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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…
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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…
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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.
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Recipe: Vegan mash
If you love mashed potatoes but can’t or won’t eat dairy, this vegan mash recipe is for you. Even if you’re partial to traditional mash, you should give this version a go. People wanting to veganise the classic potato mash, which often contains butter, cream and/or milk, will use margarine and non-dairy milk instead. However, there is a better (read: healthier and tastier) way of doing it! A good vegetable stock (homemade or otherwise) and extra virgin olive oil add a ton of flavour and a silky texture to the mash. I used Dutch cream potatoes but you can use your favourite potatoes for this recipe. If you’re looking for…
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Recipe: Smashed potatoes with roasted garlic chimichurri
These smashed potatoes and roasted garlic chimichurri are great as a side dish, as part of a grazing table or on their own as a snack. This recipe is gluten-free, dairy-free and vegan. The secret to golden, crunchy potatoes is to cook them twice and smash them in between. I used Spud Lite lower carb potatoes but you can use any waxy potato you like. This recipe will make extra chimichurri, which you can store in a jar in the fridge. You can eat it with steak, lamb chops, eggs, octopus, etc.
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Recipe: Christmas sides
If you feel like trying different sides this Christmas, give these a go. They make an appearance every single year at my family table on Christmas Eve dinner but I don’t think they are very popular on this side of the world (particularly our take on Russian-style salad!). This year I dry-brined a small turkey following Serious Eats’ Quick and Dirty Guide to Brining Chicken or Turkey. I seasoned it with a Peruvian-style marinade featuring ají panca, garlic, vinegar, spices and brown ale. The recipes below pair well with turkey, pork and chicken. Enjoy!
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Recipe: Puré de espinaca (spinach mash)
Puré de espinaca is such an easy and middle-class recipe that I’m almost ashamed of posting it. But it brings warm memories of my childhood and of food from home. Eat with roast chicken, burger patties, fried eggs… whatever you fancy! Puré de espinaca Yield: 4-5 servings Ingredients 0.5 kg potatoes 4 tablespoons butter 0.5 cup chicken broth or milk 1-1.5 cups spinach salt and pepper to taste Directions Peel, cube and cook potatoes. Mash potatoes while hot, add butter and mix. Heat up broth/milk, pour over spinach in a blender and blend until puréed. Add spinach mix to potatoes, mix well and season.
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Recipe: Salsa criolla
Traditional tangy Peruvian salsa to serve with… anything! Salsa criolla Yield: 6 – 8 servings Ingredients 1 red onion 4 limes 2 small hot chilies (optional) salt coriander leaves Directions Finely slice the onion. Optional but recommended: soak onion in cold water for a few hours, then drain in a strainer. Add lime juice, salt to taste, finely chopped chilies (if using) and finely chopped coriander leaves. Chill in the fridge until serving.
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Recipe: Cauliflower rice
This is my go-to side dish to serve with curries and Peruvian dishes. Cauliflower “rice” Yield: 6 servings Ingredients 1 large cauliflower 1 tablespoon coconut oil 2 garlic cloves, minced (optional) salt Directions Chop the cauliflower florets coarsely, reserve the stalks for another recipe. Pulse the florets in your food processor until finely chopped but not mashed. You might want to do this in batches if your processor is small. Heat coconut oil in a pot or saucepan. If using garlic, cook it on low heat for 2 – 3 minutes. Add cauliflower and sauté for 15 – 20 minutes. Season with salt and serve.
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Recipe: Swede garlic mash
Here’s an easy side dish that goes well with anything you would normally pair potato mash with. And here’s a mini-tutorial on how to deal with garlic in a quick and easy way. Refer to the numbers in the photo below. Separate cloves from the bulb. Chop the rough end (bottom end in photo). Split clove in half. Peel clove (this will be very easy now) and remove germ (that green stem in the middle, which is the cause of gut discomfort). Swede garlic mash Yield: 6 servings Ingredients 1 large swede (3 – 4 cups, cubed) 4 garlic cloves, peeled and halved (see instructions above) 2 tablespoons ghee or…
