Chilean food for a good cause

This hearty vegetarian stew is called Porotas Granados in Chile and it’s one of the nation’s favourites

Serves 6

Ingredients

· 3tbsp vegetable oil

· 1 onion chopped

· 3 garlic cloves finely chopped

· 1 tsp paprika

· 1 tsp cumin

· 1 tsp oregano

· 150g pumpkin peeled and diced

· 600g tinned cannellini, butter or haricot beans or if you can find them fresh you’ll want 2kg

· 3 corn on the cob

· 6 fresh basil leaves chopped

· Salt and black pepper

Method

1. Fry the oil in a large pan over a medium heat and add the onion. Fry for 10 minutes until soft and translucent

2. Add the garlic, paprika, cumin and oregano and fry for another few minutes.

3. Add the pumpkin and beans and enough water to cover and stir.

4. Remove the corn kernels from the cob and then add to the pan along with the basi. Stir then simmer for around 25 minutes

5. Season to taste and serve.

6. Goes very well with tomato and onion salsa

The Chilean name is Pastel de choclo and it’s a real staple there. It’s traditionally served in individual earthenware dishes but you could put all the ingredients in a single, large dish.

Serves 6

Ingredients

· 500g skinned chicken thighs

· 1 onion finely chopped

· 1 garlic clove finely chopped or grated

· 1tsp cumin

· 2 tsp paprika

· 400g minced beef

· 1tsp plain flour

· 1 tsp sugar

· 2 hard-boiled eggs shelled

· 6 pitted olives

· Handful of raisins

· Salt and black pepper 

For the corn topping

· 6 large corn on he cob or 1kg of frozen corn

· 3 tbsp lard

· Leaves from a small bunch of basil, tear finely

· 1 tsp salt

· 475 ml cups full fat milk

· 3 tbsp sugar 

Method 

1. Put the chicken thighs in a pan filled with boiling salted water and then simmer for around 20 minutes until cooked through. Set aside

2. Make the corn topping by removing the corn kernels from the cob with a sharp knife taking care not to cut any of the cob off.

3. Put the corn kernels in a blender and blend until very fine

4. Place the lard in a large pan over a high heat. Once melted add the blitzed corn, basil and salt. Add the milk a little bit at a time, stirring constantly until the mixture thickens.

5. Add 2 tbsp of sugar to the corn mixture, reduce the heat to low and cook for a further 5 minutes then set aside.

6. Take a frying pan, add 3tbsp olive oil and heat over a medium heat. Add the onions and garlic and fry for 10 until soft and clear. Then add the cumin, paprika and mince. Fry for a further 5 minutes until the meat has browned. Stir in the flour, sugar and seasoning.

7. Preheat the oven to 200C. Lightly grease your earthenware bowls or single large bowl and spread the mince mixture in the bottom of those bowls.

8. Quarter the hardboiled eggs and divide your chicken into 6 pieces. Divide amongst the bowls so there’s a quarter of egg and chicken in each. Then divide the olives and raisins.

9. Cover with the corn topping then sprinkle the top with the remaining sugar.

10. Bake for 35 minutes until the topping has turned golden brown.

11. Serve with tomato and onion salsa