Recipe: Huevo a la rusa (Russian-style egg salad)

Despite its name, this dish is a Peruvian classic. So much so that I’ve been told it’s called “huevos a la peruana” (Peruvian-style eggs) in Chile. It is basically a spin-off of the traditional Russian Olivier salad, with the addition of eggs and golf sauce. It’s always served as an entrée, usually in “menú” (affordable set menu) eateries.

Huevo a la rusa (Russian-style egg salad)
Yield: 3 servings

Huevo a la rusa

Ingredients

  • 3 eggs
  • 3 medium potatoes
  • 1 large carrot
  • 1 cup peas
  • 3 tablespoons mayonnaise (preferably homemade)
  • 1 tablespoon ketchup (preferably homemade)
  • lettuce leaves
  • salt and pepper to taste

Directions

  1. Boil or steam the eggs to your liking (I steam mine for 10 minutes). Cool down with tap water. Peel, halve and reserve.
  2. Peel, cube and steam potatoes and carrots.
  3. Blanch or steam peas.
  4. Once vegetables have cooled down, mix them with 2 tablespoons of mayonnaise.
  5. Mix the other tablespoon of mayonnaise with the ketchup.
  6. Arrange lettuce leaves on 3 plates, place vegetable mix on top. Top with one halved egg and the mayo/ketchup sauce.

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.

Recipe: Papa a la huancaína

Ok, this is kind of a cheat post. I’ve given this recipe before, but in a different context. I posted the recipe of the sauce and its multiple uses, but this time I wanted to show the basic use of the sauce, the entrée that started it all: papa a la huancaína (potato with huancaína sauce). The origin of the dish and some other miscellaneous information can be found in that previous post, so I’ll go (almost) straight to the point.

The classic combo is to eat papa a la huancaína as an entrée for arroz con pollo. However, Alvaro has fond memories of him and his dad eating it paired up with tallarines verdes, so that’s how we ate it this time (well, not quite, they used to eat both in the same plate). The recipe for the main will be posted tomorrow.

Papa a la huancaína

Yield: 6 servings

Papa a la huancaína

3 medium-big potatoes (any kind that’s good for boiling)
1 large or 2 medium chillies (preferably yellow), plus 1 tablespoon powdered Peruvian yellow chilli, or 3 – 4 jarred Peruvian yellow chillies or whatever chillies you want *
1 small red onion
2 garlic cloves
2 tablespoons canola or other neutral oil
2/3 cup evaporated milk
4 soda or water crackers
200 gr queso fresco, haloumi or Australian feta
6 lettuce leaves
1 egg
6 black olives

Wash potatoes (use a brush to remove dirt), place them in a pot and cover with cold water and salt. Bring to a boil, set heat to medium and cook until tender. Peel potatoes and slice (1-1.5cm thick).

Hard-boil egg and slice.

Coarsely chop the chillies and onion. Smash the garlic with the blade of your knife. Heat the oil over low heat, add chillies (including the powdered), onion, and garlic and cook for at least 10 minutes.

Transfer the contents of the pan to a blender or food processor, add milk, crackers and cheese. Blend until smooth. Alternatively, don’t process the cheese, but crumble it with a fork or grate it finely and add to the rest of the ingredients by hand.

Adjust the seasoning (if using Australian feta you won’t need any salt), if you find the sauce it’s too salty add a bit of milk accordingly. If the sauce ends up being too thin, add more crackers.

Once the potatoes and sauce are cold (the sauce can be eaten chilled or at room temperature), serve potato slices on top of the lettuce leaves. Top with sauce, a slice of egg and an olive.