大象传媒

This hearty vegetarian stew is called Porotas Granados in Chile and it鈥檚 one of the nation鈥檚 favourites

Serves 6

Ingredients

路聽聽聽聽聽聽聽聽 3tbsp vegetable oil

路聽聽聽聽聽聽聽聽 1 onion chopped

路聽聽聽聽聽聽聽聽 3 garlic cloves finely chopped

路聽聽聽聽聽聽聽聽 1 tsp paprika

路聽聽聽聽聽聽聽聽 1 tsp cumin

路聽聽聽聽聽聽聽聽 1 tsp oregano

路聽聽聽聽聽聽聽聽 150g pumpkin peeled and diced

路聽聽聽聽聽聽聽聽 600g tinned cannellini, butter or haricot beans or if you can find them fresh you鈥檒l want 2kg

路聽聽聽聽聽聽聽聽 3 corn on the cob

路聽聽聽聽聽聽聽聽 6 fresh basil leaves chopped

路聽聽聽聽聽聽聽聽 Salt and black pepper

Method

1.聽聽聽聽聽聽 Fry the oil in a large pan over a medium heat and add the onion. Fry for 10 minutes until soft and translucent

2.聽聽聽聽聽聽 Add the garlic, paprika, cumin and oregano and fry for another few minutes.

3.聽聽聽聽聽聽 Add the pumpkin and beans and enough water to cover and stir.

4.聽聽聽聽聽聽 Remove the corn kernels from the cob and then add to the pan along with the basi. Stir then simmer for around 25 minutes

5.聽聽聽聽聽聽 Season to taste and serve.

6.聽聽聽聽聽聽 Goes very well with tomato and onion salsa

The Chilean name is Pastel de choclo and it鈥檚 a real staple there. It鈥檚 traditionally served in individual earthenware dishes but you could put all the ingredients in a single, large dish.

Serves 6

Ingredients

路聽聽聽聽聽聽聽聽 500g skinned chicken thighs

路聽聽聽聽聽聽聽聽 1 onion finely chopped

路聽聽聽聽聽聽聽聽 1 garlic clove finely chopped or grated

路聽聽聽聽聽聽聽聽 1tsp cumin

路聽聽聽聽聽聽聽聽 2 tsp paprika

路聽聽聽聽聽聽聽聽 400g minced beef

路聽聽聽聽聽聽聽聽 1tsp plain flour

路聽聽聽聽聽聽聽聽 1 tsp sugar

路聽聽聽聽聽聽聽聽 2 hard-boiled eggs shelled

路聽聽聽聽聽聽聽聽 6 pitted olives

路聽聽聽聽聽聽聽聽 Handful of raisins

路聽聽聽聽聽聽聽聽 Salt and black pepper聽

For the corn topping

路聽聽聽聽聽聽聽聽 6 large corn on he cob or 1kg of frozen corn

路聽聽聽聽聽聽聽聽 3 tbsp lard

路聽聽聽聽聽聽聽聽 Leaves from a small bunch of basil, tear finely

路聽聽聽聽聽聽聽聽 1 tsp salt

路聽聽聽聽聽聽聽聽 475 ml cups full fat milk

路聽聽聽聽聽聽聽聽 3 tbsp sugar聽

惭别迟丑辞诲听

1.聽聽聽聽聽聽 Put the chicken thighs in a pan filled with boiling salted water and then simmer for around 20 minutes until cooked through. Set aside

2.聽聽聽聽聽聽 Make the corn topping by removing the corn kernels from the cob with a sharp knife taking care not to cut any of the cob off.

3.聽聽聽聽聽聽 Put the corn kernels in a blender and blend until very fine

4.聽聽聽聽聽聽 Place the lard in a large pan over a high heat. Once melted add the blitzed corn, basil and salt. Add the milk a little bit at a time, stirring constantly until the mixture thickens.

5.聽聽聽聽聽聽 Add 2 tbsp of sugar to the corn mixture, reduce the heat to low and cook for a further 5 minutes then set aside.

6.聽聽聽聽聽聽 Take a frying pan, add 3tbsp olive oil and heat over a medium heat. Add the onions and garlic and fry for 10 until soft and clear. Then add the cumin, paprika and mince. Fry for a further 5 minutes until the meat has browned. Stir in the flour, sugar and seasoning.

7.聽聽聽聽聽聽 Preheat the oven to 200C. Lightly grease your earthenware bowls or single large bowl and spread the mince mixture in the bottom of those bowls.

8.聽聽聽聽聽聽 Quarter the hardboiled eggs and divide your chicken into 6 pieces. Divide amongst the bowls so there鈥檚 a quarter of egg and chicken in each. Then divide the olives and raisins.

9.聽聽聽聽聽聽 Cover with the corn topping then sprinkle the top with the remaining sugar.

10.聽聽 Bake for 35 minutes until the topping has turned golden brown.

11.聽聽 Serve with tomato and onion salsa