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Friday 6 July 2007
Mexicale Pie - an old favourite
Plus, of course, I needed to find a vegetarian dish. Finally I reverted to a favourite recipe of mine which is hearty and comforting food for winter. Mexicale Pie with Cornmeal Dumplings. My discussions with Americans about Mexican food make me a little wary of calling it Mexican cuisine but it fits my image of Mexican food. And it has cornmeal and corn. So it seemed about as close as I could get to American food. Thankfully dessert wasn’t as challenging – see my peanut butter brownies.
Worcestershire sauce and cumin for allspice.
Mexicale Pie with Cornmeal Dumplings
2 tsp oil
1 finely chopped onion
2 cloves garlic, crushed
2 medium zucchinis, diced (or green capsicums)
2 tbsp tomato paste
440g can of tomatoes, chopped
440g corn kernels, drained
440g kidney beans, drained
½ tsp allspice
1 tsp chilli powder (I use chilli paste)
2 tsp Worcestershire sauce (oops I used 2 tbsp but wasn’t too spicy)
½ cup water
Cornmeal dumpling mixture:
1 cup wholemeal flour
1 cup yellow cornmeal (polenta)
2 tsp baking powder
¾ cup low fat milk (I used whole fat milk)
2 eggs, lightly beaten
1 cup low fat grated tasty cheese (I used whole fat cheese)
2 tbsp chopped chives (I used parsley)
Fry onion in oil for approximately 3 minutes in a medium-to-large saucepan (I have a great saucepan I can remove the handle from and put in the oven which I use). Add remaining ingredients (except cornmeal dumpling ingredients of course) and stir. Bring to the boil and simmer uncovered for 15 minutes. Remove bay leaves and discard. If your saucepan is not ovenproof transfer to a medium to large casserole dish.
While the vegetable mixture is simmering, make the cornmeal dumplings by combining all ingredients. Drop spoonfuls of cornmeal dumpling mixture on top of vegetable mixture – it should cover the vegetable mixture.
Bake uncovered for 10 minutes at 200ºC. Then reduce heat to 180ºC and bake a further 30 minutes. Serve hot.
Update: July 2013. I have rephotographed this dish, because when I first posted this the photos didn't do it justice. The very bottom photo is from the original set of photos. I have also edited the recipe.
On the Stereo:
This is Hardcore: Pulp