Peruvian Peasant Food

Quinoa Stew

Quinoa Vegetable Soup

Quinoa en Salpicon

Basic Quinoa

Stuffed Sweet Potatoes

Baked Quinoa with Potatoes

Arroz con Pollo

Quinoa Stew   45 min Serves 4  
Vegan    

3 oz  Quinoa

8 fl. oz. Water

2 Tbsp Vegetable Oil
1 Large Onion, chopped
2 Garlic Cloves, crushed
1 Stick Celery, chopped
1 Carrot, sliced
1  Capsicum (Sweet pepper), cut into 1 inch pieces

2 Zucchini, diced
14 oz tin Chopped Tomatoes
8 fl. oz. Vegetable Stock
2 tsp ground Cumin
1/2 tsp Chili Powder
1 tsp ground Coriander
A pinch of Cayenne Pepper
1 tsp Dried Oregano
Salt

1. Wash the quinoa well then place in a medium saucepan together with the water, bring to the boil then reduce the heat, cover and simmer for 15 minutes. Set aside.

2. Meanwhile, heat the oil in a large saucepan, add the onions and garlic and sauté over a medium heat for 5 minutes, stirring constantly.

3. Add the celery and carrots, mix well and continue to cook for a further 5 minutes, stirring frequently.

4. Add the capsicum, Zucchini, tomatoes, stock, cumin, chilli powder, coriander, cayenne, and oregano, mix well then cover and simmer for 10-15 minutes or until vegetables are tender.

Stir the cooked quinoa into the vegetables, adjust the seasoning and serve immediately.

Quinoa Vegetable Soup Serves 4  25  mins

Vegan  

1 tbsp Vegetable Oil

2 oz Quinoa

1  Carrot, diced

1 Stick Celery, diced

2 tbsp finely chopped Onions

1/2 Green Capsicum (sweet pepper) diced

2 Garlic Cloves, crushed

32 fl.oz. Water

2 Large Tomatoes, finely chopped

2 oz Green Cabbage, chopped

Salt and Pepper

Freshly chopped Parsley to garnish

  

1. Heat the oil in a large saucepan, add the quinoa, carrot, celery, onion, pepper and garlic and fry, stirring, until browned.

2. Add the water, cabbage and tomatoes, mix well and bring to the boil. Reduce the heat and simmer for 10 minutes.

3. Season with salt and pepper and garnish with parsley.  Serve hot.

Quinoa en Salpicon Serves 4 - 6  35 mins
 Vegan
  

2 fl. oz. Fresh Lime Juice

4 fl. oz. Olive Oil
Salt and Ground White Pepper
1 Fresh Jalapeno Chili, deseeded and finely chopped
7 oz Quinoa

20 fl. oz. Water
5 oz Cucumber, peeled and diced
8 oz Fresh Tomatoes,  diced

8 Spring Onions (Scallions), sliced (white parts only)
1 TB freshly chopped Parsley
1 TB freshly chopped Mint

1. In a small bowl, whisk together the lime juice, olive oil white pepper, jalapeno, and salt. Set aside.

2 . Wash the quinoa well under running water then place in a large saucepan together with the water, bring to the boil then reduce the heat, cover and simmer 15 minutes.  Remove the pan from the heat and allow to cool.

3. Place the cooled quinoa in a serving bowl with the cucumber, tomato, spring onions, parsley and mint and mix well.

4. Add the vinaigrette, toss well and adjust the seasoning if necessary. Serve cold.

Basic Quinoa  Serves 4-6   20mins

Vegan   

16 fl oz. Water
6 oz Quinoa

1. Place the quinoa in a large sieve and wash thoroughly under running.

Drain well and place in a saucepan together with the water. Bring to the boil then reduce the heat, cover and simmer for about 15 minutes until the grains have turned become transparent, and the spiral germ has separated.  Serve hot or cold.

