Cook potatoes, onion, salt and pepper in the olive oil for about 10 minutes. Add the wine and simmer for another 10 minutes or until the potatoes are done. Sprinkle with flour.
Add lobster, corn and butter. When butter is melted, add paprika, chives, and milk. Heat to a low simmer, stirring occasionally.
Today we land in Mexico. One of my favorite food places. This is a layered casserole that is really worth the effort. Vegetarians can leave the chicken out. For a variation, use pork instead of chicken.
Budin Azteca (Aztec Casserole)
2 tablespoons oil
½ cup chopped onion (125g)
2 cloves garlic, finely chopped
Heat up a pan with the oil and cook onion and garlic until transparent. Watch it so you don’t burn the garlic.
Add:
3 cups tomato puree (750g)
1.5 tsp salt
Cook until heated through
To another pan add:
1 tbsp butter
3 cups fresh or frozen corn kernels
2 small zucchini (courgettes) chopped
Cook a 2-3 minutes and add:
1/3 cup water
Cover and cook on low heat for 5-7 minutes until the zucchini is tender.
