serves
4
prep
20 minutes
cook
25 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
Mince mixture (pino)
- 2 tbsp olive oil
- 2 medium onions, chopped
- 2 cloves garlic, chopped
- 500 g of mince meat
- 3 tsp paprika
- 3 tsp ground cumin
- Pepper to taste
- Salt to taste
Corn topping (choclo)
- 500 g or so of fresh corn kernels (about 2-3 large corn cobs), plus a few extra kernels for garnish
- 125 g butter, melted
- ½ bunch fresh basil
- Salt to taste
To assemble
- ½ charcoal chicken, deboned and torn into large chunks
- ½ cup black Spanish olives
- ⅓ cup raisins (not too many)
- 4 hard boiled eggs, cut into quarters
Instructions
- Preheat the oven to 200ºC (180ºC fan-forced). For the mince meat mixture, heat the olive oil in a large frypan over medium heat. Add the onion and garlic, and fry for 1-2 minutes, or until softened and starting to brown.
- Add the paprika and cumin and cook, stirring, for another 30 seconds until aromatic. Add the beef mince, using the back of a wooden spoon to break up the lumps, and cook for a further 5-10 minutes until the mince is cooked through. Drain the liquid from the beef and set aside for the choclo.
- For the corn topping, blend the ingredients in a food processor or blender with the reserved liquid until smooth.
- To assemble, prepare a large baking dish for 4 oven-proof single-serve dishes. Layer the mince mixture, chicken pieces, boiled eggs, olives and raisins. Spread the corn mixture over the top evenly. Sprinkle over fresh corn kernels to garnish.
- Set the baking dish under the grill for about 3-5 minutes, or until the corn topping is starting brown. Serve warm, with a side of ensalada a la Chilena. (see note)
Note:
• Ensalada a la Chilena is a fresh salad of tomato wedges and thinly sliced white onion, dressed in olive oil and seasoned with salt and pepper.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
