Tamales El Salvador Spicy pork Bangladesh Doro Wat

Tamales, El Salvador Spicy pork, Bangladesh Doro Wat, Ethiopia Pio V, Nicaragua Ceia de Natal, Brazil Sweet potato cookies, Zimbabwe

Chicken Tamales El Salvador An assortment of tamales is a popular dish in Central America at Christmas and New Year. Each kind must be eaten one at a time! Ingredients 24 dried corn husks or banana leaves 1 chicken stock cube 450 g skinless chicken breasts 350 g boneless chicken thighs 100 g fresh coriander 1 clove garlic, minced 1/2 tsp ground cumin 120 g hot salsa verde* Salt 1 dried chilli pepper, stemmed and seeded 550 g finely ground polenta or masa harina 300 g lard Make your own salsa verde: http: //www. theguardian. com/lifeandstyle/2011/s ep/25/nigel-slaterclassic-salsa-verde Method 1) Soak the corn husks in a bowl of hot water for one hour or until they are pliable, using a plate to keep them submerged. 2) Meanwhile, make the filling: • Make up one litre of chicken stock and bring to a simmer. • Add the chicken and cook for 12 -15 minutes • Remove the chicken and once cool, cut into small pieces. Reserve the broth. Puree the coriander and 300 ml of the reserved broth in a food processor until smooth. • Transfer to a pan and add the garlic, cumin and salsa and bring to a simmer over medium heat; cook for 12 minutes, until slightly reduced. Stir in the chicken and season with salt. • Remove from the heat and let cool. 3) Make the dough: • Soak the dried chilli in hot water for 15 minutes, or until soft. Drain, then mince to make a paste. • Combine the chilli paste, polenta, lard, 600 mls and 2 tsps salt in a bowl. Hand mix for 10 to 15 minutes. 4) Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1 -inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the centre of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling. 5) Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil, then cover and steam until the tamales for one hour pull away from the husks, about 1 hour. Remove from the steamer and allow to cool slightly before unwrapping. Give a Salvadorian family a long term source of food and income with a Chicken breeding farm. cafod. org. uk/worldgifts £ 80

Pio V (Nicaraguan Christmas cake) Nicaragua Ingredients For the Marquesote Cake 15 g unsalted butter, softened 125 g cornflour 125 g plain flour, sifted 4 tsps baking powder 2 tsps unsweetened cocoa powder 1/2 tsp ground cinnamon 6 large eggs, separated Pinch of salt 330 g sugar 250 ml milk 2 tsps pure vanilla extract For the Sopa Borracha Syrup 1. 5 L water 750 g sugar 4 cinnamon sticks 1 tsp whole cloves Peel of 1 lemon 350 ml golden rum 75 g raisins 12 prunes For the Manjar Custard 1 litre milk 2 cinnamon sticks 220 g sugar 25 g cornflour 4 large egg yolks Pinch of salt 30 g butter 2 tsps pure vanilla extract Method 1) For the Marquesote Cake: • Preheat oven to 180°C. Grease a 13 by 9 inch baking tin with butter. • Cook the polenta with water in a pan for five minutes, until mixture thickens. • Stir together the polenta, flour, baking powder, and cocoa powder in a bowl; set aside. • Whisk the egg whites and salt until soft peaks form. Slowly add the sugar, then continue whisking until stiff, glossy peaks form. • Add the egg yolks and mix. Gradually fold in the flour, milk and vanilla. • Scrape batter into the baking dish and bake on the middle shelf for 30 to 35 minutes. Allow to cool completely. 2) For the Sopa Borracha Syrup: • Bring water, sugar, cinnamon sticks, cloves, and lemon peel to boil, then reduce heat and simmer for 30 minutes. Strain and discard solids. • Stir in rum, raisins, and prunes and allow to cool. Strain again, retaining syrup and fruit. 3) For the Manjar Custard: • Bring milk and cinnamon sticks to boil. Remove and reserve cinnamon sticks. • Whisk together sugar, cornflour, egg yolks, and salt. While vigorously whisking, gradually add the hot milk. • Add reserved cinnamon sticks and bring to the boil, whisking constantly. Once mixture thickens to the consistency of yogurt, continue to boil for 1 to 2 minutes. Remove from heat and stir in the butter and vanilla. Allow to cool. 4) To Assemble: • Poke cake all over with skewer or fork. Pour sopa borracha over cake. Once absorbed, pour custard over cake, smoothing out surface with rubber spatula. Top with raisins and prunes. • Chill cake at least 1 hour prior to serving Sweeten a Nicaraguan family’s future with the gift of a happy queen bee cafod. org. uk/worldgifts £ 4

