For the sangrita: ✔ 1 cup apple juice ✔ 1 cup pomegranate juice ✔ 1 small onion ✔ 50 ml. lime juice ✔ 1⁄2 hot chili pepper ✔ 1 Tbsp. chipotle puree (dried jalapeno pepper available at some supermarkets and delicatessens) ✔ Pinch salt Mix in a blender until smooth.For the ceviche: ✔ 200 gr. clean and boned fillet of fresh fish cut into small cubes ✔ 1⁄4 red onion, thinly sliced ✔ 2 Tbsp. chopped coriander ✔ 25 ml. lime juice ✔ 50 ml. sangrita ✔ Salt and pepperMix all the ingredients. Marinate for 2 minutes and serve in cocktail glasses or small bowls.ACARAJE – STUFFED BLACK-EYED PEA PATTIES Makes about 30 These patties are really a street food and sold by women all over South America.The acaraje are usually stuffed with seafood. For this recipe we used surimi, which is a kosher alternative to shrimp and is available in supermarkets.For the patties: ✔ 500 gr. black-eyed peas soaked in water overnight ✔ 1 small red onion, chopped ✔ 1 hot chili pepper, chopped ✔1 tsp. salt ✔ 2 tsp. black pepper ✔ Oil for deep fryingFor the stuffing: ✔ 250 gr. surimi or cooked white fish, chopped ✔ 2 Tbsp. mayonnaise✔ 2 tsp. mustard ✔ 2 Tbsp. green onion, choppedHeat oven to 60º. Strain the beans and place in a food processor together with onion, pepper and seasoning. Blend until pureed.Heat oil in a deep pot and, using your hands, make small 2-cm. patties. Slide patties into the hot oil very carefully. Fry until golden, about 2 minutes. Remove from oil and place on paper towel. Sprinkle with a little salt and keep in the oven. Repeat until all the bean mixture is finished. Keep prepared pancakes in the warm oven until the ready to stuff.To prepare filling: Mix all the ingredients and season to taste.Using a sharp knife, make a slit in the patties and fill with surimi mix.XUXU – A RICH SALAD WITH ALMONDS AND FENNEL Makes 6-8 Did you ever try eating raw zucchini? Try this salad – you’ll be surprised.✔ 3 zucchinis, sliced into thin strips (use a peeler) ✔ 1 kohlrabi, peeled and sliced into thin strips (use a peeler) ✔ 1 red + 1 yellow pepper, sliced into thin strips ✔ 1⁄2 red onion, thinly sliced ✔ 6 green onions, chopped ✔ 1 red chili pepper, chopped ✔ 1⁄2 cup roasted almonds with skin ✔ 1⁄2 cup olive oil ✔ 1 tsp. ground roasted fennel seeds ✔ 11⁄2 tsp. sugar ✔ Salt and pepperMix all the ingredients in a bowl. Cover and refrigerate for 1 hour before serving.CACHAPAS – CHEESE AND CORN PANCAKES Makes 15-20 The combination of the sharpness of the cheese and the sweetness of the corn makes these the perfect appetizer.✔ 6 cups corn kernels (frozen or fresh) ✔ 1 Tbsp. sugar ✔ 1⁄2 cup corn flour ✔ 1 tsp. salt ✔ Oil for frying ✔ 1 chili, chopped ✔ 1 Tbsp. oil ✔ 300 gr. sharp yellow cheese, such as Kashkaval or Parmesan, coarsely grated ✔ Salt and pepperBlend corn to a coarse mash. Add sugar, corn flour and salt. Mix well.Heat oil in a non-stick frying pan. Pour 1 large spoon of the corn mixture into the pan and fry on both sides until golden.Keep warm.Steam the chili in a skillet with 1 Tbsp. oil for 2 minutes. Place in a bowl.Add cheese, salt and pepper and mix well. Sprinkle the cheese mixture on the pancakes and place for a few minutes in a heated oven until cheese melts. Serve immediately.MULLET ESCABECHEThis is a typical Spanish dish of seared and pickled fish.✔ 1 kg. mullet fillet ✔ 3 cloves garlic, minced ✔ 1 red pepper, sliced into thin strips ✔ 1 green pepper, sliced into thin strips ✔ 2 bay leaves ✔ 1 cup wine vinegar ✔ 1 Tbsp. sugar ✔ 1⁄2 cup water ✔ 1 Tbsp. roasted cumin seedsTo serve: ✔ Sour cream ✔ Parsley, chopped Cut fish into 3-cm. pieces. Place fish on a lined baking sheet and season with salt and pepper. Drizzle a little olive oil and bake in a preheated 200º oven for 8 minutes. Remove from oven and cool.When cooled, move the fish into a deep dish that can hold the fish in one layer.To prepare the marinade: Heat a little oil in a skillet, add onion, garlic, peppers, cumin seeds and bay leaves and steam for 3 minutes. Add vinegar, sugar and water and bring to boil. Cook for 2 minutes or until onions turn transparent. Pour the marinade over the fish and cool. Cover with plastic wrap and refrigerate 24 hours.Remove from the refrigerator 30 minutes before serving. Serve with sour cream and chopped parsley.The recipes and photos are courtesy of Casa Nova restaurant, 48 Ratzif Haalya Hashnia Jaffa port, (03) 5413636.Follow @JPost_Lifestyle
Cooking Class: Tap into tapas
Follow the trend of the Nuevo Latino cuisine and serve some Spanish appetizers.
