South American Cuisine

South American

CUISINE

42 - A Taste of World

BRAZILIAN CARROT CAKE

Directions

Set the oven to 350 degrees fahrenheit, and spread a layer of butter on the cake mold and then place a flour layer on top of the butter layer so the cake does not stick at the time of unmolding it. Making the cake batter, peel 4 medium carrots, and dice them finely, then add 4 eggs into a mixer, a cup of neutral oil, 2 cups of white sugar, and the 4 diced carrots. Then blend the mixture until smooth. Then place the mixture into a separate bowl and incorporate two cups of flour into the mixture, after incorporating add a tablespoon of yeast and mix it into the batter. Then Place the cake into the oven, and wait 45 minutes. Making the brigadeiro, add 2 tablespoons of butter into a pan with 400g of condensed milk. After both are incorporated add half a cup of chocolate powder into the mixture and mix until homogeneous. After the mixture is even cooked it on low heat until it reaches a syrup consistency.

Assembling, after the cake is ready remove it from the oven and let it cool. After it has cooled, place the cake on a surface and place the brigadeiro on top.

Ingredients

Carrots Sugar Flour Yeast Condensed milk Neutral oil Butter Eggs Powdered chocolate

AJIACO

Ingredients

3 chicken breasts skin removed 12 cups water 2 ears fresh corn cut into 2 pieces salt and pepper to taste 3 scallions 2 garlic cloves minced 2 cups papa criolla 3 medium white potatoes, peeled and sliced 3 medium red potatoes, peeled and sliced 1/3 cup guascas 1 cup heavy cream for serving

(Ingredients for 6-8 servings)

Directions

In a large pot, place the chicken, corn, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 35 to 40 minutes, until chicken is cooked and tender. Remove the chicken and set aside.

Continue cooking the corn for 30 more minutes. Discard green onion and add red potatoes, white potatoes, and the guascas. Cook for 30 more minutes.

Uncover and add the frozen papa criolla and simmer for 15 to 20 minutes, season with salt and pepper.

Cut the chicken meat into small pieces and return to the pot.

Serve the Ajiaco hot with heavy cream on the side!

COLOMBIAN RICE WITH CHICKEN

Directions

In a deep pot filled with water, cook your chicken breast with a little salt. When it has been cooked, shred the chicken.

In a deep frying pan put the olive oil to heat. Add the beans, peas, carrots, bell pepper and corn and cook. Then add the broccoli and tomatoes and stir until everything is incorporated. Add the chicken, soy sauce and mix over low heat. Then, add the rice, the water and the salt and pepper to taste. Cover and let cook until the rice is ready.

When the rice has dried, serve hot. It can be served with potato chips and ketchup.

Ingredients

1 shredded chicken breast ½ cup of corn ½ cup of peas ½ a large carrot cut into cubes 1 red or green bell pepper cut into cubes 8 string beans cut into 4 ¾ cup of broccoli 2 ripe and peeled tomatoes cut into little cubes 1 tbsp of soy sauce 2 cups of white rice 4 cups of water ¼ cup of olive oil Salt and pepper to taste

46 - A Taste of World

ARGENTINIAN EMPANADAS

Directions

Mix the flour and salt until well combined. Add the butter, mix well. Add the egg yolk and the milk, mix until small dough clumps start to form. Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas.

Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together.

Melt the butter in a large frying pan, add the onions and salt, cook until the onions are soft. Add the meat mixture to the onions and cook on medium heat until the meat is done. Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.

To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive. Brush the edges of the empanada discs with the egg whites, Fold the empanada discs and seal the edges gently, as a final step use a fork to press down and finish sealing the empanadas.

Lightly brush the top of the empanadas with the egg yolk.

Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top and serve!

Ingredients

For the Dough: 3 cups flour 1 egg yolk 1/2 cup of butter 3/4 to 1 cup of warm milk 1/2 teaspoon salt

Beef Filling: 1 pound ground beef 2 white onions diced 1/2 cup butter 2 tablespoons smoked paprika 2 teaspoons chili powder 1 tablespoon finely chopped fresh oregano 1/2 tablespoon ground cumin 1 bunch of green onions finely chopped 3 hard boiled eggs sliced 1/4 cup sliced green olives Salt and pepper to taste 1 egg white and yolk seperated and lightly whisked

48 - A Taste of World