Gaby’s arroz tapado

‘There are lots of different cultural influences in my food. I live in Sydney, but I was born and raised in Lima, Peru, to my Peruvian father and Japanese mother. My Japanese grandmother had a ravioli business in Lima. I remember watching cooking shows with her when I was little, and she influenced me to be adventurous with food. I’m now an Accredited Practising Dietitian and Krav Maga instructor with a strong interest in sports nutrition. Arroz tapado (literally ‘covered rice’) is a comforting classic with an additional nutritional charge.’

Gaby Moran, retail customer

Feeds: 4–6 | Preparation time: 15 minutes | Cooking time: 45 minutes

600 g (1 lb 5 oz) minced beef (or 500 g beef mince enriched with 100 g minced organ meats such as heart and/or liver)

2 tablespoons ghee or olive oil

3 garlic cloves, finely chopped

1 large red onion, finely chopped

250 ml (9 fl oz/1 cup) beef/vegetable stock

1 tablespoon ají amarillo paste (available online or from South American grocers; or substitute adobo sauce)

½ teaspoon ground chilli

45 g (1½ oz/¼ cup) raisins

35 g (1¼ oz/¼ cup) black olives, quartered

1 egg, hard-boiled

Rice

1 tablespoon ghee or olive oil

4 garlic cloves, crushed

440 g (15½ oz/2 cups) medium-grain white rice

To make the rice, heat ghee or olive oil in a saucepan over medium–low heat. Add garlic, sauté for 2–3 minutes until softened but not browned, then add rice and stir to coat. Add 750 ml (26 fl oz/ 3 cups) water and 1 teaspoon salt, cover with a lid, bring to the boil, then reduce to a simmer. Cook for 20 minutes or until all the water has been absorbed. Meanwhile, bring beef to room temperature.

Heat ghee or olive oil over medium–high heat in a large frying pan. Add beef, season with salt, and cook, stirring and breaking mince up with a wooden spoon, for 5–10 minutes until browned.

Transfer beef to a bowl, reduce heat to low, then add garlic and onion and 2 tablespoons stock to deglaze, scraping base of pan. Increase heat to medium, add chilli paste and ground chilli, and simmer, stirring occasionally, for 10 minutes or until slightly reduced. Add beef and remaining stock, then simmer for 5 minutes or until flavours combine and liquid is slightly reduced. Season to taste with salt and freshly ground black pepper, then add raisins and olives and stir to heat through.

Cut egg into as many wedges as people you’ll be feeding.

To assemble, spread a layer of rice in the base of a small bowl (a dessert bowl is ideal), and press it with the back of a spoon. Place an egg wedge in the middle, spread a layer of filling on top and cover with another layer of rice, pressing it down. Place a plate on top of the bowl and invert carefully. Repeat with as many bowls as people you’re feeding. Serve with a salad of your choice.