Recipes

Quilla Foods is also a website that promotes a collection of ancient recipes and contemporay cuisine where you will find mouth watering dishes and their recipes for your friends and family to enjoy.

BASIC COOKING INSTRUCTIONS FOR THE GIANT CORN KERNELS (MOTE):

TO COOK MOTE
1. rinse well 140 grams (1 cup) dried white corn
2. Soak in cold water over night
3. drain the corn and cover with 4 cups of water and bring to the boil
4. Simmer over low heat for 3 hours or until corn is tender, drain and spread on a tray to cool. Once cooked, Mote can be served as a side dish with many dishes such as salads, sausages, fish, casseroles, soups, or as a desert such as roasted popcorn.

TO ROAST MOTE
1. 140 grams (1 cup) of dried corn in a tray mix with oil and table salt
2. In the mean time heat a fry pan to very hot
3. Add the contents to the fry pan and roast until the colour of the corn changes to a light golden brown
4. Spread on a tray to cool
 

BASIC RECIPE NUMBER 1: Use as a vegetarian dish by mixing cut tomatoes with chopped onions, capsicum, salt and oil. Place on top of cooked mote with a slice of cheese. Very simple, healthy and delicious! See MOM’S ENTREE for a simple yet deliciuos starter.

BASIC RECIPE NUMBER 2: Heat on a saucepan with canola oil, toast the mote until the corn expands and turns golden brown. The mote does not "pop" like traditional popcorn, but it is still a delicious snack when mixed with salt and/or spices. See EGGPLANT, TOMATO AND ZUCHINI, QUINUA AND TOASTED MOTE for a sumptuos recipe.

MORE RECIPES

If you want to know how to make Mexican type Tortillas from Mote, all you have to do is to powderise the uncooked dry Mote in a coffe grinder. Once you have the Mote powder then follow any Mexican Tortilla recipe. Please note that a Spanish Tortilla is an omellete while a Mexican Tortilla is like a corn pancake! Very different dishes but both can be made with Mote. Just ask Mama Quilla!

MAMA QUILLA’S ENTREE
3 kinds of precooked Mote
Diced tomato
White onions diced
Olive Oil
½ cup coriander leaves coarsely chopped
Australian Feta Cheese or Ricotta cheese or Goat cheese
Salt

Cooking Instructions
Place the tomatoes, onions, coriander and salt in a large bowl. Just before serving add dressing and toast gently to combine. Then place the Mote separately next to the salad and a few slices of cheese all on the same dish.

EGGPLANT, TOMATO AND ZUCHINI, QUINUA AND TOASTED MOTE
Olive Oil
250 Grams Quinoa, rinsed under running water
2 Lebanese Eggplant, cut into 6mm thick rounds
2 zuchini, cut into 6mm rounds
2 tsp ground cumin
1 tsp coriander seeds, finely crushed
½ cup coarsely chopped coriander
1 large ripe tomato, seeded and chopped
90 grams of toasted Mote (any colour)

Heat the olive oil in a saucepan, add quinoa and stir over medium heat for 2 minutes or until lightly toasted. Add 700 ml water and 1 tsp salt and bring to the boil, then reduce heat to low and cook, covered, for 15-20 minutes or until most of the liquid has been absorbed. Drain off remaining liquid and set aside.
Combine eggplant, zucchini, cumin, coriander and 2 tbsp olive oil in a roasting pan and season to taste, then roast at 200C for 20 minutes or until vegetables are tender and golden.
Heat on a saucepan with canola oil, toast the mote until the corn expands and turns golden brown.
Transfer hot vegetables to a large bowl, add remaining ingredients, 2 tbsp olive oil and quinoa and toss gently to combine. Serve warm or at room temperature. Serves 4-6 as a light meal.

