Recipe: Pisco sour

This year I decided to put the last bottle of pisco I had in my cupboard to good use and made a round of pisco sour to celebrate with friends. Generally speaking, there are three types of pisco: quebranta (the least aromatic), mosto verde or Italia (the most aromatic) and acholado (a mix of both). Quebranta and acholado are the better ones for making cocktails.

I used the classic ratio of 3:1:1:1 (pisco to egg white, syrup and lime juice), although some prefer a 4:1:1:1 ratio. I made a test run with water and stevia instead of syrup and found it less sweet and quite enjoyable. If you make your own syrup, feel free to adjust the sugar-to-water ratio according to your taste. Final note: when making more than 2 serves, it’s easier to use a blender. Just be mindful to use the minimum amount of ice to cool down the drink without watering it down too much. Salud!

Pisco sour
Yield: 1 serving

Pisco sour

Ingredients

  • 3 ounces pisco quebranta or acholado
  • 1 ounce egg white
  • 1 ounce simple syrup (or 1 ounce of water and stevia to taste)
  • 1 ounce lime juice
  • a few ice cubes
  • dash of bitters

Directions

  1. Shake pisco, egg white, syrup and lime juice in a shaker, pour and garnish with a dash of bitters.

Recipe: Lupin a la peruana (Peruvian-style lupin)

I get sudden cravings for Peruvian food once in a while. One day I was fixated on pepián, a corn purée spiced with our traditional aderezo of onion, garlic and chilli. Then I remembered I had a bag of lupin flakes in my cupboard and decided to use it as the main ingredient, partially because sweet corn is very different from Peruvian white corn. I used a ají amarillo paste that I found at Fiji Market. It’s got preservatives, so it’s not as good (health- or taste-wise) as fresh or as the paste I’m used to, but it’s better than nothing. If you can’t find ají amarillo paste you can use fresh chillies made into a paste in a blender or food processor with a bit of water or oil.

Lupin a la peruana (Peruvian-style lupin)
Yield: 4 servings

Lupin a la peruana

Ingredients

  • 1-2 tbsp olive oil or ghee
  • 1 red onion, finely diced
  • 2 tsp ají amarillo (Peruvian yellow chilli) paste
  • 2 garlic cloves, minced
  • 1 cup lupin flakes
  • 2 cups chicken broth
  • handful coriander leaves, chopped

Directions

  1. Heat oil or ghee in a pan at low-medium temperature. Cook onion, garlic and chilli for 5-10 minutes, until very soft and translucent.
  2. Add lupin flakes and broth. Bring to a boil and lower heat. Season with salt and pepper.
  3. Cook for 10-15 minutes, until the liquid has been absorbed.
  4. Turn off heat, mix in the chopped coriander.
  5. Serve with your choice of protein, rice (to make it more Peruvian!) and plenty of veggies.

Peruvian recipes – the list

It’s Peruvian Independence Day! If I didn’t have so many things on my plate at the moment (figuratively speaking), I would have organised a new Peruvian recipe to post today. But I didn’t, in part because I’m having trouble thinking of Peruvian recipes I’d like to share and haven’t posted yet. Therefore, I decided to make this year’s post a compilation of the Peruvian recipes I have posted. Keep in mind that some of them have been tweaked to accommodate for dietary requirements, so won’t be 100% traditional.

Breakfast/sandwiches:
Mixto completo (sort of)
Pan con aceitunas
Salchicha criolla (Peruvian-style pork sausage)
Triples in protein bread

Entrées:
Causa de atún
Cebiche de pulpo y pescado (with seafood from Faros Bros)
Conchitas a la parmesana
Palta rellena con camarones (stuffed avocado with prawns)
Papa a la huancaína
Pastel de choclo
Pulpo al olivo
Vegan causa

Mains:
“Arroz” a la cubana
Ají de gallina (Peruvian chicken “curry”)
Anticuchos
Arroz con pato (Peruvian duck with rice)
Arroz con pollo
Arroz tapado
Carapulcra (Peruvian pork and potato stew)
Chicken heart anticuchos
Escabeche de pescado (fish escabeche)
Estofado de pollo (Peruvian chicken stew)
Jalea mixta (Peruvian-style mixed seafood)
Locro
Locro (Peruvian pumpkin stew)
Lomo saltado (Peruvian beef stir-fry)
Majado de plátano con choros y chorizo (smashed plantains, mussels and chorizo)
Olluquito con carne
Paleo ají de gallina in the slow cooker
Paleo patita con maní (pork trotters with(out) peanuts)
Peruvian osso buco
Peruvian pork adobo
Peruvian pork platter
Peruvian-spiced Christmas turkey
Pimiento relleno (Peruvian-style stuffed capsicum)
Pork chops and Pardo’s-style salad
Seafood cau cau
Seco de carne (Peruvian beef & coriander stew)
Seco de cordero con frejoles (lamb & coriander stew and beans)
Slow-cooked cebiche de pato (duck cebiche)
Tacu tacu (Peruvian-style rice and beans)
Tallarines verdes

