Seasonal Archives | Page 29 of 36

Nov, 2018

Réunionese Rougail Saucisses

Réunionese Rougail

Rougail is the name of a spicy condiment and of the dish called Rougail Sausages, which is a curry made from smoked sausages.

La Réunion

This dish is one of the most well-known specialties from the cultural melting pot La Réunion, a French island in the Indian Ocean.

Variations

Substitute sausages with 1 can of beans, rinsed.
Add 2 finely chopped carrots, bell pepper, or other vegetable to the sauce.
Add fresh chili to taste.

The Rougail Culinary Spice Kit includes the following spices:

[1] Thyme, turmeric, bay leaves

[2] Makrut lime leaves

Réunionese Rougail Saucisses

SpiceBreeze

This dish is one of the most well-known specialties from the cultural melting pot La Réunion, one of five French oversea regions. Less than 1 Million people live on the small tropical island in the Indian Ocean between Madagascar and Mauritius. Rougail saucisses is made preferably with spicy smoked sausages or chicken.

Take a moment to smell the distinctive makrut lime leaves.

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Hands-on Time 30

Course Main Course

Cuisine La Réunionese

Servings

Ingredients

1 lb smoked sausages e.g. Andouille or vegan
1 lettuce of your choice sliced
2 carrots finely chopped
2 medium tomatoes chopped
2 onions chopped
3 cloves garlic grated
1 orange for juice
olive oil
salt & pepper

Optional

1-2 fresh chilies
1 cup vegetables of your choice e. g.
bell pepper broccoli, zucchini,
all finely chopped

Suggested Side

2 cups cooked rice

Rougail Culinary Spice Kit

Pouch [1] Thyme, turmeric, ginger, bay leaves
Pouch [2] Makrut lime leaves

Instructions

Salad

Mix 1 tbsp orange juice with salt & pepper to taste.
Add 1 tbsp oil. Mix or shake well.
Toss dressing over lettuce.

Prepare Sausages

Prick each sausage 2 times with a fork.
In a POT, bring 2 quarts of water to a boil.
Add sausages and cook for 5 minutes.
Remove the sausages. Let cool.
Cut them into 1/2-inch slices. Set aside.

Cook

In a POT, heat 2 tbsp oil over medium heat.
Fry onions until translucent.
Add garlic, carrots, and sausages.
Optionally, add chilies and other vegetables.
Fry 5-10 minutes. Stir frequently.
Add tomatoes, salt & pepper to taste, and Rougail [1] spices. Mix well.
Cover. Cook 20 minutes over low heat. Stir occasionally.

Serve

Sprinkle Rougail [2] spices to taste over plated Rougail or salad.
Enjoy!

Notes

Variations

Substitute sausages with chicken breast or thighs (cut into 1/2 inch pieces) or 1 can Kidney beans (rinsed) and skip the ‘Prepare Sausages’ step.

Nov, 2018

Chilean Pastel de Choclo

Pastel de choclo, a beloved dish cherished across South America, presents a delectable blend of flavors and textures. At its heart lies ‘pino,’ a savory amalgamation of ground meat sautéed with aromatic South American spices and onions. The golden corn, expertly infused with the vibrant essence of fresh basil leaves, undergoes a tantalizing caramelization in the oven.

While traditional iterations feature tantalizing inclusions such as olives, boiled eggs, and succulent cooked chicken, we embrace the spirit of simplicity. Feel free to forgo these fillings, crafting a delightful vegetarian rendition that’s every bit as scrumptios.

Elevate Your Pies and Casseroles with Corn Paste Delight

When we enter the season of fall and Thanksgiving, there’s no better time to savor the rich flavors of corn in a whole new way. We’re excited to introduce you to a unique and delicious culinary experience that will elevate your autumn feasts. Discover how to create a delectable corn-based paste using corn, milk, and fresh basil leaves, and make it a standout addition to your holiday menu.

How to Make it

Prepare a Corn-Basil Paste: Start by blending fresh corn kernels, milk, and fragrant basil leaves until you achieve a smooth, creamy paste.

2. Cook to Perfection: Heat a skillet, add a generous knob of butter, and gently cook your corn-based paste until it reaches a luscious, golden consistency. The aroma alone will have your taste buds dancing!

How to Use it

Savory Pie or Casserole: Use your corn-based paste as a delectable top layer on your savory pie filling or casserole. It’s the perfect way to infuse a burst of flavor into your favorite autumn dishes.

A Touch of Sweetness: If you have a sweet tooth, try spreading a thin layer of sugar on top of your corn-based paste before baking. This transforms it into a harmonious blend of sweet and savory that will leave your guests craving more.

Enhance the 'Pino' Filling with Creative Variations

Opt for a Veggie Twist: Replace some or all of the ground meat with finely chopped vegetables like root vegetables, eggplants, zucchini, or mushrooms. This not only adds a burst of color but also a healthy, savory dimension to your filling.

Olive Swap: Ditch the black olives and switch them for the briny goodness of green olives. Their unique flavor will infuse a delightful contrast into your dish.

Carrot Elegance: Elevate your filling by introducing thinly sliced carrots to the ground meat. These vibrant orange specks will not only bring a hint of sweetness but also a beautiful crunch.

Double Layers of Delight: Enhance your ‘Pino’ even further by adding a layer of cooked, boneless, and skinless shredded chicken on top of the ground meat. This addition adds an extra layer of richness and protein to your dish.

Chilean Pastel de Choclo

SpiceBreeze

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices. The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and sometimes cooked chicken. As always, we kept it simple, and you can skip a layer or make it vegetarian.

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Hands-on Time 30

Course Main Course

Cuisine Chilean

Servings

Ingredients

Corn Paste Topping

2 lb corn kernels
8 large leaves fresh basil
milk
1 tbsp butter
salt

Pino Filling - Cooking

oil
1 large onion chopped
1 lb ground beef or poultry or mixed

Pino Filling - Assemble & Finish

1 cup black olives pitted
2 hard-boiled eggs sliced
raisins optional
sugar

Pastel de Choclo Culinary Spice Kit

Aji panca, cumin

Suggested Sides

fresh side salad

Instructions

Corn Paste Topping

In a FOOD PROCESSOR, mix corn and basil with a little milk into a creamy paste.
In a POT, cook the corn paste with butter and salt to taste over low heat for about 20 minutes until it thickens. Stir frequently.

Pino Filling - Cook

In a PAN, heat 2 tbsp oil over medium heat.
Fry onions until they turn translucent.
Add meat, Pastel de Choclo spices, and salt to taste.
Stir-fry meat until it’s crumbled and cooked. Set aside.

Pino Filling - Assemble & Finish

Coat a BAKING DISH with oil.
Fill it in layers, starting with the meat, add eggs, olives, and optional raisins.
Finish with a thick layer of the corn paste.
Sprinkle the top thinly with sugar.

Bake

Preheat OVEN to 350°F.
Bake the pastel de choclo in the OVEN until the sugar turns brown.

Serve

Serve the pastel de choclo with a fresh salad of your choice (optional).
Enjoy!

Notes

▪ Substitute ground meat (all or partly) with chopped vegetables, for instance, root vegetables, eggplants, zucchini, or mushrooms, or with cooked shredded chicken or beef.

▪ Substitute black olives with green olives.

▪ Add a small carrot (thinly sliced) to the ground meat.

▪ Add shredded chicken as the second layer, on top of the ground meat.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

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Chilean Pastel de Choclo

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices.

Corn Blended with Basil

The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and some cooked chicken. As always, we kept it simple, and you can skip all fillings or make it vegetarian.