Featured on last Sunday Star Times with a dramatic Frida cover, Chef Grace Ramirez is taking New Zealand by storm!
This Latina was a star hit on last season’s My Kitchen Rules with Nadia Lim as a guest judge and will soon be back in form for this season of MKR later this month.
She is also launching her new cookbook, La Latina, which is seriously awesome. This beautiful book is an homage to her grandmother and a virtual tour through Central and South America with vibrant photos and to die for recipes.
So get out your yummy, mineral laden, favourite white wines and be prepared to have your taste buds tantalized with her easy to cook, yet divinely delectable Latin recipes.
Below is one of our favourites and I would personally pair it with a nice crisp bubbles, like a Cloudy Bay Pelorus, because really, who doesn’t want to celebrate in the morning!
Be quick, and you can catch her live here in Auckland before she jets back to New York and onto South America for her next set of ideas, inspiration and, we hope, the follow-up to this amazing book!
Taste of Auckland:
Tomorrow, November 7th at 8:15pm
The Women’s Bookshop:
Book reading & signing on Wednesday, November 11th from 6-7 pm
Huevos Verdes | Very Green Eggs
MEXICO, Gluten free
The ideal way to start your day is with a healthy, nutritious and delicious breakfast, and this meal has all that and more. Although it looks like a Sunday brunch type of recipe, it’s actually very quick and simple to prepare. What do we have on hand? Eggs, spinach, kale? Great, let’s put it on a tortilla!
Prep time: 10 minutes | Cook time: 10 minutes | Serves: 4
- 4 large eggs
- 1 tbsp white vinegar
- 1 packed cup shredded kale (cut into ribbons)
- 2 tbsp olive oil,
- 1 tsp lime juice
- ½ tsp flaky sea salt
- 1 jalapeño, halved, de-seeded and sliced (optional)
- 6 cups baby spinach, washed
- 4 corn tortillas
- chilli salt, to taste
- handful of coriander leaves
- 1 tbsp grated queso fresco or feta, optional
PRE-HEAT oven to 150c / 300f to warm up tortillas
POACH the eggs, crack each egg into a separate small bowl. Fill a saucepan with water and add white vinegar (you need 1 tablespoon of vinegar for each litre of water; the vinegar helps the eggs to coagulate). Let water come to a simmer and swirl it with a wooden spoon. Drop eggs in, one at a time, making sure that the water is swirling gently to help the egg whites stay wrapped around the yolks.
MEANWHILE, marinate the kale with 1 tablespoon of olive oil and lime juice and sea salt. Set aside. Place tortillas in oven. In a deep-frying pan, over medium heat add the other tablespoon of olive oil. Add jalapeño (if using), fry for about a minute, then spinach and a pinch of salt. Fry gently until spinach is just wilted. Transfer to a bowl and set aside.
To assemble, place tortillas in the frying pan, top with spinach, kale, eggs and chilli salt. Garnish with coriander, and grated queso fresco or feta if desired.
Chef’s note: To make this an even easier meal, you can fry or scramble the eggs instead of poaching them.