We Made Asparagus Panuchos - Inspired by the Yucatan | Stay Cooking with Chef Santiago Lastra скачать в хорошем качестве

We Made Asparagus Panuchos - Inspired by the Yucatan | Stay Cooking with Chef Santiago Lastra

Hello and welcome back to Stay Cooking, our weekly show led by Chef Santiago Lastra, teaching you to cook easy and delicious Mexican food at home, whilst buying local and supporting some of our favourite suppliers. . This week we’ve made Asparagus Panuchos, our take on the traditional street food from the Yucatan. Panuchos are one of our all time favourite snacks, so we hope you enjoy them too! . Subscribe and comment below with any questions. Follow us to join the journey: www.kolrestaurant.com www.instagram.com/kol.restaurant www.facebook.com/kolrestaurantldn #StayCooking #CookShareSupport Our Suppliers: Masa (we recommend Naturelo) - https://www.mexgrocer.co.uk/ Vegetables - https://www.palegreendot.co.uk Ingredients (makes 6 Panuchos): Pumpkin Seed Filling ½ Cup Pumpkin Seeds 1 Garlic Clove, roasted 1 Green Thai Chili 1 tsp Rapeseed Oil ¼ Cup Parsley, blanched ¼ Cup Seaweed Stock, or any other vegetable stock or water Sea Salt, we recommend flaked salt Arbol Salsa 1 tsp Dried Chili (we recommend Arbol) ¼ Onion, roasted 6 Cherry Tomatoes, roasted 1 Garlic Clove, roasted Panuchos 250g Corn Masa, rolled into balls of around 35g (mix 1 part masa carina to 1.2 parts water) 6 Asparagus 60g Cooked Seaweed (20g dried), we used Toothed Wrack 1 tsp Butter, for cooking (optional) 6 Pickled Radishes, cut in quarters (or you can use sauerkraut or other pickle) N/A Fresh radish tops (or any herbs you have at home)