Peruvian cooking has been critically acclaimed worldwide for its mix of eclectic flavours. It absorbs culinary ideas from around the world, combining Asian, North American, French and of course Spanish flavours as well as local cuisine which includes over 3000 varieties of potatoes and dozens of different kinds of corn. Beyond the roasted guinea pig and juicy alpaca steaks there really is a dazzling array of food available making this the top foodie destination in South America. So when we arrived in Arequipa we decided to find out some of the secrets behind the hype and take a Peruvian cooking class known as the Peruvian Cooking Experience.
We turned up as the sun was shining to a nicely gardened hotel and were directed to an open air kitchen occupying the back of the garden.The menu for the day was the traditional Peruvian dishes of Causa and Lomo Saltado.
Causa
Ingredients:
For the potato mix:
- 1kg potatoes (yellow potato if available)
- 4 tbsp yellow chili paste
- ½ cup vegetable oil (olive oil not recommended)
- Juice 1 or 2 key lime
- 1 can of tuna-fish packed in oil
- ½ onion, chopped in little blocks
- 1 tomato chopped like the onions
- 1 cup mayonnaise softened with milk or oil (not thick)
- 1 avocado
- Chopped fresh parsley
- Salt
- Round metal moulds
Preparation:
Boil the potatoes in salted water. Peel and mash with hands while still hot (enough to handle). Mix thoroughly with the yellow chili (better if peruvian amarillo paste) and lime juice. add oil on requirement (not dry, needs to be like a mass) Salt to taste.
Use the tuna fish without the oil. Mix the tuna with the chopped onions and mayonnaise. Peel the avocado and cut thin slices.
Place a thin layer of the potato mash in the metal mould previously oiled. Place the avocado slices on a serving dish, and spread with a thin film of mayonnaise. Lay the avocado slices on the first layer of potato mash. If too dry, add a little of the mayonnaise. Spread a second layer of potato mash, and cover with the tuna preparation. Cover with a last layer of potatoes, and decorated with slices of hard boiled eggs and black olives.
Tip: try variations of the filling using (instead of tuna) crab-meat, shrimps, octopus in olive, or (for vegetarians) plain tomato slices.
Leannes is the better looking one on the left, I just couldnt waste the extra chicken salad in favour of looks!
Lomo Saltado
Ingredients:
- 1 pound beef (tenderloin if possible), sliced ? to ¼ inch not thin strips ( thin will be dry).
- 2 red onions, peeled and sliced into thick stripes
- 2 tomatoes sliced in thick stripes
- 1 or 2 yellow chili pepper (Peruvian aji amarillo) cuin thin stripes
- vegetable oil to fry as needed
- garlic paste
- Soy sauce, vinegar,beef broth.
- 3 tablespoons chopped fresh parsley
- Salt ,Pepper, cumin, dried oregano.
- French Fries 1 package (1 lb )
- Pisco or brandy (1/2 cup)
Directions:
1. Prepare French Fries and set them aside.
2. In a bowl marinate the meat with salt, pepper and little cumin. Add the soy sauce. Set aside for 5 minutes.
3. Heat 2 tablespoons of oil in a frying pan (medium-high heat). Add a spoonful of garlic. Cook for 1 minute. Add a portion of meat (we will cook per portion). Fry meat until juices begin to release. Continuously move the pan (Sautee technique).
Add a portion of onions until they are halfway transparent. Stir in the tomatoes and the yellow pepper. Cook until the tomatoes soften. Pour in a spoonful of soy sauce and ½ ounce of brandy.
Cover and cook until beef is done. If preparation is too dry add 1 spoonful of vinegar or 2 spoons of beef broth. Season to taste with salt, pepper and cumin. Sprinkle with chopped parsley to serve. Repeat process for each other portion.
Serve with white rice or quinoa. Put the French Fries next to the meat (you can also mix them with the meat while finishing cooking it)
We really enjoyed the whole Peruvian Cooking Experience and picked up some new cooking techniques to take back home. We also learned Leanne is scared of fire so we might give this one a miss when we are home, for fear of burning the house down.
