Argentina is all about eating meat. Well, a good chunk of its cuisine is, anyway. But the good thing for us cheese lovers is that many parrilla and asado menus have this as an option. Provoleta.

It was invented by a cheese-making Italian immigrant more than 70 years ago – a guy that wanted to add grilled cheese to the meat-filled parrillas. He chose provolone as it stood up to direct heat much better than others, due to its semi-firm texture.

True parilleros know they should leave the provolone out of the fridge for several hours before slapping it over the coals. This dries out the surface so it crisps beautifully and holds its shape.

Others choose to cook the cheese in a ceramic or cast iron dish – as I have done – so the diner can dunk into it with bread. Either way it’s a delightfully sinful experience.

The best bits? That golden, caramelized crust that’s spent time against the hot skillet. Oooh yeah!

Many parrillas team it with charred red capsicum, bacon and other ingredients, just like the one I savored at El Desnivel in Buenos Aires. It’s so good!

Recipe Notes:

Cheese Selection:

Provolone is the traditional choice for Provoleta, but ensure you choose a version that’s good for melting. There are many types of provolone, and some are aged longer, making them drier and less suitable for this dish.

Skillet Size:

Using a smaller skillet (as specified) ensures that the cheese melts but stays somewhat contained rather than spreading out thinly and potentially burning.

Herbs and Spices:

Feel free to adjust the amount of oregano and chili flakes based on personal preferences. You could also experiment with other herbs or spices for a different flavor profile.

Serving Suggestions:

Provoleta is best enjoyed hot, right off the skillet. If it cools down, it will solidify and not provide the same gooey texture. It’s often served as a starter in Argentina, especially before a big barbecue (asado).

Bread Choices:

While sourdough is mentioned, other crusty breads can also work well. Just ensure the bread can hold up to the melted cheese without getting soggy.

Wine Pairing:

If you’re looking to pair this dish with a drink, a crisp white wine or a light red wine can complement the rich, gooey cheese nicely.

Step by Step Guide to Making Argentinian Provoleta

1. Prep the Cheese:

   • Place your 1-inch thick slab of provolone cheese on a clean kitchen bench.
   • Press fresh oregano leaves evenly onto the top surface of the cheese.
   • Evenly scatter chili flakes over the cheese, pressing down gently to ensure they adhere to the surface.

2. ---

   Heat the Skillet:

   • Position a 12-14 cm cast iron skillet on the stove and turn the flame to medium-high. Allow the skillet to heat up.

3. ---

   Sear the Cheese:

   • Carefully place the cheese in the skillet with the unseasoned side facing down.
   • Cook the cheese for about 2-3 minutes, or until the bottom turns a beautiful golden brown.

4. ---

   Flip and Melt:

   • Using a spatula, gently flip the cheese to sear the seasoned side.
   • Allow the cheese to cook until it becomes soft, melty, and fills the contours of the skillet.

5. ---

   Garnishing and Serving:

   • For an added burst of flavor, sprinkle some additional oregano leaves and chili flakes over the melted cheese.
   • Serve hot, straight from the skillet. Use toasted sourdough bread slices to dunk into the molten cheese and enjoy!

Provoleta – Argentinian Grilled Cheese Spread

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: John Bek
• Total Time: 12 minutes
• Yield: 4-6 portions

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Description

Three ingredients. That’s all it takes to get yourself into the oozing cheesy Argentinian nirvana that is Provoleta.

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Ingredients

Units MUS

• 400 g provolone cheese cut 1 inch thick
• 1 tsp fresh oregano leaves
• 1/2 tsp chilli flakes
• Toasted or grilled sourdough bread

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Instructions

1. Prep the Cheese:
   • Place your 1-inch thick slab of provolone cheese on a clean kitchen bench.
   • Press fresh oregano leaves evenly onto the top surface of the cheese.
   • Evenly scatter chili flakes over the cheese, pressing down gently to ensure they adhere to the surface.
2. Heat the Skillet:
   • Position a 12-14 cm cast iron skillet on the stove and turn the flame to medium-high. Allow the skillet to heat up.
3. Sear the Cheese:
   • Carefully place the cheese in the skillet with the unseasoned side facing down.
   • Cook the cheese for about 2-3 minutes, or until the bottom turns a beautiful golden brown.
4. Flip and Melt:
   • Using a spatula, gently flip the cheese to sear the seasoned side.
   • Allow the cheese to cook until it becomes soft, melty, and fills the contours of the skillet.
5. Garnishing and Serving:
   • For an added burst of flavor, sprinkle some additional oregano leaves and chili flakes over the melted cheese.
   • Serve hot, straight from the skillet. Use toasted sourdough bread slices to dunk into the molten cheese and enjoy!

Notes

Recipe Notes:

1. Cheese Selection: Provolone is the traditional choice for Provoleta, but ensure you choose a version that’s good for melting. There are many types of provolone, and some are aged longer, making them drier and less suitable for this dish.
2. Skillet Size: Using a smaller skillet (as specified) ensures that the cheese melts but stays somewhat contained rather than spreading out thinly and potentially burning.
3. Herbs and Spices: Feel free to adjust the amount of oregano and chili flakes based on personal preferences. You could also experiment with other herbs or spices for a different flavor profile.
4. Serving Suggestions: Provoleta is best enjoyed hot, right off the skillet. If it cools down, it will solidify and not provide the same gooey texture. It’s often served as a starter in Argentina, especially before a big barbecue (asado).
5. Bread Choices: While sourdough is mentioned, other crusty breads can also work well. Just ensure the bread can hold up to the melted cheese without getting soggy.
6. Wine Pairing: If you’re looking to pair this dish with a drink, a crisp white wine or a light red wine can complement the rich, gooey cheese nicely.

• Prep Time: 5 min
• Cook Time: 7 min
• Category: Appetizer
• Method: Grilling
• Cuisine: Argentinian

Nutrition

• Serving Size: 100g
• Calories: 320
• Sugar: 0.5g
• Sodium: 620mg
• Fat: 24g
• Saturated Fat: 15g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 25g
• Cholesterol: 80mg

Keywords: Argentinian Provoleta, grilled cheese spread, provolone cheese, fresh oregano, chilli flakes, toasted sourdough, traditional Argentinian appetizer, skillet cheese, melt-in-your-mouth, Provoleta dip, South American cuisine, cheese lover's delight, spicy cheese dip, cast iron skillet recipe, Provoleta with bread

The post Provoleta – Argentinian Grilled Cheese Spread appeared first on Honest Cooking.

There are a few food items that I love to call my own. Cauliflower is one of them, as are mangoes, truffles and liver. They’re things that are exclusively mine, in this household.

Meaning? Well, the better half isn’t a great fan of them. This generally means that I don’t eat them as often, but when I do, I seem to enjoy them much more.

When I feel like treating myself to a delicious lunch at home, or dinner for one when the house is all mine, I tend to gorge on the things that are all mine.

Take this anchovy pasta I’ve made. It has a butter sauce that’s very similar to a dish that I made during my apprenticeship 25 years ago. Geez, 25 years. Only difference is that it was spooned over charred fillet steak. I seriously love it.

It’s so quick to make and it satisfies me every time. And somehow I always make more than one portion, which is fine, because I’m ok with left-overs.

Not only are the anchovies the big hero in this spaghetti dish, but fresh lemon is pretty much a requirement. Anchovies are undoubtedly like a slap to the palate, so a bit of acid helps balance things out. Charred lemon works wonders, but I also like to throw in some capers or brined artichoke hearts, as well.

Brown Butter Pasta with Lemon and Anchovies

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★★★★★

5 from 2 reviews

• Author: John Bek
• Total Time: 22 minutes
• Yield: 2 servings

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Description

A simple recipe that is so satisfying with bright acidity from lemons, salty anchovies, and rich butter to coat the spaghetti.

