Traditonal Chilean Picarones recipe

Picarones Chilenos or Squash Fritters with a Sugar cane/Honey/Molasses syrup

 Ingredients for 10 Picarones or Squash Fritters
1 Cup (140 grams)of cooked&peeled  Squash/or Sweet Potato( boiled or oven roasted),passed through sieve.
2 Cups (280 grams ) of Spelt Flour (White Flour is the traditional alternative)
3 spoons of Sugar ( White or you can also use Brown/Demerara)
Pinch of Seasalt
1/2 Cup of Warm Organic full fat Milk ( Cow’s or Goat)
20 grams Fresh Yeast or 4grams of dried Yeast*In both type of yeast,Follow manufacturers instructions,this is very important,you want your yeast to work
Enough Oil for deep frying ( or you could also use Lard,tastier result and the traditional way of doing it )
For the syrup in Chile, we use Chancaca,but you can recreate the same flavour with the recipe bellow:
 Molasses Syrup:
1/2 Kilo Molasses
2 Cups of Water or enough to bring it to a syrupy consistency
4 Spoon fulls of Honey
3 Big orange Peels
Zest of 1lemon/Lime
1 clove
1 cinamon stick
Sprinkle of Nutmeg
* You could also add some nuts of your liking, I added some Walnuts today, and the flavour is quite deep & Nutty, obviously !
How to do it:
Cook the squash / sweet potato in water or in the oven until soft.If you want you can add some sugar to the cooking water / sprinkle on top of the roasting for extra Flavour.
Once ready,mash them really well and blend with Flour and Sugar.
Dissolve the yeast in the warm milk ( if using Fresh Yeast),add the salt and then add it all to the Squash mixture.
Blend well with a wooden spoon
You will want to have a sticky consistency.
Leave to rest for 1 Hour in a warm place.
Leave dough in container and beat with wooden spoon until soft and airy, around 5 mins.
The Beating  is up and around, you want the maximum of air in the dough.
If it is to sticky ,do not worry ,it will resemble a Doughnat dough.
Wet your hands,take a Golf ball size of dough and make a hole in the middle with your index fingers.
make sure your hands are wet, so that the dough will not stick to them
 Place softly in the Hot Oil or Lard ( 160C)Medium Heat

, let cook until golden and turn.

It is important to use medium heat so that they cook but not burn.
This will be around 2 minutes each side.
Drain in absorbent paper and reserve,keep warm.
 For the Molasses Syrup, place all ingredients in a pan,and let softly boil untill the molasses have melted and it reaches a syrupy consistency.
Some people add at the end, a bit of cornflour to thicken.
I prefer it without.
I like the way the Picarones soak in the syrup!
Place three Picarones in a deep Bowl and add the Molasses syrup to taste, a little drizzle or completely covered.
You can also garnish with candied Orange peel and some dark bitter chocolate shavings.
Will be doing this Picarones Tomorrow Sunday as a Treat for the Family.
This is a Winter dish,that we cook when it Rains non stop for at least a week !it is one of the anticipated pleasures of a Chilean Winter.
Traditonal Chilean Picarones recipe
Thanks to my mum !
Will post photos  soon

Coffee Scones for later,with Baby Marshmallows&White chocolate,dusted with Cocoa and Icing sugar…so good with Black Coffee

will be making this later on.

Very good combination of flavours to have with a black coffee,made this scones for the Edinburgh Festival and sold out ! will post recipe and photo later .

Copyright@Justlovefood Leith 2012


Sweet potato Tatin with a sea salt caramel

Sweet potato tart tatin,

Sweet Potato confit tarts,Burnt marshmallow,candied chiles covered in Dark bitter Chocolate

our sweet for the weekend…recipe and photo pending

Sweet Potato confit Tart Tatin,with a Muscovado&Seasalt Caramel, Candied Chile covered in Dark Bitter Chocolate and Burnt Marshmallow

Sweet Potato-2 big potato
Muscovado Sugar-300grms
Butter( Unsalted)-240grms
Sea Salt Flakes- a pinch
Brown Sugar
little water
Chiles ( Red)-5 red chiles,fat, shinny and deseeded, deveined and cut into fine strips
Puff pastry-1 block enough for covering a 12 unit muffin tray
Dark Bitter Chocolate( ideally 80% pure chocolate)-1 bar,melted in a Baine Marie
White Marshmallows- little ones enough to cover all tarts

Place sweet potato in oven at 220C until skin loosens from flesh-20 mins.Take out oven, let cool and peel.Place in pot, where you have previously melted the sugar with the butter, cook in slow heat for 20 mins.Cut in thick slices and fill bottoms of muffin tray with them, let cool.
Add the caramel that was left in the pot where you confited the sweet potato, to the muffin tray covering the slices of Sweet Potato.
Add to each a pinch of sea salt flakes let cool.
Cut rounds of puff pastry, cover the muffin tray holes with them, brush eggwash over the pastry and cook for 20 mins at 200C, take out when golden.
Cover with heavy tray and turn, let cool.
In different pot, make a caramel with brown sugar( use 300 grams of sugar and a bit of water to make a caramel),infuse the chile strips until they turn translucent.Take them out of pot and place in a wire mesh to cool and dry.
Reserve this caramel to decorate plate later on.( it will taste of chiles but will not be hot).
Once chile strips are dry, dip them in the melted Dark bitter chocolate and let to air dry.
The chile srtips can be made in advance and dried in oven at 60C overnight.
To serve: Cover the tarts with Marshmallows, place in oven or under grill until marshmallows are puffed and golden with a bit of burnt.
Garnish with the candied chile&chocolate strips, and spoon on plate a bit of chocolate and the chile syrup
Copyright-@Justlovefood Leith,2012


Leith, Edinburgh