Porotos granados

 Porotos granados is a chilean dish, it is a dish to eat in summer using seasonal products; porotos (green beans) and corn that are harvested in summer.

Porotos are green beans , harvested before complete maduration.

Pilco is the name given to the corn.

There is a different version of the dish with 'mazamorra' a mixture of corn flour and milk to thicken the broth.

Ingredients:


- 325 grams of green beans.
- 150 grams of corn.
- 1 onion.
- 1 garlic clove.
- Oil.
- Salt.
- Pepper.

- 1 Carrot.
- 1 tablespoon basil.
- 1 tablespoon papikra.
- 200 grams pumkin.
- Water.
- 2 Tomatoes.

Method:

1- Cut the onion, garlic and carrot in little pieces, sautée in a casserole until it gets golden.

2- Add pepper, papikra, basil and salt. Stir and cook for 1 minute.

3- Cut tomatoes in little pieces and add them to the casserole, add the beans and cook for another minute.

4- Add warm water until all the ingredients are covered and cook for half an hour covered with a lid at medium heat.

5- Add the pumpkin and corn. Cook for 1 or 2 hours if you are using normal beans and 15 minutes if you are using green beans.

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Chile

Carne al toro - Recipe from Cádiz

Carne al toro is a traditional recipe from the province of Cádiz.

This dish, as its name suggests, was initially made with bull meat, but today it is made with any type of meat that is cooked in the same way, with vegetables and wine.

The origin of the recipe is relatively recent, in the 70s of the last century (50 years ago), a restaurant in Puerto de Santa María called 'Tendido 4' popularized it, people went to the restaurant to eat this dish and later it began to be cooked in other restaurants and bars of the area.

The recipe was devised by Luisa Aldana, the mother of Fernando Fernández, the owner of the restaurant El Tendido 4. The Fernández family was well known in the city because they were dedicated to the world of greengrocers.

Ingredients :

- 800 g beef to stew.

- 1 onion.

- 1 red pepper.

- 1 green pepper.

- 2 carrots.

- 2 garlic cloves.

- 100 ml crushed tomato.

- 1 slice toasted bread.

- 1 glass red wine.

- 1/2 glass water.

- 1 teaspoon sweet paprika.

- 1 teaspoon spicy paprika.

- 1/2 teaspoon ground cumin.

- 1/2 teaspoon ground cloves.

- 1 teaspoon oregano.

- 1 bay leaf.

- olive oil.

- Salt.

- Pepper.

Method:

1- Season the meat with salt and pepper and sautée it in a pot with a little oil.

2- Once the meeting starts to be done, set aside.

3- Peel the onion, carrots and cut them into medium pieces along with the red and green peppers.

4- Sauté in the same pot where you cooked the meat.

5- Add the meat, crushed garlic or garlic cut into very small pieces, bread, bay leaves and crushed tomato.

6- Add the salt, all the spices and the wine, cook until slightly reduced.

7- Add some water just to cover the meat, put the lid of the pressure cooker on, and turn the heat to maximum until the steam starts to come out, then set the heat to minimum and cook for 30 or 40 minutes.

8- Use some chips as side dish , you can also accompany it with rice or eat it alone.

You can also watch the recipe at my Youtube Channel:

Here you have a link to my favourite cooking tools:  

Favourite cooking tools

Receta en Español

Bandera: De Ulaidh - Trabajo propio, CC BY-SA 4.0, Enlace

Sapasui from Samoa

  Sapasui is a typical dish in Samoa, the dish is a witness of the history of the country.

Sapasui was introduced by Chinese workers who arrived from the southern provinces of China to work in the 19th-century German Samoa. The Chinese were prohibited from mixing with the island's inhabitants, but despite this, marriages with Samoans emerged, and little by little, this Chinese-origin dish became part of Samoan culture.

It is an economical and very simple dish, a way to use leftovers. It is made with very thin transparent noodles called glass noodles or cellophane noodles.

These noodles are mixed with meat, which can be beef, pork, or chicken, along with vegetables, mainly cabbage and carrots.

Ingredients:

- 500 grams of meat.

- 1 package of glass, vermicelli or cellophane noodles.

- 1 onion.

- 3 tablespoons of soy sauce.

- 3 carrots.

- 1/2 cabbage.

- 2 garlic cloves.

- Pepper.

Method:

1- Cut the carrots into slices and the garlic and onion into julienne strips.

2- Remove the central part of the cabbage and cut the rest into stripes.

3- Sautée the onion and garlic.

4- Add the carrot and continue cooking until the carrot is soft.

5- Add the cabbage and cook for some minutes.

6- Add the meat cut into littles pieces and cook until the meat is done. Add pepper but do not add salt, the soy will give the salty taste later.

7- Put some water to a boil , add the soy sauce. Once the water reaches the boiling point add the noodles and cook for 10 minutes.

8- Add the noodles to the casserole with the cabbage and meat, you can also add some of the broth.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Samoa

Pork Stew from Cáceres

 The recipe I bring today, pork stew, is very typical in Cáceres, together with the lamb stew.

This is a traditional stew that you can eat every day or in special days.

Ingredients:

- 1/2 kilo pork meat cut into cubes.

- 2 onion.

- 2 carrots.

- 1 green pepper.

- oil.

- 2 potatoes.

- Salt.

- 1 Glass of water.

- 2 tablespoons of tomato sauce.

- 1 choricero pepper.

- a dash of red wine.

- Black Pepper.

- Thyme.

- Paprika.

Method:

1- Cut the green pepper and the onion into cubes, sautée in a frying pan with some oil until the onion is done.

2- Add the meat, salt, paprika ,pepper and the meat cook at medium heat until the meat changes the colour.

3- Add the tomato, chiricero pepper and water.

Add a dash of wine and the carrots cut into 1 cm slices. Cook for half an hour at medium heat without a lid.

4- Peel the potatoes and cut them into cubes, fry in a pan with a little oil and salt.                                                                  

5- Turn off the heat of the casserole with the meat, add the fried potatoes over the meat, mix well , with the heat of the stew the potatoes will soften.

Now you can serve and taste!

You can also watch the recipe at my Youtube Channel:

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools

Receta en Español

Cáceres