RECIPES FOR PERUVIAN CUISINE WORKSHOP

Transcription

1 RECIPES FOR PERUVIAN CUISINE WORKSHOP Ahlman Instituutti Tampereen Paistinkääntäjät ry DRINKS LECHE DE TIGRE Cebiche s juice Some drops of Pisco or Vodka PISCO SOUR 2 cups of Pisco ½ cup of gum syrup ½ cup of lemon juice 1 egg white 1 cup of ice Some drops of Angostura to serve 1.- Mix the Pisco and the syrup in a blender until it s perfectly mixed. Add the lemon juice, the egg white and the ice. 2.- Mix again until it looks homogeneous, it s very cold and with a good coat of foam. 3.- When you pour it in a whisky glass, add some drops of Angostura on top. GUM SYRUP 1.- Put in a casserole 5 cups of sugar with 2 cups of water, a piece of lemon or orange peel and 2 cinnamon sticks. Warm it, stirring without reaching the boiling point. 2.- Once the sugar is well dissolved, keep the casserole on the stove, stirring for about 15 min., without letting it boil. 3.- Take out of the stove, add 2 gelatine leaves and stir until they re dissolved. Let it be cold and strain it before storing it. 4.- You can store it for 6 months, keeping it in a cool and dry place. HOT STARTER ANTICUCHOS DE CORAZON (serves 6 portions) 1 ½ of beef heart. FOR THE MARINADE ½ cup of aji cacho de cabra (red paprika) without the seeds 2 garlic cloves, peeled and finely chopped 1 spoonful of grated fresh ginger ½ spoonful of cumin ¼ cup red wine vinegar 2 spoonfuls soy sauce ¼ cup of corn or sunflower oil 1.- Clean the hearts, take off the nerves, and cut them in cubes of about 2 x Thread the cubes in a stick. 3.- Put all the ingredients of the marinade together in a blender and mix them till you get and homogeneous mix. Place the anticuchos there and let them be minimum 2 hours. 4.- Then, place them in the grill, brushing them with the marinating sauce, little by little on top of them, about 5 each side, until they re golden. 5.- Serve with Criolla Sauce and Yellow paprika Sauce. TO GARNISH: Criolla Sauce and Yellow paprika sauce SALSA CRIOLLA 2 onions cut in brunoise ¼ cup white wine vinegar 1 red paprika cur in brunoise 2 tomatoes cut in brunoise ¾ cup olive oil ½ spoonful chopped parsley Chop the onions and put them in hot water for about 1. Strain them and put them in a bowl with the vinegar. Let them be cold. Then, add all the other ingredients and sprinkle the chopped parsley.

