New Mexican posole is a warming, chile-spiced stew made with pork and hominy, a type of corn that has been treated to remove its hull and germ. Traditional versions can require a laundry list of ingredients, while “simplified” recipes often rely on flavorless convenience products. We wanted our posole to be streamlined but still maintain the complex flavor that makes this stew so appealing. Toasting dried ancho chiles deepened their flavor, and steeping them in hot broth provided an extra boost.
Author: chefalice
Baby gem hearts happen to be the perfect shape to be used as wraps and hold a filling. These make lovely light snacks to serve at an informal dinner party.
These small, delicate bites are a real treat, not only because to their fresh taste but also because the bright red and light green combination of colours really gets noticed! They can be served not only as appetizers but also as amuse-bouche, to impress your guests.
Here’s a fry-free and chickpea-free falafel that’s surprisingly easy to make. It’s also a great lunchbox item and the mix can stay fresh in the fridge for days. These green balls go with just about anything serve as a snack with hummus or even as an appetizer with salad. It’s a great way to introduce more seeds into your diet!
In Italy, caponata is eaten warm as a side dish or cold as part of an antipasto selection. It is also delicious served at room temperature on tasted ciabatta slices.
This recipe makes a simple large mock chicken roast, which can then be sliced. This roast is delicious with stuffing and all the traditional accompaniments for a Sunday dinner too.
Empanadas are adaptable to all kinds of fillings, both savoury and sweet. The traditional Argentinian-style or ‘mendocinas’ are filled with beef picadillo, a smoky spicy mix spiked with green olives. The potent flavour combination works well with the seitan mince to create a flavourful little stuffed pastry. Easy to freeze and make great picnic or party food.