Peruvian corn snack (pop corn)

Peruvian corn called cancha can be found in South american markets. It's is much bigger than the corn we are used to and is also known as the "corn of the giants". This is a corn snack similar to pop corn that is typically served at bars with beer. However, unlike traditional pop corn the large Peruvian corn "pops" on the inside and therefore retains it shape.

This recipe has very little oil and makes a tasty snack that is very rich in fiber.





Ingredients:

Peruvian corn - 1 cup
cayenne - 1/2 tsp
salt to taste
1 or 2 tsp oil

Method:

Heat oil in a non stick skillet. Now add the corn and toss around. Cover the skillet with a lid and cook on low flame, tossing the corn every few minutes to cook it evenly until they are golden. This could take around 10 mins. Now add cayenne, salt and toss while still warm until the corn is coated.

Garlic rosemary fries

I best garlic rosemary fries I've tasted was in Portland Brewing. It was a favorite after-work haunt for some great local micro-brews and food. Unfortunately, it no longer tastes the same after it was bought by a bigger brewing company from Seattle.

Mine is an oven baked version so it's more guilt-free although the original was definitely deep fried :)

















Ingredients:

4-5 large russet potatoes, cut like large steak fries with the skin on
2 tbsp olive oil
kosher salt to taste
black pepper to taste
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh garlic



Method:


Preheat the oven to 425° F.
Place the fries on a large baking sheet with a lip. Add the oil, salt,pepper and toss using your hands to coat the fries. Then line them in a single layer on the baking sheet.


Bake for around 25 to 30 minutes. Turn the potatoes once after about 15 or 20 minutes.
Take the baking sheet out of the oven and place fries in a serving dish. Combine the garlic and rosemary and sprinkle immediately while the potatoes are still hot.