Saturday, 28 July 2012

Pabellon Criollo - Olympic Food Challenge : Venezuela

It's the first weekend of the Olympics, and wasn't the opening ceremony rather brilliant?  I cried like a baby and drunkenly twittered the night away - smashing! To celebrate, we're having not just a dish but a whole meal today!

Venezuela have won a grand total of 11 medals int their Olympic history, mainly for boxing, and this year their Olympic team is 70 strong, competing in 14 sports, including BMX, which I didn't even know was an Olympic sport (see, I'm learning stuff, I hope you are too...) so I imagine they will be doing some sweet bunny-hops and endos, with their trick nuts and awesome mag wheels, dude (oh dear, whatever came over me there...)

Check on their progress in the medal charts here...

The meal itself consisted of Pabellon Criollo which is a shredded beef dish,  Frijoles de la Olla - made with black beans, and fried plantains.  Today's new ingredient was the plantain, which I've never tried before, and now I realise they taste nothing like bananas...




Ingredients
Pabellon Criollo
400g Beef Skirt
1 Onion
Oil
Salt and Pepper
1 Onion
1 Red Pepper
3 Garlic Cloves
4 Tomatoes

Frijoles de la Olla
1 Cup Dried Black Beans
1 Onion
Oil

Plantanos Fritos
2 Plantains
Oil

Method
1.  Soak the black beans overnight

2. Fry the beef for 4-5 minutes on each side, until it's nice and brown

3.  Put the beef in a large pan, slice an onion and place that in the pan as well, with some salt and enough water to cover everything, then bring to the boil and simmer on a low heat for 1 and a half hours.  Take off the heat, remove the meat from the liquid and leave everything to cool

4. In another pan, heat some oil and then fry a finely chopped onion until is starts to brown.  Then add the soaked and rinsed black beans and a pinch of salt, cover with water and bring to the boil and then simmer.  Cook the beans for 1 and a half to 2 hours, checking regularly and adding more water if needed.

5. In a frying pan, fry a chopped onion, chopped red pepper and garlic, then shred the cooked beef and add that too.  Add the chopped tomatoes and salt and pepper.  Finally, add some of the liquid the beef was cooked in and let everything heat through
6.  In another frying pan, heat some oil and then peel the plantains.  Slice in half length ways and then in half again.  Fry on each side until golden brown - about 3 minutes per side.

7.  Serve everything up on warm plates with some boiled white rice.  Enjoy!



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