|Dishes||Panes Rellanos *vegan|
|Population||6,420,746 (109th largest)|
|Land mass||21, 041 km2 (148th largest)|
FOOD FOR THOUGHT
El Salvador is a country in Central America and has been inhabited by ancient civilisations, like the Mayans, since 7000BCE!
El Salvadorian culture has many indigenous and colonial Spanish + African influences. Its cuisine is typical of Central American countries with traditional dishes of pupusa (stuffed corn tortillas), cassava, plantain and sopa (soup). We went for panes rellanos, which are submarine filled sandwiches with a tasty vegetable/saucy filling. The filling traditionally is made of chicken but we subbed it in for vegan quorn chik*n.
This recipe is very versatile and you can add in or substitute whatever you want! At Christmas, the filling would be made with turkey. These were delicious – tangy, pickly, spicy and sloppy (you will need a napkin!).
Panes Rellanos *vegan
- 1 green bell pepper
- 1 large tomato
- 1 red onion
- 1 bay leaf
- 1 tbsp American mustard
- 2 tbsp mayonnaise (vegan)
- 1 tbsp Worcester sauce
- 1/2 cup water
- salt + pepper to taste
- (optional 1 tsp cayenne pepper / chilli)
- 1 bag of quorn chik*n pieces (or pre-cooked chicken)
- sandwich baguettes (warmed!)
- filling: sliced cucumber, sliced red onion, sliced tomato, lettuce
- Roast the green pepper, tomato, red onion and bay leaf in the oven at 180′ for 30 minutes.
- Put all these in the blender with the mustard, mayo, Worcester sauce and blitz on high for 2 minutes. Slowly add-in the water and blend until its as smooth as possible.
- Pour the sauce into a frying pan and cook on a medium heat for 5 minutes. Add in the quorn pieces, cover and cook until the quorn is fully cooked and has absorbed the sauce.
- To prepare the sandwich: prepare the sandwiches, fill first with the sliced vegetables and then dollop the hot filling on top. Top with some extra sriracha and enjoy!
Muchas Gracias and see you in England! M + B x