SUMMER IN THE LATIN KITCHEN- Summer is finally here and as the seasons change so do the flavours in my kitchen

Don’t be daunted by the idea of cooking for a crowd.  Here are some simple recipes for a successful summer lunch, dinner, BBQ or picnic.

Serves 4

POTATO, TOMATO AND TUNA TIMBALE

DSCN6744This dish tastes wonderful and looks wonderful.  It’s a favourite summer entree when I have guests in my home

INGREDIENTS

4 medium potatoes, for slicing

4 medium tomatoes, for slicing

8 tiger prawns, peel them but leave the tail

ground black pepper to taste

2 tins of canned tuna

4 anchovy fillets

FOR THE VINAGRETTE

2 tablespoons white-wine vinegar

4 tablespoons olive oil

2 garlic cloves, crushed

1 tomato, Concasse

1 red pepper, Concasse

1 tablespoon chopped parsley

5 safron strings, diluted in 1 teaspoon warm water

Salt and pepper to taste

METHOD FOR THE POTATO

1- Place the potatoes and 2 tablespoons of salt in a large pot of water, cook until the potatoes are tender when pierced with a knife.  Drain the potatoes in a colander, let them cool and peel.

2- Slice the potatoes into rounds. Try to get them of equal thickness and size.

METHOD FOR THE TOMATO CONCASSE – Lets do what chefs do!!!

1- To peel and seed the tomatoes, put water  in a pan and bring to the boil.

2- With a small knife take out the little green core then flip the tomatoes and make an X cut on the skin of the tomatoes.

3- Briefly immerse them in boiling water, it helps to loosen the skin. Then put them in a bowl with ice water and remove the skin.

4- Cut the tomatoes into four and scoop out the seeds with a knife and discard them.  Dice the tomatoes into small cubes.

METHOD FOR THE RED PEPPER CONCASSE

1- Cut the red pepper into long strips and then dice them the same size as the tomato Concasse.

METHOD FOR THE PRAWNS

1-  In a small pan put water, ½ teaspoon of sugar, and 1 teaspoon of salt and bring to the boil.  Once the water boils put the prawns to cook until they turn pink.

2-  Put them in ice water for a few seconds, drain them and pat dry with a paper towel.  Peel them, leaving the tail, and put them aside until ready to use.

METHOD FOR THE DRESSING

1-  In a small bowl whisk together the vinegar, oil, garlic, salt, pepper, and the saffron mixture.

2-  Add the tomato, the red pepper Concasse and the parsley.   Mix well.

2-  Let the mixture stand for ½ hour so the vinaigrette will have a lovely yellow colour.

METHOD TO BUILD THE TIMBALES

1-  Slice the tomatoes the same size and thickness as the potatoes and place them with the potatoes in a bowl.

2-  Cover them with enough dressing to keep them moist and full of flavour.

3-  Now take medium size plates and start building the timbales.

4-  First, place a slice of potato in the middle of a plate, then a slice of tomato on top. Then put 2 tablespoons of tuna and season with black pepper. Cover with another slice of potato, so now you have four layers.  Do the same on the other plates.

5-  Decorate with an anchovy fillet, and 2 prawns. Drizzle the remaining dressing over the timbale.

TIP – Use good quality canned tuna

-The timbales can be made ahead of time and kept in the fridge for 2 hours. They are best served at room temperature. Drizzle vinaigrette over them when serving.

DSCN6895

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