Chef Grace Ramirez has set out to show Kiwis can cook Latin American food.
Her book, La Latina: A Cook's Journey through Latin America, is full of traditional recipes interpreted using ingredients readily available in New Zealand.
She also provides tips on substitutions if an ingredient can't be found.
While many of the recipes may be unfamiliar to many, her simple instructions and fascinating tidbits of information help demystify the cuisines of each of the Latin American countries she travels to.
The My Kitchen Rules guest judge and former United States Masterchef competitor was born in Miami, raised in Venezuela and then moved to New Zealand when her husband got work here. She now splits her time between New Zealand and New York.
Ensalada con sandia y mezcal (mezcal watermelon salad)
This is the perfect summer salad for me. It has all the flavours that make my mouth water. Watermelons are light and refreshing, and go so well with mint, queso fresco and chillies. If you can't find mezcal (mescal) in your local liquor store, use tequila.
Serves 4
Ingredients
For the dressing (makes about cup)
1 tsp Dijon mustard
2 Tbsp lime juice
2 Tbsp orange juice
½cup olive oil
flaky sea salt
For the salad cup
¼cup mezcal or tequila
400g seedless watermelon, diced
2 heads baby gem lettuce
¼cup queso fresco or feta cheese
1 green chilli, sliced (optional)
1 red chilli, sliced (optional)
1 sprig mint leaves, torn
Method
For the dressing, whisk together mustard, lime juice, orange juice and olive oil. Season to taste with flaky sea salt and freshly ground black pepper. For the salad, drizzle mezcal or tequila over watermelon. Let it sit for 5 minutes to absorb the mezcal.
Separate and wash baby gem lettuce leaves, then toss with dressing and top with watermelon. Crumble queso fresco or feta over the watermelon. Garnish with chillies (if using), mint and flaky sea salt.
Chef's note: I used mezcal here to get a smokier, outdoorsy barbecue feel. If you wish, you can also char slices of the watermelon before dicing on a very hot grill, 1-2 minutes each side, to complement this flavour and get some beautiful-looking grill marks. The dressing will keep in the fridge for up to 3 days.
Llapingachos (kumara and cheese patties with peanut sauce)
Traditionally, llapingachos are the golden potato and cheese cakes or patties that form part of Ecuador's culture. I have made them with sweet potato/kumara for a more nutritious version; and after many unsuccessful attempts at flips, I added egg as a binding agent. I also made my own version of the traditional creamy/milky peanut sauce.
Llapingachos are usually found in markets, served with the peanut sauce, a fried egg, diced tomato, shredded lettuce, julienned red onion curtido (relish) and avocado slices, and often you'll pick up some kind of pork side (ribs or sausages). They make a good breakfast or lunch dish at home; pan-fried chorizo goes really well with them.
Serves 20
Ingredients
500g orange kumara or sweet potato peeled and cut into chunks
1 Tbsp salt
1 cup finely chopped white onion (about 2 medium onions)
2 Tbsp achiote oil or avocado oil
2 Tbsp unsalted butter
½tsp paprika
1 cups shredded mozzarella
1 egg, beaten
For the peanut sauce (makes about 1 cups)
½cup peanut butter
1 cup coconut milk
½cup agave nectar, liquid honey or melted panela (unrefined cane sugar)
juice of 1 lime
2 Tbsp soy sauce
½tsp chilli flakes (optional), or Tabasco or sriracha sauce
Garnish
pickled red onions
lime wedges
chopped coriander
Method
Place kumara or sweet potato in a medium-sized saucepan. Cover with cold water and add salt. Simmer over a medium heat until soft, about 15-20 minutes.
Gently pan-fry onion with 1 tablespoon achiote or avocado oil and a pinch of salt until soft; about 10 minutes. Set aside to cool.
Once kumara or sweet potato is soft, strain and transfer to a bowl. Mash with butter, onion mixture and paprika. Season to taste with salt. Mix in mozzarella and beaten egg. Place mash in the refrigerator to cool for at least 30 minutes, as it will be easier to handle once cooled.
Meanwhile, make the peanut sauce. In a blender or food processor, mix all ingredients with a little salt until the texture is smooth and loose. You can vary the quantities of agave nectar (or other sweetener), chilli flakes (or hot sauce) and salt to suit your taste.
Remove the bowl of kumara or sweet potato from the refrigerator. Divide into 20 patties and place on a baking dish or plate.
In a non-stick pan over a high heat, use 1 teaspoon achiote or avocado oil at a time to sear patties. Let them set over the high heat until they form a smooth crust (if not, they tend to fall apart); then lower the heat to medium so that they will start cooking inside. Cook for about 3 minutes each side, until golden brown. Be careful when turning them, as they are very delicate.
You could also cook them in the oven at 180degC on a baking tray lined with baking paper for 25 minutes, then 5 minutes on oven grill. Watch them carefully so that they do not burn!Serve with peanut sauce, pickled red onion, lime wedges and coriander.
Chef's note: This makes a large batch, because you can keep them (and the sauce) in the refrigerator for about a week. Just reheat in the oven when you crave them. The achiote oil gives them a more authentic flavour, but avocado oil works fine too. If you have a grinder and want to add teaspoon of achiote powder to the mash, that's OK too.
Get it
Reproduced with permission from La Latina, by Grace Ramirez. Published by Random House (NZ), $60. Text copyright: Grace Ramirez, 2015. Photographs copyright: Garth Badger, 2015.
