... for mak­ing this An­dean-style pump­kin casse­role and sticky Oxa­pampa tart from his new cook­book

The Guardian - Cook - - Book Extract -

Pump­kin casse­role

My great aunt Otilia used to make this locro de za­pallo . It’s an An­d­ina dish, but has vari­a­tions us­ing dif­fer­ent meats all over South Amer­ica.

Serves 4-6

2 tbsp olive oil 1 onion, finely chopped 1 gar­lic clove, finely chopped 1 tbsp amar­illo chilli paste (see be­low) ½ tsp dried oregano 500g pump­kin or but­ter­nut squash, peeled and cut into 4cm cubes

1 large potato, peeled and cut into 25mm cubes

250ml veg­etable stock 50g broad beans 50g choclo corn ker­nels or sweet­corn ker­nels

50g peas 100ml sin­gle cream or evap­o­rated milk 50g white quinoa, cooked 100g queso fresco or feta, crum­bled A hand­ful of flat-leaf pars­ley, chopped Salt and black pep­per

For the chilli paste (makes about 100ml)

1 tbsp olive oil ¼ onion, finely chopped 2 gar­lic cloves, finely chopped 2 amar­illo chillies, or 2 medium-heat red chillies and ½ yel­low pep­per, de­seeded and finely chopped

1 First, make the chilli paste. Fry the onion over a medium heat for 7-8 min­utes un­til soft, but not browned. Add the gar­lic and chilli, then fry for 2-3 min­utes more. Sea­son, then let it cool com­pletely. Blitz to a smooth paste, then set aside un­til needed.

2 Saute the onion over a low heat for about 10 min­utes, or un­til soft, then add the gar­lic, 1 tbsp of the chilli paste (store the re­main­der in the fridge for up to a week) and oregano. Stir for a 2-3 min­utes, un­til the gar­lic has soft­ened slightly.

3 Add the squash, potato and veg­etable stock. Bring to the boil, then re­duce the heat, cover and sim­mer for 15 min­utes un­til the squash and potato are ten­der and the liq­uid has re­duced a lit­tle.

4 Add the broad beans, the corn ker­nels, and the peas, cover again and sim­mer for 5 min­utes more un­til the broad beans are just ten­der.

5 Add the sin­gle cream or evap­o­rated milk and stir to com­bine. Cook for a fur­ther 1-2 min­utes, un­cov­ered, to heat through. Sea­son with salt and pep­per.

6 Serve the stew in shal­low bowls with the quinoa and the cheese on the side, and sprin­kled with a lit­tle chopped pars­ley.

Oxa­pampa tart

His­toric Ger­manic mi­gra­tion to the Pasco re­gion gave Peru­vians this dra­matic dessert. You can use ba­nanas in­stead of the plan­tains.

Serves 6–8

230g plain flour 125g but­ter

25g mus­co­v­ado sugar

For the filling

15g but­ter

2 small or 1 large, ripe plan­tain, peeled and diced 1 medium-large banana, peeled 75g mas­car­pone

2 eggs

For the top­ping

1 small green plan­tain, peeled and cut in half width­ways

1 cin­na­mon stick

3 star anise

½ tsp bi­car­bon­ate of soda

For the but­ter­scotch

60g light soft brown sugar

½ limo chilli or 2 medium-heat red chilli, de­seeded and chopped

1 tsp ground ginger

2 tbsp freshly squeezed or­ange juice 6 black pep­per­corns

150g caster sugar

50g but­ter

1 Mix flour, but­ter and sugar to­gether, then form into a soft pas­try ball. Wrap in cling­film and chill un­til needed.

2 To make the filling, melt the but­ter in a small fry­ing pan over a low heat. Add the diced plan­tain and fry, stir­ring, for 4-5 min­utes, or un­til they are lightly golden. Set aside to cool, then blitz to a puree along with the banana. Add the mas­car­pone and eggs. Blitz again to a smooth, pourable mix­ture. Set aside.

3 To make the top­ping, put the plan­tain halves in a sau­cepan and cover with water. Add the cin­na­mon and star anise. Bring to the boil on a high heat. Add the bi­car­bon­ate of soda, then sim­mer for 15 min­utes, or un­til al dente. Drain and slice the plan­tain into 1cm-thick rings. Set aside.

4 To make the but­ter­scotch, put the brown sugar, chilli, ginger, or­ange juice and pep­per­corns into a small sau­cepan with 10cm of water over a medium heat. Bring to the boil, then sim­mer very gen­tly for 10 min­utes, or un­til the sugar has dis­solved and the liq­uid has re­duced to a syrupy con­sis­tency. Strain the syrup into a bowl. Set aside.

5 Melt the caster sugar over a medium heat, re­sist­ing the urge to stir. When it has turned a light golden brown (about 6-7 min­utes), re­duce the heat, then add the but­ter. Whisk to a smooth sauce, then add in the spicy syrup. Whisk again to a rich caramel. Set aside.

6 Set the oven to 170C/335F/gas 3. Take a 23cm-wide non­stick oven­proof fry­ing pan or shal­low non­stick tin. Pour in the but­ter­scotch, top with plan­tain slices and cover with the filling.

7 Roll out the pas­try, then lay it on the filling. Tuck in the edges. Slit the dough to let the steam es­cape. Bake for 30 min­utes, or un­til golden. Rest for 1 minute, then turn out the tart. Serve.

▲ An­d­ina: the Heart of Peru­vian Food

(Hardie Grant) is out now

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.