Joaquin’s Cuban & Chilean Lunch

Joaquín is Cuban, and his wife is Chilean… never a dish has been so deliciously combined as this Cuban-Chilean potpourri! Cuban yucca in mojo sauce and plantains in Chilean pebre sauce.

Joaquin's Cuban & Chilean Lunch
 
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Author:
Recipe type: Entree
Cuisine: American
Serves: 4
Ingredients
  • 3 big yuccas
  • 4 big plantains
  • 3 avocadoes
For the Pebre sauce
  • 4 tomatoes
  • 2 garlic cloves
  • 2 onions
  • Salt
  • Pepper
  • Olive oil
For the Mojo sauce
  • 1 lemon
  • 2 garlic cloves
  • Olive oil
Instructions
  1. Peel the yucca and plantain and cut into medium-sized pieces.
  2. Peel and slice the avocado, spice with salt, pepper and olive oil
  3. Cook the yucca in boiling water until tender, about 20 min.
  4. Fry the plantains at medium heat until golden, about 5 min. Then lay them on a plate and smash them, and fry again for another 5 min.
The pebre sauce
  1. Chop the onions and tomatoes into small pieces. Finely chop the garlic cloves and cilantro leaves.
  2. To mellow down the flavor, submerge the chopped onion in a bowl of cold water and let it sit for at least 10 min, stirring once or twice, then drain.
  3. Mix the onion, tomato, garlic and cilantro in a large bowl, add salt, vinegar and olive oil to taste.
The mojo sauce
  1. Heat the olive oil at medium to high heat.
  2. Peel, smash and finely chop the garlic cloves, and put in the oil for less than a minute. Let cool for a minute.
  3. Add the juice of one lemon to the garlic and oil.
  4. Mix the mojo suace into the yucca and mix until the yucca is well soaked.
Serving
  1. Serve yucca, avocado and plantains in a dish, with the pebre sauce on the side.
  2. Enjoy!

 

Taboule and Chermoula-style codfish

Our friends from DeliBox came today.

5.0 from 1 reviews
Taboule and Chermoula-style codfish
 
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Serves: 4
Ingredients
For the salad
  • 1 bunch fresh parsley
  • 500 gr couscous
  • 100 gr dates, without seed
  • 4 tomatoes
  • 1 red pepper
  • 1 cucumber
  • 1 bunch fresh mint
  • 5 tbsp olive oil
  • ½ spoon ground cummin
For the fish
  • 4 cod loins, clean
  • 1 lemon, the juice
  • 4 garlic cloves
  • 5 tbsp olive oil
  • ½ spoon ground cumin
  • 2 tsp sweet paprika
  • salt
Instructions
For the salad
  1. Boil water in a pan and cook the couscous as described in the packet. Leave to cool.
  2. Chop the mint leaves into fine pieces
  3. Chop the dates, tomatoes, cucucumber and pepper in mirepoix (1 cm squares).
  4. Mix the olive oil, a pinch of salt and cumin to prepare a vinaigrette.
  5. Mix all the ingredients and season with the vinaigrette and serve.
For the fish
  1. Put the cod loins to cook at medium heat in a pan with the olive oil. About 3 minutes each side.
  2. Cut the garlic cloves into thin layers and put to brown in the remaining oil and sauce from the fish.
  3. Once brown, add the cumin, finely chopped parsley and lemon juice. Simmer for a minute while you stir and correct for saltiness and acidity.
  4. Serve the cod loins covered with a couple of spoonfuls of the Charmoula sauce and enjoy!

 

Helio’s Gachamiga

This dish is tough. It’s basically deep fried garlic, with deep fried sausage, with deep fried flour dough, cooked into an omelette. Helios says it’s a hit at 7am when going back home with friends after a night’s party… this thing for sure can soak the excess of beverage intake!