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Ingredients

Units USM

• 2 cheeks of lemon
• 4 tbsp 1/4 cup butter
• 1 x 55 g tin (2 oz anchovies*)
• 1/4 cup capers (or artichoke hearts)
• spaghetti (cooked al dente (about 120g, uncooked))
• parsley (or chives, chopped)

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Instructions

1. To char the lemon, heat a pan over high heat. Lay the lemon cut side down and cook until slightly blackened. Turn heat down to medium-high, remove lemon and set it aside.
2. Place the butter and anchovies into the same pan. As the butter melts, use a fork to break up the anchovy fillets to help them dissolve into the butter.
3. Toss in the capers or artichoke and allow to cook until the butter turns a golden brown colour, swirling to help it colour evenly. As soon as this happens, turn off the heat, toss in the cooked spaghetti and mix vigorously to coat. Mix through the parsley or chives.
4. Serve immediately with a good squeeze of the charred lemon.

Notes

Depending on your love of anchovies, use as much or as little as you desire. I use a whole 55g tin and a small amount of its oil.

• Prep Time: 10 mins
• Cook Time: 12 mins
• Category: Pasta, Primi
• Method: Boiling
• Cuisine: Italian

Keywords: pasta, italian, spaghetti, primi, lemon, anchovies, weeknight meal, simple pasta, olive oil

The post Brown Butter Spaghetti with Charred Lemon and Anchovies appeared first on Honest Cooking.

I may not share salad recipes too often, but that doesn’t mean I don’t eat them behind the scenes. To be honest, there are probably two days out of the week that we have a big salad of some description, for dinner.

Something relatively light, but something that also has a bit of substance.

The idea for this salad came when we were sitting in a cafe with a few friends, sifting through a brunch menu that had three things I wanted to try.

I naturally went for the smoked brisket sandwich, but the southern fried chicken burger sounded pretty special, as well. As did the summer breakfast salad. From memory it had things like felafel, haloumi, avocado and poached egg – among other things. It gave me the idea to make a “loaded” Mediterranean salad that’s fitting for breakfast, bunch or any meal of the day, for that matter.

An abundance of greenery, colorful additions like pomegranate and meaty, hot smoked trout – and why not toss in some pan-seared haloumi and crunchy roasted chickpeas laced with smoked paprika?

I’ve gone with two dressings that work beautifully together. Chimichurri and a creamy emulsion of yoghurt and tahini. So good.

And what’s a salad without an oozing soft poached egg!

Now… who said salads were boring?

The Big Mediterranean Salad

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★★★★★

5 from 2 reviews

• Author: John Bek
• Total Time: 25 minutes
• Yield: 4 servings

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Description

Loaded with smoked trout, pomegranate and grilled halloumi. Dressed with Chimichurri and tahini dressing, and topped with a poached egg. This salad is anything but boring.

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Ingredients

Units USM

Chickpeas:

• 1 x 400 g (14.1 ounces tin chickpeas, rinsed & drained well)
• 1 tbsp virgin olive oil
• 1 tsp smoked paprika
• pinch of salt

Chimichurri:

• 1/2 cup firmly packed parsley leaves
• 1/4 cup firmly packed mint leaves
• 1/4 cup firmly packed coriander leaves
• 1 tsp chilli flakes
• 2 tsp red wine vinegar
• 2 tbsp lime juice
• 60 ml 2 fluid ounces olive oil
• salt & black pepper (to taste)

Yoghurt-tahini dressing:

• 2 tbsp greek yoghurt
• 1 tbsp tahini
• 2 tbsp olive oil
• 2 tbsp water

The salad:

• 400 g kale leaves (hard stems removed)
• 200 g haloumi (sliced 6-7 mm thick)
• 150–200 g hot smoked trout (or salmon, flaked)
• 50 g snow pea sprouts
• 1 avocado (sliced)
• 1/3 cup mint leaves
• 4 soft poached (or soft boiled eggs)
• 1/3 cup pomegranate arils

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Instructions

Chickpeas:

1. Preheat the oven to 200°C. (390F)
2. Tumble the drained chickpeas onto a lined baking tray and bake in the oven for 40-50 minutes. Toss them into a small bowl and mix through the olive oil, paprika and salt while hot. Set aside to cool completely before using.
3. You may only need half of these as you’ll probably snack on the other half!

Chimichurri:

1. Finely chop the parsley, mint and coriander. Toss the chopped greenery into a mixing bowl with all the other ingredients and give it a good stir. Cover and let it chill in the fridge.

Yoghurt-tahini dressing:

1. Whisk all ingredients together and set aside in the fridge, as well.

Assembly

1. To prepare the kale – bring a large pot of water (half filled) to the boil. Immerse the kale in the boiling water and immediately take it out and refresh it in ice cold water to stop it cooking further. Drain really well, shaking all the water out, and set aside. You can even go as far as laying the drained kale on a tea towel and dabbing it dry as if it were a newborn. Give it some love.
2. To prepare the haloumi – heat a non-stick pan over high heat. Sear each slice of haloumi in the pan until golden on both sides. No need for oil.
3. To assemble the salad – arrange the kale in a bowl or on a platter however you want. Add the haloumi, trout, sprouts, avocado and mint leaves – again, however you want.
4. Top with the poached eggs, scatter with the pomegranate arils and spiced chickpeas, drizzled with the chimichurri and yoghurt-tahini dressing.
5. Stab the egg and get it’s golden yolk-a-flowing, mix together and tuck in.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Salad
• Cuisine: Mediterranean

Keywords: salad, kale, trout, smoked trout, haloumi, mediterranean, italian, french, grilled, chickpeas, tahini, big salad

The post The Big Mediterranean Salad appeared first on Honest Cooking.

This is one of those quick meals I’ve been whipping up lately, when I get home from work and don’t want to faff around the kitchen for an hour. Casarecce (a type of pasta), lamb sausage, some tomato, chilli and baby kale. A handful of ingredients that results in a really tasty meal. There are no rules here. Don’t like chilli? Don’t add it. Have fresh asparagus instead of kale? Then use it. Got some sad looking rocket in the crisper? Throw it in, providing it’s only wilted and not dead.

The star of the dish is the sausage meat. I’ve used one of my favourite lamb sausages that also contain leek and thyme, so it’s what’s in the sausage that helps season the dish. Use a pork sausage, then of course your sauce will be dominantly flavoured by it. Also, remember that just about every sausage is already seasoned, so taste the sauce before you go adding any more salt. Another thing, only get good quality sausages that don’t contain nasties like emulsifiers and too much bread. It’s the sausage meat you want, not the rubbish some butchers throw in as fillers.

Finally, the sauce quantities should be enough to coat the pasta, not drown it. The sausage may be the hero but the pasta is its very good friend. A final glug of cream or extra virgin olive oil goes nicely as well; as does a glass of vino, to have with it.

Casarecce with Lamb Sausage and Baby Kale

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: John Bek
• Total Time: 35 minutes
• Yield: 6 servings

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Description

Casarecce with Lamb Sausage and Baby Kale is a great, no-fuss dinner that is packed with flavor. Simple, flexible and delicious.

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Ingredients

Units MUS

• 2 tbsp olive oil
• 1 large onion (peeled & diced)
• 1 clove garlic (finely grated)
• 1 tbsp chilli flakes
• 600 g 1lb 5 ounces leek & thyme lamb sausages
• 1 x 400 g (14 ounces tin crushed tomatoes)
• 1 tin water
• Salt & black pepper (to taste)
• Handful of baby kale leaves
• 500 g 1lb 2 ounces dried pasta casarecce
• Parmesan cheese (to taste)
• Extra virgin olive oil (to finish)

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Instructions

1. Squeeze the filling from the sausages and discard the casings. Take a fork and roughly smash the filling into small and medium chunks. Set aside.
2. Heat a large saucepan over medium-high heat add the onions, garlic and chilli and sauté for about 5 minutes.
3. Add the sausage meat and continue sautéing until the meat is lightly browned and almost cooked through.
4. Add the tin of crushed tomatoes, fill the tin with water and give it a swirl to catch any tomato residue, then add this to the pan as well. Alternatively use half water and half white or red wine for a more adult version.
5. Bring to the boil and then reduce the heat slightly to gently boil for 10 minutes. Check for seasoning. Turn off the heat and toss the baby kale onto the sauce without mixing it in.
6. Bring a large pot of salted water to the boil and cook the pasta for 11 minutes or according to packet instructions. Drain well and pour straight over the kale-topped sauce. Finely grate as much parmesan over the pasta as you want, then mix it all together really well. Serve immediately with a salad, some bread and your favourite glass of vino.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Primi
• Method: Boiling
• Cuisine: Italian

Keywords: Pasta, Casarecce, Lamb Sausage, italian, homemade, simple, Baby Kale

The post Casarecce Pasta with Lamb Sausage and Kale appeared first on Honest Cooking.

