It’s that time again! Who else is hungry? This week I will be teaching you about the good old South American empanada (and its closest relatives). The Lowdown In Argentina the empanada is a firm favourite for filling a rumbling belly, adults and kids alike. The typically savoury snack (if you need a visual, it resembles a small Cornish pasty) dates back centuries and was originally brought over from Galicia, Northwest Spain where it was invented as a portable lunch for workmen. I have to say that a visit to Argentina is not complete until you have tried a locally baked (or deep fried) empanada with any of the various fillings. The flavoursome pastries are most commonly stuffed with either ham and cheese, spinach and ricotta, minced beef or shredded chicken and accompanied by chopped onion and a mixture of spices. A plate of warm empanadas is ideal shared as…
Traditional Brazilian Cooking at its Best Being such an enormous country, it’s to be expected that Brazil should have an equally enormous plethora of culinary delights. The country’s cuisine aptly reflects the diversity and richness of its culture, from African-inspired seafood in the Northeast to succulent slow-cooked meat dishes of the gauchos in the Interior. Today my recipe of choice is ‘Moqueca’, a personal Latin American favourite and a dish that has been cooked by the Brazilian people for at least 300 years. The sea-food stew derives from both the Northeastern state of Bahia as well as the neighbouring Southeastern state of Espirito Santo, with the latter variation known as Moqueca Capixaba. With its use of salt-water fish or shell-fish and fusion of African and European flavours, I personally believe that when it comes to Brazilian gastronomy the Moqueca is as traditional as it gets. Recipe: 1kg skinless firm white…