Helios' Gachamiga
 
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Author:
Recipe type: Main
Cuisine: Spanish
Serves: 6
Ingredients
  • 1 glass of olive oil
  • 3 glass of plain flour
  • 6 glass of water
  • a whole garlic
  • 300 gr "longaniza" sausage
Instructions
  1. Peel the garlic cloves.
  2. Chop the sausages into thumb-sized portions.
  3. Fry the garlic cloves in a big deep pan with all oil at medium heat until golden, then remove.
  4. Then fry the sausage pieces until crispy, then remove and turn off the fire.
  5. Add all the flour to the oil mix until you get crumbles.
  6. Add in the water carefully and mix until you get an homogeneous dough. Salt to taste. Stir and cook at medium heat for about 45 min.
  7. Before the dough gets too dry, add in the sausage and the garlic. Keep on stiring and cooking for about 25 min more, until the dough is cooked and resembles a Spanish omelette.
  8. Enjoy with friends!

 

Teba’s Empanadillas

Each culture has it’s own thingy wrapped in dough: jiaozi in China, momos in Nepal, pierogi in East Europe, ravioli in Italy… Spain has got empanadillas. This is classical savory yet easy to prepare finger food; and Teba excels at it.

Empanadillas
 
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Author:
Cuisine: Spanish
Serves: 6 people
Ingredients
  • 1 big onion
  • 1 big red pepper
  • 6 hardboiled eggs
  • 2 eggs, beaten
  • 48 dough wrappers for empanadillas
  • 350 gr fried tomato sauce
  • 450 gr canned tuna
  • Salt
  • Olive oil
Instructions
  1. Chop the onion and pepper and cook in a pan with olive oil until onion is translucent.
  2. Add the drained tuna, chopped hardboiled eggs and tomato sauce to the cooked onion and pepper. Salt to taste and heat up for a minute.
  3. Put a spoonful of mix into a wrapper, fold in half and crimp the edges with a fork.
  4. Place empanadillas in an oven tray with parchment paper, brush with egg wash and oven at 170 Celsius with the grill on, until golden.
  5. Serve while warm and enjoy!

 

Unai’s Hake in Green Sauce

Back at home, in the Basque Country, Unai’s father is who does the cooking, and he doesn’t like fish. So when he is not around, his mother always takes the chance to  prepare this simple, yet delicious typical Spanish dish.

Hake in Green Sauce
 
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Author:
Recipe type: Main
Cuisine: Spanish
Serves: 6
Ingredients
  • 1.5 kg hake
  • 500 gr clams
  • 2 handfuls of parsley
  • 3 garlic cloves
  • flour
  • olive oil
Instructions
  1. Clean the clams and cut the hake into large pieces.
  2. Put a sliced garlic clove in a large pan covered with 5mm of olive oil at medium heat, then remove garlic when brown and leave oil to cool.
  3. Chop the parsley and two garlic cloves, add two tbsp of flour, a cup of water and process until homogenous.
  4. Coat the hake cuts with flour, only the meaty part, leaving the skin clean. Place them in the pan with oil, skin facing down, sprinkled with a handful of chopped parsley.
  5. Set it to medium-low heat and cook for about 15 min, continously agitating the pan so it doesn't stick, keeping the oil at a slight boil, until you see the meat is almost cooked.
  6. Add the sauce, sprinkle with salt, add the clams, and keep agitating on medium heat until most clams open.
  7. Serve warm and enjoy!

 

Marcio’s Salmorejo

Salmorejo is typical from Córdoba, and I am familiar with this recipe because I have friends with family of the south. It’s perfect for the summer, because is light, healthy and very easy to prepare.

Salmorejo
 
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Author:
Recipe type: Cold Soup
Cuisine: Spanish
Serves: 4
Ingredients
  • 100 gr white bread
  • 375 gr ripe tomatoes
  • ½ garlic clove
  • 1 glass cold water
  • 3 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tsp salt
For de garnish
  • 2 hardboiled eggs, diced
  • 25 gr Iberian ham shavings (virutas de jamón)
Instructions
  1. Peel the tomatoes. It's easier if you dip them half a minute in boiling water before.
  2. Put the peeled tomatoes and the rest of the ingredients into a blender and blend at max speed for less than a minute. The texture has to be smooth, thick enough as to qualify as a cold soup and not as a juice. Taste and correct vinegar and salt.
  3. Enjoy extra-cold, garnished with hardboiled egg and ham shavings!