Stuffed Sweet Potatoes   Serves 4  55 mins

Vegetarian 
 

4 Sweet Potatoes

4 oz Cream Cheese

1 Egg Yolk

1 teasp Chili Powder

3 Spring Onions, chopped

Salt and freshly ground Black Pepper

Butter

  

1. Preheat the oven to 400 F. Prick the skins of the sweet potatoes all over with a fork, place on a baking tray (they will ooze a sticky syrup whilst cooking and bake in the oven for about 45 minutes or until tender.

2. At the end of the cooking time, preheat the grill to hot. Cut the sweet potatoes in half lengthways and scoop the flesh from the sweet potatoes into a mixing bowl, keeping the skins in tact .

Add the remaining ingredients apart from the butter, mix well then stuff the mixture back into the skins. Dot with butter, sprinkle with extra chili powder,  and quickly brown under the hot grill. Serve immediately.

Baked Quinoa with Potatoes Serves 4-6   75 mins

Vegetarian 

2 tbsp Olive Oil

2 Leeks, white part only, cut into rings

2 Garlic Cloves, finely chopped

1 Green Capsicum (Sweet pepper), diced

1 Red Capsicum (Sweet pepper), diced

4 Eggs

6 fl. oz. Semi Skimmed Milk

8 oz Cooked Quinoa

+5 oz Smoked Cheddar Cheese, grated

1 lb Potatoes, unpeeled and diced

Salt and pepper to taste

2 teasp Fresh Thyme leaves

1. Preheat the oven to 180C, 350F, Gas Mark 4 and oil a large gratin dish.

2. Heat the olive oil in a large frying pan, add the leeks and sauté for about 5 minutes, stirring, until tender.

3. Add the garlic and continue to cook for one minute then add the peppers, mix well, cover and cook for a further 5 minutes, stirring from time to time, until peppers are just tender.

4. Meanwhile, place the eggs and milk in a large mixing bowl and beat well. Add the cooked quinoa, cheese, potatoes, cooked pepper mixture, salt, pepper and thyme and mix well.

Pour the mixture into the prepared gratin dish and bake for 40 to 45 minutes, until the top is golden brown. Serve hot.

Arroz con Pollo Serves 4    60  mins 

2 tbsp Fresh Coriander (cilantro)

2 fl. oz. Vegetable Oil

Salt and Pepper

4 boneless Chicken Breasts, skinned
2 Garlic Cloves, crushed
1 Onion, finely chopped
12 oz Long Grain Rice
20 fl. oz. fresh Chicken Stock
4 oz Frozen Green Peas
2 Jalapeno Chili Peppers, cut into very thin strips

1. Place the coriander in a blender together with 4 fl. oz. of Water and process until quite smooth. Pass through a wide meshed strainer to remove the excess water and set aside.

2. Heat the oil in a large saucepan, add the chicken, garlic and onion and fry over a medium heat for about 20 minutes, turning from time to time, until the chicken just cooked.

3.  Add the reserved blended coriander and the stock and bring to the boil, stirring well.

4. Add the rice and chilies and cook over a medium heat for 15-20 minutes until liquid is almost completely absorbed. 

5. Add the peas and continue to cook over low heat for a further 5-10 minutes or until the rice is cooked. This is traditionally served with the chicken completely covered by the rice.

Turkish Peasant Food

Patlicanli Pilav (Eggplant Pilav)
Bulgur and Vermicelli
IC Pilav
Hamsi Pilav (Baked Anchovy Pilav)
Turkish Peasant Salad
Ezo gelin Soup - (Turkish Peasant Soup) 
Mercimek Koftesi - (Lentil Dumpling)

Pilav (Eggplant Pilaf)  Serves 4   110 mins 

Cold  - Vegan

1 medium Aubergine, cut into 1 inch cubes

Salt

1 lb Long Grain Rice

Hot Water

6 fl. oz. Olive Oil

2 Onions, chopped

2 tbsp Pine Nuts

1 large Tomato, diced

2 tbsp Currants

1 tbsp Sugar

*2 teasp Ground  Cinnamon

*2 teasp Ground Allspice

*1/2 teasp Ground Black Pepper

20 fl. oz. Boiling Water

1. Place the aubergine cubes in layers in a colander, sprinkling each layer generously with salt. Leave in the sink or over a large bowl for 1 hour to draw out the juices. 

