Язык:

  • Español
  • English
  • Deutsch
  • Français
  • русский

Cachapas with spicy meat, plums, cashew & our Biodynamic Picual

Cachapas_Chiarini_Castillo_de_Canena_olive_oil2Here It’s!! The international chef and nutrition expert Anna Chiarini, has published her incredible book with a careful photography worthy of a collector: “The Art of Eating Healthy“. You will find 42 delicious and healthy recipes which have been cooked with our extra virgin olive oils … what a great honor!

We start with the firts dish… cachapas!

Cachapas are a dish of Venezuelan origin. This dish is rich in protein, iron, vitamin B12, fiber and complex carbohydrates for slower digestion. It’s very fulfilling and it enhances your energy at the same time. You can also enjoy it during lunchtime.

INDICATIONS

Serves: 4 Preparation

Time: 45 min – 1 hour

Difficulty: Easy

INGREDIENTS:

Cachapas_Chiarini_Castillo_de_Canena_olive_oilCachapas:

  • 260 g – 1 1/2 cups Corn kernels
  • 2 Eggs
  • 90 g = 3/4 cup Wheat flour
  • 100 ml = 1/2 cup Water or vegan milk
  • To taste – Salt

Caramelized Onions & Plums:

Spicy Cabrito Meat:

Cashew Spread:

  • 115 g = 3/4 cup Cashew nuts
  • 20 ml = 1 1/2 tbsp Lemon juice
  • 80 ml = 5 tbsp Water (room temperature)
  • 15 ml = 1 tbsp Extra virgin olive oil Castillo de Canena Biodynamic Picual
  • To taste – Salt

PREPARATION:

Cashew Spread:

Soak the cashews preferably for 24 hours (for more creaminess), but soaking them for few hours will be sufficient. Drain and rise the cashews. Place them in a food processor, together with lemon juice, olive oil and salt. Pulse for a short while to combine the ingredients. Then add water and process until obtaining a desired consistency (completely smooth, or with small chunks). Set aside when ready.

Caramelized Onions & Plums:

Heat up a bit of olive oil on a pan, then add chopped red onions and plums. Let them caramelize, but be careful not burn them. Set aside when ready.

  • Tip: My favourite is the “late-season Zwetschge” variety, which is a variety of common purple plum. It’s sweet and very rich in flavor.

Cachapas_Chiarini_Castillo_de_Canena_olive_oil3Spicy Cabrito Meat:

Boil the kid meat with salt in a medium pot until tender. When ready, shred the meat with a fork. In the meantime blend roughly tomatoes in a food processor.

Heat up a bit of olive oil on a pan, then add the tomato paste. Let it evaporate. Then add the shredded meat and shortly after the chili pepper. Season to taste with salt.

Cook until there is almost no water and everything has caramelized nicely. Set aside.

Cachapas:

If you are using canned corn, proceed to the next step.

If your are using fresh corn, first husk the corn, pull off the threads, and cut out any blemishes with a knife. Boil the corn in salted water until tender. Remove the kernels from the cob using a knife.

In a food processor combine the corn, eggs, flour, vegan milk or water, olive oil and salt. Process until obtaining a uniform consistency, not too smooth, keep it a bit rough.

Heat up a bit of olive oil on a pan and then pour the desired amount of the dough to form a pancake. Cook them delicately; they should be fluffy, well cooked, but not burned.

Assemble the dish as in the photo or to your liking.

If you want to get all recipes, you can buy this unique recipe book that also has an impeccable picture in the following links :

EBOOK

PRINTED BOOK

Share on FacebookTweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


Warning: Illegal offset type in isset or empty in /furanet/sites/castillodecanena.com/web/htdocs/wp-includes/pomo/translations.php on line 85