Conch Fritters   50mins
Colombian name: Frituras De Caracol  Serves 4    

Ingredients
225g/8oz Conch or Clam meat, pounded and finely chopped
½ Large Onion grated
1 small Capsicum (Sweet Pepper), finely chopped
2 Garlic cloves, crushed
2 tbsp Freshly chopped Coriander (Cilantro)
1 Chilli, deseeded and finely chopped
100g/4oz Self Raising Flour
2-3 Eggs
120ml/4fl.oz. Milk
Salt
Oil for deep frying

Instructions

1. Place the conch, onion, capsicum, garlic, coriander and chilli in a bowl, mix well and set aside.

2. Place the flour eggs and milk in another bowl and beat until smooth.

3.  Add the conch mixture to the  batter, stir well, and leave to stand for 5 minutes.

4. Meanwhile, heat the oil to 190C/375F and preheat the oven to 180C, 350F, Gas mark 4.

5. Carefully drop a few spoonfuls of the conch mixture into the oil and fry for a few minutes until golden brown and crisp.  Remove with a slotted spoon and drain on kitchen paper and keep warm in the oven whilst you cook the remaining fritters a few at a time.  Serve hot.

Colombian Arepas 40 mins

yield: Makes 10 to 12 cornmeal cakes

These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version—the outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. They can be eaten as a side dish or paired with hot chocolate for an afternoon snack.

Ingredients

• 1 cup arepa flour (precooked cornmeal)
• 1 cup crumbled ricotta salata or grated mozzarella (1/4 pound)
• 1 cup plus 2 tablespoons water
• 1/4 cup vegetable oil

Preparation

·         Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated. Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).

·         Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.

·         Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch. Drain on paper towels.

Avocado stuffed with Shrimp (Aguacates Rellenos de Camarones)

This avocado dish is very easy to prepare and is ideal to serve as a delicious snack at any time of the day.

Aguacates rellenos de camarones are a popular appetizer in Colombia and other parts of South America.

Ingredients
(Serves 6)

3 ripe avocados
24 shrimp, peeled and deveined
¼ cup finely chopped onion
Juice of 2 limes
3/4 cup salsa rosada
3 tablespoons fresh cilantro, plus more for garnish
3 tablespoons fresh parsley
Salt and pepper
Lettuce for Serving

Directions

1. Bring water to a boil in a small pot. Add the shrimp, cover and turn the heat off. Leave the shrimp in the water for 5 minutes and drain.

2. In a medium bowl, place the shrimp, onion, salsa rosada, cilantro, parsley, salt and pepper. Mix well.

3. Cut the avocados lengthwise and remove the pit, drizzle with the lime juice and sprinkle with salt and pepper.

4. Place the lettuce in a serving plate and place the avocados on top. Fill each avocado with the shrimp mixture.

5. Sprinkle with fresh cilantro and serve immediately.