2. Meanwhile, place the  rice in a large bowl, cover with plenty of very hot salted water and set aside until cold.

3. Rinse the aubergine cubes well under running water then dry on kitchen paper.

4.  Heat the  olive oil in a large saucepan until very hot, add the dried aubergine cubes and fry, stirring frequently until golden brown on all sides. Remove with a  slotted spoon and set aside.

5.  Add the onions and pine nuts to the pan and sauté for 15 to 20 minutes. 

6. Drain the rice well, add to the onion mixture and continue to cook over a medium heat  stirring frequently, for 10 minutes. 

7. Stir in aubergine the remaining ingredients, including the contents of the Cuisine Select pack if using,  bring to the boil then reduce the heat to medium, cover and cook over for 5 minutes. 

8. Reduce the heat further to low and continue cook till all the water has been absorbed. 

9. Remove from the heat and cover the pan with a clean towel then put a lid on top and leave for 30 minutes. Stir well before serving cold.

Bulgur and Vermicelli Serves 4    30 mins

Vegetarian 

2 tbsp Butter

1 Onion, finely sliced

2 oz Vermicelli

14 oz Bulgur (Cracked) Wheat, washed and drained

30 fl. oz. Stock

Salt and Pepper

1. Heat the butter in a saucepan,  add the onions and sauté until soft and transparent.

2. Break the vermicelli into 1cm/½ inch pieces, add to the onions and continue to sauté  for 4-5 minutes until they are lightly browned. 

3. Add the bulgur to the saucepan together with the stock , salt and pepper. Mix well then cover the pan and simmer over a low heat for 15 minutes or until the bulgur is tender. 

4. Remove from the heat, stir well then re-cover and leave to stand for 5 minutes. 

IC Pilav  Serves 4   40 mins plus standing 

1 lb long-grain Rice

2 teasp salt

30 fl. oz.  boiling Water

1 tbsp Olive Oil

6 Chicken Livers

2 oz unsalted Butter

1  Onion, chopped

2 tbsp  Pistachio Nuts, shelled

24 fl. oz. Fresh Chicken Stock

1 oz Currants or Raisins

¼ teasp  Ground Cinnamon

¼ teasp Ground Allspice

1 tbsp freshly chopped Parsley

1. Place the rice in a large bowl together with the  salt and boiling water. Stir well and leave stand until the water is cool.

2.  Meanwhile, heat the olive oil in a small frying pan, add the chicken livers and sauté for 5 minutes, turning from time to time, until browned on the outside but still slightly pink in the centre.  Remove from the pan and coarsely chop. Set aside.

3. Drain the rice in a colander and rinse well under cold running water. Drain well and set aside.

4. Heat the butter in a saucepan, add the onion and pistachio nuts and fry gently, stirring, until a very pale golden color. 

5. Add the well drained rice and cook,  stirring, for 5 minutes. 

6. Add the cinnamon and allspice, stock, currants and chicken livers, mix well then cover and cook over medium heat for about 15 minutes or until the liquid is absorbed.

7.  Turn off the heat and leave to stand for 15 minutes. 

8. To serve - transfer to a serving platter and sprinkle with the parsley.

Hamsi Pilav (Baked Anchovy Pilav)  Serves 4  70 mins plus standing

9 oz Long Grain Rice

Boiling Water

2 teasp Salt

1 Onion, finely chopped

2 fl. oz. Water

4 fl. oz. Olive Oil

2 oz Pine Nuts

2 oz Sultanas

12 fl. oz. Boiling Water

1 tbsp Sugar

1 teasp Ground Cinnamon

1 teasp Dried Thyme

1 tbsp Freshly chopped Mint

Salt and Pepper

2 lb Anchovy Fillets

2 tbsp Olive Oil

1. Place the rice in a large mixing bowl and cover with boiling water. Add 2 teasp of salt, mix well then set side cool. 

2. Meanwhile place the chopped onions and  water in a large saucepan, bring to the boil then reduce the heat and simmer for 10 minutes. 

