Recipe: Moqueca De Palmitos
Las Iguanas signature dish with butternut squash, ethically sourced palm hearts & spinach taking centre stage in a creamy coconut curry with charred red peppers, garlic & fresh tomatoes. With spring onion rice, sweet plantain, pico de gallo & coconut farofa to sprinkle.
Moqueca is a Brazilian recipe based on salt water fish stew, tomatoes, onions, garlic and coriander. It is slowly cooked in a terracotta casserole dish. This is our veggie version. Originally from Espírito Santo & the state of Bahia, Brazilians have been making moqueca for at least 3OO years.
Prep: 30 mins
25g FRESH GINGER
1 CLOVE GARLIC
3Oml OLIVE OIL
2OOg WHITE ONION FINELY DICED
1 RED BULLET CHILLI FINELY CHOPPED
½ tbsp VEGETABLE BOUILLON
4OOg FRESH TOMATOES ON THE VINE, DICED
5Oml FRESH LIME JUICE
4OOml COCONUT MILK
125g CREAMED COCONUT
3OOml VEGETABLE STOCK
15g FRESH CORIANDER FINELY CHOPPED
SALT & FRESHLY GROUND BLACK PEPPER TO SEASON
2OOg ROASTED BUTTERNUT SQUASH
36Og MIXED PEPPERS SLICED
25Og FINE GREEN BEANS
1 TIN PALM HEARTS SLICED
1½ tbsp SUSTAINABLE PALM OIL RICE TO SERVE
In a food processor blend the ginger, garlic & olive oil until puréed. Heat the palm oil in a pan over a moderate heat & add the diced onions, ginger & garlic purée & finely chopped red chilli & sweat until onions are translucent.
Stir in the vegetable bouillon. Add the tomatoes & cook slowly until they begin to dry out. Then add the lime juice, coconut milk, creamed coconut & water & simmer until the sauce has a creamy consistency.
Place the vegetable stock into a frying pan with the mixed peppers & bring to the boil. Simmer for a minute or 2 then add the fine green beans, butternut squash, spinach & palm hearts.
Add your creamy coconut sauce to the frying pan & bring to a simmer. Taste & add more seasoning if required. The sauce should not be runny. Serve with rice.
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