Cuscuz Paulista
1 h
4 SERVINGS
INGREDIENTS
Cuscuz- 1 packet Sadia minced chicken
- 4 garlic cloves, smashed
- 80 g onions, diced
- 170 g peas (approx 1 can)
- 170 g corn (approx 1 can)
- 125 g green pepper, diced
- 125 g red pepper, diced
- 160 g pickled sardines (approx 2 cans)
- 300 g tomato puree
- 100 ml olive oil
- 600 ml vegetable stock
- 20 g parsley, chopped
- 20 g spring onion, sliced
- 420 g flaked corn flour
- Pinch of salt
- Dash of black pepper
2 tomatoes, sliced
METHOD
- In a tall pan, heat up some olive oil and sear minced chicken.
- Add garlic, onions, peas, corn, green pepper, red pepper and pickled sardines. Stir fry till light golden.
- Add tomato puree, olive oil, parsley and spring onion. Add flaked corn flour and mix until creamy. Season with salt and pepper.
- Brush some olive oil on a chiffon cake mold/bundt cake mold. Place half of the eggs and tomato slices along bottom and sides of cake mold to decorate.
- While warm, add half the cuscuz mixture in cake mold. Use the back of a spoon to press mixture down to make sure it is compact.
- Add remaining slices of egg and tomato to the sides of the cake mold. Add remaining cuscuz mixture to the cake mold, using the back of a spoon again to press mixture down along the bottom and sides to make sure it's compact.
- Place cake mold in fridge to cool for 1 hour before unmolding.
Minced Chicken
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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