Martin Morales’s recipe for pumpkin casserole | A prepare dinner’s kitchen | Life and magnificence

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Six years in the past, we bought our home to start out Ceviche in Soho, and moved to this rental. We find it irresistible greater than another home we’ve ever lived in. It’s 100m from our youngsters’ faculties, and the kitchen is strictly the fashion we like: the excessive ceilings, the image rails, the outdated picket flooring … and that range! It jogs my memory of the open fireplaces I used for cooking within the Andes. It’s a coal and woodburning range, which you’ll be able to warmth issues on high of.

I am going to Peru a number of occasions a 12 months to analysis recipes and meet cooks, and I convey again quite a lot of issues. This lot of aprons on the wall is a fraction of my assortment. Above my head is an amuleto – an Andean good luck appeal that you simply put in your automotive or bed room; and the hand-painted basket to my left is from the Huancayo area, given to me by a girl who runs a restaurant known as La Tullpa. She taught me make an beautiful oyuco potato soup.

I at all times convey again muna, an Andean herb that’s very calming as a tea; and mote corn, a kind of large kernel corn that’s nice for gradual stews and soups, that are what’s in these packages on the dresser. Tastewise, it’s someplace between sweetcorn and potato. On 1 journey to the Amazon, I had the pleasure of making an attempt totally different dishes based mostly on large snails, and introduced again that shell on the shelf – greater than a person’s fist.

The kitchen is a spot for creativity, enjoyable and happiness; for household, neighbours and buddies to come back collectively. As a household we did a workshop with the Carga Maxima artist collective, in Lima. We every selected one among our household values and painted the phrases – I did “patience” …

Food and music are my greatest loves. We have audio system in each room of the home, a classic turntable, Sonos, and digital radio. I reside in deep west London, however I hearken to songs from the deep Andes.

For enjoyable I typically purchase musically themed cooking utensils: tweezers that appear like microphones, picket spoons that appear like drumsticks …

We have our personal Ceviche artwork gallery, showcasing up to date Peruvian artwork, so on the kitchen partitions I typically have works on show. And I even have a giant assortment of music posters and unique pictures, principally Peruvian rock and roll. The Mano Negra poster is from a legendary live performance from the 1980s.

I’ve stopped DJing full time, however you may nonetheless discover me behind the decks in Ceviche Old St on a Thursday evening. I solely gather 7-inches nowadays – all retro and analogue; heat crackly enjoyable.

As you may see from the creaking high shelf, I additionally gather cookbooks, each classic and new. The Alice B Toklas e-book comprises some loopy recipes – supposedly the primary recipe for cannabis cake. She was an actual bohemian. I discovered this copy in on the flea market in Paris in Clignancourt, about 15 years in the past. Weirdly, I used to be there once more a couple of weeks in the past. I walked in to an space filled with information, and on the turntable was enjoying Discoteca – a file I produced. My identify was on the entrance cowl. The man was amazed and requested me to signal a duplicate – then he priced it at 40 euros as a result of he didn’t need anybody to purchase it.

I wish to convey again little plates from my travels. I’ve my porridge day by day in that fantastically handmade brown 1 behind the Patience signal – I acquired it from Monica Alpaca’s restaurant, the picanteria La Nueva Palomino, in Arequipa.

I additionally had lunch at Jose Lujan’s restaurant in Cuzco a 12 months in the past, and he gave me that lump of rock salt from Maras on the 2d shelf. About 500 folks work that a part of the Sacred Valley, every on their very own little plot, extracting salt by hand from the world the place a small sizzling stream emerges from the earth. It was so heavy to convey again, however I didn’t care – it’s such a poignant memento of our nation.

Pumpkin casserole

My nice aunt Otilia used to make this locro de zapallo at her home in Lima. It’s an Andina dish by origin, however has variations utilizing totally different meats throughout South America. Served with white quinoa, that is my favorite. You can use white rice, in case you favor. This will make extra amarillo chilli paste than you want – the rest will hold in an hermetic jar within the fridge for as much as per week.

A Peruvian pumpkin casserole – courtesy of great aunt Otilia.

