Martinan Possu Food

MARTIAN SOUP

Steps:

• Toast bread in a toaster. With a star-shaped cookie cutter, cut out star shapes from the toast.
• Peel and cut each potato into 1-inch chunks. Place potatoes in a 3-quart pot and cover with water. Cook over medium-high heat until the potatoes are almost done, adding spinach (and spinach liquid if using frozen) the last 5 to 10 minutes of cooking time. Remove pan from heat and drain, reserving cooking liquid.
• Puree in batches in a blender (make sure each batch has some spinach, potatoes, and enough milk and cooking liquid to blend). Pour batches into a large pot or bowl. When finished, mix well and add salt and pepper to taste. Add more liquid if you would like a thinner soup.
• Serve with sour cream or ketchup swirled into the soup with a spoo

MARTINAN POSSU

Steps:

• heat oven to 180 Celcius.
• lightly oil a heavy frying pan.
• lightly oil an oven-proof cooking/serving dish.
• Fry off pork in heavy frying pan, lightly season with salt and freshly ground pepper; set aside but keep warm.
• place water and bouillon in a sauce pan and bring a light boil.
• Add pepper, stir.
• Add cream to boullion/pepper and bring to a simmer.
• Add soy sauce.
• Add creme fraiche and stir to dissolve.
• Add worcestershire sauce.
• Stir and cook for 5 to 10 minute.
• Place fried pork pieces in the oven-proof dish and pour sauce over meat, covering all pieces.
• Cover with aluminum foil and place in oven and allow to cook slowly for 45 min to 1 hour.
• Remove from oven and allow to rest 5 to 10 minutes.
• Serve with rice, fried/baked/boiled potatoes or pasta - best served with boiled or fried potatoes.

PERUVIAN CHICKEN SOUP WITH RICE AND POTATOES

Steps:

• Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
• Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, celery, rice, and potatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
• Cut or tear chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Blend together cilantro, chile, and garlic. Add chicken pieces, cilantro mixture, and corn to broth and heat through, about 2 minutes. Season with salt and pepper; serve.