When traveling through Costa Rica, one thing you’re quick to discover out on the streets is the abundance of sodas. No, not fizzy soft drinks in cans and bottles – I’m talking about small, family-run eateries that sit on the side of the road; generally with undercover seating – or even holes-in-the-wall in market buildings. This is where you see taxi drivers, local workers and residents getting their fill on honest, homestyle cooking.

Many of the sodas have their own specialties. Stuff for breakfast, slow-cooked meaty stews, deep-fried goodies, gallo pinto (rice & beans), you name it. And it’s all so cheap! One of the typical breakfast dishes you can pick up at a soda is chorreadas – pancakes made from ground fresh corn – simply served with natilla, which is a type of sour cream, a cup of coffee or glass of milk.

The more modern variations make them similar to regular Western-style pancakes with eggs and flour – using a food processor or blender rather than laboriously grinding the corn with a mincer. I’ve gone with the modern method with mine, also studding the batter with slices of fresh banana for a little more natural sweetness. You could drown the chorreadas with maple syrup or honey, but to be honest, there’s actually enough sweetness in there thanks to the corn. Give them a go!

Costa Rican Corn Pancakes

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★★★★

4 from 1 review

• Author: John Bek
• Yield: 4 servings

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Description

Also known as chorreadas, these Costa Rican corn pancakes are slightly sweet, studded with bananas and served with sour cream.

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Ingredients

Units MUS

• 4 ears fresh corn (660 g kernels)
• 2 eggs
• 50 g plain flour (1/2 cup)
• 1/4 tsp salt
• 60 ml milk (4 tbsp)
• oil for pan frying
• 2 bananas optional
• Sour cream (natilla to serve)
• icing sugar to garnish

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Instructions

1. Remove and discard the husks and all of the silk from each of the corn. Holding the corn upright, cut the kernels off the cobs.
2. Place the kernels, eggs, flour, salt and milk into a blender and blitz until smooth. Alternatively use a stick blender.
3. Heat a pan over medium flame. Drizzle about 1 teaspoon of oil into the pan, swirl around, then pour some of the corn batter into the pan – using a cup measure. Swirl or spread the batter around to form an even 6 inch/15 cm sized pancake.
4. Note: if using banana, arrange 6 slices of banana on top of the batter.
5. Cook for 2 minutes on the first side, or until nicely colored. Very carefully flip it over and cook for a further 1 minute. Repeat with the rest of the batter.
6. To serve, simply dollop some sour cream (natilla) and sprinkle over some icing sugar, if you wish.

• Category: Breakfast
• Cuisine: Costa Rican

The post Costa Rican Corn Pancakes appeared first on Honest Cooking.

Less than half an hour from the chaotic and unremarkable city of Trujillo, in Peru’s northwest corner, is the laid-back hamlet of Huanchaco – home to surfers, beach-goers and daydreamers that want to simply chill for a few days.

Ok, I must give snaps to the beautifully preserved colonial buildings that flank Trujillo’s Plaza de Armas, but walk one block in any direction away from it, and you could be in any concrete-and-dust Latino city.

Huanchaco is the place to base yourself, even if you do need to head back to Trujillo bus station to keep on travelling. Unless, of course, you fly in. The airport is right by this lazy beach town that has just enough eateries, bars and other activities to keep you occupied before moving on to the next destination.

So how can you fill your days in Huanchaco? Keep scrolling to find out.

1. Check out the Malecón and hang by the oceanfront.

The main attraction here is the ocean. Or should I say – the surf – so if jumping onto a board and slicing through the waves gets you going, then this may already be on the agenda. Although, the dedicated surfer would also know that the world’s longest left-hand wave isn’t all that far away, up in Chicama.

If none of this matters or makes sense, there’s always the Malecón – a paved walkway along the beach and seawall that’s alive with walkers, people selling things, a couple of bars and upright stacks of caballitos de totora – one-man reed boats that have been used by fishermen for the past 3000 years.

It’s the ideal place for a stroll, people watching and to catch those incredible sunsets. Or if you want to channel back to pre-Incan times, this is where fishermen stood up on their caballitos to ride their craft, and their catch, back to shore – or so the story goes.

2. Eat.

Huanchaco may not be a gastronomic mecca, but for its size, it does have a decent choice of places to sink your teeth into. You can grab a hefty sandwich at a bakery, skewers of grilled meats from a street vendor or a seafood-centric almuerzo at one of the many restaurants along the main strip. You really needn’t walk too far.

Need some suggestions?

Anyone that’s staying at the Surf Hostel Meri would already know of the decent breakfast they put on. Despite their late opening time, anyone’s bound to find what they want from ten breakfast choices.

The pancake with fruit, yoghurt, granola and honey (12) sure hit the spot. Or maybe a full, cooked breakfast or porridge could get your day started?

Surf Hostel Meri, La Ribera 720

The internet told us that the best coffee in town could be found at Otra Cosa, and while we may not concur, it is an ok choice if you’re not fuss-pots, like us.

Head on over for a full range of breakfast or lunch dishes, many of which are vegetarian friendly. Prices can be a little higher here than other joints about town.

Otra Cosa, Larco 921

Another popular gringo hang-out is the relaxed and very friendly Chocolate Cafe. Desserts, sandwiches, salads, omelettes, breakfast dishes and plenty of options for pancake lovers. Vegetarians are looked after here, as well.

Chocolate Cafe, La Ribera 752a

Take a seat and read the messages scribbled on the walls at Surfer Burger and you quickly learn how incredible the burgers are meant to be. The menu even says they have the best in the country.

Trust us to turn up on a day they didn’t perform so well because, well, our world wasn’t rocked nor ever-so-slightly shaken. The meat patty had some good flavour, as did the flaccid fries, but that bread crumbled the moment you tried to pick it up and overall, well, we kinda wanted what everyone else was raving about.

Surfer Burger, La Ribera 746

The cutest place in town to grab an ice cream would have to be Súper Ricos. This guy operates from little more than a small wood-panelled shed, flipping open his shutter when he’s open for business.

There’s a handful of flavours to choose from, they’re scooped into the tiniest of wafer cones and it’s bound to be scoffed down within a minute of handing over your soles.

Heladería Súper Ricos, corner of Unión & Victor Larco Herrera

For a fix on street food, head to the top corner of the small triangular park opposite Muelle de Huanchaco – or the wharf – in the afternoon and evening. Here you can find skewers of grilled meats, sausages and vegetables, picarones and fried discs of pastry called cachangas.

Our favourites – the most incredible papas rellenas we’ve sunk our teeth into. These delicious minced meat-stuffed potato croquettes are packed with flavour and served with a simple shredded cabbage salad. A squirt of mayo makes it all the better, as does the give-away price.

3. Drink.

As the afternoon wanes and the need for liquid refreshments arises, all you need to do to take care of that is walk along the main drag and take your pick.

There may not be an endless variety of bars, but there are more than enough restaurants that’ll let you hang around just for bevies.

An afternoon chill-out session can easily be had in the open courtyard at La Gringa, a hostel that also serves up a few drinks to whomever is interested. You’re bound to meet Julie – aka La Gringa – and be infected with her energy and effortless friendliness. She’ll even wave and say hi to you in the street.

Drinks-wise, the choices are limited to a few beers and Julie’s slightly addictive maracuya & pisco – which is quite literally pisco with passionfruit. Now that’s one way to welcome in the evening.

La Gringa, Ribera 850

Our afternoons turned into nights at Jungle Bar Bily, sipping on countless happy hour caipirinhas as the sun set over the Pacific. They’re nothing short of excellent, those caipirinhas, and the price is very budget friendly.

