INTRODUCTION 16 CEVICHE 28 HOT & COLD STARTERS 56 STREET FOOD SOUPS, BROTHS, & CHOWDERS 106 RICE DISHES 124 DRIED FOODS, PEPPERS, & OTHER DISHES 178

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2 INTRODUCTION 16 CEVICHE 28 HOT & COLD STARTERS 56 STREET FOOD 94 SOUPS, BROTHS, & CHOWDERS 106 RICE DISHES 124 DRIED FOODS, PEPPERS, & OTHER DISHES 178 DESSERTS & SWEETS 202 DRINKS 245 COCKTAILS 301 BASIC RECIPES 422 GUEST CHEFS 436 GLOSSARY OF INGREDIENTS 444 DIRECTORY 456 INDEX 488

3 CEVICHE

4 Origin: Preparation time: Cooking time: Serves: Andes 20 minutes, plus 2 3 hours cooling 25 minutes 4 2¼ lb (1 kg) white potatoes 4½ cups (2 pints/1.1 litres) vegetable oil 2 onions, chopped 3 cloves garlic, chopped 2 tablespoons Panca Chile Paste (see p 470) ½ cup yellow chiles, seeded, membrane removed and chopped ½ cup (4 fl oz/120 ml) chicken broth (stock) 1 lb 2 oz (500 g) beef tenderloin, diced 8 pitted black olives 2 hard-boiled eggs, quartered 1 cup (9 fl oz/250 ml) Creole Sauce (see p 480), to serve salt and pepper red onion, cilantro (coriander), yellow pepper, to serve PA PA R E L L E N A S T U F F E D P OTATO E S Bring a large pan of water to a boil over mediumhigh heat, add the potatoes, and simmer for minutes, or until cooked through. Drain the water, transfer the potatoes to a bowl, and mash thoroughly until smooth. Season with salt and pepper to taste. Set aside for 2 3 hours in a cool place. Heat ½ cup (4 fl oz/120 ml) of the vegetable oil in a skillet or frying pan over medium heat, add the onion, garlic, chili paste, and chiles and sauté over medium heat for 4 5 minutes, stirring, until the onion has softened. Pour in the chicken broth (stock), then add the tenderloin, and mix together thoroughly. Simmer for 5 minutes, or until beef is tender. Season with salt and pepper to taste. Set aside. To make the stuffed potatoes, knead and shape the cooled mashed potato into 8 balls, about 2 inches (5 cm) in diameter. Flatten the balls and place a portion of the tenderloin filling, an olive and an egg quarter in the center. Close the mashed potato around the filling and shape into ovals. Heat the remaining vegetable oil in a large pan or deep-fryer to 350 F/180 C, or until a cube of bread browns in 30 seconds. Drop the stuffed potatoes carefully into the hot oil and cook for 3 minutes, or until crispy and golden. Drain well, garnish and serve immediately with the Creole Sauce. Stuffed Potatoes 6 STREET FOOD 7

5 Origin: Arequipa Preparation time: 15 minutes Serves: 4 2 potatoes 1 cup (6 oz/175 g) cooked fava (broad) beans ½ red onion, diced 2 tomatoes, skinned, seeded, and diced 2 oz (50 g) pitted black olives, halved 6 oz (175 g) queso fresco or mild feta 1¼ cups (6 oz/175 g) corn kernels, boiled 1 rocoto or habanero chile, seeded, membrane removed, and chopped 1 tablespoon chopped parsley For the dressing: 1½ teaspoons oregano, chopped 4 tablespoons white wine vinegar ½ cup (120 ml/4 fl oz) olive oil 1½ teaspoons salt SOLTERITO FAVA BEAN AND FETA SALAD Bring a large saucepan of water to a boil over medium-high heat, add the potatoes, and simmer for minutes, or until cooked through. Drain, let cool, and then dice. In a bowl, combine the potatoes, fava (broad) beans, onion, tomatoes, olives, queso fresco, corn, and chile, and mix well. In a separate bowl, combine the oregano, vinegar, olive oil, and salt, and whisk thoroughly. Add the dressing to the salad and toss lightly. Stir in the parsley and serve. Origin: Arequipa Preparation time: 20 minutes, plus 2 3 hours cooling Cooking time: 25 minutes Serves: 4 1 x 1-lb-2-oz/500-g bacon joint 11 oz/300 g salt 4 garlic cloves 2 bay leaves 3¼ cups (1½ pints/800 ml) vegetable oil 2 sweet potatoes, cut into ½ inch/1 cm slices 1 cup (250 ml/8 fl oz) Creole Sauce (see p480), to serve CHICHARRÓN LIMEÑO LIMA-STYLE PORK RINDS Place the bacon in a bowl with 6 cups (1.5 litres/ 2½ pints) water and the salt. Leave to soak for 8 hours. Remove the bacon from the brine, place in a pan and cover with water. Add the garlic and bay leaves and simmer over a low heat for approximately 1 hour. Remove the bacon from the pan, leave to cool and cut into 1½ inch/4 cm 1½ inch/ 4 cm pieces. Heat ¼ cup (50 ml/2 fl oz) vegetable oil in a skillet or frying pan. Add the bacon pieces and fry until crispy. Set aside. Heat the remaining vegetable oil in a large pan or deep-fryer to 350 F/180 C, or until a cube of bread browns in 30 seconds. Carefully drop the sweet potato slices into the hot oil and fry until golden. Drain well on paper towels. Serve the bacon chicharrón on a platter with the fried sweet potato and Creole sauce. Fava Bean and Feta Salad 8 HOT & COLD STARTERS 9