Easy-peasy Cuban cui­sine

Cumin, co­rian­der and lime – the flavours of Cuba are truly spe­cial



The Cubano, an iconic Cuban sand­wich, takes a bit of pa­tience and ef­fort – but is ab­so­lutely worth it. SERVES 6-8 PREPA­RA­TION: 20 MIN MAR­I­NAT­ING: 1 HOUR OR OVERNIGHT COOK­ING: 2½ HOURS PULLED PORK 1-1,5kg whole pork cut (such as sir­loin or leg) 10ml (2t) ground cumin salt and freshly ground pep­per 6 gar­lic cloves, crushed juice and grated zest of 1 orange juice and grated zest of 1 lime hand­ful of fresh co­rian­der, chopped 4 mint sprigs, chopped 250ml (1c) chicken stock 250ml (1c) gin­ger ale 15ml (1T) brown sugar CUBANOS 125ml (½c) may­on­naise 125ml (½c) mus­tard 6-8 pani­nis or long bread rolls, sliced open 200g moz­zarella or ma­ture ched­dar cheese, sliced 6-8 large gherkins, sliced 60ml (¼c) melted but­ter 1 Pulled pork Sea­son the meat all over with the cumin, salt and freshly ground pep­per and put in a large bowl. 2 Add the gar­lic, juice and zest of the orange and lime, fresh co­rian­der and mint to the bowl and mix well so the meat is cov­ered all over. Mar­i­nate overnight or for at least an hour in the fridge. 3 Pre­heat the oven to 170°C. Trans­fer the meat and the mari­nade to a large oven­proof dish with a lid. Add the chicken stock and gin­ger ale and cover with the lid. 4 Cook the meat in the oven for 2 hours, turn­ing it halfway through. Re­move the lid and sprin­kle the brown sugar over. Switch on the oven grill and grill the meat for 10-15 min­utes or un­til the sugar has caramelised slightly. 5 Re­move the meat from the cook­ing liq­uid and pull it apart us­ing two forks. Put the meat in a clean bowl and add 60ml (¼c) of the cook­ing liq­uid. Mix well and sea­son with salt if needed. Set aside. 6 Cubanos Gen­er­ously spread may­on­naise and mus­tard on the in­side of the bread rolls. Put pulled pork on one half of each roll, add cheese and gherkins and close the sand­wiches. 7 Lightly brush the out­side of the sand­wiches with but­ter. Heat a sand­wich press and toast the sand­wiches un­til the cheese has melted. Serve im­me­di­ately.


Cuban flan is sim­i­lar to crème caramel. Con­densed milk is usu­ally used in­stead of cream and there’s no need to make the cus­tard in ad­vance. SERVES 4-6 PREPA­RA­TION: 15 MIN COOK­ING: 45-50 MIN COOL­ING: ABOUT 1 HOUR CARAMEL 250ml (1c) sugar 15ml (1T) le­mon juice 15ml (1T) wa­ter FLAN 1 can (385g) con­densed milk 385g full-cream milk (use the con­densed milk can to mea­sure) 3 eggs 2 egg yolks 5ml (1t) vanilla essence Pre­heat the oven to 160°C. Grease four medium or six small ramekins with t – tea­spoon/s T – ta­ble­spoon/s non­stick spray. Choose a deep oven­proof dish big enough to con­tain all the ramekins and line it with a tea towel. 1 Caramel Put all the in­gre­di­ents in a saucepan and heat, stir­ring con­tin­u­ously with a wooden spoon un­til the sugar has dis­solved. Use a brush that’s been dipped in wa­ter to re­move any re­main­ing sugar crys­tals from the in­side of the saucepan. As soon as all the sugar has dis­solved, re­move the spoon and leave to sim­mer un­til the syrup is a deep caramel colour. Di­vide the syrup c – cup/s among the ramekins and leave to set. 2 Flan Mix all the in­gre­di­ents well and pour over the caramel in the ramekins – each ramekin should be at least three-quar­ters full. 3 Ar­range the ramekins on the tea towel in the oven­proof dish. Add boil­ing wa­ter so the ramekins are three­quar­ters sub­merged. 4 Care­fully put the dish in the oven and bake for 30-40 min­utes or un­til the flan has set but is still slightly wob­bly in the mid­dle. Re­move the ramekins from the dish and set aside to cool. 5 Care­fully loosen the sides of each flan with a but­ter knife and turn the flans out onto a serv­ing dish or in­di­vid­ual serv­ing plates.