There’s a food menu of local favourites and plenty of seafood – not that we got that far. We preferred to stagger to the Picaroneria Jovana food cart for our fill on papas rellenas and picarones.

Jungle Bar Bily, Victor Larco Herrera 1030

4. Get archaeological at Huacas del Moche.

If archaeology and ancient history is of interest, then a trip to Huacas del Moche has to make the agenda. It’s an easy half-day trip from Huanchaco that you can do either independently, or booked through an agency which provides transport, a guide and stops at other key archeological sites in the area.

Used by the Moche civilisation for ceremonial and administrational activities, the better preserved of the two temples is Huaca de la Luna, or the Moon Temple. With at least six construction phases over 600 years, the temples successively entombed the previous one and contained covered patios, plazas, corridors and ramps adorned with colourful friezes.

Once the Moche civilisation fell, Chimú settlements occupied parts of the huacas, before the Incas barged in and took control. And then along came the Spaniards in the 16th century, greedy for whatever riches they could pillage from the temples to take back to the motherland.

Museo Huacas de Moche, which is near the temples, has and enormous and fascinating display of objects from both temples. Well worth the 15 soles to enter.

5. See the largest adobe complex in the Americas at Chan Chan.

The ancient capital of the Chimú Kingdom spans an area of 20 km² and now sits in ruin in the Moche Valley between Huanchaco and Trujillo. The city thrived for more than six centuries, and just as it did at Huaca de Moche, it was abandoned when the Incas came along and displaced the locals.

The city’s palaces and temples were decorated with elaborate friezes and precious metals, most of which were looted by the Spanish when they waltzed in.

Most of the damage we see today is caused by El Niño storms, which occur more frequently than they used to. Small parts of the site are covered, but much of it slowly dissolves back into mud every time these ferocious storms hit. Here’s hoping some kind of solution can be found before nothing remains.

How we got to Huanchaco, via Trujillo, from Lima.

Cruz del Sur runs to Trujillo from its Lima depot at 10pm and arrives at 8am. Cost is 90 soles per person.

To get from Trujillo to Huanchaco, there are very frequent colectivos that should cost 1.5 soles per person. A taxi will be $10.

Traveling to other place in South America? Click here for more guides.

The post Your Food and Adventure Guide to Huanchaco, Peru appeared first on Honest Cooking.

Ramshackle fishing villages, rich folklore and heritage, rural tranquility and a charming character.

Not too far south of Puerto Montt and Puerto Varas is the largest of the 41 islands that dot the expansive Chiloé archipelago. Many day tours can offer a taste of what some of the Chiloé Island is about, but for around $40 a day, a very affordable way to do it is with your own rented wheels.

A great place to base yourself is in the small city of Castro. Known for its colourful palafitos, or wooden fishermen’s houses, Castro is an energetic city that’s a bit rough around the edges, but has a great deal of rustic charm.

Plaza de Armas is very popular with locals enjoying the open space, is flanked by shady trees and dominated by the candy-coloured and UNESCO listed Iglesia San Francisco. Of the numerous wooden churches that can be found all over the island, the Neo-Gothic church is the only one that’s clad in metal

Head down the hill towards the water and you pass a bunch of cafes and eateries, bars and shops selling items made with the island’s high quality and naturally-dyed wool.

Hang a right at the ferry wharf and you end up at Castro Market and several overwater restaurants that specialise in local dishes that are heavy in seafood. We never made it to any of the restaurants, to my disappointment, but we got a good taste of Mercado Municipal Lillo – or Castro Market.

Here at the market you’ll fine many stalls selling fresh fruits and vegetables, including the very colourful small potato varieties grown locally, called papas Chilotes. Dried herbs are strung up and hung alongside smoked and dried mussels, red sea squirts and clams, braids of garlic and bags of ground spices.

Something you can’t miss are the dried bundles of cochayuyo, dried bull kelp. Lift one to your nose and you may gag a little, but I’m expecting the flavour isn’t so pungent and intense once it’s rehydrated and cooked in a soup or stew.

‘Bricks’ of luche (dried sea lettuce) sit in piles by organic eggs and buckets of fresh flowers and local artisan cheeses.

There’s plenty of fresh seafood to purchase, or course, and one mustn’t miss the salmon ceviche they sell from buckets at many of the stands.

Handicrafts are very present at the market – namely woollen jumpers, socks, hats and clothing. A lot of it isn’t from the area, so I’d check before buying if you’re only interested in the locally crafted wares. Plenty of basketware, some souvenirs and black clay earthenware, as well.

Mercado Municipal Lillo, Eusebio Lillo 130-138

Aside from the overwater seafood restaurants next to the market, there’s a string of local eateries on the street adjacent. Restaurante Donde Eladio is a friendly and very popular place with your typical Chilean menu that’s heavy in seafood.

As the original Ghost Busters movie played on the television nearby, how nostalgic, we tucked into something that many restaurants served on the island – conger eel. One of them came frito (fried) and the other – congrio mantequilla (7,550) – steamed with butter in foil). Absolutely delicious.

Restaurante Donde Eladio, Eusebio Lillo 130-138

Up on San Martín, one of the city’s main drags, you can find a bunch of people selling homemade empanadas in one convenient location. They’re all cooked and ready to eat or take away – and very well priced, too.

Empanada Stands, Corner Emilio Sotomayor & San Martín

One block away is Top Ten, a tiny bakey that’s jam-packed with just about any Chilean baked goodies you can think of. Tres leches cake, brazo de reina (like a Swiss roll), alfajores, milhojas and those glorious custard-filled Berliners.

It’s a true “kid in the candy store” situation when you enter this one!

Top Ten, San Martín 648

One thing that really grabbed my attention on the streets of Castro was these stunning things. As we travelled through this part of Chile I noticed a lot of a certain plant growing on the roadside. When we got to Chiloé it was noticeably growing wild everywhere.

What is it?

This is nalca, a giant plant unrelated to, but similar to rhubarb. What you see above is the stem – something that’s around 1 metre long and often up to two inches thick. It’s cut into chunks, semi-peeled and sliced down the centre and sold with a small packet of salt.

You basically sprinkle a little salt on the juicy and incredibly sour stem, crunch into it and chew until there’s only stringy fibre in your mouth. I can only assume I’m meant to spit that out as it’s too tough to eat. Keep scrolling and you’ll see my pics of the actual plant on a trek we did.

Cafes with decent coffee are far and few between, in Castro, but there are a couple worth checking out. What’s meant to be the best – Cafe Patagonia – was closed when we dropped by, but there is one other little joint that was far from shabby.

Head down to the palafitos on Pedro Montt and you’ll find the aptly-named Cafe Montt, a friendly little place with a slight Scandi touch. They also do tea, cakes and ciabatta sandwiches and even sell a few handicrafts.

Cafe Montt, Pendro Montt 599

For the alcoholic stuff, there are plenty of places around the main plaza and its surrounding streets. You just need to look around.

Q’uiú Restobar is a sprawling space that has pizza, pasta, Mexican and local food on its menu, and a very well stocked bar for those of us that are there to cool down with a drink. If the space was air-conditioned you could cool down even more, but there is the option of sitting outside in the smoking area.

There’s always something going on at Q’uiú enjoy live music, entertainment and even karaoke for those that like to belt out an off-key tune.

Q’uiú Restobar, Balmaceda 289

On one of the corners opposite the plaza is this rustic little restaurant and bar that’s open for late breakfast, lunch and dinner. Salzburg beer is on tap, the menu features a lot of seafood, plus there are burgers, steaks and local food done with flair.

Great place just to chill with a beer in the afternoon.

Descarriada, Blanco Encalada 306

Finding cheap eats in Castro isn’t too much of a challenge, and when you’ve found somewhere that does a set lunch menu for 3,000 pesos (AUD$6), you’ve kind of struck gold.

Head to the Ari Hostal and you can fill up on local food, even if you may not know what you’re going to get. Let’s blame our lack knowing how to read Spanish on that one!

Sopa as a starter, which was chicken soup on this particular day, with a few bits of offal lurking in the depths. Dean went for the asado do cordero, something we could understand, which is roast lamb. The great hunk of lamb shank that came out was impressive in size and served with a rather tasty mash. Sadly the meat on the shank gave the teeth a serious workout. Muy rudo!

