Crisp-Seared Yuca with Garlic Confit Mojo

Method

1. Cut the yuca into 6 cm lengths, slit the skin lengthwise and peel off the brown bark together with the pinkish layer. Halve each piece lengthwise.

2. Put the yuca and salt in a 20 cm pot, cover with cold water by 3 cm and bring to the boil on high heat. Lower to medium heat and simmer for 10 min, then pour in the ice-cold water all at once to stop the boil (the Cuban "susto", or fright). When it returns to the boil, simmer for 14 min more. The shock cooks the outside and centre evenly so the yuca turns creamy to the core; a fork should slide in with no resistance.

   Add in this stepYuca (cassava), fresh or frozen peeled 400 gSalt 1 tspIce-cold water 300 ml

   high heat→medium heat

3. Meanwhile make the garlic confit: slice the garlic 2 mm thick and put it in a small 14 cm pan with most of the olive oil. Cook gently on low heat for 9 min, until pale gold and soft; the oil should only bubble lazily, as browned garlic turns bitter. Add the cumin and oregano for the last 30 seconds.

   Add in this stepExtra virgin olive oil 80 mlGarlic cloves 9Ground cumin ½ tspDried oregano ½ tsp

   low heat

4. Take the pan off the heat, add the red onion and leave it for 1 minute to soften slightly, then carefully stir in the orange juice, lime juice and salt to finish the mojo. It may spit, so stand back.

   Add in this stepRed onion, thinly sliced ½Orange juice 45 mlLime juice 25 mlSalt ½ tsp

5. Drain the yuca, let it steam dry for 2 minutes, pull out the central core and cut it into 5 cm pieces. Heat the remaining olive oil in a 24 cm pan on medium-high heat and sear the yuca for 6 min, turning, until the edges are golden and crisp.

   Add in this stepExtra virgin olive oil 20 ml

   medium-high heat

6. Pile the seared yuca on a plate, spoon the warm garlic confit mojo generously over it and scatter with parsley. Serve at once.

   Add in this stepFlat-leaf parsley, chopped 5 g