We are gonna make
the best South American style brunch. It's very healthful, it's very colorful
it perfect for the summer when you look beautiful fresh ingredients
I'm gonna be hero-ing this ingredient here. Quinoa.
This is from Bolivia, Peru. This
is one of the earliest cultivated grains on the planet and
it's kind of how you cook it, getting the textures right, and how you dress it.
And then you can use it generically from sweet to savoury.
as a side dish and a salad. As a kind of complementary part of any dish.
You're gonna love it. So let me show you this brunch. Very, very nice.
Let's start with the Quinoa. We're going to cover it in some water.
We're gonna boil it sort of
fairly hard. The seed will sort of
swell and then like a little kind of shoot will kind of cook out of it.
It would take about 15-20 minutes to cook. Moving on.
black beans I wanna go to kinda crispy. I wanna kinda puffy
crack it and puff it up. So we're gonna go into a hot pan with a little olive oil
I'm just gonna put a pinch of cumin, but little pinch that's what I love about
cooking man.
The tiniest pinch in the world right is gonna make all the difference
And just put enough flat beans in there to fry.
Would you like me to clean you?
Come here.
So let these beans fry a little bit, a little pinch of salt.
As soon as they get crispy we're gonna turn that heat off. See how nice and light, they're almost like
little peanuts.
Ok. Once they have got crispy just put them to one side.
Like that. You can see the Quinoa boiling away.
and that's fine takes about 15-20 minutes to cook. Okay chillies.
You can just chop them up by all means. Pop them into a little ball,
so a really nice pinch of salt, and I'm gonna cover that
with a little bit of sugar. Just to sweeten it lightly and a little bit
of vinegar. I'm just gonna scrunch that around. Don't worry about the seeds.
You can even remove those or just go with it I'm literally just gonna toss that up.
Also it makes fabulous Chile vinegar, so you don't have to throw any of it away.
Oh, by the way. Lets talk about Quinoa. It is basically
low in fat, it's incredibly nutritious, high in iron,
it's also high in zync, it's gluten-free
so really, really good thing. In actual fact you should really all try it.
So the Quinoa had about 20 minutes to cook. You know it's cooked when you just nip
a bit,
taste a bit, it should be soft and delicious
you can see it's kind of plumped up, we're gonna drain that now.
The residual heat, the steam,
will also help to fluffen it up. Have a little look at it, you can see is really plumped
up
I'm going to lay that out.
On a tray.
Look at that. As it steams it'll start to kind of get fluffier,
it'll become lighter so it's nice and delicate.
Olive oil. Just a little little squeeze of lemon juice.
Little pinch of salt, and that's a really good basic Quinoa
Can use it sweet or savoury. Erm, you can use it
as a side dish, as a salad.
So, pan on a low heat, couple of fried eggs. I like the way that it's kinda crispy on the bottom
and just soft and silky on the top
Gonna get that beautiful nice little pile there you can see
how lovely and light that is. Look at that. Very beautiful.
Just on the side like that, and of course I'm gonna just give it a little
poke. A nice little pile of the crispy black beans here.
Half an avocado. We've got some beautiful tomatoes here.
So have a look down the market's see what you've got available.
Mint and coriander. Nice little wodge like that.
These chiles, we'll take some of that.
and this little vinegar here is gold dust
so we'll just put that over the avocado.
Some spring onions do help the story
So there you go guys. A beautiful brunch of Quinoa, crispy black beans all those
wonderful summery things like tomatoes, spring onions, jalapenos, the avocado
really really nice and of course because we haven't got enough chilli in this story
already
just a little bit of chilli sauce as well
as a little drizzle of olive oil
There you go. Absolutely gorgeous.
Something a bit different,
and a little homage to our South American Mexican brothers and sisters
Beautiful. You've never tried it
0 comments:
Post a Comment