I chose blindly and settled on a bunch of words I knew nothing about – guatita a la jardinera. Ok, the jardinera I knew, which is gardener, but the rest baffled me. Couldn’t be too bad, could it?

Well, what I ended up getting was a very rich tripe stew with mash. I can eat tripe on the occasion, but this one was a little too powerful in the flavour department. Several wobbly bits of cow stomach, some peas and mash and I was done. Sorry, guys, it defeated me.

A shredded cabbage salad also came with the lunch menu.

Ari, Balmacida 245

Another cheap and cheerful, and many like it, can be found up on San Martín near the bus terminal. Up above the shops is Chilo’s Cafe, where you can step back in time and enjoy decor rich in plywood and vinyl; all whilst chowing on sandwiches, carne and seafood.

Merluza con papas 4800 (hake with chips) was the go, for us, with a little vino to get right into the mood. Great fish, actually, perfectly grilled and as juicy as ever.

Chilo’s Cafe, San Martín 679

That’s it for Castro, so why not see what we got up to as we drove around the island. Not before stopping off at the most photographed palafitos in Castro, of course. At low tide the stilt houses overlook mud that’s a bit on-the-nose, but at high tide it’s a whole different look. Many of these palafitos are residential, but there are a few restaurants and rather nice hotels, as well. A bit over our budget.

As I mentioned earlier about the churches on Chiloé, there were once 150 wooden churches that once stood on the islands in the archipelago. Built by local craftsmen for Jesuit missionaries, the churches were constructed entirely of wood using ship-building techniques. Only 60 conforming to the Chiloe school typology remain; 16 of which are UNESCO listed.

There is a designated ‘church drive’ you can do on the island, but we just stopped at a handful, such as Iglesia de Nercón in the above photo, located a few kilometres south of Castro.

Taking a wrong turn brought us to the small village of Chonchi, another place with a wooden church and our chance to sample a drink that’s unique to the village – licor de oro.

The gorgeous lady knitting in the pic above invited us into her store, showing us the woollen clothing, scarves, beanies and slippers she made herself, then poured us a glass of licor de oro. I’m now kicking myself for not buying a bottle from her as it’s absolutely divine.

Licor de oro, or gold liqueur, is made by mixing whey with clear brandy and letting it sit for a week. Saffron and lemon zest is then added, before being filtered. It’s syrupy, sweet, aromatic and very alcoholic. Absolutely delicious stuff!

One thing I really wanted to see on the island was Muelle de las Almas, or Dock of Souls, but to get there we needed to do a little driving and some trekking.

Driving to the west coast of the island, where this particular sculpture is located, takes you through rolling hills and though the tiny village of Huillinco. The village itself isn’t much to look at, but its weathered wooden church (above) is definitely worth photographing.

The road then straddles the southern shore of Lago Huillinco (beware the countless potholes!) and then the very rugged west coast and some pretty rough driving that’s more suitable for a 4×4 rather than our tiny city-style car.

Eventually the bumpy road/track ends at a private property where you park your car for 2000 pesos, then follow a walking trail towards the coast. Another entry onto someone elses private property (1500 pesos) and you continue walking through grassland, over hills and through forest and past huge clumps of nalca (see above pic), eventually arriving at Muelle de las Almas.

This art installation taps into legends of the native Mapuche, where the souls of the dead arrive at a dock from places inland, awaiting the boatmen to carry them to the next world. Many souls are left behind where they linger around the cliffs, with their mournful voices echoing up from the waves and up the cliffs.

Legend has it if you talk back to these voices, within a year your own soul will return back to this spot and never leave.

Those spooky voices are actually real, but rather than souls, they’re the voices of sea lions on a small island not too far from the sculpture.

Eating options in that part of the island can be a little sparse, to say the least. We noticed one shack selling empanadas along the gravel road, but aside from that, nada.

Close to the entrance of Chiloé National Park you can find a few places to stay, as well as eat, so one can’t be fussy with choices. Las Terraza de Cucao puts on a hearty set lunch menu, and its main dish of porotos con rienda (beans with ‘reins’) turned out to be one of my favourite meals in all of our Chile travels. Much like the one I had in Puerto Varas, this one contained an enormous lump of the most delicious smoked pork hock. The ‘reins’ refer to the strands of spaghetti in the soup.

Dessert was durazno al jugo, a ‘dryer’ version of mote con huesillo, a refreshing drink made from wheat and peaches, found all over Chile and parts of Bolivia. I love it.

Las Terrazas de Cucao, Chonchi

On day two we took the ferry to Isla Quinchao, a rural island dotted with tiny villages, wooden churches and plenty of picturesque dirt roads to drive down and explore.

You can stop in at the sleepy village of Rilan to see its white and blue iglesia on the town square, or the larger seaside town of Achao with its colourful buildings clad in shingles. While you’re there, drop into the tiny marketplace on the waterfront to pick up some locally smoked fish. The views across to the mainland and snowcapped mountains of Northern Patagonia are pretty spectacular, as well.

When crossing from Chiloé to Isla Quinchao it’s also worth spending a little time in the port town of Dalcahue. The main commercial part of town isn’t overly exciting, but down around the waterfront there’s a strip of restaurants and shops selling local crafts. A bit more to look at, really.

If you’re into your handicrafts and locally made woollen products, Fería Artesanal Dalcahue is where it’s at. The long barn is packed with all things crafty and you could really so some financial damage if you’re partial to this kind of stuff.

Fería Artesanal Dalcahue, Pedro Montt 105-138

Walk along Pedro Montt away from the ferry wharf, the road that runs along the waterfront, and you come across a small stand selling freshly caught fish, maybe some scallops and a big old lump of this.

Sea squirts.

It may be a tad confronting to some, but this is common food in these parts. Each sea squirt is removed from the main ‘body’ and sold by weight. They’re eaten raw, mixed into ceviche or tossed into paila marina, a delicious soup that’s very popular in Chile.

A little further from the seafood stand is Palafito La Navajuela, a small seafood shop where you can grab some clams, mussels or whatever seafood may have been caught that morning. They sell a few vegetables and eggs, as well.

In the same ‘shack’ is Cocineria La Verito, a tiny eatery tempts its visitors with handful of dishes scribed up on a small menu board. I was excited to see curanto on the menu, what could be the signature dish of Chiloé – a combination of seafood, meats, sausage and potatoes, all wrapped and cooked in nalca leaves in a pit or pot.

Sadly I was told it wasn’t available, which meant I lost my final chance of trying curanto. Seriously not happy about that.

We settled on a couple of soups – cazuelas (3000), which is a brothy chicken soup loaded with vegetables – and paila marina (4000), a seafood soup I first tried in Puerto Natales, and the difference with this one was its addition of sea squirts.

Dishes also get served with a local bread known as chapalele, where cooked potatoes are mixed with flour to form a dough, then it’s cut and deep-fried. Kind of like a potato doughnut.

Cocineria La Verito & Palafito La Navajuela, Pedro Montt

Car rental, road tolls and ferry cost.

Puerto Varas has many rental companies, so it pays to shop around before signing any contract. The cheapest place we found was Hunter Rent a Car at San José 130 opposite Plaza de Armas. Great service, great cars and absolutely no issues.

We got a small 4-door, near-new car for CLP$20,000 per day. That’s about AUD$40. Bargain.

There are a couple of road tolls between Puerto Varas and the Pargua ferry, so it’s advisable to have small notes or coins on hand. As for the ferry cost per car, it was 11,800 pesos one way, and takes about 30 minutes to cross the channel. There’s even free wifi on the ferry.

The post Explore Chiloé: Chile’s Largest Island appeared first on Honest Cooking.

A basic pasta with tomato/meat sauce ought to be part of any home cooks repertoire. It’s easy to knock up and it can be tailored to whatever you like and with whatever you have.

I love the taste of wild boar as it has a more gamey flavor, but if you’ve got your own favorite pork sausages, I’d say go with those. No rules, remember.

Many of us have that trusty bag of peas sitting in the freezer, so you can dive in and add some of those to this easy pasta. No need to defrost, either. That’s the beauty of frozen peas; they’re small enough to defrost in the cooking process.

