Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts

Feb 13, 2019

Papa rellena (stuffed potato)

Ingredients:

  • 1 Kg of potatoes
  • 1/2 Kg of diced or minced beef meat
  • 1 diced red onion
  • 1 diced tomato
  • 2 tablespoons of ají panca paste (Peruvian red chili pepper)
  • 1 tablespoon of minced garlic
  • 1 teaspoon of ground cumin
  • 6 black olives in thin slices
  • 2 hard boiled eggs, peeled and diced
  • 3 tablespoons of olive oil
  • 1 teaspoon of dried oregano
  • Salt
  • Ground black pepper
  • Flour
  • Enough oil to fry the potatoes
  • 100 g of raisins (optional)
Preparation: Cook the potatoes in a pot with boiling water until they are tender (around 20-30 minutes depending on the type of potato). Peel them while hot and mash them immediately adding salt to taste. Keep them covered while cooking the filling.

In a saucepan heat the olive oil over high heat, add the onion and garlic stirring for 2 - 3 minutes until the onion and garlic are golden. Add the ají panca and cumin, cook for 1 minute stirring frequently. Add the meat, tomato, salt and pepper to taste, mix well and stir until the meat is cooked. Cover and let it cook for 2 minutes over low heat. Add the hard-boiled eggs, olives and optionally the raisins. Mix well, turn off the heat and keep it cover.

With floured hands, take a portion of the potato dough and flatten it between your hands, not too thin but you should still be able to mold it and close it. With a spoon put a portion of the filling in the center of the potato round. Close it with your fingers and give it a round or ovoid shape. Once it is closed, cover it with flour and reserve.

Fry in a hot pan with hot oil until the potatoes form a thin golden and crusty layer. Turn them around every now and then to make sure every side gets golden. Once fried put the potatoes over a paper towel to eliminate the excess of oil.

Serve while hot with salsa criolla and hot sauce, and white rice if you wish.

Salsa criolla o sarza criolla (onion salad)

Ingredients:

  • 1 medium red onion finely sliced
  • 1 ají amarillo (Peruvian yellow chili pepper) or rocoto in thin slices and without seeds (you could try to replace it with jalapeno pepper or red bell pepper)
  • 1 lime
  • 1 table spoon of chopped cilantro or parsley
  • 1 medium size tomato in dices (optional)
  • Salt and black pepper
Preparation:

Put the sliced onion in a bowl, cover with cold water and let it rest for 10 minutes. Strain thoroughly. Add the ají amarillo or rocoto, the cilantro or parsley, tomato and lime juice. Add salt and black pepper to taste and mix carefully.

You can use it immediately or put it in the fridge for up to an hour. It is a perfect companion for tamales, papa rellena (stuffed potato), fried fish, butifarra or chicharrón sandwich (deep fried pork sandwich).

Jan 7, 2019

Arroz arabe (Arab rice)

This is a side dish that is usually prepared in Christmas or New Year's Eve to be served with stuffed turkey or roasted pork.

Ingredients:

  • 2 cups of white rice
  • 2 cups of water
  • 2 cups of classic Coke
  • 1/2 cup of roasted almonds or nuts
  • 1/2 cup of raisins (you can skip the raisins if you don't like them too much)
  • 100 g. of angel hair pasta, vermicelli or other thin long pasta
  • 4 tablespoons of olive oil
  • 4 minced garlic gloves
  • Salt
Preparation:

Heat the oil in big pan or pot. Add the pasta broken in pieces and fry it stirring constantly. When the pasta starts to get brown add the almonds or nuts (previously crushed), the raisins and garlic, stir frequently until the pasta is brown. Add the water, coke and salt to taste, bring to a boil, then cover and simmer for about 30 minutes or until the rice is tender and the water is absorbed.

Alternatively, after frying the pasta and rice, put the whole mix in your rice cooker, add the water, coke and salt to taste. Follow your rice cooker instructions for cooking time.

Nov 9, 2018

Pastel de tallarin o tallarin al horno (pasta casserole)

Ingredients:

  • 1 kg of spaghetti or your favorite pasta (approximately 2 lbs)
  • 2 cups of evaporated milk
  • 8 eggs
  • 350 g of shredded cheese (it could be fresh cheese, mozzarella, Havarti or similar)
  • 125 g of salted butter (approximately 1/4 lb)
  • Salt
  • 1 teaspoon of anise seed
Preparation:

Cook the pasta in boiling water with some salt, drain it and reserve. Preheat the oven to 350F. Grease a large casserole with some of the butter. Put a layer of pasta in the casserole and then cover it with some shredded cheese and small pieces of butter, repeat this process once or twice until you use all the pasta and cheese. Whisk the eggs, add the milk and salt to taste and pour over the whole pasta. Sprinkle the anise on top. Put the casserole in the oven and bake until golden, approximately for 45 minutes.

Cut it as a cake and serve it with llatan as a main dish or a side dish for a steak or roasted lamb. 

Aug 3, 2018

Cancha Salada (salty toasted corn)

Ingredients:

  • 2 cups of dried chulpe corn
  • 2 tablespoons of vegetable oil (it could be replaced with lard)
  • 2 teaspoons of salt (it could be increased or decreased according to your preference)
Preparation:

In medium size pot, heat the oil on high heat. Add the dried corn and stir constantly until the corn is golden brown. Transfer the corn to a bowl or dish and add the salt.

Cancha salada or tostado can be used as an appetizer or as a side dish to several Peruvian dishes.

Mar 21, 2018

Arroz Graneado (white rice)

Ingredients:

  • 2 cups of white rice
  • 1 tablespoon of oil
  • 1/2 tablespoon of minced garlic
  • 2 teaspoons of salt
  • 2 or 3 whole allspice berries
  • Water according to how you cook it
Preparation:

In a rice cooker:
In a small skillet or pan put the oil and garlic, slightly brown the garlic and then pour the mix to the rice cooker. Add the washed rice, salt, allspice and water. Mix all ingredients and cook according to your cooker instructions.

On the stove:
Put the oil, garlic and salt in a pot at medium temperature until the garlic is slightly browned. Add the washed rice and stir for one minute. Add the allspice and pour 3 cups of water. Set the temperature to high until the water starts boiling then lower it to medium-low until the water evaporates.