Ceia de Natal (Brazilian Christmas turkey feast) Brazil This traditional turkey dinner is unlike anything else, with a marinade made from champagne. The turkey Ensure you buy a turkey with giblets- these are needed for the dressing. This recipe serves 8 people with plenty of leftovers. You will need to marinate it for at least 24 hours before you start preparing it for roasting. For the marinade you will need: 1 bottle of champagne 2 large onions, sliced 6 garlic cloves, minced 1 tbsp of Worcestershire sauce 1 tsp of a good quality mustard 115 ml vinegar 225 ml good quality olive oil 2 large bay leaves juice of one lime 450 ml water bunch spring onions, chopped bunch fresh parsley, chopped salt and black pepper to taste 1) Rub the turkey inside and out with a paste made with the garlic, mustard, salt, pepper and Worcestershire sauce. 2) Place the turkey in a large container and add the olive oil, vinegar, lime juice, champagne and water. Add the bay leaves, sliced onions, spring onions and parsley. 3) Cover loosely and leave in the refrigerator for 24 hours, periodically dousing turkey with the liquid. Farinha de mandioca Manioc flour is called cassava flour in the UK and can be found in health food shops. Tapioca flour can be substituted if you can’t find manioc flour. You will need: 60 g butter 375 g manioc flour Salt to taste Melt the butter in a pan. Add manioc meal and cook over low heat stirring constantly until golden. Sprinkle with salt, to taste.

Ceia de Natal (Brazilian Christmas turkey feast) Brazil This turkey dinner is traditionally served after midnight Mass on Christmas Day. The dressing As well as the giblets and farinha de mandioca, you will need: 1 tin of peaches 4 hard-boiled eggs, chopped 225 g pitted prunes, chopped into small pieces 115 g seedless raisins 1 large onion, chopped 2 -3 chopped spring onions small bunch chopped parsley salt and pepper to taste 60 g butter 1) Cook the giblets well in water, with salt, black pepper and a bay leaf. Remove from liquid and chop into small pieces. Drain peaches and chop into small pieces. 2) Saute onions in butter until golden brown and add the chopped giblets, raisins, peaches and prunes. Add the farinha de mandioca, chopped eggs, spring onions and parsley. Season to taste. Preparing the turkey You will need: 8 -10 strips of bacon 1) Remove turkey from marinade and rub it well inside and out with butter, fill with dressing and close opening well. Place in roasting pan. Reserve marinade and leftover dressing. 2) Crisscross bacon strips on top of breast for decoration. Pour some of the marinade over the turkey. 3) Cover turkey with tin foil and roast it at 160°C for around four hours, basting it at regular intervals with the remaining marinade. Turkey is done when a meat thermometer inserted in the thickest part of the thigh reads 85°C. 4) About 20 minutes before it's ready, remove foil and let it become a beautiful golden colour. It's ready. . . now you need to garnish it! For the garnish you will need: 1 tin halved peaches 225 g pitted prunes Serve white meats surrounded by peaches and prunes and dark meats on a separate tray with the dressing. Serve with white rice. Teach a Brazilian child to read this Christmas and help to change their future. cafod. org. uk/worldgifts £ 10