I’ve used fresh parsley from our street community garden as it was sending up stems that were ready to flower. The leaves and tender thin stems are still useful in cooking, and at the same time slowing the parsley plants from going to seed. The thick stems are even good for a stock; so into the freezer they went, for another time.

Got fresh basil or fennel tops? Throw them in if you want. The flavor of the sauce will obviously change, but there’s nothing wrong with that.

Spicy Pork Sausage Spaghetti

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★★★★★

5 from 5 reviews

• Author: John Bek
• Yield: 4 servings

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Description

This spicy pork sausage spaghetti is a simple, yet flavorful recipe that every home cook should have under their belt. It comes together quickly and tastes great.

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Ingredients

Units USM

• 3 tbsp virgin olive oil
• 1 medium onion (chopped)
• 1 clove garlic (finely grated)
• 1 tsp paprika flakes
• 350 g 12 ounces pork sausages
• 1 x 400 g (14 ounces tin crushed tomatoes)
• 1/2 tin water
• 1 tsp chilli flakes
• 1 cup frozen peas
• Sea salt & freshly milled black pepper
• 250 g 9 ounces spaghetti
• 1 bunch parsley (roughly chopped)
• Freshly grated parmesan

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Instructions

1. Squeeze the filling from each sausage and discard the casing. Break up the filling with your fingers and set aside.
2. Heat the oil in your favourite skillet or pan over a medium-high flame. Sauté the onion for 4-5 minutes, add the garlic, paprika and sausage filling and stir to break up the meat as it cooks until no longer raw.
3. Add the tomatoes, water, chilli, peas and seasoning. Allow to simmer for at least 15 minutes. The longer the better.
4. Meanwhile, have your pot of salted water on to boil as the sauce simmers. Cook the spaghetti for 8-10 minutes, or according to packet directions.
5. To serve, toss the chopped parsley over the sauce, drain the spaghetti and add it to the sauce. Stir through and serve garnished with more parsley and some parmesan cheese.

• Category: Primi

The post Spicy Pork Sausage Spaghetti appeared first on Honest Cooking.

When I come across anything truffle related I can’t help but slip into extravagant mode and pretend I’m in a very different place. A moment in time that I’ll never forget. Somewhere far from Sydney and on the other side of the world.

If someone were to ask me “Do you prefer real truffles or chocolate truffles?” My answer would be uttered in a second.

Real truffles.

I’m talking about that glorious fungus that grows in the ground. A culinary diamond that’s either loved or something that people struggle to appreciate. There’s no struggle with me, however.

I’ve recreated a dish that I was served on my vacation to the medieval town of Gubbio in central Italy, with a black truffle that I recently acquired; a 22 gram beauty from Western Australia. To ramp up the mushroom content I’ve brought in some baby portobello – or baby bella – and of course used delicious dried porcini and the luscious liquid I soaked them in. For a caress of sweetness I’ve splashed in some marsala wine, just to keep the Italian theme running through this tasty dish.

One small truffle may not be enough to cover four servings, so finely grating it rather than shaving may be the way to go. Unless of course you get your hands on a larger specimen and get heavy-handed in the shaving action.

Step by Step Guide to Making Truffle and Mushroom Fettuccine

Rehydrate the Porcini Mushrooms:

• Soak the dried porcini mushrooms in the hot water for 1 hour.
• Remove the soaked mushrooms from the water and squeeze to drain well. Reserve the soaking liquid.
• Finely chop the drained porcini and set aside.

Prepare the Pasta:

• Put a large pot of salted water on to boil.

Cook the Onion and Garlic:

• Heat the virgin olive oil in a large skillet over medium-low heat, add the onion and sauté for 5 minutes until soft.
• Add the garlic, stir for 30 seconds, and then add the butter.

Cook the Mushrooms:

• Increase the heat to medium and add the sliced portobello mushrooms, gently stirring for 4-5 minutes.
• Add the chopped porcini, marsala wine, and reserved porcini liquid. Bring to the boil and allow to simmer for a couple of minutes.
• Turn off heat and set aside.

Cook the Pasta:

• Once the water is boiling, add the fettuccine and cook according to the package instructions until al dente.
• Drain the pasta well.

Combine Pasta and Mushroom Mixture:

• Add the drained pasta to the mushroom mixture along with half of the parsley and some finely grated Pecorino cheese. Mix well.

Serve:

• Serve on individual plates or one large platter.
• Sprinkle over the remaining parsley, more grated Pecorino, and a good drizzle of virgin olive oil.
• Finally, shave or finely grate the black truffle over the top.

Truffle and Mushroom Fettuccine

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: John Bek
• Total Time: 37 minute
• Yield: 4 servings

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Description

A luxurious dish that combines tender pasta, flavorful mushrooms, and aromatic truffle to create an elevated and more exclusive weeknight dinner.

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Ingredients

Units USM

• 1 ounce (28g) dried porcini mushrooms
• 1 cup (240ml) hot water
• 3 tbsp (45ml) virgin olive oil
• 1 small onion, finely chopped
• 1 clove garlic, finely grated (optional)
• 1 tbsp (14g) butter
• 5.3 ounces (150g) baby portobello mushrooms, sliced
• 2 tbsp (30ml) marsala wine
• Sea salt & freshly milled black pepper, to taste
• 8.8 ounces (250g) dried or fresh fettuccine
• 1 small black truffle
• 1/2 cup (120ml) chopped parsley
• Fresh Pecorino cheese, to serve
• Virgin olive oil, to drizzle

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Instructions

Rehydrate the Porcini Mushrooms:

• Soak the dried porcini mushrooms in the hot water for 1 hour.
• Remove the soaked mushrooms from the water and squeeze to drain well. Reserve the soaking liquid.
• Finely chop the drained porcini and set aside.

Prepare the Pasta:

• Put a large pot of salted water on to boil.

Cook the Onion and Garlic:

• Heat the virgin olive oil in a large skillet over medium-low heat, add the onion and sauté for 5 minutes until soft.
• Add the garlic, stir for 30 seconds, and then add the butter.

Cook the Mushrooms:

• Increase the heat to medium and add the sliced portobello mushrooms, gently stirring for 4-5 minutes.
• Add the chopped porcini, marsala wine, and reserved porcini liquid. Bring to the boil and allow to simmer for a couple of minutes.
• Turn off heat and set aside.

Cook the Pasta:

• Once the water is boiling, add the fettuccine and cook according to the package instructions until al dente.
• Drain the pasta well.

Combine Pasta and Mushroom Mixture:

• Add the drained pasta to the mushroom mixture along with half of the parsley and some finely grated Pecorino cheese. Mix well.

Serve:

• Serve on individual plates or one large platter.
• Sprinkle over the remaining parsley, more grated Pecorino, and a good drizzle of virgin olive oil.
• Finally, shave or finely grate the black truffle over the top.

Notes

Adjust the salt, pepper, and cheese to your taste. The truffle and pecorino cheese can be quite strong, so adjust accordingly.

• Prep Time: 15 mins
• Soaking Time: 1 hr
• Cook Time: 20 mins
• Category: Main Course
• Method: Boiling
• Cuisine: Italian

Keywords: italian food, pasta, truffles, truffle, mushroom, pecorino, spaghetti, fettuccine, italy, luxury, portobello, marsala

The post Truffle and Mushroom Fettuccine appeared first on Honest Cooking.

Warrigal greens a.k.a. New Zealand Spinach or tetragonia tetragonioides is a creeper that can be found near certain coastal areas of Australia, New Zealand and a few other Pacific nations.

A weed to some, and often eaten after Captain Cook spotted the green leaves growing on shore in 1769. Fresh, vitamin-rich food wasn’t all that abundant on the explorers ships during the long journeys – not that vitamins were known about back then – so little did they know that they were fighting off scurvy by eating the cooked warrigal greens.

I know you can buy it from certain providers, but I have of a few places near home where I can pick it safely, legally and responsibly. Most importantly, if you choose to forage yourself, make sure you know what you’re picking!

