Daily Archives: July 10, 2014

ECUADOR- Encocado de Pescado Ecuatoriano

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I have to thank my Ecuadorian friend Robert Castillo for this recipe, as this was one of the nations I was struggling to find an inspiring meal for!

I met Roberto back in 2003 when we were both studying in the United States, and he recommended this as one of his favourite national dishes. It’s easy to see why- with zingy sweet and sour flavours, it’s the perfect summer meal, going especially well with meaty fish, prawns or chicken.

Ecuador have also enjoyed a good Summer, reaching their third World Cup finals with a game based on attacking flair devised by their Colombian manager Reinaldo Rueda. Under his guidance La Tri actually out qualified much-fancied Uruguay on their way to the tournament proper. Their young squad will be hoping to do even better in four years time!

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INGREDIENTS (serves 2)
400g Tuna ( or any meaty fish, prawns, or chicken if you fancy) cut into bite size chunks
1 can of coconut milk
Juice of 1 lime
Juice of 1 orange
1 garlic clove, finely chopped
1 tsp cumin powder
1 tsp paprika
1 tsp ground coriander
2 tbsp olive oil
1 medium onion, diced
2 peppers (one red, one yellow) diced
1 tomato diced
Bunch Fresh coriander, roughly chopped
Salt and pepper to taste

INSTRUCTIONS
1. Add the lime juice, orange juice, garlic, cumin, paprika and coriander to a bowl and mix.
2. Add the tuna chunks, set aside, and leave to marinade, for a few hours preferably, to let the flavours develop.
3. Add the oil to a large sauce pan and bring to a medium heat.
4. Add the diced onion and peppers and cook until soft, then add the tomatoes and cook for a further 3-4 minutes. Add plenty of salt to counterbalance any sharpness from the tomatoes.
5. Add the coconut milk to the pan give a good stir to mix the sauce, then turn down to a low heat for around 10 minutes.
6. Add the tuna mix to the pan, and cook for a further 25 minutes, reducing the mix to a thick-soup consistency.

Serve with white rice, fresh orange slices, fried plantains(I left these out- I have plantains coming out of my ears!) and a sprinkle of the fresh coriander.

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RADIO SCOTLAND INTERVIEW

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Big thanks to Fred MacAulay and the team at MacAulay and Co. for inviting me into the studio today to talk about my World Cup Dinners on Radio Scotland. It was lots of fun, and great to get the chance to tell everyone about my project!

If you missed it, you can catch my interview HERE
(79 minutes onwards)