The first recipe that I tried from this month's Argentinian-themed Kitchen Trotter box (click through to see the contents) was Humitas with a twist - although I'm not really sure what the twist is because it was a dish I was totally unfamiliar with ! It's a lovely vegetarian puree of sweetcorn and other vegetables (I decided to leave mine a bit chunky) that is traditionally served inside corn husks that look like tamales. I added some chorizo to liven it up a bit. It's like a thick soup and is really tasty, simple to prepare and packed full of veggies.
a knob of butter
1/2 red pepper
1/2 yellow pepper
large tin of sweetcorn
1/2 a butternut squash
1tbsp Aji molido spices (groud chillies)
a splash of milk
thyme, basil, salt, pepper
150g grated cheese
1/2 a chorizo (optional)
Chop the red/yellow pepper and onions into chunks. Melt the butter in a large pan and cook the vegetables over a low heat until the onion is translucent but not browned.
Add the chopped tomatoes and the herbs.
Toss in between 1-2 tbsp ground chillies, depending on how hot you want it.
I decided to chop the butternut squash into small pieces to keep some texture, but the original recipe says to grate it so that you end up with a thick puree.
Put the butternut squash and sweetcorn into the pan and simmer for half an hour, stirring from time to time so it doesn't stick to the bottom of the pan, and adding a splash of milk if it needs a bit of liquid.
Throw in some chorizo if you want a more substantial dish.
When the vegetables are all cooked through and soft, add the grated cheese and stir until melted, putting back on the heat for a couple of minutes if necessary for it to melt.
Sprinkle with basil and serve.
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Adding to this month's #KitchenClearout linky because it used up some squishy tomatoes that would have ended up in the bin otherwise.