Compiled Recipe – Corn and Pimiento Loaf

Corn and Pimiento Loaf

* 1 cup all-purpose flour
* ½ cup cornmeal, fine
* 1/8 cup sugar
* 1 ½ tsp. baking powder
* ½ tsp. baking soda
* 1 tsp. salt
* ½ cup vegetable oil
* 1/3 cup sour cream
* 1 large egg
* ½ cup corn kernels, drained
* 1 piece canned pimiento, drained and chopped roughly

1) Pre-heat oven to 350◦F. Grease a 9×5-inch loaf pan with vegetable oil. Mix together all-purpose flour, fine cornmeal, sugar, baking powder, baking soda, salt, vegetable oil, sour cream, egg, canned corn kernels and canned pimiento in a medium bowl until well combined.

2) Pour into prepared baking pan and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.


Compiled Recipe – Cheese Pimiento Squares

Cheese Pimiento Squares

* ½ cup canned pimiento, drained and chopped
* 1 tsp mustard powder
* ¼ tsp sweet paprika
* 1 ½ cups all purpose flour
* 2 ½ cups cheddar cheese, grated
* ½ cup butter, softened
* 1 tsp salt

1) Pre-heat oven to 325˚F. Line baking sheets with parchment paper. Combine canned pimiento, mustard powder, sweet paprika and all purpose flour; set aside. Mix cheddar cheese , butter and salt until blended.

2) Gradually add flour mixture and mix just until combined. Turn out onto a floured surface. Divide into 4 portions and flatten each into a square. Roll until 1/8-inch thick then cut into 1-inch squares. Place pieces, 1 inch apart, on baking sheets. Bake for 15 to 20 minutes. Cool completely before storing in an air-tight container.


Compiled Recipe – Chicken and Chorizo Stew

Chicken and Chorizo Stew

* 1 kilo chicken thigh fillets
* salt (to taste)
* ground black pepper (to taste)
* 2 ½ tbsp olive oil
* 1 (150 gram) piece chorizo Pamplona, sliced into ½-inch rounds
* 6 strips bacon,  sliced into ½-inch pieces
* ¾ cup white onions, chopped
* 1 tbsp garlic ,minced
* 1 cup tomatoes, chopped
* ½ (185 gram) can pimiento, drained and sliced into strips
* 2 tbsp all purpose flour
* 3 cups chicken stock
* 1 tsp smoked paprika
* 1 (450 gram) can chickpeas, drained, rinsed and skin removed
* basil leaves (to garnish)

1) Season chicken with salt and pepper. Heat oil in a heavy-bottomed casserole or Dutch oven on high heat. When almost smoking, sear chicken in batches until browned. Set aside.

2) In the same pan over medium heat, fry chorizo until browned and fat has been rendered; set aside. In the same pan, fry bacon until lightly browned; set aside.

3) In the same pan, sauté onions, garlic and tomatoes until fragrant and tender, about 5 minutes. Add pimiento and sauté for a few seconds; Add flour, mix well and cook for 1 minute.

4) Return chicken, chorizo and bacon to the pan. Add stock and paprika. Bring to a boil then lower heat to simmer. Cook for 10 to 15 minutes until sauce has reduced and thickened slightly.

5) Add chickpeas and cook for 1 minute. Transfer to a serving dish, garnish with basil leaves and serve with steamed rice.


Compiled Recipe – Pimiento Herb Cheese Dip

Pimiento Herb Cheese Dip

* 1 cup cream cheese, at room temperature
* 1 cup cheddar cheese, grated
* ½ cup mayonnaise
* ¼ cup pimiento, chopped
* 2 tsp sweet paprika
* ½ tsp salt
* 1 tsp Dijon mustard
* 1 cup cream cheese, at room temperature
* ½ cup fresh parsley , finely chopped
* ¼ cup fresh basil, finely chopped
* ½ tsp salt
* 3 cloves garlic , minced
* lemon juice , from half a lemon
* crackers (to serve)

1) Make the pimiento cheese layer: Mix cream cheese, grated cheddar cheese, mayonnaise, chopped pimiento, sweet paprika, salt and Dijon mustard in a bowl until smooth.

2) Make the herb cheese layer: Mix cream cheese, fresh parsley, chopped fresh basil, salt, minced garlic and juice from half a lemon in a bowl until smooth. Place pimiento cheese layer in a medium glass serving bowl; smoothen top.

3) Cover and chill for 15 minutes or until firm. Place herb cheese layer on top of pimiento cheese. Serve chilled with crackers, chips or melba toast.