Soups:
Chilcano de pescado (Peruvian fish broth)
Menestrón
Paleo chicken and mussel aguadito
Sancochado
Sopa criolla (creole soup)

Sides/salads/sauces:
Huancaína sauce
Puré de espinaca (spinach mash)
Salsa criolla
Solterito de queso

Desserts:
Alfajores
Chapana (Peruvian cassava dessert)
Leche asada
Lúcuma cheesecake
Lúcuma coconut mousse
Lúcuma coconut mousse v2.0
Paleo crema volteada
Paleo tres leches cake
Suspiro de limeña

Drinks:
Chilcano de Pisco
Jugo surtido (“assorted” juice)
Kombucha chilcano
Lúcuma smoothie

Enjoy and felices fiestas patrias!

Recipe: Locro (Peruvian pumpkin stew)

I’m sure there are a million locro recipes out there because it’s fair to say this is an everyday staple in almost every Peruvian household. The way I make it is not the way my mum makes it, nor the way my aunties make it, nor the way my mother-in-law makes it. This is one of the few dishes Alvaro insists on keeping meat-free, with a fried egg (or three) on top. Works for me.

Locro (Peruvian pumpkin stew)
Yield: 4 servings

Locro

Ingredients

  • 2 tbsp ghee or oil
  • 500-600g pumpkin, peeled and cubed
  • 2 medium potatoes, peeled and cubed
  • 1 – 1.25 cups chicken or vegetable stock
  • 0.5 cup corn kernels (fresh or frozen)
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 2-3 tsp ají amarillo (Peruvian yellow chilli) paste
  • 0.5 cup green peas (fresh or frozen)
  • 200g goat feta cheeese
  • salt and pepper
  • 1 tsp dried oregano

To serve

  • white rice
  • 4 olives
  • 4 fried eggs
  • coriander leaves

Directions

  1. Peel and cube pumpkin and potatoes.
  2. Heat the ghee or oil in a saucepan at medium-low temperature.
  3. Add onion, garlic and ají amarillo. Cook for about 10 minutes stirring occasionally.
  4. Add pumpkin and potatoes. Cook for another 4-5 minutes, then add stock and bring to a boil.
  5. Simmer for 30-40 minutes, until pumpkin and potatoes are falling apart. Feel free to mash them up as much as you want.
  6. Add corn and peas, cook for another couple of minutes.
  7. Turn off heat, add cheese, season with salt and pepper.
  8. Serve with white rice, topped by a fried egg and garnish with an olive and coriander leaves.

Recipe: Chapana (Peruvian cassava dessert)

This is not a super well-know Peruvian dessert but is as authentic as it can get. In fact, apparently it’s been around for way longer than the popular desserts that appeared when we were a Spanish colony.

I’m usually biased toward chocolate when it comes to sweets, but this is an exception. I think this is in part because there are childhood memories attached to chapana. I recently learned this is one of my father-in-law’s favourite desserts, too. I guess we have more in common that what I thought :)

Frozen grated cassava

Chapana is made with grated yuca (cassava), chancaca (basically cane sugar that has been boiled and solidified in a block) and aniseed. It’s wrapped in banana leaves and after cooking it acquires a chewy consistency. Grating cassava is a pain in the ass, so when I found frozen cassava in an ethnic shop (can’t remember which) I bought it immediately with cassava in mind. I used coconut sugar instead of chancaca for a hipster version (and also because I don’t know where to buy chancaca in Sydney!), adjusted the ratio (usually 1:1) to make it less sweet and did my best in wrapping the parcels (I’m very sloppy with that kind of things).

Chapana

Chapana
Yield: 4 servings

Chapana

Ingredients

  • 450g frozen grated cassava
  • 200-225g coconut sugar
  • 1 tbsp aniseed
  • banana leaves
  • kitchen twine

Directions

  1. Thaw cassava in the fridge overnight.
  2. Wipe the banana leaves clean.
  3. In a bowl, mix cassava, coconut sugar and aniseed.
  4. Divide mix in 4 parts and wrap each in banana leaves in a rectangular pillow-like parcels, wrapping the leaf over itself in 2-3 layers without breaking it if possible.
  5. Tie the parcels with kitchen twine.
  6. Fill a pot with enough water to cover the parcels and bring to a boil.
  7. Pop the parcels in the pot and boil for 30 minutes.
  8. Fish the parcels out of the water and let cool down enough to unwrap and enjoy.
  9. Chapana is usually eaten warm, although some people enjoy it cold or at room temperature.

