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Monday, 11 November 2013

Jamie Oliver Goes Peruvian !! With his recipes from South America.....


Latin American Food has proven to be popular in the UK .. with many Latin American restaurants recently opening in London. And now Jamie Oliver shares recipes from South America.
I found interesting to find recipes like sancochado, aji de gallina and alfajores (my favourite) from Jamie, recently on a news paper magazine. I admire the way he approaches food, always doing and trying something new.

And the recipe that I like the most is Alfajores ;) :

Alfajores ( Dulce de Leche Biscuits )
Makes 30 biscuits -15 sandwiches

125g Cornflour 
125g self-raising flour
1tsp Baking Powder
1/2 tsp Bicarbonate of soda
50g soft unsalted butter
70g icing sugar
1 large free-range egg yolk
1 shot of Pisco 
1/2 tsp vanilla extract

For the filling :
1/4 tsp ground cinnamon
300g Dulce de Leche (sweet caramelized milk) 
icing sugar for dusting
20g desicated coconut

Sift the cornflour and flour into a large bowl, add a good pinch of sea salt,the baking powder and bicarbonate of soda and mix together.
In another bowl, beat the butter and 50g of the icing sugar until pale, then beat in the yolk, pisco and vanilla. Scrape the sides of the bowl and fold in the flour mixture until just combined- don't overwork. Spoon into a large piece of clingfilm, split into two balls and flatten into discs. Wrap in the clingflim and chill for at least an hour.

Preheat the oven to 160 degrees gas 2-3 and line a couple of baking trays with greaseproof paper. Place each dough disc between sheets of greaseproof paper and roll out into the thickness of pound coins. Use a 4cm cutter to cut out 30 biscuits, pushing the dough back together and re-rolling as needed.
Transfer the biscuits into the lined trays, leaving at least 2cm between them. Place the trays in the fridge for 20 mins so the dough firms up. Bake, in batches, on the middle shelf for 15-20 minutes, or until pale on top and golden underneath. Transfer to a wire rack to cool.

Mix the cinnamon and a good pinch of sea salt into the dulce de leche, and beat. Turn over half of the cooled biscuits and cover with the mixture, then sandwich with another biscuit. Repeat with the rest, dust with icing sugar, then roll the edges in coconut.

Provecho ! :)

Recipe taken from his Sunday cooking article in the newspaper :)


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