2 SALSA DE AJI AMARILLO ½ kg yellow paprika 1 cup of corn or sunflower oil 1 garlic clove 1 chive cut in stripes Put all the ingredients in a mixer and blend them till they have an homogeneous texture. COLD STARTERS CEBICHE (serves 6 portions) 1 kg white fish (kuha, silakka ) salt and white pepper 1 cup lemon juice 1 green paprika finely chopped Yellow paprika sauce,at ease 1 big onion cut in thin slices 1 garlic clove, grounded 1 tea spoonful fresh grated ginger ¼ cup fish broth fresh cilantro finely chopped 3 boiled corns, cut into 6 slices each 3 sweet potatoes, previously boiled 1 rocoto cut in slices 1.- Cut the filets in cubes 2x2. Put salt and pepper and cover with the lemon juice. Add the chopped green paprika, the yellow paprika sauce, the onion, the garlic and the ginger. Correct the seasoning and lower down the acidity with the fish broth. 2.- Place in dishes, sprinkle the cilantro and garnish with pieces of sweet potatoes, slices of corn and slices of rocoto. IMPORTANT TIP: For a Cebiche to taste really good, don t let the fish repose with the lemon juice more than 5. after that time it will begin the process of over cooking, loosing its texture and appropriated taste. TIRADITO MIXTO ( Serves 6 portions) 250 g thinly sliced fresh salmon 400 g thinly sliced siika 1 octopus of about 1 kg ¼ cup lemon or lime juice ½ cup cold fish broth 1 tea spoonful yellow paprika sauce 1 spoonful fresh chopped cilantro 1 garlic clove, grounded 3 celery sticks, chopped 2 spoonfuls olive oil 1 cup of corn kernels, previously cooked 1.- Slice very thinly the salmon and the siika 2.- Cook the octopus until it s tender, 3.- To make the octopus look nicer in the dish, while it s hot, wrap it in a plastic film, giving it the shape of a tube, and put it in the freezer for 30. It doesn t have to be frozen, just getting cool so that it can be cut in thin slices. 4.- Place the octuopus slices together with the salmon and siika ones on a dish. 5.- Besides, macerate during 15 the other ingredients in the lemon or lime juice. Then, sprinkle this strained broth on top of the served dish. 6.- Finally, garnish with the corn kernels. CAUSA LIMEÑA (Serves 6 portions) For the Causa 1 ½ kg of boiled potatoes (cooked with its peel) ½ cup of corn oil 1 spoonful of curcuma powder yellow paprika sauce, at ease lime or lemon juice, ate ease For the filling 1 cup of mayonnaise 450 g shrimps 6 pitted black olives 1/3 cup grated onion 1 boiled egg, chopped 1 spoonful finely chopped parsley 1 big avocado, cut in slices

3 The Causa 1.- Boil and peel the potatoes once they re ready, while they re still hot. Mix the oil with the curcuma so that the preparation has the same colour., giving to the Causa the same yellow colour as Peruvian papas amarillas (yellow potatoes) have. 2.- Add the rest of the ingredients and mix well until you get a soft and homogeneous dough. The filling and how to make the Causa 1.- Place the dough on a plastic film or aluminium paper so that you can shape it as a rectangle of about 1, 1 ½ cm high. Put on top all the ingredients of the filling and roll it carefully. 2.- Let it be in refrigerator 30 before you take off the film or aluminium paper. then cut slices of about 3 to 4 cm each and place them in each dish. 3,. To decorate the dish, you can use some mayonnaise with Pisco or vodka as a sauce. HOT DISHES PICANTE DE LANGOSTINOS (Serves 6 portions) 150 g butter 1 garlic clove, grounded ¼ cup chopped walnuts 1 spoonful pimenton (powdered paprika) ¼ cup yellow paprika sauce 2 peeled and seeded tomatoes, cut in brunoise ¾ cup flour ¼ white wine 1 cup prawn s broth 1 k prawns, peeled and raw ¼ k creamy cheese, cut in small cubes 1 cup milk cream TO GARNISH 2 cups rice 3 boiled eggs black olives 1.- Warm the butter in a pot and after add the onion, when it s transparent, the garlic and the walnuts. Then add the powdered paprika and the yellow paprika sauce and the tomato. 2.- Cook 5 in a medium temperature, pour the flower and cook about 3,stiring permanently. Add the white wine and the prawn s broth and keep on stirring until you get the proper texture. Check the seasoning. 3.- When the sauce is ready, or can either put it in a mixer or leave with the small pieces of ingredients. Then, put the prawns and cook during 3, and then add the cheese and the cream. Try to avoid overcooking the prawns so that they don t get dry and hard. 4.- Serve together with rice and decorate with the boiled eggs cut in quarters and the black olives. CHUPE DE POLLO (Serves 6 portions) 2 kg chicken 1/3 cup corn or sunflower oil 3 chopped garlic cloves 1 spoonful of powdered paprika 2 spoonfuls tomato concentrate 4 peeled and seeded tomatoes, cut in brunoise ¼ cup yellow paprika sauce oregano at ease 8 cups chicken broth ¼ cup rice 150 g fresh cheese, crumbled ½ cup either green beans or peas, boiled 2 corns, boiled and cut into 3 pieces each 6 potatoes ½ cup evaporated milk or cream 6 eggs 2 spoonfuls chopped cilantro 1.- Cut the chicken into pieces. you can also use boneless chicken if you want to make the soup faster. 2.- Put some oil in a casserole and place the chicken pieces. Make them golden. Reserve. 3.- If needed, add some more oil in the casserole and cook the onion till transparent. Add the garlic, the powdered paprika, the tomato concentrate, the fresh tomato, the yellow paprika sauce and the oregano. Add the chicken pieces. 4.- Add the chicken broth and when it boils, add the rice, the cheese, the corn and the potatoes. Cook for about When it s ready to serve, put a bit of evaporated milk or cream in each dish, and crack an egg that it s going to be poached because of the high temperature of the soup. Sprinkle with chopped cilantro.

