Thursday, November 14, 2013

The Kitchen Series- Cuban cocktails, food and recipe link up

Welcome to another {though belated} Kitchen Series and recipe link up. A couple of weeks ago I went to a Mojito cocktail masterclass at Los barbudos run by Nuffnang, it's this great Cuban bar on Smith Street, Fitzroy. Dimly lit bar, polished wood stools and tables, bottles of rum, fleshly cut limes, black and white photos on the walls and the steady Cuban music in the background. Back in my 20's while backpacking, I spent hours on Cuba Street in Wellington, New Zealand when my ex lived there sitting in this little Cuban bar writing. It's where l first tasted cuban rum and listened to Cuban street music. Los Barbudos had such a similar feel to the Hanava club and Fidel's, a place to drink and relax with friends. This week, I've been busy looking up recipes, being inspired by Cuban food and dreaming of future wandering.
Did you know that the mojito originated in Havana, Cuba. And that there are many variations to the drink but today I am going to share two original cocktail recipes with you and a couple of Cuban foodie recipes that l am going to try this week given the opportunity.  This mojito recipe calls for the five customary ingredients of mint, rum, sugar, lime, and club soda but it's the measurements and the how that make all the difference. If you are throwing a Havana or Cuban themed BBQ or brunch over Summer, give these cocktails and foodie recipes a go. 

The cuba mijito | cocktail recipe one 

30 ml lime juice {fresh is best}
45ml of light rum {we used Hanava Rum}
1 1/2 tsp of sugar
Bunch of mint
Touch of Soda

Here's how you do it- Measure 30ml of lime juice and 45 ml of rum. Put the lime juice in a tumbler, add the rum, a little ice, mint leaves and a dash of soda. Using a meddler mush it all up in the glass. Then add lots of ice and soda and stir. Then drink and enjoy!

Dark and Stormy  | cocktail recipe two

Ginger Ale
45 ml of Light Rum
dash of Lime juice
A dash of bitters at the end

This is perhaps my favourite recipe at the moment and here's how you do it- Measure out light rum and lime juice, add ice, ginger ale and a dash of bitters and stir at the end. Yep it's really that simple.

 The Cuban Sandwich | recipe three

  • 300 gm
  • pork shoulder, cut into 4cm pieces
  • ½ tsp each
  • dried chilli flakes, ground cinnamon and smoked paprika
  • 100 ml
  • olive oil
  • 125 ml (½ cup)
  • whole-egg mayonnaise
  • 1 tbsp
  • wholegrain mustard
  • 4
  • ciabatta rolls or soft rolls
  • 100 gm
  • kasundi (an Indian spiced chutney)
  • 60 gm
  • cheddar, coarsely grated
  • 1
  • carrot, coarsely grated
  • 12
  • cornichons, thinly sliced, plus extra to serve
  • 8
  • cos lettuce leaves
    • 01
    • Preheat oven to 150C. Combine pork, spices, ½ tsp salt and three-quarters of the oil in a casserole. Stir to combine, cover and roast in oven until pork is tender and pulls apart easily (3-4 hours). Drain excess liquid, shred pork and set aside.
    • 02
    • Meanwhile, combine mayonnaise and mustard in a bowl and set aside.
    • 03
    • Heat remaining oil in a large frying pan over medium-high heat, add pork and stir occasionally starting to crisp (2-3 minutes). Set aside.
    • 04
    • Increase oven to 180C. Split rolls in half and warm in oven (2-3 minutes). Spread bases with kasundi, then top with cheddar, pork, carrot, cornichons and lettuce. Spread tops with mayonnaise, sandwich and serve with extra cornichons.

    This recipe is from the November 2012 issue of Australian Gourmet Traveller.

 Cuba seasoning spice mix | recipe four

  • 3 tsp each
  • dried oregano, cumin and paprika
  • 2 tsp each
  • brown sugar, dried onion powder, 2 garlic cloves or garlic powder, salt
  • 1 tbsp
  • pepper and chilli flakes {for added punch}

  • 01
  • Combine all ingredients into the TM bowl of the thermomix and blend on speed 8/30 seconds. If you don't have a thermie add to a blender and blend for 30-40 seconds.
  • 02
  • This can be used on fish, pork, beef, chicken or tofu. It's a great rub or you can add it to beef/pork mince when making meatballs. It also works wonderfully with any type of meat {I'm thinking ribs}, BBQ corn on the cob, coleslaw and chap potatoes along with mojo sauce {recipe for sauce found here}. Cold beer and the above cocktails.

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