Colombia – Creolla Beefsteak, Coco Rice & Mango Lime Salad
Welcome to the food of Colombia. It was a challenge to chose our menu as we found so many wonderful Colombian recipes. The South American country of Colombia has a huge variety of culinary styles due to its geographic diversity; it borders both the Pacific & the Atlantic oceans; has a Caribbean coastline, shared a slice of the Andes Mountain Range & is home to 10% of the Amazon Rainforest. Colombian ingredients are diverse & include foods such as ants & endangered water tortoise. The menu we chose to cook was delicious & looked beautiful on the table.
Our Colombian dinner menu included
Creolla Beefsteak,
Coco Rice
&
Coco Rice
&
Mango Lime Salad
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
CREOLLA BEEFSTEAK
INGREDIENTS:
·
4-6 Porterhouse (Skirt) steaks
·
1 ½ tbs
Olive oil plus 1 tbs Olive oil (for cooking)
·
2 garlic cloves, minced
·
½ tbs
Dijon mustard
·
1 tbs ground cumin
·
salt & freshly ground black pepper
·
2 tablespoons fresh coriander/cilantro, chopped
·
side dish of jalapeno chilli
INGREDIENTS FOR HOGAO (Colombian Tomato & Onion Sauce)
·
3 tbs Olive oil
·
1 cup shallot/green onion, chopped (about 5 stalks)
·
2 cups fresh tomatoes, chopped (about 4 large tomatoes)
·
1 garlic clove, minced
·
1 tsp ground cumin
·
¼ tsp salt
·
¼ tsp
fresh ground black pepper
·
¼ cup
fresh coriander/cilantro, chopped
METHOD:
1.
Place steaks between wax paper and pound with a mallet to 1 cm thickness
Note: I didn’t have a mallet so I
used the fluted edge of a potato masher
2.
Lay steaks in a marinating dish that has a tightly fitting lid
3.
combine oil, mustard, cumin, garlic, cilantro, and salt and
pepper in a bowl
4.
rub the marinade over meat ensuring an even coverage
5.
put the lid on the marinating dish & refrigerate meat for
at least one hour (up to overnight), turning regularly to make sure meat
marinates evenly
6.
while the meat is marinating prepare the hogao
7.
heat oil in a large frypan over medium heat
8.
add all the other ingredients & cook until tomatoes
soften, about 15 or 20 minutes.
9.
Reduce heat to low & continue to cook until tomatoes break
down, about 10 minutes more
10.
When the mix has formed a thick sauce remove from heat.
To finish:
11.
heat a large frypan over medium heat with 1 tablespoon Olive
oil
12.
Place steaks into hot pan and cook 3 minutes per side.
13.
Add the hogao,
cover and cook for 7 minutes.
14.
Serve with the side dish of sliced jalapeno
Recipe adapted from original found at:
COCO RICE
INGREDIENTS:
· 2
cups Long Grain white rice
· 4
cups coconut milk
· 1tsp
salt
· 1
tbs Coconut Sugar (coconut sugar is made from the nectar of the coconut palm
blossom. If you cant buy it substitute ½ brown sugar & ½ white sugar)
METHOD:
1.
Add all ingredients to a large pot & bring slowly to boil
stirring constantly
2.
Once rice is boiling turn heat back to lowest point, put lid
on the pot (do not remove lid after this point until ready to serve)
3.
cook covered rice for 10 mins
4.
turn off heat and leave pot on the cooling element for 10 more
minutes
5.
let the pot just sit on the stove with lid on until ready to
serve then turn rice out into a serving dish.
Recipe created by Q-Zine from information found at:
MANGO & LIME SALAD:
INGREDIENTS:
·
1 cup fresh pineapple, diced
·
1 cup fresh mango, diced
·
1 avocado, peeled and diced
·
1 spring onion/shallot, finely sliced
·
1 cup cucumber, diced
·
¼ cup baby
arugula/rocket
·
2 cups lettuce – torn
·
coriander flowers
·
Salt and pepper
·
Juice of 1 large limes
·
1 tablespoon olive oil
METHOD:
1. Combine
salt, pepper, lime juice & olive oil in a jar & shake well to form
salad dressing
2. Place
lettuce on serving platter & sprinkle with spring onion
3. Decorate
around the edge of the lettuce with the rocket leaves
4. Add
cucumber, then pineapple,
5. followed by avocado and finally the mango
6. Sprinkle
dressing over the salad & top with coriander flowers
Recipe adapted from several found at:
http://www.recipeseeker.com/cookbook/chapters/2093/colombian-salads.recipes
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