Main content
Sorry, this episode is not currently available

South Amercian inspired food

Kat Cowan's guests show her how to make a South American inspired feast made from food that had been destined for landfill

1 hour

Last on

Sat 30 Mar 2019 09:00

Music Played

  • The Waterboys

    The Whole of the Moon

    • Now That's What I Call Timeless.
    • Now! Music.
    • 01.
  • Rihanna

    Shut Up And Drive

    • Shut Up And Drive.
    • PRS TUNECODE.
    • 01.
  • Eagle‐Eye Cherry

    Save Tonight

    • NOW THAT'S WHAT I CALL MUSIC 40.
    • EMI/VIRGIN/POLYGRAM.
    • 03.
  • Duran Duran

    A View To A Kill

    • GREATEST.
    • EMI.
    • 03.

Malagueta chicken, sweet potato, avocado and Wenleydale quesadilla and pineapple salsa

Malagueta chicken, sweet potato, avocado and Wenleydale quesadilla and pineapple salsa

By

You can make each of the component parts of this menu separately. The Malagueta marinade works great with chicken, prawns and pork and can even be used as a hot dipping sauce.

The quesadilla makes a great lunch and kids love them.

And the salsa will work well with lots of different barbequed meats and fish.

Malagueta Chicken

“Malagueta” is a chili based marinade popular in Brazil.

Ingredients

· 70g small red chill

· 5 garlic cloves

· 70ml olive oil

· 2 tbsp lemon juice

· 2 ½ tsp tomato puree

· 2 ½ tsp caster sugar

· ½ tsp chili flakes

· 2 tsp sea salt

· Pinch oregano

Method

1. Roast the garlic and chili in olive oil for 20-30 minutes on a low heat

2. Blend all of the ingredients together

3. To marinade chicken or pork ideally do so overnight but for more than an hour at the very least. Cook chicken at 180 C for 50 minutes. If your using with prawns you can marinade for as little as an hour

Sweet potato, avocado lime and Wensleydale quesadilla

Ingredients

· 8 tortillas

· 2/3 sweet potatoes cubed

· 3 avocados sliced

· Zest & juice of 2 limes

· 250g Wensleydale cheese

· Handful of coriander finely chopped

· Oil and salt

Method

1. Boil the potatoes until tender, add some oil, mash and season to taste

2. Mix through the coriander, lime zest and a dash of juice (add more if you want)

3. Add a thick layer to half a tortilla, then top with some avocado slices and some crumbles Wensleydale

4. Fold the tortilla over into a half moon shape and then pop into a dry, non-stick frying pan on a medium high heat.

5. Flip when the underside is golden brown.

6. When both sides are golden plate up and cut into wedges

Pineapple Salsa

Ingredients

· ½ fresh pineapple or large tin of pineapple

· 2 small red onions

· ½ red chili

· Handful of corrinader

· Oil and salt

· Zest and juice of one lime

Method

1. Chop the pineapple and onions into ½ cm cubes

2. Finely slice the chili and finely slice or grate the garlic

3. Finely chip the coriander

4. Add the oil and lime juice and zest to a boil and add a pinch of salt.

5. Then add the rest of the ingredients to the oil and mix.

Broadcast

  • Sat 30 Mar 2019 09:00