3. Add the olive oil and continue to simmer for a further 5 minutes. 

4. Drain the rice well, add to the onion mixture bring to the boil then reduce the heat and simmer, stirring, for 5 minutes. 

5. Preheat the oven to 200C, 400F, Gas Mark 6.  Add the sultanas, pine nuts, boiling water, sugar, cinnamon, thyme and mint to the saucepan. Mix well, reduce the heat, cover, and simmer for 10 minutes. 

6.  Meanwhile grease an ovenproof casserole and line the base and sides about 2/3rds of  the anchovy fillets skin side  down. 

7. Pile the rice mixture into the centre and then over the surface with the remainder of the anchovies, skin side up. Sprinkle a little olive oil over and bake for 30-40 minutes.

Erzogelin Soup Serves 4  30-60 minutes

1/2 cup Red Lentils

1/4 cup Bulgur Wheat

1 medium onion, finely chopped

3 tablespoons tomato paste

1 tablespoon flour

1/2 tablespoon Olive oil

2 tablespoons dried crushed mint leaves

red pepper to taste

salt pepper to taste

     Boil 6 cups of water, put lentils and Bulgur wheat into boiling water boil for 20 minutes, add finely chopped onion and salt, continue boiling for another 10 minutes.

      In the meantime, In a separate sauce pan, saute flour in olive oil until golden brown add tomato paste and mint and red pepper. Mix the sauce with some of the boiling mix before pouring into the mix. Serve with fresh hot bread.

MERCIMEK KOFTESI  Serves 8

 1 cup of red lentils

 1 cup of fine bulgur wheat

 1 onion finely chopped

 1 tablespoon tomato paste

 1 tablespoon of paprika

 1 tablespoon of cumin

 1/2 cup of parsley - finely chopped

 Salt and fresh ground pepper to taste

 Lettuce leaves to serves

 Lemon wedges to serve

 Rinse the lentils. Put in a pan with 3 cups of water and cook over a medium heat for 10 min.

Add the bulgur and continue to cooking for a further 2 min. Remove from the heat and leave to stand for 20 min. The bulgur should absorb any surplus water.

When cool, add the onion, tomato paste, spices, chopped parsley and season with salt and pepper.

Mix well to create a smooth paste and chill the mixture in the fridge for 1 hour

With wet hands shape the mixture into balls the size of large walnuts and with your finger create a small indentation. Cover and refrigerate until required.

Serve on a generous bed of lettuce leaves decorated with lemon wedges. To eat, squeeze lemon juice into the indentations and roll up the kofte in a crunchy lettuce leaf.

Scottish Peasant Food

Scotch Broth

Scotch Broth  Serve 4  180 mins

1 oz Pearl Barley
8 oz Stewing Beef, fat removed
2 pints Water
3 oz Leeks, sliced
8 oz Carrot, diced
8 oz Swede, diced (yellow turnip)
Salt and Pepper
2 oz Cabbage, shredded

1. Place the barley in a pan of cold water, bring to the boil then drain.

2. Return the barley to the pan together with the diced beef and 2pints of water. Bring to the boil, skim the surface, then simmer for 1 hour.

3. Add the leeks, carrot, Swede and plenty of salt and pepper and continue to simmer for a further hour. After this time, add the cabbage and cook for a further 20 minutes.  Serve hot.

USA Peasant Food

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Burmese Peasant Foods

Spiced Coconut Sweet Potato

Burmese Noodles

Myanmar Coconut Rice

Mohinga #1 (Fish Soup)

Mohinga #2 (Hot  Fish  Soup)

Burmese Tofu Salad

Chin Yay Hinn (Green Soup)

Toasted Rice and Fish Soup

Spiced Coconut Sweet Potato    Serves 4   35 min

Vegan

1 Onion, chopped

3 Garlic Cloves, crushed

2 Large Chilies, finely chopped

1 tsp Ground Turmeric

1 tsp freshly grated Root Ginger

Salt and Black Pepper

8 fl. oz. Coconut Milk

12 fl. oz. Water

1 tbsp Lemon Juice

1 lb Sweet Potato, peeled and sliced

1. Place all the ingredients apart from the sweet potatoes in a large saucepan, bring to the boil, stirring then reduce the heat and simmer for 5 minutes.