A Peruvian pumpkin casserole – courtesy of nice aunt Otilia. Photograph: David Loftus/Hardie Grant

Serves 4-6
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 tbsp amarillo chilli paste (see beneath)
½ tsp dried oregano
500g pumpkin or butternut squash, peeled and minimize into 4cm cubes
1 massive potato, peeled and minimize into 25mm cubes
250ml vegetable inventory
50g broad beans
50g choclo corn kernels or sweetcorn kernels
50g peas
100ml single cream or evaporated milk
50g white quinoa, cooked
100g queso fresco or feta, crumbled
A handful of flat-leaf parsley, chopped
Salt and black pepper

For the chilli paste (makes about 100ml)
1 tbsp olive oil
¼ onion, finely chopped
2 garlic cloves, finely chopped
2 amarillo chillies, or 2 medium-heat pink chillies and ½ yellow pepper, deseeded and finely chopped

1 First, make the amarillo chilli paste. Fry the onion over a medium warmth for 7-8 minutes till gentle, however not browned. Add the garlic and chilli, then fry for 2-3 minutes extra. Season, then let it cool utterly. Blitz to a easy paste, then put aside till wanted.

2 Saute the onion in a big saucepan or casserole over a low warmth for about 10 minutes, or till gentle, then add the garlic, 1 tbsp of the chilli paste and the oregano. Stir for a 2-3 minutes, till the garlic has softened barely and all the things is effectively mixed.

3 Add the butternut squash, potato and vegetable inventory. Bring to the boil, then scale back the warmth, cowl and simmer for 15 minutes till the butternut squash and potato are simply tender and the liquid has decreased a bit.

4 Add the broad beans, the corn kernels, and the peas, cowl once more and simmer for five minutes extra till the broad beans are simply tender.

5 Add the only cream or evaporated milk and stir to mix. Cook for an extra 1-2 minutes, uncovered, to warmth via. Season with salt and pepper.

6 Serve the stew in shallow bowls with the quinoa and the cheese on the aspect, and sprinked with a bit chopped parsley.

Oxapampa tart

Historic Germanic migration to the Pasco area within the Andes gave Peruvians this dramatic dessert. You can use bananas as a substitute of the plantains. Serve it with single cream or ice-cream.

A Peruvian tart by way of Germany: oxapampa tart.

A Peruvian tart by the use of Germany: oxapampa tart. Photograph: David Loftus/David Loftus/Hardie Grant

Serves 6–8
230g plain flour
125g butter
25g muscovado sugar

For the filling
15g butter
2 small or 1 massive, ripe plantain, peeled and diced
1 medium-large banana, peeled
75g mascarpone
2 eggs

For the topping
1 small inexperienced plantain, peeled and minimize in half of widthways
1 cinnamon stick
3 star anise
½ tsp bicarbonate of soda

For the butterscotch
60g mild gentle brown sugar
½ limo chilli or 2 medium-heat pink chilli, deseeded and chopped
1 tsp floor ginger
2 tbsp freshly squeezed orange juice
6 black peppercorns
150g caster sugar
50g butter

1 Mix flour, butter and sugar collectively, then type right into a gentle pastry ball. Wrap in clingfilm and chill till wanted.

2 To make the filling, soften the butter in a small frying pan over a low warmth. Add the diced plantain and fry, stirring, for 4-5 minutes, or till they’re frivolously golden. Set apart to chill, then blitz to a puree together with the banana. Add the mascarpone and eggs. Blitz once more to a easy, pourable combination. Set apart.

3 To make the topping, put the plantain halves in a saucepan and canopy with water. Add the cinnamon and star anise. Bring to the boil on a excessive warmth. Add the bicarbonate of soda, then scale back the warmth and simmer for 15 minutes, or till al dente. Drain and slice the plantain into 1cm-thick rings. Set apart.

4 To make the butterscotch, put the light-brown sugar, chilli, floor ginger, orange juice and peppercorns right into a small saucepan with 10cm of water over a medium warmth. Bring to the boil, then scale back the warmth to low and simmer very gently for 10 minutes, or till the sugar has dissolved and the liquid has decreased to a syrupy consistency. Strain the syrup right into a bowl. Set apart.

5 Melt the caster sugar in a heavy-based saucepan over a medium warmth, shaking it in order that it covers the bottom evenly and resisting the urge to stir. When it has turned a lightweight golden brown (about 6-7 minutes), scale back the warmth, then add the butter. Whisk to a easy sauce, then add within the spicy syrup. Whisk once more to a wealthy caramel. Set apart.

6 Set the oven to 170C/335F/fuel 3. Take a 23cm-wide nonstick ovenproof skillet or shallow nonstick tin. Pour within the butterscotch, high with plantain slices and canopy with the filling.

7 Roll out the pastry, then lay it on the filling. Tuck within the edges. Slit the dough to let the steam escape. Bake for 30 minutes, or till golden. Rest for 1 minute, then prove the tart. Serve in slices.

  • Martin Morales is an award-winning Peruvian chef, cookbook writer and restaurateur (and DJ); @martinceviche. This is an extract from Andina: the Heart of Peruvian Food (Hardie Grant) – out now.


Interview by Dale Berning-Sawa from theguardian.com

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