Chuzo desgranado - International Kitchen

In this international kitchen post we fly back to the lovely country Colombia!

As the last recipe was really successful our Colombian friend decided to make us a new recipe: Chuzo desgranado.

This plate is typical in the coast where he is from. At first when he told us the recipe we thought it was really complicated but at the end it was easy to make and really tasty :)

Here we share his knowledge he left us with this delicious plate.

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RECIPE

Chuzo desgranado

INGREDIENTS:

• A couple of chicken breasts
• Lettuce
• 4 potatoes
• Tartar sauce, pineapple sauce or cocktail sauce (depends on each one)
• 2 cups of cornflour and 2 cups of hot water (for making the "bollo limpio")
• 2 cups of corn
• Sunflower oil for frying the chips
• Grated cheese 

DIRECTIONS:

First of all we will have to make the "bollo limpio" that is made by mixing two cups of cornflour and two cups of hot water. We mix this two ingredients in a bowl and we gently mass it until it gets all well mixed.

Now we will grab foil paper and make large tubes of this "bollo" mix. We will wrap them with the foil paper and put them into a boiling pot. We will left them in there until we can feel that the dough is harder and one good sign is to see that the foil paper is getting burned (like burned color, don't call the firefighters yet!).

We let them cool a little bit and we cut them into small pieces.

Meanwhile the bollo is being done we can prepare the rest of the ingredients!

We will cut the lettuce into large pieces but in vertical not horizontal as we would do it with the normal salad.

try to do them as long as you can so it looks prettier

Fry the chicken with a bit of olive oil and a pinch of salt and pepper; once done we separate it.

For making the chips it's another world, we will have to peel the potatoes and then grate them so we will end up with small thin pieces of the chips. Then we will fry them into sunflower oil as we would do for any other fried chip.

this is how will the grated potatoes

Once we have everything done it's time to make the plate :P

At the first place we will place the bollo and the lettuce in the bottom of the plate like if it was a bed for the rest of the food.

Then we will put the chicken over it and then the corn and chips we have fried.

Once everything is in the plate we will add some grated cheese and the sauce.

cocktail sauce...

... and parmesan cheese were our election

It looks like it's a lot of work but it's really tasty!!!

Let us know if you liked this new delightful Colombian plate :)

BUEN PROVECHO

Your cool team :)

Empanadas Colombianas - International Kitchen

Today in the international kitchen we fly for the first to....

COLOMBIA

One of our neighbors, best friend and collaborator in this blog comes from the South-American country; and he loves so much his culture and food that he showed us some of their typical dishes. 

This time we tried to make together one of the typical Colombian meat pasties that came to be one of the best appetizers I ever had!

We leave you down below the recipe he used and some pics of the process. We hope you enjoy the taste of the land of the coffee :)

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RECEIP

Meat and potatoes Colombian Pastry

INGREDIENTS:

For the pastry dough:

• 2 cups of corn flour (we used "Harina PAN")
• 2 cups of warm water
• A pinch of salt depending on you

For the filling:

• 250 grams of ground meat (can be pork meat but we used here beef meat)
• 2 potatoes middle size
• 1 onion
• 2 tomatoes
• 3-4 leafs of cilantro (not mandatory)
• one tablespoon of meat condiments (we used "Triguisar")
• Salt and pepper

DIRECTIONS:

For the dough, we mix the flour and the water in a bowl and we mix it a bit and then add the salt. Once we feel every ingredient is well mixed and integrated with the other, we let it settle at least for 3 minutes. Now the dough is ready!

For making the filling we will cut in small dices the onion and the potato and we will start frying it with olive oil in a medium heat .

Meanwhile the potato and the onion gets softer we will cut into small pieces the tomato.

Once the potato and the onion are done we will integrate the ground meat and when this gets done we will put the tomato.

When everything get well mixed we will add the condiments (the amount depends on each person).

We let it cook for a bit more and the filling is ready!

For frying we will take a big pan and fill it with sunflower oil.

Meanwhile the oil gets heated, we will do the pasties.

We will grab a ball of the dough and put it between two sheets of plastic paper. We will press it with a plate and then with a roll we will try to make it larger but not thiner or the pastry will break.

Then we put inside the filling (be aware of not putting in any kind of liquid from the mix, it does the pastry look weird).

Then we close the pastry and try to put together the borders of the "middle moon" we have created.

We keep doing it for the rest of the pastries.

When all are done, we put them into the boiling oil at medium heat and once they turn brown we can take the off.

We will let them cool in a plate covered with kitchen paper so it can absorb the extra oil.

Enjoy it with some guacamole, jalapeños or chili pepper sauce.

They were deliciosas!! 

BUEN PROVECHO!

You will find the colombian ingredients down below in case you don't know where to buy them:










Your cool team :)