2. Add the sweet potato, mix well and simmer for 20 minutes or until the potatoes are tender. Serve hot.

Burmese Noodles    Serves 4   15 min

Vegetarian 

11 oz Rice Noodles

Salt

3 tbsp Vegetable Oil

4 oz Carrots, chopped

4 tbsp fresh or frozen Green Peas

2 tsp Soy Sauce

2 tsp Wine Vinegar

2 tsp Tomato Purée or Ketchup

1 tsp Chili Powder

1 tsp Garam Masala

1 TB freshly chopped Coriander (Cilantro) Leaves

1. Bring a large pan of salted water to the boil, break the noodles into short lengths add to the boiling water and cook for 5-8 minutes or until just tender.

2. Meanwhile, heat the oil in a saucepan until very hot, add the carrots and peas and stir-fry for 1 minute.

3. Add the soy sauce, vinegar, tomato paste, chilli powder and garam masala and continue to cook for 5-8 minutes or until the vegetales are tender-crisp.

4. Drain the noodles well, add to the vegetable mixture and mix well. Serve hot sprinkled with the coriander.

Myanmar Coconut Rice  Serves 4  35mins plus standing

Vegetarian

20 fl.oz. Milk

11 oz Freshly Grated Coconut

2 TB Peanut Oil

12 oz Long Grain Rice

2 Onions, grated

Salt

1. Place the milk in a medium saucepan, bring to the boil then add the shredded coconut. Mix well then remove form the heat, cover and leave to stand for 1 hour.

2. Heat the oil in a fry pan, add the rice & onions and fry, stirring, for about 3 min.

3. Add the rice mixture to the milk and coconut mixture, season with salt and bring to the boil.

4. Reduce the heat, cover, and simmer gently for 30 minutes, or until the rice has absorbed all of the liquid, adding a little more milk or water if the mixture becomes too dry before the rice is tender. Serve hot.

Mohinga #1 (Fish Soup)   Serves 4-8     45 min

3 TB cooking oil

1 Onion, grated

4 Garlic Cloves, crushed

1 inch freshly grated Root Ginger

1 Stalk Lemon Grass, very finely chopped (or 1 teasp Ground Lemon Grass)

1 tsp Chili Powder

1 tsp Turmeric

50 fl. oz. Water

3 fl. oz. Fish Sauce (or more to taste)

2 Small Onions, quartered

4 TB Rice Flour mixed with a little cold water

1 lb Catfish or any firm fish

1 lb Fine Rice Noodles

Garnishes

2 Hard Boiled Eggs, quartered

Shredded Spring Onions

Shredded Green Beans (raw or cooked)

Slices of Fried Gourd or Squash

Fresh Coriander Leaves

1. Heat the oil in a large saucepan, add the grated onion, garlic, ginger, lemon grass, chili powder and turmeric and cook for a few minutes over a medium heat, stirring, until fragrant.

2. Add the water, fish sauce, quartered onions and rice flour mixture. Mix well and bring to the boil, stirring thoroughly to prevent any lumps forming. Once the soup has thickened, reduce the heat and simmer for 20 minutes.

3. Cut the fish into chunks then add to the soup. Mix well and continue to cook for a further 10 minutes.

4. Meanwhile, bring a large pan of water to the boil, add the noodles and cook for about 5 minutes or until tender. Drain well.

5. To serve – place a portion of noodles in individual soup bowls and top with the soup. Serve hot with the garnishes served in separate dishes and allow diners to add whichever of the garnishes they like to their own bowl of soup.

Mohinga #2 (Hot  Fish  Soup)   Serves 4-8     45 min

3 TB cooking oil

1 Onion, grated

4 Garlic Cloves, crushed

1 inch freshly grated Root Ginger

1 Stalk Lemon Grass, very finely chopped (or 1 teasp Ground Lemon Grass)

1 tsp Ngapi (Shrimp Paste)

1 tsp Turmeric

40 fl. oz. Water

3 fl. oz. Fish Sauce (or more to taste)

2 Small Onions, quartered

4 TB Rice Flour mixed with a little cold water

1 lb Sea Bass

5 fl. oz. Coconut Cream

1 lb Fine Rice Noodles

Garnishes

2 Hard Boiled Eggs, quartered

Split Pea Fritters

Chili Flakes

Fried Shredded Onion

Fresh Coriander Leaves

1. Heat the oil in a large saucepan, add the grated onion, garlic, ginger, lemon grass, Shrimp paste and turmeric and cook for a few minutes over a medium heat, stirring, until fragrant.