Recipe: Pimiento relleno (Peruvian-style stuffed capsicum)

Full disclaimer: this in not an authentic Peruvian recipe. The traditional dish is called rocoto relleno, rocoto being a special type of Peruvian really really REALLY hot chilli that I haven’t been able to find fresh in Australia. You can find them jarred but IMO it’s not the same. They jarred version is wet and soggy, characteristics that are particularly unappealing when talking about vegetables you’re about to stuff.

*Real* Peruvians (i.e. not my husband) like their food spicy, so they don’t mind their rocoto relleno to have a bit of a kick. Wimps and kids might prefer to have their rocoto boiled multiple times in water, vinegar and sugar to minimise the heat or have pimiento (capsicum) instead of rocoto.

Rocoto relleno is a dish typical to Arequipa, the white city. The filling is the almighty Peruvian filling based on beef mince, onion, garlic and chilli. The cheese in traditional recipes is paria, a salty fresh cheese. The closest substitution I’ve found here in Australia is sheep and/or goat haloumi. Rocoto relleno is commonly served with a side of pastel de papa, basically a potato bake. I recommend serving it with a leafy green salad instead.

Pimiento relleno (Peruvian-style stuffed capsicum)
Yield: 4 servings

Pimiento relleno

Ingredients

  • 2 tbsp ghee or oil
  • 250g beef mince
  • 250g pork mince
  • 1 medium red onion, finely diced
  • 2 cloves garlic, minced or grated
  • 2 tbsp ají panca (Peruvian red chilli paste – you can sub any chilli paste)
  • 4 large capsicums
  • 4 olives, pitted
  • 2 boiled eggs, halved
  • 8 slices (about 240g) sheep and/or goat haloumi cheese

Directions

  1. Preheat oven to a moderate-high temperature (180-200°C)
  2. Heat the ghee or oil in a saucepan. Add meat and brown.
  3. Add onion, garlic and ají panca. Cook until meat is fully cooked and onions are soft.
  4. Cut the top off each capsicum and carefully remove the internal membranes and seeds.
  5. Fill each capsicum halfway with meat, add 1 olive, 1/2 boiled egg and cover with more meat.
  6. Top filling with 2 slices of cheese and cover with the capsicum “lid”.
  7. Pop in the oven until the capsicum is soft but not soggy and the cheese has started melting. Serve with a green salad.
Estofado de pollo

Recipe: Estofado de pollo (Peruvian chicken stew)

This is one of those dishes that I used to hate as a kid and now I crave when homesickness kicks in. I think the main reason I dreaded it was that my mum or aunties cooked it too often.

I think mum has forgotten my aversion to estofado because she didn’t tease me when I asked for her recipe last time I spoke to her. Turns out that her recipe is simpler than what I imagined, and I managed to make it taste virtually the same. Except that now I like it :)

Estofado de pollo (Peruvian chicken stew)
Yield: 6-7 servings

Estofado de pollo

Ingredients

  • 2 tbsp ghee or oil
  • 1.85kg chicken drumsticks
  • 1 red onion, minced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1.25 cups chicken broth
  • 1 large carrot, sliced
  • 2 medium potatoes, diced
  • 0.5 cup frozen peas
  • Salt and pepper

Directions

  1. Heat the ghee or oil in a pot. Season the chicken drumsticks with salt and pepper and brown. Reserve.
  2. Lower the heat, add more ghee or oil if needed and cook the onion and garlic for 5-10 minutes until very soft and translucent.
  3. Add the tomato paste, chicken, chicken broth, carrot and potatoes. Stir, cover and cook until the chicken is done, about 20-30 minutes.
  4. Add the peas and check the seasoning.
  5. Serve with white rice and/or vegetables.

Recipe: Jugo surtido (“assorted” juice)

The funny thing about this juice is that the name tells you nothing, however everyone in Lima (possibly in Perú) knows exactly what to expect. The taste of a classic jugo surtido is, I’m sure, ingrained in the memories of millions of limeños who have ever set foot in a juguería (juice bars). When I was growing up, the best juguerías could be found in mercados (markets). Popular flavours were papaya, lúcuma con leche (lúcuma and milk), fresa con leche (strawberries and milk), plátano con leche (banana and milk), surtido and especial (surtido plus algarrobina and egg). I hated lúcuma until my mid-20s, the other single-fruit ones were common at home and especial was too intense for me. Therefore, surtido was my go-to choice.