Spices, pep­pers and chopped toma­toes make this dish de­li­cious. SERVES 4-6 PREPA­RA­TION: 15 MIN COOK­ING: 1 HOUR CHICKEN 6-8 chicken por­tions salt and freshly ground pep­per 10ml (2t) ground cumin 2,5ml (½t) each ground cin­na­mon and cayenne pep­per 5ml (1t) dried oregano STEW 750g baby pota­toes 1 red pep­per, cut into strips 1 yel­low pep­per, cut into strips 1 onion, sliced 2 gar­lic cloves, crushed 1 can (410g) chopped toma­toes juice of 1 lime juice of 1 orange 250ml (1c) chicken stock 15ml (1T) olive oil TO SERVE fresh co­rian­der rice or salad (op­tional) Pre­heat the oven to 180°C. Keep a large, deep oven­proof dish handy. 1 Chicken Sea­son the chicken por­tions all over with salt and freshly ground pep­per. Mix the other spices well and rub all over the chicken. 2 Stew Put all the in­gre­di­ents ex­cept the chicken in the oven­proof dish. Mix well, then ar­range the chicken in be­tween the veg­eta­bles. Driz­zle olive oil over and cover with foil. Cook in the oven for 45 min­utes. 3 In­crease the oven tem­per­a­ture to 200°C. Re­move the foil and roast un­cov­ered for 15 min­utes or un­til the chicken is golden brown. 4 To serve Sprin­kle the co­rian­der over and serve as is, or with rice or salad (if us­ing). (Turn over)


These mince-filled potato balls are packed with flavour. They’re ideal as a snack for guests or as a light meal with a gar­den salad. MAKES 8-10 POTATO BALLS PREPA­RA­TION: 30 MIN CHILLING: ABOUT 1 HOUR COOK­ING: 40 MIN MASH 6 large pota­toes, peeled and cooked 15ml (1T) milk salt MINCE 15ml (1T) oil 1 onion, chopped 4 gar­lic cloves, chopped 2 chill­ies, chopped 500g lean beef mince 1 green pep­per, finely diced 10ml (2t) pa­prika 5ml (1t) ground cumin 5ml (1t) dried oregano juice of 1 lime or 15ml (1T) le­mon juice salt and freshly ground pep­per TO COM­PLETE 250ml (1c) flour 3 eggs, whisked 500ml (2c) bread­crumbs oil for deep-fry­ing TO SERVE lime wedges sea salt 1 Mash Mash the pota­toes and milk to­gether and sea­son with salt. Set aside. 2 Mince Heat the oil in a pan and fry the onion, gar­lic and chill­ies un­til fra­grant. Add the mince and stir-fry un­til brown. Add the green pep­per and stir-fry un­til soft. 3 Stir in the pa­prika, cumin, oregano and lime or le­mon juice. Sea­son with salt and freshly ground pep­per. Re­move from the pan and set aside to cool. 4 To com­plete Put 60ml (¼c) of the mash in the palm of your hand, lightly press to flat­ten and spoon a dol­lop of mince in the mid­dle of the mash. Fold the mash over the mince and roll into a ball. 5 Re­peat with the rest of the mash and mince. Roll the balls in the flour and dip in the egg, then roll in the bread­crumbs and ar­range on a plate. Chill for at least 30 min­utes. 6 Heat the oil in a deep saucepan. Deep-fry the balls in batches un­til golden brown. Drain on pa­per tow­els. 7 To serve Serve the pa­pas rellenas with lime wedges and sea salt.


The un­usual com­bi­na­tion of in­gre­di­ents makes for a scrump­tious mince dish. SERVES 4-6 PREPA­RA­TION: 10 MIN COOK­ING: 30 MIN PICADILLO 30ml (2T) olive oil 1 onion, chopped 2 gar­lic cloves, chopped 1kg lean beef mince 100g tomato paste 1 beef stock pot 60ml (¼c) wa­ter 5ml (1t) dried oregano 2,5ml (½t) cayenne pep­per 60ml (¼c) raisins salt and freshly ground pep­per TO SERVE 100g green pit­ted olives, chopped hand­ful of fresh co­rian­der, chopped 4 x 250ml (4c) cooked rice lime wedges 1 Picadillo Heat the oil in a shal­low saucepan and fry the onion and gar­lic un­til fra­grant. Add the mince and stir-fry un­til browned. 2 Stir in the tomato

paste, beef stock and wa­ter. Add the oregano, cayenne pep­per and raisins and stir. Sim­mer for 10-15 min­utes or un­til the liq­uid has re­duced. Stir oc­ca­sion­ally to keep it from stick­ing. 3 Sea­son with salt and

freshly ground pep­per. 4 To serve Sprin­kle the olives and co­rian­der over the mince and serve with the rice and lime wedges.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.