Fuel up on chia pudding with stone fruit, agave and vanilla
Mexican cuisine isn’t all about burritos. From coral trout pozoles to watermelon margaritas and chocolate, cherry and chilli tarts, the nation’s wealth of dishes boasts a complexity of flavours, colours and spices that are often ignored in our Tex Mex adaptations. In chef Paul Wilson’s new cookbook, Cantina, one of the world’s leading experts in Latin-American cuisine takes home-cooks on a culinary journey through the country’s distinct regional recipes. Continuing on from our new-year-resolution-inspired rainbow salad last week, we’ve nabbed Paul’s epic recipe for a divine chia pudding with stone fruit, agave and vanilla.
INGREDIENTS
2/3 cup amaranth seeds or quinoa flakes, rinsed
1/2 cup chia seeds
4 cups low-fat milk or water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
agave syrup or raw honey, to taste
1-2/3 cups fresh blueberries
2 stone fruit, such as nectarines or peaches, stoned and thickly sliced
1 cup light coconut milk
90 g flaked almonds or pistachio nuts, lightly toasted
TO MAKE
Combine the amaranth and chia seeds with the milk, vanilla and cinnamon in a medium saucepan. Bring to the boil over medium–low heat, stirring occasionally. Reduce the heat to low and simmer, stirring constantly, for 15–20 minutes, until thick. Sweeten with honey or agave.
Divide the porridge among serving bowls, scatter with the fruit and drizzle with the coconut milk. Scatter over the flaked almonds or pistachio nuts.
Recipe and images from Cantina by Paul Wilson, published by Hardie Grant Books.
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