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25 September 2017Last updated
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Food | Recipes

Four easy-to-make Cuban recipes for dinner time

Satiate your Cuban cravings with these classic recipes

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5 Sep 2017 | 10:59 am

Chicken fricassee

FR_170901_CAM_Recipe-(3)-(Read-Only)

Prep time 4 hours
Cooking time 40 mins
Serves 4

FOR THE MARINADE, MIX:

1 tsp ground cumin
4 garlic cloves, crushed
2 tbsp tomato sauce
3 tbsp tomato paste

FOR THE CHICKEN

6 skinless chicken breasts
2 tbsp olive oil
6 bay leaves
125ml non alcoholic white wine
100ml lemon juice
500ml water
1 tsp chopped parsley
2 large onions, each cut into 8 pieces
1 small green pepper
4 large potatoes, cut into cubes
1 cup olives, chopped

Marinate the chicken in a sealed container for at least 4 hours. In a large pot, heat oil and brown the marinated chicken. Add the remaining ingredients and bring to the boil. Once boiling, reduce heat and simmer for 40 mins. Season to taste and serve hot with rice or polenta.

Beef hash

FR_170901_CAM_Recipe-(Read-Only)

Prep time 10 mins
Cooking time 30 mins
Serves 4-6

450g beef mince
3 tbsp oil
110g beef bacon
1 large onion, finely chopped
3 cloves of garlic, crushed
1 green pepper, finely diced
1 tbsp ground cumin
1 tbsp tomato sauce
1 tbsp white vinegar
1 large potato, cut into chunks and boiled
4 tbsp mixed olives, coarsely chopped
Cooked white rice and fried eggs, to serve

Fry the mince in half the oil until cooked. Add beef bacon, onion, garlic, and green pepper. Cook until the onion is translucent. Add cumin, tomato sauce and vinegar. Mix well over medium heat until bubbling. In another pan, fry the potato chunks until brown. Stir in olives. To serve, layer on the rice, meat mixture, potatoes and top with the fried eggs.

Black bean soup

FR_170901_CAM_Recipe-(4)-(Read-Only)

Prep time overnight
Cooking time 3 hours
Serves 6-8

2 litres water
2 bay leaves
120g beef bacon, diced
450g dried black beans, soaked overnight
1 tbsp oil
1 cup finely chopped onion
1 cup finely chopped celery
½ small green pepper, seeded and finely chopped
1 tsp Tabasco sauce
4 cloves garlic, crushed
1 tsp ground cumin
2 tsp finely chopped fresh oregano
½ tsp mustard powder
2 tsp paprika
2 tsp lemon juice
Sour cream, to serve

In a medium-sized pot, bring the water, bay leaves and beef bacon to a rolling boil. Add the beans and simmer, partly covered for about 2 hours. Heat oil in a small saucepan and saute onion, celery and green pepper until the onion is translucent. Add 80ml of the hot liquid from the beans, Tabasco sauce, garlic, cumin, oregano, mustard powder, paprika and lemon juice. Stir this mixture into the cooking beans and simmer, partly covered, for an additional hour. Discard the bay leaves before pureeing 3 cups of the soup. Return to the pot and mix well. Season with salt and pepper, serve hot with a drizzle of sour cream.

Coconut flan

FR_170901_CAM_Recipe-(2)-(Read-Only)

Prep time overnight
Cooking time 1 hour 15 mins
Chilling time overnight
Serves 6-8

For the custard:

1 cup (250ml) desiccated coconut
2 tsp vanilla essence
1x387g tin condensed milk
1 tbsp water
250ml full cream milk
7 egg yolks

For the caramel sauce:

100g sugar
100ml water
30g butter

Mix together coconut, vanilla, condensed milk, water and milk in a bowl, cover tightly and place in the fridge overnight. Preheat the oven to 180°C. To make the caramel sauce, stir together all the ingredients in a saucepan and cook over low heat until all the sugar has dissolved. Once dissolved, do not stir. Increase the heat and bring to the boil. Boil until caramel in colour. (Do not step away as the sugar burns really fast.) Pour the caramel sauce into a well-greased bundt baking dish. Tilt the dish around to coat it evenly with the caramel sauce. Prepare a water bath in the oven. Beat the egg yolks into the cold custard mixture and pour it into the caramel coated bundt baking dish. Cover with a foil, place into the water bath and bake for an hour. Remove from the oven and allow to cool on a wire rack. Chill in the fridge overnight. To serve, invert onto a plate and drizzle the caramel on top.

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