-
Recipe: Papa rellena pie
Papa rellena pie is a casserole dish similar to shepherd’s or cottage pie with a Peruvian twist. Papa rellena (stuffed potato) is a typical Peruvian dish consisting of a mashed potato “dough” stuffed with a beef mince filling. The original papa rellena is shaped like a rugby ball and deep-fried. Instead, this version in pie format is baked similar to other mash-topped dishes, saving you oil, hassle and extra calories from fat. As many other Peruvian dishes, papa rellena is usually served with rice and salsa criolla. I like to serve mine with salad instead of rice and splash some hot sauce on top. The filling is made with the…
-
Recipe: Pan con chicharrón (Peruvian pork roll)
Pan con chicharrón is one of the most iconic sandwiches of my home country. This is the Peruvian version of pork roll commonly eaten for breakfast or lonche (afternoon tea). Chicharrón commonly refers to fried pork in many former Spanish colonies. In Peru, however, you can also find chicharrón de pollo (chicken), pescado (fish), mariscos (seafood), etc. But back to pork! Peruvian chicharrón is cooked similarly to Mexican carnitas: boiled until the water is evaporated and then fried, traditionally in lard but these days usually in oil. Then it’s served in a French-style bread roll with slices of camote frito (fried sweet potato) and salsa criolla (lime-marinated onions). My version…
-
Recipe: Rigatoni a la huancaina
Rigatoni a la huancaina is a cheap Peruvian-inspired meal that can be served as a main or as a side dish. Huancaina is a Peruvian sauce made with aji amarillo (yellow chilli) that is traditionally served with boiled potatoes. Somewhere in time, perhaps around the 80s or 90s, huancaina found its way away from the humble potato and became a dip for yuquitas fritas (cassava chips), Peruvian corn skewered in toothpicks and other finger food (as can be seen in the photo of my recipe for simple huancaina sauce. Around that time, huancaina also became a pasta sauce, typically for spaghetti. It is most often served with some protein such…
-
Recipe: Budin de pan (Peruvian bread and butter pudding)
Budin de pan is the Peruvian version of bread and butter pudding. It’s an economical dessert commonly made in bakeries with leftover bread. This is not a light dessert by any stretch of imagination. It’s energy dense and hearty and falls in the “comfort food” category for many people, including me. I used natural sweetener (stevia) instead of sugar to make it a little lighter and less sweet than the original version. I used Woolworths Free From gluten-free sliced white bread but any bread (stale or not) will do. You can use bread rolls but be mindful that there will be more crust-to-crumb ratio in the final product. To soak…
-
Recipe: Lomo saltado (Peruvian beef stir-fry)
Lomo saltado is one of my favourite Peruvian dishes. It’s a result of the fusion between Cantonese and Peruvian (i.e. Andean and Spanish) cuisines. This traditional dish consists of strips of beef tenderloin or sirloin (“lomo” in Spanish) stir-fried with onion and tomato wedges, soy sauce and vinegar. It is served with rice and potato chips. You can use tenderloin or sirloin, but any stir-fry cut works well as long as you don’t overcook the meat. As with any stir-fry it’s very important that you get your wok or pan super hot before adding the meat. If you don’t eat beef, there are versions of this dish that use chicken…
-
Recipe: Tacu tacu (Peruvian rice and beans)
Every developing country has a traditional rice and beans dish. In Perú we call it “tacu tacu” and it involves a little more than just rice plus beans on a plate. If eaten by itself, tacu tacu is gluten-free and vegan. However, tacu tacu is normally eaten as a side dish or with some add-on toppings. Common toppings include a fried egg, a fried egg + fried plantains (“a lo pobre” or poor style), a fried egg + fried plantains + steak, grilled or fried fish, seafood sauce, etc. I prefer to serve it with some protein and a salad and have included a list of traditional topping ideas in…
-
Recipe: Easy seco de cordero (Peruvian lamb coriander stew)
Easy seco de cordero is a weeknight-friendly version of the classic Peruvian lamb and coriander stew, which happens to be one of my favourite Peruvian dishes. What makes it easy is the use of ground lamb instead of stew cuts that must be cooked low and slow. This recipe is gluten-free and dairy-free. Seco is traditionally served with rice plus beans, potatoes or yuca (cassava). The starches help soak up the sauce. Feel free to serve it with cauliflower rice or your choice of vegetables and/or salad for a lower-carb version. Top with some salsa criolla for added freshness. If you don’t have ají amarillo paste, you can sub other…
-
Recipe: Salsa criolla (Peruvian pickled onions)
Salsa criolla (Peruvian pickled onions) is an essential accompaniment to all sorts of dishes, such as tamales, arroz con pollo, chicharrón, seco and papa rellena. Of course you don’t need to make Peruvian food to enjoy salsa criolla. You can pair it up with any rich and/or dish that is on the dry side and could use some a bit of juicy tangy zing. If you have time, prepare the onions several hours before using them. They keep well in the fridge for 3-5 days.
-
Recipe: Peruvian-style split peas with ham
Split peas (“arvejitas partidas”) are fairly common legumes in the Peruvian diet. They’re cheap, tasty and very nutritious. Enjoy these Peruvian-style split peas with ham with garlicky rice and a fried egg for a hearty meal. In Perú we mostly use green split peas but feel free to use any kind you can find (i.e. yellow or read). Mum used to cook them with bacon but I used ham in this recipe. You can obviously omit the meat if you’re a vegetarian. If that’s the case, I’d suggest you use smoked salt and/or a pinch of smoked paprika for that smokey flavour you’ll be lacking. Finally, if you don’t have…
-
Recipe: Escabeche de pollo
Escabeche de pollo belongs to a family of dishes with Spanish influence in which the main ingredient is marinated in acid, usually vinegar. In Perú, escabeche dishes contain thick slices of red onion, vinegar and Peruvian chillies, either amarillo, panca or both. Escabeche de pollo (chicken escabeche) is usually served at room temperature with boiled potatoes or sweet potatoes and/or rice. When I was growing up, it was a common dish to serve at parties (a party in Perú is not a party if there’s no dancing and no food).
