June 22, 2013 by Joanne T Ferguson
Peter Piper picked a peck of pickled peppers;
A peck of pickled peppers Peter Piper picked;
If Peter Piper picked a peck of pickled peppers,
Where’s the peck of pickled peppers Peter Piper picked?
Princess Svetlana (as mentioned in Food Trip Down Memory Lane) and I used to practice for “hours” to see who could outdo whom.
Do YOU know what a peck is?
Cactus fruits, also known as Nopales or cactus pads, are known as “Nature’s Most Perfect Food.”
Did you know a large percentage of minerals, water and sugar is contained in its soft gel-like flesh?
The vegetable is very popular in Mexico and South American countries, as well as the United States and is catching on in Australia; ESPECIALLY after cactus was used on MasterChef Australia Season 4 (a reality television cooking series) with the Mexican-themed invention test.
I must admit, I was “intrigued” and “beyond curious“, so while visiting Chile Mojo (“South Australia’s premiere source for the hard-to-find necessities of great Mexican food“), I saw this pickled cactus and I knew one day, I would have a reason to use.
I LOVE “experiencing” Chile Mojo and have been a loyal customer since 1997, TRUE!
Chile Mojo has Australia’s LARGEST Hot Sauce selection!!
You might remember me mentioning Chile Mojo in my Yelp Adelaide review and or when Joel and Morgen “graciously” provided me with products so I could create Chile Mojo Chocolate Bit of Ole and Cinco de Mayo — Pib Pibil with Anchiote Rice.
Look forward to more recipes to be created soon, thanks to Chile Mojo products!
For those of you who are not familiar with the Australian word “peckish,” it means “starving, VERY hungry and or famished too.”
2 strips of Spanish Serrano ham (can substitute bacon or procuitto)
1 red onion, finely diced
1 – 2 cloves garlic
125 grams (4.4 ounces) butter
350 grams (~12.3 ounces) chicken livers, trimmed and halved
1/2 teaspoon cracked black pepper
2 tablespoons Greek yogurt
2 tablespoons brandy
1/2 cup tender cactus napolitos;finely diced, drained, washed, patted dry
In a fry pan over high heat, sauté ham, butter and garlic for 4 minutes.
Add and combined chicken livers and pepper; lower heat.
Cover and cook for 6 – 7 minutes; stir halfway through.
Set aside to cool.
Place mixture into a blender; blend until smooth.
Add Greek yogurt and brandy; blend until smooth.
Stir in tender cactus napolitos until combined.
Pour mixture into mould; refrigerate until set.
Initially, I did not know what to expect, so tasted one straight out of the jar and it has a roasted peppers taste and texture, but then it was “subtly sticky” and my mind click to say “SO, this is pickled cactus.” lol
I CAN say it has a unique taste and thought it was a perfect accompaniment in Peter Piper’s Peckish for Pickled Cactus Pate and he might (again) have to wait for yet another day to satisfy his peckishness, as he “thoroughly” enjoyed this as his afternoon snack.
CACTUS (NOPALES) FACTS
— the fruit “as a laxative” helps ease and frequency of bowel movements.
— the gel from cactus is used in some parts of the world as a remedy “for non-insulin dependent diabetics.”
— cactus improves circulation.
— cactus helps wound healing like aloe vera.
— cactus is a good source of calcium.
— cactus extract also contains important cancer-fighting nutrients.
— cactus is good for the immune system
Have I “inspired” YOUR curiosity about cactus and do YOU now want to try it too?
Are you adventurous when it comes to new foods and ingredients?