2. Add the water, fish sauce, quartered onions and rice flour mixture. Mix well and bring to the boil, stirring thoroughly to prevent any lumps forming. Once the soup has thickened, reduce the heat and simmer for 20 minutes.

3. Cut the fish into chunks then add to the soup together with the coconut cream. Mix well and continue to cook for a further 10 minutes.

4. Meanwhile, bring a large pan of water to the boil, add the noodles and cook for about 5 minutes or until tender. Drain well.

5. To serve – place a portion of noodles in individual soup bowls and top with the soup. Serve hot with the garnishes served in separate dishes and allow diners to add whichever of the garnishes they like to their own bowl of soup.

Burmese Tofu Salad  Serves 4       25 min

Vegetarian

14 oz Tofu, thinly sliced

3 Garlic Cloves, crushed

1 TB Soy Sauce

2 inches freshly grated Root Ginger

3 TB Vegetable Oil

1 tsp Chili Powder

1 Onion, thinly sliced

1 TB Tamarind Juice

1. Place the sliced tofu in a shallow serving dish together with the garlic, soy sauce, and ginger. Mix well and set aside.

2. Place the oil and chili powder in a wok or frying pan and heat over a low heat for about 5 minutes, stirring well.

3. Raise the heat and when the oil is very hot, add the onions and stir fry for about 5 minutes or until browned.

4. Add the tamarind juice and continue to cook for a further 1-2 minutes.

5. To serve – pour the onion and oil mixture over the tofu, mix well and serve immediately.

 Chin Yay Hinn (Green Soup)    Serves 4-6    35 min

2 tsp Sesame Oil

1 Onion, finely sliced

2 Garlic Cloves, crushed

½ tsp Ground Turmeric

2 Green Tomatoes, chopped

2 oz Greens e.g. spinach, Spring Greens

40 fl. oz. Fish Stock

1 tsp Shrimp Paste or Ngapi

1. Heat the oil in a large saucepan add the onion, garlic and turmeric and fry, stirring for 30 seconds.

2. Add the tomatoes, greens, stock and shrimp paste, bring to the boil stirring well then reduce the heat and simmer for about 10 minutes or until the vegetables are tender. Serve hot.

Toasted Rice and Fish Soup    Serves 4   60 min

8 oz Sea Bass or Red Snapper, cut into 1 inch slices

½ tsp Ground Turmeric

2 TB Fish Sauce

2 oz Long Grain Rice

3 TB Vegetable oil

½ Onion, thinly sliced

1 Garlic Clove, thinly sliced

 ½ inch Fresh Root Ginger, thinly sliced

1 stalk Lemon Grass, slightly crushed or 1 teasp Ground Lemon Grass

1 lb Tinned Bamboo Shoots

1 tsp Shrimp Paste or Ngapi

40 fl. oz. Fish Stock

1. Rub the fish slices with turmeric and fish sauce and set aside.

2. Heat a frying pan until hot then add the rice and toast over low heat for 4  to 5 minutes, stirring frequently,

until rice turns a light brown color. 

3. Heat the oil in a large saucepan, add the onion and fry until crisp and  brown. Remove from the pan with tongs and set aside.

4. Reheat the oil in the pan, add the garlic and ginger and stir-fry for 2 minutes then add the lemongrass and fry for a further 1 minute.

5. Add the fish and its marinade to the pan and fry for 2 minutes.

6. Add toasted rice, shrimp paste and bamboo shoots and cook, stirring for 2 min.

7. Add the stock, bring to the boil then reduce the heat to low and cook for 20 minutes, or until the rice is tender. Serve hot.