You can liken warrigal greens to spinach, but it must be blanched for 3 minutes before you eat it, to kill off the oxalic acid. Too easy.

I adore the fresh, green color of the gnocchi I’ve made, and keeping it simple by tossing it in browned butter, black garlic and parmesan, the flavors aren’t over-complicated. The sweet, smokiness the black garlic brings is magical – love the stuff.

For a final adornment, I’ve used some leaves and flowers from native violet. Completely edible and rather pretty. And I love that my city council planted loads of them right in front of my house. Bonus!

FACTS:

– Warrigal Greens are known as “New Zealand Spinach.”

– If you can’t find Warrigal Greens, you can substitute any leafy greens (like spinach) for the amount of Warrigal Greens in the recipe

– Warrigal Greens contain a small amount of oxalic acid that causes a metallic, bitter taste and can be harmful if ingested in great quantities. Blanch your Warrigal Greens for 3 – 4 minutes before cooking or consuming.

How To Make Warrigal Greens Gnocchi

1. Prepping the Greens:

• First, rinse the warrigal greens thoroughly.
• Prepare a large mixing bowl with cold water and about two cups of ice cubes.
• In a pot, boil some water and blanch the greens for about 3 minutes.
• Immediately transfer the greens to the iced water to halt the cooking process, ensuring they maintain their vibrant color. Set these aside.

2. Steaming the Potatoes:

• Keep the pot of water you used for blanching. Place the potatoes in a bamboo steamer or steamer bowl above this pot.
• Steam the potatoes for 20-30 minutes. They’re ready when a skewer easily pierces through to the center. Once done, set aside.

3. Preparing the Green Paste:

• Drain and squeeze out any excess water from the blanched greens.
• With a stick blender or food processor, process the greens into a thick paste.
• Introduce the eggs and the extra yolk to this paste and combine well.

4. Making the Gnocchi Dough:

• While still warm, peel the steamed potatoes and discard the skin.
• Use a ricer or a fine grater to mash the potatoes into a large mixing bowl.
• Blend in the warrigal greens paste gently. Avoid over-mixing.
• Incorporate the flour and salt, mixing just until a dough forms. If it’s sticky, sparingly add flour.

5. Shaping the Gnocchi:

• Prep a board or tray with baking paper.
• Flour your workspace lightly and transfer the gnocchi dough to it.
• Divide the dough into quarters. Roll each portion into a log, roughly the width of your thumb. Then, cut into 2 cm (3/4 inch) long dumplings.
• Lay the gnocchi on the prepared tray, ensuring they’re spaced out to avoid sticking.

6. Cooking the Gnocchi:

• Boil salted water in a pot. Introduce the gnocchi. They’re ready in 2-3 minutes, floating to the top with a soft-yet-firm texture.
• (Optional) Instead of immediate cooking, you can refrigerate the dough-covered gnocchi for up to 3 days or freeze and cook later.

7. Serving the Gnocchi:

• In a skillet, melt butter on medium-high heat. Add black garlic and pepper.
• Cook until the butter adopts a golden-brown hue. Stay vigilant to prevent burning.
• Toss in the cooked gnocchi, ensuring they’re coated in the butter-garlic mix.
• Season with salt. Transfer to plates and garnish with reggiano shavings, herbs, and optional edible flowers. Serve immediately.

New Zealand Warrigal Greens Gnocchi

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★★★★★

5 from 4 reviews

• Author: John Bek
• Total Time: 35 minutes
• Yield: 4 servings

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Description

It may have a strange name, but this dish is a great way to showcase a lesser known ingredient with a unique taste.

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Ingredients

Units USM

• 1/3 cup (150 g) warrigal greens, leaves only (or spinach)
• 2 eggs (plus 1 egg yolk)
• 2/3 lbs (300 g) Russet potatoes, skin on
• 1 1/3 cup (165 g) plain flour, plus more for dusting
• 1 1/2 tbsp Himalayan salt (finely ground)
• 4/5 stick (80 g) butter
• 4–5 cloves black garlic (finely sliced)
• Black pepper (freshly milled)
• Parmigiano Reggiano (finely shaved, to taste)
• Micro herbs & edible flowers (optional)

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Instructions

1. Prepping the Greens:

• First, rinse the warrigal greens thoroughly.
• Prepare a large mixing bowl with cold water and about two cups of ice cubes.
• In a pot, boil some water and blanch the greens for about 3 minutes.
• Immediately transfer the greens to the iced water to halt the cooking process, ensuring they maintain their vibrant color. Set these aside.

2. Steaming the Potatoes:

• Keep the pot of water you used for blanching. Place the potatoes in a bamboo steamer or steamer bowl above this pot.
• Steam the potatoes for 20-30 minutes. They’re ready when a skewer easily pierces through to the center. Once done, set aside.

3. Preparing the Green Paste:

• Drain and squeeze out any excess water from the blanched greens.
• With a stick blender or food processor, process the greens into a thick paste.
• Introduce the eggs and the extra yolk to this paste and combine well.

4. Making the Gnocchi Dough:

• While still warm, peel the steamed potatoes and discard the skin.
• Use a ricer or a fine grater to mash the potatoes into a large mixing bowl.
• Blend in the warrigal greens paste gently. Avoid over-mixing.
• Incorporate the flour and salt, mixing just until a dough forms. If it’s sticky, sparingly add flour.

5. Shaping the Gnocchi:

• Prep a board or tray with baking paper.
• Flour your workspace lightly and transfer the gnocchi dough to it.
• Divide the dough into quarters. Roll each portion into a log, roughly the width of your thumb. Then, cut into 2 cm (3/4 inch) long dumplings.
• Lay the gnocchi on the prepared tray, ensuring they’re spaced out to avoid sticking.

6. Cooking the Gnocchi:

• Boil salted water in a pot. Introduce the gnocchi. They’re ready in 2-3 minutes, floating to the top with a soft-yet-firm texture.
• (Optional) Instead of immediate cooking, you can refrigerate the dough-covered gnocchi for up to 3 days or freeze and cook later.

7. Serving the Gnocchi:

• • In a skillet, melt butter on medium-high heat. Add black garlic and pepper.
  • Cook until the butter adopts a golden-brown hue. Stay vigilant to prevent burning.
  • Toss in the cooked gnocchi, ensuring they’re coated in the butter-garlic mix.
  • Season with salt. Transfer to plates and garnish with reggiano shavings, herbs, and optional edible flowers. Serve immediately.

Notes

Warrigal Greens are known as “New Zealand Spinach.”
If you can’t find Warrigal Greens, you can substitute any leafy greens (like Spinach!) for the amount of Warrigal Greens in the recipe
Warrigal Greens contain a small amount of oxalic acid that causes a metallic, bitter taste and can be harmful if ingested in great quantities. Blanch your Warrigal Greens for 3 – 4 minutes before cooking or consuming.

• Prep Time: 30 mins
• Cook Time: 5 mins
• Category: Main Course
• Method: Boiling
• Cuisine: Italian

Keywords: new zealand, warrigal, greens, leafy greens, spinach, pasta, gnocchi, italian, black garlic

The post New Zealand Warrigal Greens Gnocchi appeared first on Honest Cooking.

Having a black truffle and not using its aromas for other dishes can almost be considered a waste. Yes you can grate, shred and shave it over and into a dish, but allowing it to sit with fresh eggs or rice is another way to bring that glorious flavour to your plate.

I did consider the egg method but I decided to bury the fresh truffle in a sealed jar of arborio rice for several days. The rice actually mimics the soil that the truffle came from, slowing down the drying out process and, at the same time, infusing the rice with its aroma.

For the risotto itself, I’ve kept it quite simple. I could have introduced a variety of mushrooms, even pancetta, but I wanted the risotto to be all about that gorgeous little nugget of black fungus.

Ok, perhaps the duck fat roasted heirloom carrots I garnished it with brought some root vegetable love as well – made even tastier with a dusting of porcini salt I whipped up in the spice grinder.

