From Episode 186: Tracy's Menu

Soup of Yellow Corn and Baby Tomatoes

Serves 4

Ingredients:

10 grape tomatoes, cut in half lengthwise
2 garlic cloves, peeled, very thinly sliced on a Japanese mandolin
1 teaspoon/5 ml plus 1 tablespoon/15 ml extra virgin olive oil
Salt and freshly ground black pepper
1 onion, thinly sliced
4 ears of yellow corn, kernels cut from cob
5 x 1/3 cups/1½ liters chicken stock
3/4 cup/175 ml heavy whipping cream

Method:

Position the rack 4 inches/10 cm below the heat source of the broiler and preheat the broiler to low heat. Place the tomatoes cut side up on a heavy baking sheet and place 1 slice of garlic on each tomato half. Drizzle the tomatoes with 1 teaspoon/5 ml of extra virgin olive oil and sprinkle with salt and pepper.

Broil for about 7 minutes or until the tomatoes soften and the garlic is golden brown. Remove the tomatoes from the broiler and set aside in a warm place while you prepare the soup.

Heat the remaining 1 tablespoon/15 ml of oil in a heavy-based, medium-sized pot over a medium-to-high heat. Add the onion and sauté for 4 minutes or until tender. Add the corn kernels and chicken stock and bring to a boil.

Reduce the heat to a medium-to-low. Cover and simmer gently for 10 minutes or until the corn is tender. Remove the pot from the heat and cool for 5 to 10 minutes. Working in batches, transfer the soup to a blender and blitz until smooth.

Strain the soup back into the pot and bring back to a boil. Stir in the cream and season to taste with salt and pepper. Return the soup to a gentle simmer, then ladle into 4 serving bowls. Garnish with the tomatoes and serve.

Brazilian Style Chicken with Okra

Serves 4

Ingredients:

2 tablespoons/30 ml olive oil
4 chicken legs
4 chicken thighs
Salt and freshly ground black pepper
1 onion, thinly sliced
1 red bell pepper, seeded, thinly sliced
1 yellow bell pepper, seeded, thinly sliced
2 plum tomatoes, seeded, thinly sliced
1 or 2 jalapeno chili peppers, finely chopped
1 garlic clove, finely chopped
10 okra, thinly sliced on the bias
1 cup/225 ml dry white wine

Method:

Place a large, heavy-based sauté or frying pan over a medium-to-high heat. Score the skin atop the chicken legs and thighs with a sharp knife. Sprinkle the chicken with salt and black pepper. Drizzle the olive oil over the hot pan and place the chicken skin side down into the pan.

Cook for 5 minutes or until the skin is golden brown on the bottom. Turn the chicken over and cook on the other side for about 5 minutes longer or until the chicken is golden brown.

Transfer the chicken pieces to a plate and drain all but 1 tablespoon/15 ml of the oil. The chicken will be golden brown on the outside but will not be cooked through at this point. Add the onions and sauté for 2 minutes.

Add bell peppers, tomatoes, chili pepper and garlic, and sauté for a further 4 minutes or until the peppers have softened slightly. Season to taste with salt and black pepper.

Return the chicken to the pan and drizzle with white wine. Cover and simmer for 10 minutes. Add the okra. Turn the chicken pieces over, then cover and cook for a further 10 minutes or until the chicken is cooked through.

Serve and smile!

Brazilian Caipirinha Cocktail

Serves 4

Ingredients:

4 limes, cut into small chunks
5 tablespoons/60 g granulated sugar
Ice cubes, coarsely crushed
1 cup/240 ml of cachaça
1/2 cup/120 ml club soda (optional)

Method:

Divide the lime chunks pulp side up among 4 highball glasses. Sprinkle with the sugar, dividing equally. Crush the limes with a pestle just enough to release the juice, but don't over do it - otherwise the drinks will be bitter.

Fill the glasses with the crushed ice. Add the cachaça and stir to mix. Add the club soda, if desired, then stir again and enjoy!