Unusual Fact: Bolivia is 95 percent Roman Catholic
This week we cooked from the South American country of Bolivia.
Bolivia is a busting city in the heart of South America, with a population of 10.5 million most of the people live in the cities such as Santa Cruz de la Sierra and La Paz.
The Bolivians love their potatoes, apparently there is over 4000 kinds of potatoes in Bolivia. On top of potatoes the Bolivians also produce corn, peanuts, chilli, peppers, yucca and beans. Most of which we used in this weeks meal.
This week I’d like to think that we made a rather traditional meal of Bolivian Steak and Quinoa salad. But if your more a modern person go here for a nice looking burger.
So as I said before, I made Bolivian Steak and Quinoa salad with baked custard or Leche asada for dessert. The Bolivian steak was delicious, the steak its self was crumbed in bead crumbs, I tenderised it until it was about half a centimetre thick. When it was fried it tasted so good with crunchy outside, another upside is that we bought very cheap steak then tenderised it so it tasted expensive. The deep-fried potatoes and bananas were a big hit working great with each other, the potatoes were crispy (Angus loved them) and the bananas were sweet. I was cooking for 6 and we did 4 bananas but we only cooked two of them so we were a little short. Mum says that the meal didn’t need the bed of rice, but I love dishes with lots of components so I didn’t mind. The egg on top was great and it also worked well with everything else. The salsa or sauce added a sharp fresh taste to the meal, make sure you cut up all of the ingredients really small especially the onion.
The quinoa salad was absolutely fantastic. If you haven’t heard quinoa (said queen-wah not quinn-oh-ah) is supposed a super food, I’m not sure if its true or not but it does tasted pretty super. We used black quinoa not white but you can use white if you choose. I added meant to add two cups of water to one cup of quinoa but I accidentally did three which was a good thing because in the end the pumpkin and he quinoa were both cook really well. It is a great mix featuring all of the fantastic parts of Bolivian agriculture from the corn to the beans to the quinoa. The onion and capsicum mix was delicious with the cumin, I added a bit more and it was a good taste in the background. It all came together really well, the recipe does not say were to add the coriander or the tomato, I added the coriander when we mixed it all together, I did not add any tomato as we did not have any.
Now, the dessert. I didn’t really like it, all I could taste was the egg and I did not like the texture at all. Angus had the same thoughts. Mum and dad liked it though, they both said that it was delicious. It was very easy to make, we did ours in individual ramequins and cooked them in a water bath for 45 minnutes.
Baked Custard or Leche Asada
Bolivian Steak – Silpancho
4 round beef steaks
1 egg beaten
2/3 cup bread crumbs
1/4 cup cooking oil
4 medium potatoes cut into scripts
4 firm, not too ripe bananas sliced
1/2 tomato, chopped
1 red pepper, finely chopped
1 chilli, deseeded, minced
4tbs olive oil
2tbs red wine vinegar
First prepare the garnish: heat 2 inches of oil in a deep fry pan over medium heat and deep fry the potatoes until crisp. Drain and set aside
Fry the bananas until golden brown, drain set aside and remove oil leaving just a film
Fry the eggs sunny side up, taking care not to pierce the yolk
Season with salt and pepper, drain, set aside and keep warm
Next prepare the sauce by mixing everything in a bowl
Pound and then season the steaks with salt and pepper
Dip into beaten egg then roll liberally bread crumbs
NOTE: Remember to do the dry wet dry technique, roll in flour, then egg then breadcrumbs
Heat oil over medium heat then fry steaks until golden, drain and keep warm until ready to serve
Place each steak over a bed of cooked white rice then top with fried bananas and potatoes with the egg on the side
Spoon sauce around egg then serve at once
- 1 cup red kidney beans or black beans, cooked
- 1 cup quinoa
- 2 corn on the cob, kernels removed
- 400 g pumpkin, cubed
- 1 large red capsicum, diced
- 1 large tomato, diced
- 1 red onion, diced
- 1 bunch coriander, chopped
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- sea salt
- black pepper
- 1 lemon,
Take a pot, combine quinoa, pumpkin, red kidney beans and corn kernels.
Boil until the quinoa is cooked and the pumpkin is soft (but not mushy).
Meanwhile, heat the oil in a fry pan, and combine the cumin, Onion and capsicum and fry until fragrant.
Add the Onion mixture to the quinoa mixture, season with salt, pepper and add the lemon juice.
Stir to combine, and serve.
Leche Asada or Baked Custard
1 cup granulated sugar
2 cups milk
Mix all ingredients together and pour wither into 6 separate ramequins or 1 large dish.
Bake for either 45 minutes or 1hr
Sprinkle cinnamon on top