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: John Bek
• Yield: 4 Servings

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Ingredients

Roasted Carrots

• 160 g 5.6 ounces baby carrots, washed & unpeeled
• 1½ tbsp duck fat
• Freshly milled black pepper
• Porcini salt*

Risotto

• 1 litre (4.2 cups vegetable stock)
• 2 tbsp butter
• 1 tbsp olive oil
• 1 leek (100 g thinly sliced)
• 2 cloves garlic (finely grated)
• 1 cup truffle infused arborio rice
• ? cup white wine
• 15 g 1/2 ounce Pecorino, finely grated
• 5 g 1/4 ounce truffle, thinly sliced – plus extra to garnish
• 1 tbsp butter
• ¼ cup carrot leaves (roughly chopped)
• Virgin olive oil (to garnish)

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Instructions

Roasted Carrots

1. Preheat oven to 200°C (390 F)
2. Place the duck fat into an ovenproof dish big enough to hold the carrots in a single layer. Place the dish into the oven for 2 minutes to melt the fat. Remove the dish from the oven, place the carrots into the dish and turn to coat in the fat. Season with black pepper and roast in the oven for approximately 40 minutes, turning once during cooking.

Risotto

1. Pour the stock into a small saucepan and heat to a very gently simmer.
2. Heat the butter and olive oil in a large saucepan or skillet over medium heat. Add the leek and garlic and sauté for 3 minutes, or until soft. Add the rice and sauté for 3 minutes, stirring frequently. Pour in the wine and stir until all of the liquid has been absorbed.
3. Add a ladle (or ¾ cup) of the hot stock to the rice and stir continuously until most of the liquid has been absorbed. Continue adding the stock one ladle at a time, allowing each to be absorbed by the rice, as you continually stir. When all of the stock is used, turn off heat and add the Pecorino, truffle, butter and carrot leaves. Stir to combine.
4. Garnish with the roasted carrots seasoned with the porcini salt. Finely grate over a little more Pecorino, truffle and drizzle over some virgin olive oil. Serve immediately.

Notes

* To make the porcini salt – place 15 g dried porcini mushrooms and ¼ cup sea salt into a dry spice grinder. Pulse until very fine. Store in a jar.

• Category: Primi

The post Truffle Risotto with Roasted Carrots appeared first on Honest Cooking.

Ok, when I say easy I refer to the pork component, as everything else requires a little preparation. To be honest, the other bits I’ve mentioned don’t even need to be brought into the picture; although all of them make for one very flavoursome meal.

If you’ve ever wanted to cook a piece of pork steak to juicy perfection, there are a couple of easy steps that’ll get you there without fail.

First, you need to start with a steak that’s 2 cm thick – no more than an inch. And then you need to remember these numbers.

6 – 2 – 2

It’s the 6-2-2 method that’ll achieve the juicy result that a quality piece of pork deserves. 6 minutes over medium heat on one side, 2 minutes on the other, then let the little darling rest out of the pan for another 2 minutes.

A simple piece of pan-fried swine is perfection, in my eyes. A little salt and pepper, perhaps a smear of mustard or horseradish and I’m a happy man. For this recipe, I’ve done a bit of flavour injection by marinading the meat in a bunch of spices and yoghurt.

Aside from that, I’ve given it crunch with a simple pile of crispy fried onions.

And then come the greens I foraged. Warrigal greens, wild mustard and samphire. These have all been wilted through some sautéed onion and a few spices, turning them into a warm and mildly spiced vegetable accompaniment. To top it off, some crumbled paneer cheese; just to echo the Indian flavours of the pork.

The golden potatoes follow suit in their own way.

As a final flourish, I’ve drizzled the cooked pork with some sweet, spicy and tangy tamarind chutney. It’s a cinch to make and keeps in the fridge for a few weeks. Also, I drizzled the pork with zhoug. Something that’s Middle Eastern, not Indian; but it works an absolute treat.

All together it’s an absolute harmony of flavours.

Grab my recipe for tamarind chutney here and my recipe for zhoug here, both of which can be made a few days in advance.

Finally, if you’ve got some fresh curry leaves to spare, fry them in oil for 2 or 3 minutes until crisp. They’re the most perfect garnish and so easy to nibble on.

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: John Bek
• Yield: 0 Serves 6

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Ingredients

Indian Spice Marinade

• 1 heaped tsp ground cumin
• ½ tsp chilli <g class=”gr_ gr_155 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-del replaceWithoutSep” id=”155″ data-gr-id=”155″>flakes (</g> or powder)
• ½ tsp ground cardamom
• ¼ heaped tsp ground cloves
• 1 tsp cinnamon
• 1 tsp black pepper
• 2 dried bay leaves (finely crushed)
• 1 tsp salt
• 3 tsp apple cider vinegar (or lemon juice)
• 2 tbsp mustard oil (or olive oil)
• 1½ tbsp honey
• 100 g greek yoghurt
• 6 x 200 g pork loin steaks* (2 cm or 1 inch thick)
• 2 tbsp olive oil (for cooking)

The Greens:

• 3 tbsp butter
• 1 tbsp olive oil
• 1 tbsp brown mustard seeds
• 10 fresh curry leaves
• 1 onion (finely diced)
• 100 g samphire (trimmed if necessary)
• 400 g warrigal greens leaves (washed & rinsed well (or used baby spinach leaves))
• 100 g wild mustard leaves (washed & rinsed well)
• 4 tbsp water
• 100 g paneer (crumbled (or use firm feta cheese))
• salt & freshly milled black pepper (to taste)

Fried Onions:

• 3–4 large brown onions
• 1– litre vegetable oil (for frying)
• sea salt flakes
• cumin seeds (to garnish)

The Potatoes:

• 18 chats (baby potatoes – 3 per person)
• 3 tbsp mustard oil (or olive oil)
• salt & pepper (to taste)
• turmeric powder

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Instructions

Pork

1. Combine all ingredients (except pork and 2 tbsp olive oil) and stir well. Lay the pork loin steaks into a flat, non-corrosive dish and smear on all sides with the marinade. Alternatively, put the pork into a plastic bag, add the marinade and give it a good massage.
2. Allow the pork to marinade overnight.
3. Scrape off any excess marinade before cooking the following day. Too much will make it burn.
4. To cook the pork, heat a pan over medium heat. Add the 2 tbsp olive oil, swirl it around and lay the pork steaks even over the pan. You may need to do this in two pans, or in batches.
5. Cook the pork for 6 minutes, without turning. Turn the pork over and cook the other side for 2 minutes. Remove the pork from the pan and allow it to rest on a plate or board for a further 2 minutes, <g class=”gr_ gr_153 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling” id=”153″ data-gr-id=”153″>after-which</g> it will be perfectly juicy. Serve immediately.

Greens

1. Heat a large saucepan over med-high, toss in the butter and oil and allow it to melt. Scatter in the mustard seeds and curry leaves (they will pop and crackle!) and stir with a wooden spoon for about 1 minute.
2. Add the onion and sauté for about 5 minutes, or until opaque. Add the samphire to the onions and quickly stir to incorporate, then add the warrigal greens and mustard leaves.
3. Stir constantly so the leaves wilt from the heat. After about 10-20 seconds, add the water and keep mixing it around, then crumble in the paneer. Turn off the heat and season to taste.
4. You can serve it immediately or at room <g class=”gr_ gr_150 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-del replaceWithoutSep gr-progress” id=”150″ data-gr-id=”150″>temperature,</g> if you like.

Fried Onions

1. Peel the onions, cut them in half and slice them thinly. Break up each slice so that they fry easier.
2. Put the oil into a large saucepan over medium heat. Simply fry the sliced onion in the oil, in batches, until nicely browned and slightly golden. Don’t add too many as the oil may bubble over. Scoop the onions out and drain on paper towels. Season with the salt and cumin seeds while still hot. Allow to cool completely before using.

Potatoes

1. Boil the chats until just cooked. Drain and press them down slightly, to flatten.
2. Preheat the oven to 230°C.
3. Line a baking tray with baking paper, top with the oil and put it into the oven for 10 minutes.
4. Arrange the potatoes on the hot pan, turn over to coat the other side in oil, then season with salt, pepper and turmeric. Bake for 15-20 minutes, or until golden and crispy around the edges.
5. Serve immediately, scattered with a little more turmeric, of you like.

• Category: Main

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