce onto a large serving dish and serve with rice and naan bread. A perfect curry dish that goes down well with an icy Asian beer.

Chingri (Shrimp) Malai Curry

2012-02-01T14:55:00.000-08:00

	Ingredients 2-inch (5cm) piece fresh ginger root, roughly chopped 10 garlic cloves, roughly choppe 6 small onions, roughly chopped 1 cup vegetable oil 1 3/4 lb (800g) jumbo shrimp, peeled & devined 1 Tbsp ground turmeric 1 Tbsp salt 3 cinnamon leaves or bay leaves 2 Tbsp ground cumin 4 green chilies, slit lengthwise 3/4 cup thick coconut milk 1 tsp sugar (optional) 5 green cardamom pods, shelled and finely ground 2 Tbsp ghee
	Method: 1.) Blend the ginger and garlic together in a food processor to make a fine paste. Remove and set aside. Blend the onions to a fine paste with 1/3 cup of oil. 2.) Season the shrimp with 1/2 tsp each of turmeric and salt. Heat 2 Tbsp of the oil in a non-stick frying pan and sear the shrimp briefly, then remove and set aside. 3.) Heat the remaining oil in a heavy frying pan and add the onion paste with the cinnamon leaves. Saute over medium heat for 10 minutes or until light brown, stirring occasionally. Mix together the cumin, remaining turmeric, ginger-garlic paste and 2/3 cup of water, then add to onions. Reduce the heat to low and cook for a further 5-8 minutes, stirring regularly. Stir on the remaining salt, the green chilies, and the shrimp and cook for 2-3 minutes. 4.) Mix in the coconut milk and simmer for 2-3 minutes or until the shrimp are just cooked, adding a little more water if necessary. Adjust the seasoning with salt and sugar and sprinkle with the cardamom powder, and stir in the ghee. Serve immediately with steamed rice.

Kacchi Biryani

2012-01-30T18:25:00.000-08:00

	Kacchi Biryani Kacchi Biryani is a special preparation of the dish. It is called Kacchi because this style originated in the Kutch region of the Subcontinent. Kacchi Biryani is same as Kacchi Yeqni, meaning raw marinated meat cooked with rice. It is cooked typically with goat meat (usually 'khasi gosht', which is meat from castrated goats and often simply referred to as mutton) or with lamb, beef and rarely with chicken. The dish is cooked layered with the meat and the yogurt based marinade at the bottom of the cooking pot and the layer of rice (usually basmati rice) placed over it. Potatoes are often added before adding the rice layer. The pot is usually sealed (typically with wheat dough) to allow cooking in its own steam and not opened till ready to serve. The challenge in the art of cooking kacchi biryani is to cook the meat till tender without overcooking the rice. When serving up the dish the chef takes a bit of rice from the top layer and meat from the bottom layer and deftly serves it up together. A boiled egg and mixed salad often accompanies the dish. This is one of the most popular delicacies of old Dhaka, Bangladesh and Hyderabad, India. It is featured in wedding feasts in Bangladesh and is usually served with borhani, a spicy drink.
	Ingredients Mutton – 1 KG Boneless Basmati Rice – 1/2kg Onion – 2 Big Lime Juice – 1/4 Cup Curd – 500 GM Ginger Garlic Paste – 4-6 Tsp. Red Chilli Powder – 1/2 Tsp. Green Chilli – 4-6 grind into fine past Shazeera – A Pinch of Shazeera Clove – 1-2 Cinamon – 1-2 Cardamon – 2-3 Coriander Leaves – A bunch finely chopped Mint leaves – 8-10 sticks – Plucked only leaves Safron – 2 pinch of safron, immerse in water Safron color – A pinch of color liquified with water Ghee – 2 Tsp. Oil – 2 Cup oil Salt – To taste
Method: 1. Cut the meat into 4″ square pieces and wash it 2. Add ginger garlic paste to the washed meat and Marinate it for 1 hour. 3. While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown. 4. Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand. 5. Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour. 6. After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into length wise. Now put on flame but when rice start cooking when the rice becomes half cooked. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion. 7. Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame. 8. Now your delicious tasty Mutton Kacchi Biryani is ready to eat

2012-01-27T19:47:00.000-08:00

El Encebollado
Ingredients:

    2 pounds of albacore
    2 large pieces of cassava
    ½ bunch of Hierbita
    Peruvian pepper 3 tablespoons
    2 cups onions seasoned in lemon
    1 cup tomato paste
    pepper, garlic and salt to tastePreparation:Cook diced yuca in salted water, garlic, pepper and Hierbita branches, when it is half cooked cassava, top with fish, pepper and sifted dissolved in water, tomato paste, and cook. Then, remove and shred. Serve warm or hot, decorated with an onion sauce. Do not forget the lemon.

El Encebollado from Guayaquil - Ecuador

El encebollado, a dish of Guayaquil-Ecuador, an onion can be eaten any time of day, either at breakfast, lunch or dinner and much more in the morning after a night out. The truth is that the onions, a broth made with albacore, cassava and tomatoes as main ingredients,
is a traditional dish of Ecuadorian food but, like many others, begins with the mixing of cultures.

Thus, during the Spanish conquest brought the onions and lemons (two main ingredients of onions), although in reality they are of Arab origin, says the chronicler Life of Guayaquil, Rodolfo Perez Pimentel, who notes that citrus fruits were introduced in Spain in 711, when the caliph of North Africa to this region also inserted nuts. "Until that moment in American Indians prepared the dish only boiled or grilled fish with salt. He squatted and ate and invited others also to do so, "he notes.Another equally indispensable condiment is cassava, which, although of African origin, was also brought by the Spanish.According to the chronicler, the first traces of the emergence El Encebollado in America date back to the eighteenth century when the Spanish sailors arrive continent Jorge Juan and Antonio de Ulloa and write the book secret of America News.