60 | May 2013 www.womanthismonth.com Food In search of tempting new flavours, textures and gastronomic wonders, the global food community is constantly disseminating cuisines of various countries in hope of finding a new culinary ‘wunderkind’, popular enough to hold the world in awe on a plate. Mexican food has and continues to be updated and today the cuisine (once thought of as heavy) is light, sumptuous and exciting. True success means a cuisine will find a home not only in posh and a la carte restaurants, but also break the barrier of class and find a liking in franchise outlets, taking the dishes to a truly global market. Mexican food has been around as long as the Mayans and Incas. However, it has found the fame of a modern cuisine even on our own shores with its success at such locales as Margarita Mexicana restaurant at the Gulf Hotel Bahrain, Casa Mexicana and Senor Pacos in Adliya. Internationally it has crossed borders with such concepts as Taco Bell. Popular and tasty Mexican food is quite simple, can be flavoured and changed to the heat acceptance of your own palette with chillies and is frightfully easy to prepare. Enjoy cooking! Commemorating the Mexican army’s victory over French forces at the Battle of Puebla on May 5, 1862, Cinco de Mayo (the fifth of May) is a celebration of Mexican heritage and pride; a perfect excuse to celebrate the cuisine of the nation. By James Claire Ingredients: 1 tbspn coriander seeds 1 tspn cumin seeds 4 whole cloves 1/4 tspn nutmeg powder 1 tspn cinnamon powder 100g white rice, long grain, uncooked 2 tbspns white onion, finely chopped pinch salt 500g minced steak 1 egg white 1 garlic clove, finely chopped 200g chopped white cabbage 2 white onions, finely chopped 2 carrots, sliced 2 celery stalks, chopped 1 tbspn chilli powder pinch salt 1 ltr vegetable stock (or 1ltr water and 3 vegetable stock cubes) 400g chopped tomatoes, canned 2 potatoes, finely cubed l In a saucepan, cook the coriander and cumin seeds over medium heat until toasted, about 1-2 minutes. Allow to cool. l Place the toasted seeds, cloves, nutmeg and cinnamon into a mortar and grind with a pestle until finely pulverised into powder. l Combine 2 teaspoons of the spice mixture, with the rice, onion, salt, beef, egg white and garlic in a large bowl. Combine by hand. Shape the mix into 24 equal meatballs. l In a large saucepan, place the cabbage, chopped onions, carrots and celery stalks. Cook for 10 minutes, stirring frequently. l Add remaining ground spice mixture and chilli powder and cook for 2 minutes more, stirring constantly. l Stir in salt, vegetable stock and tomatoes and bring to the boil. l Reduce heat to simmer. Add the meatballs, cover and cook for 20 minutes. l Add potatoes. Cook, uncovered over medium heat for 20 minutes or until potatoes are tender. Serve. Bahrain! Hola, Sopa de Albóndigas (Meatball soup)
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