4 CARAPULCRA (Serves for 6 portions) ½ kg of potatoes, cut in cubes and fried previously. 1 kg boneless pork meat or ribs cut every two bones 250g butter 2 onions cut in brunoise 2 chopped garlic cloves 1 teaspoonful cumin 1 spoonful red paprika sauce (hot liquid sauce as Tabasco) beef broth 2 cloves 1 cup sweet wine or Porto wine 1 teaspoonful chopped cilantro 100g grated dark chocolate ½ cup grounded vanilla cookies (Saboyarde) 150 g roasted thick ground peanuts TO GARNISH Quinoa or boiled rice. 1.- Cut the potatoes into cubes or by ribs and fry them in hot sunflower oil until they re golden. 2.- Cut the pork meat into medium size cubes and make them golden in a frying pan with the butter. Reserve. 3.- In the same pan, cook the onions, the garlic, the cumin and the hot paprika sauce (Tabasco). Season with. Add the pork. Cook for about 40 to 60, adding beef broth when necessary, avoiding it to be dry any time. 4.- Add the potatoes. 5,. Add the cloves, the Porto wine, the cilantro, the chocolate, the vanilla cookies and the peanuts. Cook for some minutes until all the flavours are taken and you ve got a nice consistence of sauce. Remove from heat and let it repose for Serve with quinoa with raisins or white rice. PATO A LA HUARALINA INGREDIENTES (Serves 6 portions) 1 duck cut in 6 pieces 1 carrot 1 stick of celery 1 bay leave 1 twig of parsley 2 onions cut in brunoise 2 garlic cloves, grounded 2 paprika cacho de cabra, seeded 1 spoonful oregano ½ k peanuts, toasted and grounded peel of an orange, cut in thin slices(julienne) 6 slices of sliced bread 1 cup of Pisco, grapa or white dry wine 1 cup of cream 1.- Put in a pot the wings, the backbone and the offal of the duck together with the carrot, celery, parsley and bay leave. Cover with a litre of water. Let it boil for about 1 hour. Strain it and keep the broth. 2.- In a casserole, make the dick golden in its own fat. Remove from heat and keep apart on top of an absorbent paper, to eliminate the excess of fat. 3.- In the same casserole where you made the duck golden, in its own fat, fry the onion till transparent, then add the garlic, paprika, and oregano. Cook for about 5 and add the duck. Cover with the duck broth. 4,- Cook the duck for about 30, very low heat y with the casserole without the lid. Then, take the duck off the casserole, take off the bones, y put the meat back to the casserole. Add the rest of the ingredients and cook about 20 more, without the lid and very low heat. You can fix the texture with more cream. TO GARNISH Salad mix.(iceberg lettuce, purple lettuce, roucula, mache, etc) 1 mango cut in julienne, not too ripe 3 slices of pineapple cut in cubes 1 cucumber, sliced in thin slices 1 chili, cut in thin slices 2 spoonfuls juice of lime 3 spoonfuls olive oil 1 spoonful of grated ginger 1 spoonful fresh chopped cilantro salt and grounded black pepper

