PASTEL DE CHOCLO - CORN CAKE
Martin Morales' recipe for this Peruvian sweetcorn, feta and olive side dish is adapted from his book, Ceviche
Provided by Good Food team
Time 2h
Number Of Ingredients 9
Steps:
- Heat oven to 120C/100C fan/gas 1/2. Grease a 20 x 20cm cake tin and line with baking parchment. Separate the eggs. Put the yolks in a food processor or blender with the sweetcorn and blitz to a rough purée. Tip the blended mixture into a large bowl and stir in the butter, cornflour, baking powder, sugar and 1/2 tsp salt. Mix thoroughly.
- Whisk the egg whites until they have reached the stiff peak stage. Gently fold the egg whites into the corn mixture using a large metal spoon until completely incorporated, keeping as much air in the mixture as possible.
- Spread the corn batter over the base of the tin with a spatula. Sprinkle over the cubes of cheese and push them into the mixture so they are almost completely covered.
- Cook for 1 hr 45 mins until firm and golden and shrinking slightly from the sides. Remove from the oven and leave to cool for at least 15 mins before cutting into chunks and serving, scattered with olives. Leftovers will keep in the fridge until the next day.
Nutrition Facts : Calories 396 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 3.1 milligram of sodium
PASTEL DE CHOCLO
Choclo is the quechua word for "tender corn," or the new corn of the season. This is a typical Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using cornmeal instead of freshly mashed sweet corn. Serve with Chilean salad and/or pebre.
Provided by Epicureo
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
- Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives.
- Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm.
- Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top.
- Bake in the preheated oven until golden brown on top, about 20 minutes.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 38.3 g, Cholesterol 119.4 mg, Fat 21.4 g, Fiber 3.8 g, Protein 26.7 g, SaturatedFat 7.1 g, Sodium 967.3 mg, Sugar 10.1 g
PASTEL DE CHOCLO (BEEF CASSEROLE WITH CORN BATTER TOPPING)
The long list of ingredients is misleading because you probably have them on hand! Pastel de choclo in one form or another is popular throughout South America. It is especially popular in Chile, where it is often made with both beef and chicken. Sometimes sliced, hard-boiled eggs are added. Traditionally the pastel is baked in a large oval earthenware dish, or paila, or in several smaller bowls for individual servings. There is cornmeal added to this recipe because North American corn has a lot less starch and it is needed to make the batter properly. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375ºF. Heat the oil in a frying pan over medium heat. Add the onion and saute until translucent. Stir in the garlic and saute for another 1-2 minutes. Add the ground beef, paprika, cumin, oregano, salt and pepper and saute, breaking up the meat, until the beef is just cooked through, 6-8 minutes.
- Pour in the water or stock and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes until lightly thickened. Adjust seasoning, remove from heat and set aside. This meat mixture is called pino.
- Place the corn, cornmeal, cornstarch and sugar in a food processor and process until well pureed. With the blade running, add the milk a little at a time until the corn forms a thick batter. Season to taste with salt and pepper.
- Melt the butter over medium-low heat in a large saucepan. Add the corn puree and cook, stirring constantly, until well thickened, about 5-8 minutes. Set aside.
- Spread the beef mixture in a greased casserole dish. Top with the cooked corn puree and spread out evenly over the dish. Sprinkle the sugar over the corn topping.
- Set the dish in the oven and bake for 30-40 minutes, or until bubbling and golden brown on top.
- VARIATIONS:.
- After placing the beef mixture in the casserole dish, top with two poached chicken breasts, chopped into bite-sized pieces, and 2-3 sliced hard-boiled eggs. Then top with the corn puree.
- Add 1/4 cup raisins and 1/4 cup chopped black olives to the simmering beef mixture.
- Stir 1/4 cup chopped fresh basil into the corn puree topping.
- Some Chileans add 1/4 cup or more sugar to the corn topping to make it quite sweet.
- Set the finished casserole under a hot broiler for 1 or 2 minutes to brown it well if you like.
More about "pastel de choclo corn cake recipes"
TORTA DE CHOCLO (COLOMBIAN-STYLE CORN CAKE)
From mycolombianrecipes.com
Ratings 23
- In a large bowl, stir together the corn, corn starch, sugar, baking powder and salt. In another bowl, mix together the milk, eggs, vanilla extract and butter until just combined. Add the cheese and mix well.
- Stir the milk mixture into the cornmeal mixture until just combined. Spread the batter in the prepared pan.
- Bake until a knife inserted into the center comes out clean, about 25 minutes. Let stand in the pan for at least 5 minutes.
PASTEL DE CHOCLO CON QUESO OR PASTEL DE HUMITA SAVORY …
From laylita.com
4.8/5 (42)Category Appetizer, Main Course, Side DishCuisine Ecuadorian, Fusion, Latin, South AmericanTotal Time 1 hr 25 mins
- Place the corn kernels, 1 cup of cheese, diced onions, crushed garlic, corn meal, cream, eggs, and salt in the food processor, mix until the corn is pureed.
- Add a layer of cheese using the 2 cups of grated cheese. Add another layer with the rest of the corn mix.
PASTEL DE CHOCLO PERUANO - SWEET PERUVIAN CORN CAKE
From eatperu.com
Cuisine PeruvianCategory DessertServings 12Calories 241 per serving
PASTEL DE CHOCLO (BEEF AND CORN CASSEROLE) RECIPE
From cooking.nytimes.com
4/5 (153)Category Dinner, Casseroles, Main CourseServings 4-6Total Time 1 hr
BEST PASTEL DE CHOCLO CORN CAKE RECIPES
From alicerecipes.com
PASTEL DE CHOCLO RECIPE - CHILEAN MEAT AND CORN PIE
From cookingtheglobe.com
PASTEL DE CHOCLO (CHILEAN CORN PIE) RECIPE — LA FUJI …
From lafujimama.com
PASTEL DE CHOCLO - DINNER WITH JULIE
From dinnerwithjulie.com
CHILEAN CORN PIE - PASTEL DE CHOCLO - RECIPE - COOKS.COM
From cooks.com
PASTEL DE CHOCLO RECIPE - CHEAP RECIPE BLOG
From cheaprecipeblog.com
PASTEL DE CHOCLO (CHILEAN BEEF AND CORN CASSEROLE)
From curiouscuisiniere.com
PASTEL DE CHOCLO Y POLLO (CORN AND CHICKEN CAKE)
From mycolombianrecipes.com
SHEPHERD'S CORN PIE - CHILEAN PASTEL DE CHOCLO | ALL THAT'S …
From all-thats-jas.com
PASTEL DE CHOCLO (CHILEAN BEEF AND CORN PIE) - GYPSYPLATE
From gypsyplate.com
PASTEL DE CHOCLO (CORN PUDDING) – CREAMY AND GLUTEN …
From perudelights.com
CHOCLO CAKE ⇒ ORIGINAL RECIPE IN 5 STEPS! 【2021】 - MI …
From micomidaperuana.com
PASTEL DE CHOCLO RECIPE: CHILEAN BEEF AND CORN CASSEROLE
From thespruceeats.com
PASTEL DE CHOCLO CORN AND BEEF CASSEROLE - PILAR'S …
From chileanfoodandgarden.com
#MEATLESSMONDAYS – VEGETARIAN CORN PUDDING (PASTEL …
From perudelights.com
PASTEL DE CHOCLO: TASTY GROUND BEEF CORN PUDDING …
From bakeitwithlove.com
You'll also love