CHICHARRON

Ingredients:
2 ½ kilos of pork, ribs, leg or shoulder, with skin
1 tea spoon cumin
1 tea spoon ground garlic
1 tea spoon oregano
Sufficient water to cover the pork in a pot or casserole
1 table spoon full salt or as to taste
1 table spoon full of lemon juice

Preparation:
1. A day before cooking the pork, remove the skin from the meat. Cut the skin small pieces and place in water and cook until soft.
2. The next day, clean very well the pork, cut into small pieces of meat with bones
3. Place the pork into a thick pot or casserole, add the salt, garlic, cumin, oregano and water
4. Leave to cook in a strong flame, until all the water has evaporated, mixing from time to time, with a wooden spoon add the cooked skin
5. Lower the flame to soft, leave until the all the oil from the meat is gone or reduced, until the meat has a golden roasted colour
6. Cover the pot or casserole with a lid and drain all the oil that is left, leave for a little while, spray with lemon juice, mix well and serve hot, with mote.

TOJORI

In blender, chop the black mote so that the kernels are broken up into smaller pieces similar to the size of lentils. Then you soak over night in water, strain and then add 3 cups of water for each cup of corn add a pinch of salt and cook until it looks like cooked rice. Once cooked put sugar to taste and empty out into a container and let cool. Once cooled you can have with milk, cream and honey. If you like you can have it hot too. You can have it for breakfast or for a desert.

PITO DE MAIZ WILLKAPARU (PINOLIA OR GOFIO)
Firstly, toast the black corn by itself. Then blend the toasted corn in a blender until turned into a flour. Add powdered anis and powdered cinnamon to taste. Then add sugar to taste. Consume like a porridge by adding milk or you can put on top of fruit salads. Or you can eat it on its own.

FRICASE
(For 8 people)
Ingredients:
2 table spoons of virgin olive oil
1 kilo of pork, preferably the ribs, cut into 16 pieces
1 cup of finely chopped white onion
1 tea spoon of ground cumin
1/2 tea spoon of ground pepper
1 table spoon oregano, pulled apart into tiny bits
4 cloves of garlic, peeled and finely chopped
½ cup of ground yellow or red chilli
1 table spoon salt or as to taste
½ cup of finely chopped onions
8 cups of boiling water
½ cup bread crumbs (for thickening)

TO ACCOMPANY WITH FRICASE:
4 cups of Mote (cooked separately)
8 potatoes (cooked separately)

Preparation:
1. In a pot where the fricase is to be prepared, add 2 table spoons of virgin olive oil and fry the pork ribs until well golden, add: onions, cumin, pepper, oregano, garlic, chilli, salt and onions, mix well and leave for a short while and then add 8 cups of boiling water, leave to cook until the meat detaches a bit from the bones, about two hours.
Try to keep the initial volume of liquid, and if necessary add water.
Just before serving, add ½ cup of bread crumbs (if desired). Serve in a plate with sufficiente broth, accompanied with the potatoes and mote.

MAMA QUILLA'S MOTE OMMOLETTE 1
Ingredients:
(For 2 people)
4 eggs
1 teaspoon salt
2 cups mote (cooked separately)
1 tomatoes diced
1 white onion diced
1 clove onions
2 table spoons of virgin olive oil

Preparation:
1. Add 2 table spoons of virgin olive oil to the frying pan and fry the diced onions. Once onions are brown in colour add 2 cups of mote and mix well for around two minutes.
2. Add diced tomato. Once mote absorbs liquid from the tomato, add 2 whole eggs salt, pepper and mix well.
3. Once egg is cooked then serve hot.

MAMA QUILLA'S MOTE OMMOLETTE 2
Ingredients:
(For 2 people)
2 cups mote
2 eggs
½ cup grated cheese
salt to taste

Preparation:
1. Mix eggs with cheese
2. Add mote and cook for 2 minutes in the microwave
3. Take out from microwave, mix the ingredients again and put back in microwave for another 1 or 2 minutes
4. Serve hot

Total calories per serving: 354	Fat: 16 grams
Carbohydrates: 45 grams	Protein: 11 grams
Sodium: 601 milligrams	Fiber: 11 grams