 

Jorge’s Farewell Arepas

Jorge bids farewell on his last Thursday in the office with an all-Venezuelan (with a pinch of Cuban) arepada, to the music of Reynaldo Armas and cold Estrella Damm quintos.

Jorge's Farewell Arepas
 
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Cuisine: Venezuelan
Serves: 6
Ingredients
For the arepas
  • Harina de maiz blanco precocida
  • agua
  • sal
For the filling
  • Yuca
  • Platano macho
  • Aguacate
  • Limon
  • Garlic
  • Queso fresco
  • Mantequilla
  • Jamon
  • Tranchetes de queso
  • Olive oil to fry
  • Salt
Instructions
For the arepas
  1. In a bowl, put in the water and salt, and then add the flour while you squash and mix with your hands to avoid crumbles. Keep adding flour until the though is not sticky.
  2. To make the arepas make a ball of the size of a paddle ball, and craftily convert it into a kind of UFO. This part is tricky.
  3. Cook them on a pan at medium-high until they are golden on the outside and patting them makes a hollow sound, and store wrapped on cloth.
For the filling
  1. Peel and cut the yuca and boil it until soft, about 10 min.
  2. For the yuca to be even softer, you can optionaly put the cut pieces of yuca on the freezer overnight. Allow more time to cook in that case.
  3. Finely cut or squash the garlic and mix with squized lima juice and a pinch of salt. Sprinkle the cooked yuca with this sauce.
  4. Cut the banana into oblique, 1-inch pieces and fry in a pan with half an inch of oil until crunchy on the outside.
  5. Cut or slice the rest of the ingredients conveniently to fill in the arepas.
Preparing the arepas
  1. Cut open the arepa bread on one side.
  2. Fill in with the desired filling.
  3. Enjoy with Venezuelan music (Reynaldo Armas) on the background!

 

Raul’s Miso Empowering Bowl

 
Miso Empowering Bowl
 
Author:
Recipe type: Vegan
Ingredients
  • 1 big potato (or even better, sweet potato), cut into ~1cm rounds
  • 1 1⁄2 teaspoons olive oil or coconut oil, melted
  • Fine-grain sea salt and freshly ground black pepper
  • 1 cup uncooked quinoa
  • 1 cup frozen shelled edamame, thawed
  • 1 medium carrot, julienned
  • 2 green onions, thinly sliced
  • 1⁄4 cup fresh cilantro leaves, chopped (optional, we didn’t had this)
  • 1 teaspoon sesame seeds
  • 1 tablespoon hemp seeds
  • 1⁄2 cup sprouts
FOR THE ORANGE-MAPLE MISO DRESSING:
  • 3 tablespoons (45 mL) light miso
  • 2 tablespoons (30 mL) rice vinegar
  • 1 tablespoon (15 mL) toasted sesame oil
  • 1 tablespoon (15 mL) tahini
  • 1⁄4 cup (60 mL) fresh orange juice
  • 1 teaspoon (5 mL) maple syrup (we had no maple, but you can use agave sirup or honey)
  • 1 teaspoon (5 mL) water
Instructions
  1. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the potato rounds on the prepared baking sheet and drizzle them with the oil, rubbing it on both sides to coat. Sprinkle the sweet potatoes with salt and pepper. Roast for 20 minutes, then flip the potatoes and roast for 8 to 10 minutes more, until tender and lightly browned.
  2. Meanwhile, combine the quinoa with 1½ cups water in a saucepan and bring to a slow boil. Turn the heat down, cover, and simmer until the water is absorbed, about 15 minutes.
  3. To assemble, divide the cooked quinoa evenly between 2 plates or bowls and season it with salt and pepper. Top with the roasted potato rounds, the edamame, carrots, green onion, cilantro, the sesame seeds, hemp seeds, and sprouts.
FOR THE ORANGE-MAPLE MISO DRESSING:
  1. In a mini or regular food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until well combined.
  2. Drizzle with Orange-Maple Miso Dressing and enjoy!

