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Quinoa Beef Picadillo
Heat the olive oil over high heat in a large, deep skillet. Add the onion and green bell pepper and cook, stirring frequently, until the onion is translucent, about 3 minutes. Stir in the garlic and cumin seeds and cook 1 minute more. Add the beef and salt. Break the meat up into bits. Continue cooking until the beef is brown and crumbly, 3 or 4 minutes. Pour off any rendered fat. Stir in the oregano, chili powder, cinnamon, tomatoes, olives, raisins, and capers. Bring to a boil. Reduce the heat, cover and simmer the mixture until the flavors have mingled, about 15 minutes. Stir in the quinoa and adjust the seasonings, adding pepper to taste. Cook until the mixture is hot, about 1 minute more. Serve in large, shallow bowls. Accompany with a bowl of lime wedges. A dry grenache-based rose wine from Spain or southern France is a recommended to drink with this dish.Try Now
Preheat the oven to 180°C/gas mark 4 Warm the goat's cheese and cream in a pan and mix until well combined. Remove from the heat, add the chopped basil and set aside Place the puff pastry rounds on a baking sheet and into the oven. Place another baking sheet on top to ensure the pastry won’t rise. Bake for 15 minutes, remove from the oven and leave to cool Spread the olive tapenade onto the pastry rounds and top with sun-dried tomatoes. Spoon a small amount of the goat's cheese mixture into the centre. Arrange the sliced tomatoes on top Drizzle with olive oil, sea salt and ground pepper. Bake in the oven for 5-8 minutes Toast the pumpkin seeds in a pan To serve, sprinkle the pumpkin seeds on top of the tart along with the fresh herbs and balsamic vinegar. Serve immediatelyTry Now
To make the vol-au-vents, preheat the oven to 175˚C/gas mark 3 and bake the puff pastry circles for 12-14 minutes until golden brown. Remove and keep in a warm dry place While the puff pastry is cooking, add a layer of oil to a large frying pan on a medium. When the pan is hot, sauté the mushrooms until golden, add the baby spinach and cook until wilted Remove the pan from the heat and add the goat's cheese while the contents are stil warm. Season to taste and set aside to cool To make the pimento cream, sweat the shallots and garlic in a little olive oil until translucent. Add three quarters of the diced red pepper and cook until soft. Add the cream, bring to a simmer and remove from the heat. Blend, season and pass through a fine strainer. Return to the pot for reheating later For the vol-au-vents, hollow out the centre of the puff pastry circles by gently breaking through with a spoon. Spoon in even amounts of the mushroom goat's cheese mix and return to the oven for five minutes at 170˚C/gas mark 3 While the vol-au-vents are heating through, bring a large pot of salted water up to a boil and poach the duck eggs for three minutes. Sauté off the remaining diced red pepper in a little olive oil and set aside To serve, place a vol-au-vent in the middle of each plate and sprinkle the red pepper around the tart. Place the poached duck egg on top of the tart, cover with the warm pimento sauce and finish with a sprinkle of chives and fresh rocketTry Now