Here is my collection of South American recipes, from Chilean empanadas to Venezuelan black beans. Bom apetite and ¡buen provecho!
Apparently the most important market for the food industry is so-called convenience food. People want to come home to a home-made dinner, but without the inconvenience of having to cook it. However, convenience food does not necessarily have to come out of a tin, or a plastic pack: sometimes the packaging is completely biodegradable. Take a pumpkin:…
Last week’s food headlines proclaimed that the Mediterranean diet, according to an American study, may slow the aging process of our brains considerably. How fortunate for me that I had just purchased a kitchen gadget that would ensure my following of that particular diet: a churros press.Similar to donuts, churros are deep-fat fried and covered…
The first time I ate raw seafood was when I was around 8 or 9: sitting on a rock off the Greek coast, my new-found friends showed me how to pick sea-urchins, pull them of the ground, knock them against the rock to open them and suck the insides out, on the spot. Needless to…
The last week has been a right nightmare – so much so that I simply dropped off my bottle of pisco at last week’s Fiesta Friday anniversary, nodded once around the room and headed off. To look after sick children, sort out work stuff and to try and catch up on lost sleep. Unsuccessfully, I…
I’m not really a great fan of starters. A couple of years ago I read somewhere that the difference between men and women was down to how they read a menu: men start with the main course and then pick the rest, whereas women invariably choose a dessert before checking what else they could fit…
I had originally signed up to review Margarita Carrillo Arronte’s Mexico: The Cookbook as part of Food52’s Community Piglet competition. But despite cooking a range of dishes, I simply couldn’t make up my mind whether or not I could fully recommend the book to its readers, which is the whole purpose of the competition. I had…
This recipe is most certainly the highlight of my foray into Mexican cooking: pork marinated in fragrant spices and cooked in banana leaves, making for an amazing combination of scents and flavours. The banana leaves make all the difference as they infuse the meat with their unique aroma. Cochinita pibil is probably the most famous dish from…
I have been dying to give these a try – and they were well worth it! If you don’t have a tortilla press it’s a tad time consuming, so bear that in mind (It took me a good hour to roll them all out … never mind cooking them!). Once cooked you can keep them…
I love Mexico: the Cookbook‘s matter-of-fact style: each recipe comes with the minimum or decorum: a list of ingredients, the method, sometimes a picture, that’s it. For someone familiar with Mexican culture and cuisine, that’s all they need. But sometimes a headnote would not go amiss, as in the case of her Rosca de Reyes, or ‘King’s Ring’, the…
I have a very fraught relationship with Mexican food, I have to admit. I am left completely cold by the uniform tortilla-with-meat-and-random-stuff stuff that you get in Mexican-themed restaurants. Seriously, nothing can be improved by adding a few complimentary nacho chips. Over the last months and years, however, I have come to accept that there…
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La cocina de Perrone Luis
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