Recipes Sasha Zambetti, Photography Christoph Hoffmann.
Clam and mussel soup
Thick and hearty, best served with crusty bread.
Serves: 4 – 6 Time: 1 hour + marinating
Ingredients:
50g butter
1 small onion finely chopped
1 celery stalk, sliced
3 garlic cloves
20ml flour
250ml vegetable or fish stock
250ml dry white wine
250ml cream
300g clams
300g mussels
10ml lemon juice
Method:
1 In a large saucepan, melt the butter on a medium heat and add the onion, celery and garlic and sauté until glossy.
2 Add the flour and stir to combine.
Add the stock and wine and bring to a boil for 5 minutes.
3 Add the clams, mussels and cream and simmer for a further 5 minutes.
Serve hot with crusty bread.
Chicken casserole
f you cannot find ready roasted peppers, add strips of fresh pepper with the garlic and spices after browning the chicken.
Serves: 4 – 6
Time: 45 minutes
Ingredients:
1 large chicken, cut into pieces
3 garlic cloves, crushed
10ml ground cumin
5ml smoked paprika
2.5ml ground allspice
250ml chicken stock
125ml salsa
600g sweet potato, cut into chunks
2 x 400g black beans, rinsed
1 jar roasted peppers, cut into strips
Large handful coriander, chopped
Method:
1 Brown the chicken on all sides. Add the garlic, cumin, paprika and allspice and toss to coat.
2 Add chicken stock, salsa and sweet potato and cook for 30 minutes. Add black beans and roasted peppers and simmer for a further 10 minutes. Add the coriander and serve immediately with lime wedges.
Feijoada
A one pot dish using a very South American ingredient – black beans.
Substitute with red kidney beans if your local store doesn’t have black beans.
Serves: 4 – 6
Time: 45 minutes
Ingredients:
250g bacon, chopped
250g chorizo sausage, sliced
450g beef sirloin, cut into cubes
1 small onion, finely chopped
6 cloves garlic, peeled
200ml water
1 x 400g tin black beans, drained
2 bay leaves
1 small red chilli
Method:
1 In a heavy-bottomed pot, over medium-high heat, fry the bacon, chorizo and sirloin until nicely browned.
2 Add the onion and garlic and cook for about 2 minutes.
3 Add the water, beans, bay leaves and chilli, and simmer for about 10 minutes.
Season to taste.
Fried bananas with avocado cream
A delicious, but somewhat healthy option for dessert.
Serves: 4 – 6
Time: 45 minutes
Ingredients:
6 bananas
100ml toffee sauce
1 haas avocado
10ml lemon juice
50ml thick cream
50ml icing sugar
Method:
1 Peel the bananas and slice them in half lengthways. Add the toffee sauce to a non-stick frying pan and add the bananas. Cook on a medium heat until golden and sticky.
2 Meanwhile, peel and pit the avocado into a mixing bowl, beat in the lemon juice, cream and the icing sugar.
3 Serve the fried bananas with a blob or three of avocado cream on the side.
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