Ease of Preparation: Easy
Yield: 6 portions
Ingredients:
Arepas
2 cups (480 millilitres) white corn meal, pre-cooked
2 ½ cups (600 millilitres) water
1 tablespoon (15 millilitres) canola oil, with extra for frying
1 teaspoon (5 millilitres) salt
1 teaspoon (5 millilitres) sugar
Buttered Swiss Chard
2 tablespoons (30 millilitres) butter
3 garlic cloves, minced
4 cups (960 milliliters) shredded swiss chard, stems removed
½ cup (120 millilitres) white wine
Salt and pepper
Turkish Meatballs
4 ears of corn, husked
1 yellow onion, peeled
2 garlic cloves, peeled and minced
3 slices of white bread, chopped
½ cup (120 millilitres) milk
Salt and pepper
2 pounds (907 grams) ground veal
1 cup (240 millilitres) queso blanco, crumbled
3 tablespoons (45 millilitres) chives, finely chopped
2 cups (480 millilitres) chicken stock
Sweet and Sour Sauce
2 tablespoons (30 millilitres) butter
1 red onion, minced
2 garlic cloves, peeled and minced
½ cup (120 millilitres) dried figs, chopped
½ cup (120 millilitres) dried apricots, chopped
½ cup (120 millilitres) dried plums, chopped
3 cups 720 millilitres) red wine vinegar
1 ½ cups (360 millilitres) cane sugar
½ cup (120 millilitres) parsley, chopped
Salt and Pepper
Garnish
Assorted dried fruit (figs, apricots, plums, apricots)
Method:
For the Arepas: Preheat oven to 375 F (190C)
Mix corn meal, water, canola oil, salt, and sugar together thoroughly to create a dough. Let sit for 10 minutes. Shape the dough into 2 ½ inch (6.25 centimetre) disks that are ½ inch (1.25 centimetres) thick.
Heat a cast iron skillet over medium-high heat with remaining canola oil. Sear the arepas on both sides for 2-3 minutes each side or until golden. Place arepas on baking sheet and into the oven for 20 minutes. Remove and reserve for plating.
For the Swiss Chard: In a skillet, heat butter over medium heat. Add garlic and cook for 1 minute. Add swiss chard and cook for 2 minutes, stirring occasionally. Add white wine and cook until evaporated, around 1-2 minutes. Season with salt and pepper and reserve for plating.
For the Meatballs: Preheat oven to 450F (230C)
Remove kernels off of the ears of corn and place in a food processor. Add yellow onion and garlic. Process. Add bread, milk and season with salt and pepper. Process until smooth. Transfer the mixture to a bowl and mix with the ground veal. Fold in cheese and chives.
Shape meatballs onto 2 ½ inches (7.25 centimeters) balls. Place on a baking sheet with parchment paper. Place in the oven for 8 minutes, or until golden.
In a skillet, bring the chicken stock to a simmer over medium-high heat. Add the meatballs and cook for 15-18 minutes. Remove and reserve for plating.
For the Sweet and Sour Sauce: Heat butter in a skillet over medium-high heat. Add red onion and garlic. Cook for 1-2 minutes. Add dried figs, apricots, and plums. Stir. Add vinegar and cane sugar. Bring to a simmer and reduce for 12-15 minutes. Stir in parlsey and season with salt and pepper.
Top each arepa with Buttered Swiss Chard and 1 Meatball. Drizzle with Sweet and Sour Sauce. Garnish with dried fruit.