 

João’s Bacalhau à Brás

Portuguese love cod (bacalhau). And Bacalhau à Brás is arguably the most common bacalhau dish in Portugal. João is Portuguese, so he loves Bacalhau à Brás. And he shared this love with us. ❤️

Bacalhau à Brás
 
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Author:
Recipe type: Main
Cuisine: Portuguese
Serves: 8
Ingredients
  • 800 gr cod, fresh
  • 3 big onions
  • 1 garlic clove
  • 12 eggs
  • 750 gr matchstick potato chips
  • parsley
  • black olives
  • pepper
  • salt
  • olive oil
Instructions
  1. Chop the onions and garlic to small pieces and mince the cod.
  2. In a deep pan, sweat the onions and garlic until golden, then add the pieces of cod, and cook for a few minutes, until it soaks up the oil.
  3. Then add the potatoes and stir whilst adding the beaten eggs with salt and pepper to taste. (Remember: the chips and the cod are already salty enough!)
  4. Stir for a few minutes, until the chips moisten but before the eggs become an omelette.
  5. Serve hot, with chopped parsley and black olives.

 

Mel’s Fish Tacos

I have lived for a long while in NYC and also spent some time in London.  Both cities, NY especially, have a deeply ingrained culture of street food.  One of my favourite forms of street food is the taco.  In NY and many other cities in the USA you can find a plethora of tacos for sale from street vendors… anything from tongue, to chicken, to grilled meat, to… fish!  There is a Baja style fish taco which uses deep fried fish.  My version is less fussy and quicker using grilled fish instead.  For me the key ingredient that makes or breaks a fish taco isn’t the fish, it’s the chipotle mayo — for me it’s an essential component.  Finally, the ultimate taco is all about the garnish:  you want colour, texture, and flavour to all complement each other.

Mel's Fish Tacos
 
Author:
Cuisine: Mexican
Ingredients
  • Corn tortillas (estimate 3 per person)
For the pickled onions:
  • ½ cup red wine vinegar or apple cider vinegar
  • 1 Tbsp sugar
  • 1.5 tsp salt
  • Red onion thinly sliced
  • Some whole cumin seeds
  • Some whole peppercorns
  • Some dried oregano
  • Some thinly sliced garlic if you want
For the chipotle mayonnaise:
  • Mayonnaise
  • Chipotles en adobo
For the fish:
  • 2 Tbsp olive oil
  • 1 Tbsp lime juice
  • 1 Tbsp mel’s secret chili powder (mix of pimenton, ground ancho chilies, cumin, cayenne, oregano, brown sugar)
  • Salmon fillet
  • Salt
For the garnish:
  • Cilantro leaves picked off the stem
  • Thinly sliced radishes
  • Thinly sliced cabbage
  • limes
Instructions
To make the pickled onions:
  1. Whisk together first three ingredientes
  2. Mix in the rest of the ingredients
  3. Put in a jar with a lid, shake and let sit for about an hour before serving
  4. This will keep indefinately in your fridge. Just top up with more onions, vinegar, etc…
To make the chipotle mayo:
  1. Blitz the chipotles and mayo together until smooth. Add more of either to adjust to your taste.
To make the fish:
  1. Mix the first 3 ingredients together.
  2. Preheat oven grill to super high
  3. Put the fish skin side down on a tray covered with foil
  4. Season each salmon fillet with salt and spread the spice mix on top of the flesh
  5. Grill in the oven for 8 minutes
To assemble a fish taco:
  1. Reheat the tortillas in a microwave: wrap in damp paper towel and microwave for 30 seconds on high
  2. Put some fish on the tortilla
  3. Follow with whatever garnish you want
  4. Drizzle some chipotle may over the top
  5. And finish with a squeeze of lime
  6. trick: don’t over fill your taco or it will fall apart!
  7. Enjoy!