Monday, 16 January 2012


This simple, hash-like dish is quick, easy and inexpensive. Again with the olive and raisin combination, this time maybe with eggs, which I always think of as being a very Chilean combination. Maybe it's actually Spanish, although I can't say I came across it in Spain. Maybe I was in the wrong places though. It certainly seems to be a thing.

4 to 6 servings
1 hour prep time

2 medium onions
1 large green pepper
4 cloves of garlic
2 tablespoons mild vegetable oil
2 cups chopped tomatoes
2 or 3 tablespoons tomato paste

500 grams (1 pound) ground beef
250 grams (1/2 pound) ground pork or chopped ham
salt & pepper
2 teaspoons cumin seed, ground
1 1/2 teaspoons rubbed oregano
2 tablespoons sherry vinegar
2 tablespoons sherry

2 medium potatoes
1/3 cup raisins
1/3 cup stuffed green olives, chopped
4 to 6 eggs (optional)

Peel and chop the onions. Wash, destem and deseed and chop the pepper. Peel and mince the garlic.

Heat the oil in a large skillet. Cook the onions and pepper gently, until softened and reduced. Add the garlic and cook for another minute or two, until fragrant. Add the tomatoes and tomato paste. Continue cooking for about 10 minutes, until well amalgamated.

Crumble the beef and pork into the sofrito (the mixture in the pan) and add the seasonings, sherry vinegar, and sherry. Simmer for about 20 minutes, stirring frequently and breaking up any large clumps of meat.

Meanwhile, wash and dice the potatoes, and boil them until barely tender. Drain them and add them to the picadillo. Add the raisins and the olive, roughly chopped.

Serve the picadillo over steamed rice and if you like, top each serving with a fried or poached egg.

Last year at this time I made soup with Blue Pod Capucijners.

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