5 PARIHUELA (Serves 6 portions) 1 kg filet white fish with firm flesh wheat flour to coat the fish sunflower oil to fry the fish ½ kg raw and cleaned prawns 12 big mussels 250g cleaned squids, cut in rings 12 scallops in its shells (if possible) 200g shrimps 250 g octopus, previously cooked ¼ cup olive oil 2 garlic cloves, grounded 3 tomatoes, peeled, seeded, cut in brunoise 2 spoonfuls yellow paprika sauce 1 spoonful hot red paprika sauce (Tabasco) 1 bay leave 1 spoonful oregano ¾ cup white dry wine 4 cups fish broth ½ cup Pisco salt, pepper 6 limes 1.- Cut the fish filets in 2 pieces each. Coat them with flower. When the seafood stew is about to be ready, fry them in sunflower oil and place them in an absorbent paper. 2.- Heat the oil in a casserole and cook the onion till transparent. Add the tomatoes, both paprika sauces, bay leave, oregano and white wine. Season with and cook 10 till the wine has evaporated. 3.- Add the fish broth, and once it s boiling, add the squids, and cook for about Add the mussels, octopus, scallops, prawns and shrimps. Cook about 5 to Fix the seasoning and remove from heat. 6.- Add the Pisco and mix well. 7.- Put the fried fish on the dish and coat with the seafood. Place quarters of lime in each dish, so that guests can add it while they re eating. DESSERTS SUSPIRO DE LIMEÑA (Serves 6 portions) For the egg yolks manjar 2 cans evaporated milk 1 can condensate milk 5 egg yolks 1 teaspoon vanilla essence For the Meringue 1 cup sugar Oporto (necessary amount to cover the sugar) 3 egg whites 1.- Empty the cans in a casserole and put it on a very low heat, stirring permanently with a wooden spoon. After about 2 hours, you ll get the manjar texture. 2.- Remove from heat and add the egg yolks, straining them through a strainer. Add the vanilla essence. Mix well, let it be cold, Put it in dessert glasses. MERINGUE 1,- Put the sugar in a pot and cover it with the Porto wine. Make a syrup till strand point. 2.- Bit the egg whites until they re sustained. Add little by little the syrup, whisking until it s cold. 3.- Place the meringue on top of the manjar, decorating it as you wish. 4.- Sprinkle some powdered cinnamon or cacao on top. TURRON DE CHOCOLATE ( Serves 6 portions) For the sponge ¾ cup bitter cacao 1 cup sunflower or corn oil 2 cups sugar 2 cups flour 1 spoonful leavening powder 6 eggs 1 teaspoon vanilla essence 1 teaspoon salt 2cups walnuts, coarsely chopped FOR THE COATING ¾ cup bitter cacao 1 can condensate milk 1 cup evaporated milk 30 g butter

6 THE SPONGE 1.- Preheat the oven 180 C. Butter the mould (about 21 x 30 cm) and cover with flour. 2.- Put the cacao in a pan and add the oil on top of a very low heat. Add the sugar. Stir well. Once is well mixed, transfer it to a bowl. 3.- Using an electric whisker, add the egg yolks one by one, Add the vanilla essence. 4.- Strain together the salt and the flour. 5.- Wisk the egg whites till they re sustained. 6.- Add little by little the flour alternating with the egg whites in about 6 times, stirring smoothly with a silicon spatula. 7.- Add the walnuts. 8.- Place the dough in the mould and put it into the oven. cook for about 45 COATING 1.- Place the cacao in a pan on medium heat and add the condensate milk, stirring well. Add little by little the evaporated milk and cook on a very low heat till thickening. 2.- Strain it trough a fine strainer. Add the butter cut into very small cubes. Let it be completely cold. 3.- Remove the sponge from the mould, coat it with the chocolate and decorate with walnuts.