For the sangrita: ✔ 1 cup apple juice ✔ 1 cup pomegranate juice ✔ 1 small onion ✔ 50 ml. lime juice ✔ 1⁄2 hot chili pepper ✔ 1 Tbsp. chipotle puree (dried jalapeno pepper available at some supermarkets and delicatessens) ✔ Pinch salt Mix in a blender until smooth.For the ceviche: ✔ 200 gr. clean and boned fillet of fresh fish cut into small cubes ✔ 1⁄4 red onion, thinly sliced ✔ 2 Tbsp. chopped coriander ✔ 25 ml. lime juice ✔ 50 ml. sangrita ✔ Salt and pepperMix all the ingredients. Marinate for 2 minutes and serve in cocktail glasses or small bowls.ACARAJE – STUFFED BLACK-EYED PEA PATTIES Makes about 30 These patties are really a street food and sold by women all over South America.The acaraje are usually stuffed with seafood. For this recipe we used surimi, which is a kosher alternative to shrimp and is available in supermarkets.For the patties: ✔ 500 gr. black-eyed peas soaked in water overnight ✔ 1 small red onion, chopped ✔ 1 hot chili pepper, chopped ✔1 tsp. salt ✔ 2 tsp. black pepper ✔ Oil for deep fryingFor the stuffing: ✔ 250 gr. surimi or cooked white fish, chopped ✔ 2 Tbsp. mayonnaise✔ 2 tsp. mustard ✔ 2 Tbsp. green onion, choppedHeat oven to 60º. Strain the beans and place in a food processor together with onion, pepper and seasoning. Blend until pureed.Heat oil in a deep pot and, using your hands, make small 2-cm. patties. Slide patties into the hot oil very carefully. Fry until golden, about 2 minutes. Remove from oil and place on paper towel. Sprinkle with a little salt and keep in the oven. Repeat until all the bean mixture is finished. Keep prepared pancakes in the warm oven until the ready to stuff.To prepare filling: Mix all the ingredients and season to taste.Using a sharp knife, make a slit in the patties and fill with surimi mix.XUXU – A RICH SALAD WITH ALMONDS AND FENNEL Makes 6-8 Did you ever try eating raw zucchini? Try this salad – you’ll be surprised.✔ 3 zucchinis, sliced into thin strips (use a peeler) ✔ 1 kohlrabi, peeled and sliced into thin strips (use a peeler) ✔ 1 red + 1 yellow pepper, sliced into thin strips ✔ 1⁄2 red onion, thinly sliced ✔ 6 green onions, chopped ✔ 1 red chili pepper, chopped ✔ 1⁄2 cup roasted almonds with skin ✔ 1⁄2 cup olive oil ✔ 1 tsp. ground roasted fennel seeds ✔ 11⁄2 tsp. sugar ✔ Salt and pepperMix all the ingredients in a bowl. Cover and refrigerate for 1 hour before serving.CACHAPAS – CHEESE AND CORN PANCAKES Makes 15-20 The combination of the sharpness of the cheese and the sweetness of the corn makes these the perfect appetizer.✔ 6 cups corn kernels (frozen or fresh) ✔ 1 Tbsp. sugar ✔ 1⁄2 cup corn flour ✔ 1 tsp. salt ✔ Oil for frying ✔ 1 chili, chopped ✔ 1 Tbsp. oil ✔ 300 gr. sharp yellow cheese, such as Kashkaval or Parmesan, coarsely grated ✔ Salt and pepperBlend corn to a coarse mash. Add sugar, corn flour and salt. Mix well.Heat oil in a non-stick frying pan. Pour 1 large spoon of the corn mixture into the pan and fry on both sides until golden.Keep warm.Steam the chili in a skillet with 1 Tbsp. oil for 2 minutes. Place in a bowl.Add cheese, salt and pepper and mix well. Sprinkle the cheese mixture on the pancakes and place for a few minutes in a heated oven until cheese melts. Serve immediately.MULLET ESCABECHEThis is a typical Spanish dish of seared and pickled fish.✔ 1 kg. mullet fillet ✔ 3 cloves garlic, minced ✔ 1 red pepper, sliced into thin strips ✔ 1 green pepper, sliced into thin strips ✔ 2 bay leaves ✔ 1 cup wine vinegar ✔ 1 Tbsp. sugar ✔ 1⁄2 cup water ✔ 1 Tbsp. roasted cumin seedsTo serve: ✔ Sour cream ✔ Parsley, chopped Cut fish into 3-cm. pieces. Place fish on a lined baking sheet and season with salt and pepper. Drizzle a little olive oil and bake in a preheated 200º oven for 8 minutes. Remove from oven and cool.When cooled, move the fish into a deep dish that can hold the fish in one layer.To prepare the marinade: Heat a little oil in a skillet, add onion, garlic, peppers, cumin seeds and bay leaves and steam for 3 minutes. Add vinegar, sugar and water and bring to boil. Cook for 2 minutes or until onions turn transparent. Pour the marinade over the fish and cool. Cover with plastic wrap and refrigerate 24 hours.Remove from the refrigerator 30 minutes before serving. Serve with sour cream and chopped parsley.The recipes and photos are courtesy of Casa Nova restaurant, 48 Ratzif Haalya Hashnia Jaffa port, (03) 5413636.Follow @JPost_Lifestyle