Cook Afroz (spiced rice pudding) from Ceviche: Peruvian Kitchen by Martin Morales, live it with stylish tableware from Habitat.
Martin Morales was born in Peru but now lives in London. A cook since the age of 11, he opened his restaurant Ceviche in London’s Soho in 2012.
‘There is a Peruvian saying my great aunt Carmela taught me, ‘aquí se cocina con cariño’, which translated means ‘here we cook with loving care’. This is the motto at our restaurant Ceviche – it’s what Peruvian food is all about. The other side of what we do is sazón – the quest to achieve a perfect balance of flavours. I have spent a lifetime working on this. Like most Peruvians, I am obsessed with cooking and I love sharing our amazing food.’
Modern Peruvian cuisine has been 500 years in the making, fusing indigenous cooking with dishes brought in by migrants from Spain, Italy, Africa, China and Japan. Ceviche: Peruvian Kitchen gathers all of the restaurant’s signature dishes, traditional recipes, much-loved family recipes, and new Peruvian dish creations from Martin and his team. The book showcases the innovative food coming out of Lima, the Amazon and the Andes.
‘Rice pudding was introduced to Peru via the Spanish. Afro-Peruvians adapted it, using molasses instead of white sugar, so Afroz could be seen as rice pudding’s more sophisticated sibling.’
200g pudding rice
2 x 5cm cinnamon sticks
100g dark soft brown sugar
1 tsp mixed spice
400ml evaporated milk
20g pecans, roughly crumbled
2 tsp dessicated coconut
Put the pudding rice in a medium-sized saucepan and cover with the water. Add the cinnamon sticks and cloves. Set over medium heat, bring to the boil and simmer until the rice is cooked and most of the water has been absorbed – this should take 25–30 minutes. Add the raisins for the last 5 minutes to help them plump up. You may need to stir occasionally at this point to make sure the rice isn’t sticking.
Add the sugar and mixed spice, reduce the heat to low and cook for about 5 minutes, stirring regularly. Add the milk and cook for about 10 minutes, stirring regularly, until your rice pudding is thick and a rich golden brown. Remove the cloves and cinnamon sticks and serve in small bowls, sprinkled with the pecans and the coconut.
For a slightly more grown-up version, you can infuse the raisins with pisco. Put the raisins in a saucepan, just cover with pisco and bring to the boil. Remove from the heat and leave to absorb for about 30 minutes before adding the raisins and a spoonful of the soaking liquid to the rice.
Recipe from Ceviche: Peruvian Kitchen by Martin Morales is published by Weidenfeld & Nicolson.
Chablis decanter; Vienna white wine glass; Valencia dessert bow; Estrella platter; Gala napkin; Masterclass serving spoon; Devon wine glass, Masterclass spoon, Albany runner, Estrella platter, Stirling placemat, Evora dinner plate
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