Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s English teacher, Mayra.
Ingredientes :
1 kg de Patatas
1 Huevo
2 tablespoons olive oil
250 grams of minced beef
12 Black Olives
3 eggs cooked onion ½
100 g sultanas 1
Chili
2 cloves garlic
1 teaspoon ground cumin
½ teaspoon paprika ¼
cup white wine Salt
Black Pepper
1 egg
flour Ground cayenne Salt
Breadcrumbs Olive
Preparation:
Put the potatoes in plenty of boiling water with some salt. The let boil until tender inside, about 20 minutes. We'll check it by clicking the potatoes with a needle. When potatoes are ready, drain them well and let cool.
As we can, peel the potatoes and crush with a fork or a potato press. Add the egg, salt and pepper and knead the mixture well, until very smooth and homogeneous.
While potatoes cook can start preparing the filling. We soaked raisins with water. Chop into small pieces the onion and garlic.
put in a deep fryer a little oil. Add the onion and garlic and poached medium heat. Once they are translucent, add the chopped chilli (optional) and meat. Mix well and wait for it to fry the meat on all sides.
Drain raisins and add to the pan along with cumin and paprika. Braise and cook a few minutes.
Add the white wine and deglaze the pan with it. Add the chopped olives items. The cook for a while and add the chopped boiled eggs. Remove pan from heat and let cool mixture.
Now that you have mashed potatoes and stuffing, and we can prepare the stuffed potatoes. To do this we will in a bowl flour, salt and cayenne (optional), another beaten egg and bread crumbs in another.
Divide the dough into as many parts as we want to do (6 / 8 usually). We floured hands and catch a portion of dough. Extend it in the palm of the hand and recessed center. With a spoon, put a portion of filling in center and close the dough into round, with the help of other hand. Do the same for all portions of dough.
Battered each stuffed potato, passing first through flour, then egg and finally in bread crumbs. The closed well and we shape with both hands.
Put plenty of oil in a pan and fry the potatoes over medium heat. We are turning them until nicely browned on all sides. The drain them on absorbent paper and serve immediately.
These potatoes are usually served together with a Creole Sauce. This sauce is made with two onions red cut into very thin half moons. We put them to soak in salted water 10 minutes, to remove the bitterness. The drain them and put them in a bowl mixed with a tablespoon of vinegar, lime juice and salt and pepper to taste. We can add a little chilli if we like.
I accompanied the potatoes with vegetables towers that I introduced the other day, with a green salad and a tomato confit, so that ultimately did not make the salsa criolla ....
The challenge of this month Daring Cooks, submitted by Kathlyn from " Bake Like a Ninja " has been preparing two Peruvian cuisine specialties: fish ceviche and stuffed potatoes. You know me, the only raw fish as are the anchovies in vinegar, and although I have to admit that there are great ceviche with a pint, I have not been able to prepare. Surely the day will come, but it will be another time ... ..
And that you may see some impressive examples of ceviche I leave these two links Kako, Chilean who lives in Switzerland, like many of you know and that occasionally offers wonderful recipes from their land. I think the day I anime, start with these two recipes: Oyster Ceviche and Salmon Ceviche .
By the way, the stuffed potatoes are delicious, but I have to say is not easy to fill. You have to knead well mashed and find the point to not stick to hands and can mold. It is not easy, but not impossible, well worth trying for the result.
got to do lunch, mixing Peruvian and Mediterranean cuisine, delicious.
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