Jugo surtido
Yield: 2-3 servings

Jugo surtido

Ingredients

  • 1/4 papaya
  • 2 slices cooked beetroot
  • 1 banana (fresh or frozen)
  • 6-8 strawberries (fresh or frozen)
  • 2-2.5 cups water

Directions

  1. Blend all ingredients, pretend you are in a Peruvian mercado and enjoy.

Recipe: Majado de plátano con choros y chorizo (smashed plantains, mussels and chorizo)

Last time I went to Tienda Latina to buy food for my birthday I noticed they had sliced and pre-cooked ripe plantains in the freezer. I grabbed a bag without even asking for the price and started thinking what to do with them.

Frozen sliced ripe plantain

It didn’t take me too long to decide: I wanted to make a version of majarisco, a dish from the North of Perú that features plátano majado (smashed plantains) and seafood. To keep things simple, I used frozen mussels and chorizo (also bought at Tienda Latina) for this version.

Majado de plátano con choros y chorizo
Yield: 5-6 servings

Majado de plátano con choros y chorizo

Ingredients

  • 500g frozen pre-cooked plantains (or 500g fresh plantains, sliced and cooked in fat)
  • 500g chorizo
  • 1-2 Tb fat of choice (I used ghee)
  • 1 onion
  • 3 cloves garlic
  • 2 Tb chilli paste (I use Peruvian ají panca but any kind will do)
  • 1kg frozen mussels
  • 1/2 cup white wine
  • 1/2 cup fish (or vegetable) stock
  • 2 Tb apple cider vinegar

To serve:

Directions

  1. Smash plantains with a pestle or similar heavy object.
  2. Slice chorizo.
  3. Chop onion and garlic, cook in fat on medium heat until soft. Add chilli paste.
  4. Add chorizo, stir until completely cooked.
  5. Add plantains, stir.
  6. Add mussels, wine, fish stock and vinegar, reduce until a thick sauce is formed.
  7. Serve with greens and salsa criolla, garnish with coriander.

Recipe: Vegan causa

Yes, vegan. Before you think I’m crazy for bastardising one of my national dishes, let me explain. I made this version for an assignment for which I had to modify a recipe for social (i.e. religious, ethical, etc.) reasons. I thought of causa because I know people make vegetarian versions all the time (not me, I love it with seafood) but I have never seen a vegan version out there. Not only I had to ditch the main protein, but also the eggs used as garnish and in the mayo. I combined a few vegan soy-free mayonnaise recipes I found online and the result was awesome! Also so much easier to make than regular mayo. I served this vegan causa to a bunch of friends and everyone (including Alvaro) liked it.

Vegan causa
Yield: 8 servings

Vegan causa

Ingredients

  • 8 (1500g) floury potatoes
  • 4 Tbsp (60ml) ají amarillo (Peruvian yellow chilli) paste
  • juice of 4 limes
  • 4 Tbsp (60ml) macadamia oil
  • 1/2 cup (80g) finely chopped red onion
  • 500g white mushrooms
  • 1 Tbsp (15ml) olive oil
  • vegan mayonnaise (see below)
  • 1 ripe avocado
  • 4g salt
  • 8 (20g) black (preferably botija) olives
  • 1 (65g) heart of palm

Vegan mayonnaise

  • 3/8 cup (50g) raw cashews
  • 2 Tbsp (30ml) avocado oil
  • 2 Tbsp (30ml) water
  • juice of 1/4 lemon
  • 1 tsp (4ml) apple cider vinegar
  • 1/4 tsp (1g) salt
  • 1/4 tsp (1g) mustard powder

To serve

  • cherry tomatoes
  • lettuce

Directions

  1. Blend the mayonnaise ingredients.
  2. Place the chopped onion in a small bowl with the juice of 1 lime and season lightly with salt. Set aside to marinate while the potatoes cook.
  3. Cook and mash the potatoes, let cool down. Mix with chilli paste, juice of 3 limes, macadamia oil and salt.
  4. Slice mushrooms and sautée in olive oil. Let cool down, mix with mayonnaise (method below).
  5. Oil a ring mold. Press half of the mashed potato mixture into the bottom of the pan. Cover with the mushroom mixture in a smooth layer. Top with slices of avocado. Layer the other half of the potato mixture on top and smooth the potatoes with the back of a spoon. Top with slices of hard-boiled eggs and olives.
  6. Serve chilled with lettuce leaves and cherry tomatoes.