5 pcs red tomatoes 1 pc white onion, quartered 3 pcs fresh jalapenos 2 pcs garlic cloves 2 tbsp olive oil 20g tinned chipotle chilli in adobo 5 cilantro stems Salt and pepper to taste
Preheat your oven on the highest setting.
Coat the tomatoes, onion, jalapenos and garlic with olive oil. Place in the oven until the vegetables are nicely charred.
Mix the roasted vegetables, chipotle chilli and cilantro in a blender. Don’t close the lid entirely so that the jug will still have a gap for the hot air to expand. Blend until smooth and adjust the seasoning with salt and pepper. This salsa can be stored in the chiller for a few days.
4 pcs corn (shave the kernels and scrape the cobs) 175g water ½ pc white onion, coarsely chopped 1 tbsp honey 90g yellow cornmeal flour
½ tsp double acting baking powder
50g unsalted butter
Fresh husks from the corn
Salt and black pepper to taste
Peel the corn and keep the husks intact for the tamale wrapper. Reserve the broken pieces as we will use this as a rope to tie the ends of each tamale. Wash everything in cold water and then drain.
To make the masa or maize dough, mix corn, water, onion, honey, salt, and pepper in a blender. Pour the puree into a bowl. Add cornmeal, baking powder and melted butter while stirring until it firms up and reaches a consistency of slightly sticky, creamy peanut butter.
Pat dry the tamale husks. Lay two husks on a flat work surface with the wide ends overlapping by about 5cm. Spoon around
1/3 cup of the tamale filling onto its centre. Roll the husks around the filling to make a compact cylinder, folding in the sides as you roll. Tie both ends of the tamale with the husk strings so it resembles a wrapped candy. Repeat with the remaining husks.
Steam the tamales and make sure the water remains under the rack to avoid them from getting overly wet. For insurance, lay a few extra corn husks on the bottom to keep the tamales from falling through and prevent the water from directly touching them. Reduce heat into simmer and steam for 45 minutes or until firm. Remove from steamer and let them cool down.
250g salsa roja
500g heavy cream
50g parmesan, grated Salt and pepper to taste
Place the heavy cream on a sauce pan. Add the salsa roja.
Reduce until it reaches a sauce consistency. Season with salt and pepper, remove from fire, and sprinkle with grated parmesan.
12 pcs large tiger prawns, deveined and headless 12 pcs small scallops 1 pc white onion, cut into 2x2cm squares 1 pc red bell pepper, cut into 2x2cm squares 3 pcs fresh jalapenos, cut into 2x2cm squares 2 tbsp butter Sour cream
Old Bay seasoning Salt to taste
On low heat, slowly caramelise the onion and peppers. Season with salt and butter.
Sprinkle prawns and scallops with Old Bay seasoning. Sear them on a separate skillet, on high hear with a little bit of oil. Halfway, add the caramelised vegetables, then finish up with a spoonful of butter.
Pour and cover the bottom of the serving plate with salsa suiza.
Place the tamale in the centre of the plate, together with the seafood.
Garnish with a dollop of sour cream and a sprig of cilantro.