Sweet potato cookies Zimbabwe This recipe is a version of the mbatata cookie; a traditional treat made of sweet potatoes in Zimbabwe. Using this staple in baking produces a soft, cake-like cookie. Ingredients 150 g butter 50 g sugar Zest of one lemon 1 tsp ground nutmeg 4 tablespoons of honey 1 egg 150 g grated raw sweet potato (one medium potato) 500 g plain flour 1 1⁄2 tsps baking powder 1⁄ tsp baking soda 2 Pinch of salt For the lemon glaze 5 g butter 1 -2 tsps lemon juice 200 g icing sugar 1 tbsp water Method 1) Cream together the butter and sugar in bowl. Blend in the lemon zest, nutmeg, honey and egg. Fold in the sweet potato. 2) In separate bowl, sift the flour, baking powder, baking soda and salt. 3) Add it to the first mixture and blend well. 4) Arrange cookie dough by rounded teaspoons on ungreased cookie sheet. 5) Bake at 350 degrees for 7 minutes. 6) To make the glaze, use a wooden spoon to combine all ingredients in glass container until smooth. 7) Add more water by the drop until glaze is easy to spread on cooled cookies. Boost the crops of farmers in Zimbabwe with the gift of seeds that can survive droughts. cafod. org. uk/worldgifts £ 12

Spicy pork curry Bangladesh The traditional Bengali Christmas dinner is called Prem Bhoj, or a feast of love! This pork curry is a common dish during the holiday period. Ingredients 1 kg pork shoulder, cut into 2. 5 cm cubes 3 red onions, quartered 70 ml malt vinegar 1 tbsp brown sugar 4 tbsps mustard oil 1 tsp cumin seeds 1 large red onion, finely chopped 2 green chillies, sliced on the diagonal 2 red chillies, sliced on the diagonal 1 tsp freshly ground black pepper 2 spring onions, thinly sliced 2 sprigs coriander leaves 1 tbsp fresh lime juice Pinch of salt Method 1) In a bowl, toss the pork with the quartered onions, vinegar, sugar and some salt. Cover tightly and leave to marinate overnight in the refrigerator. 2) Tip the pork mixture into a pot and add enough water to cover. Bring to the boil, then simmer for 45 minutes or until the meat is cooked. Drain and discard the liquid. Set the pork and onions aside until required. 3) Heat the oil in a wok and sauté the cumin seeds. When they crackle, add the chopped onion and sauté until light brown. Add the pork pieces and turn up the heat to high. Add the green and red chillies and the black pepper, and sauté until the pork is well browned. Mix in the spring onions and coriander and sprinkle with the lime juice, then serve. Having a pig to breed is a brilliant business for people living in poverty. With a supply of pigs to sell at market, this sustainable gift could help a family put food on their table for years to come. cafod. org. uk/worldgifts £ 65

Spicy pork curry Bangladesh The traditional Bengali Christmas dinner is called Prem Bhoj, or a feast of love! This pork curry is a common dish during the holiday period. Ingredients 1 kg pork shoulder, cut into 2. 5 cm cubes 3 red onions, quartered 70 ml malt vinegar 1 tbsp brown sugar 4 tbsps mustard oil 1 tsp cumin seeds 1 large red onion, finely chopped 2 green chillies, sliced on the diagonal 2 red chillies, sliced on the diagonal 1 tsp freshly ground black pepper 2 spring onions, thinly sliced 2 sprigs coriander leaves 1 tbsp fresh lime juice Pinch of salt Method 1) In a bowl, toss the pork with the quartered onions, vinegar, sugar and some salt. Cover tightly and leave to marinate overnight in the refrigerator. 2) Tip the pork mixture into a pot and add enough water to cover. Bring to the boil, then simmer for 45 minutes or until the meat is cooked. Drain and discard the liquid. Set the pork and onions aside until required. 3) Heat the oil in a wok and sauté the cumin seeds. When they crackle, add the chopped onion and sauté until light brown. Add the pork pieces and turn up the heat to high. Add the green and red chillies and the black pepper, and sauté until the pork is well browned. Mix in the spring onions and coriander and sprinkle with the lime juice, then serve. Having a pig to breed is a brilliant business for people living in poverty. With a supply of pigs to sell at market, this sustainable gift could help a family put food on their table for years to come. cafod. org. uk/worldgifts £ 65