Peru: Coriander Lamb with Re-fried Beans, Avocado & Potato Salad & Andean Solterito Salsa
Peru, is a republic in
western South America sharing borders with Ecuador, Colombia, Brazil, Bolivia
& Chile. With the Pacific Ocean to its West, the Andes Mountains in the
North & the Amazon rainforest & river in the East, Peru has a diverse
geographic landscape.
Peruvian
Food is considered to be one of the World’s most
important fusion Cuisines because of its long
history of multicultural influences. With a
focus on local ingredients, Indigenous
Inca food traditions &
immigrant influences from Europe & Asia, this food
is a visual delight that pops colour &
explodes in the mouth with taste sensations!
Our Peruvian menu included:
Coriander Lamb
with
Re-fried Beans
Avocado & Potato Salad
&
Andean Solterito Salsa
served with
Steamed long-grain rice
jalapeños
&
Rosemary olive oil focaccia
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
CORIANDER LAMB
INGREDIENTS
· 1 kg Lamb Leg, diced
· 1 cup Chardonnay or
other white wine
· ½ cup Apple Cider
Vinegar
· 1 cup dark Ale
· 4 tbs Olive Oil
· 2 medium Red Onions,
diced
· 4 cloved Garlic,
crushed
· 2 tsp Chilli powder
· 2 carrots, peeled
& diced
· 4 tomotoes, peeped, de-seeded
& chopped
· 1 bunch Coriander,
chopped
· 1 cup Beef Stock
· 1 cup peas
· 1 tsp cumin seeds,
crushed
· I small bunch fresh
oregano
· Salt & pepper
METHOD
1.
Marinate
the diced Lamb in wine, apple cider vinegar & beer in the fridge for at least 8 hours, stirring occasionally
to ensure even marination
2.
When
ready to cook separate the meat from the marinade in a sieve & reserve the
marinade for later
3.
Heat
the oil in a pot big enough to cook the whole dish then sauté the onion, garlic
& chilli gently until onion is transparent
4.
Turn
the heat up a bit, add some salt & pepper then sear the Lamb meat off in
the pot stirring to brown all sides
5.
Add
the tomatoes & cook a bit then add the coriander, cumin seeds & oregano
stirring to mix through
6.
Add
the beef stock, stir, bring to the boil, the turn back the heat a bit, cover
the pot with a lid and gently cook for 20 minutes
7.
Now
stir the pot really well & add the carrots
8.
Bring
the pot back to the simmer, recover with the lid & cook for a further 20-30
minutes
9.
Taste
the sauce in the pot & decide if it needs more salt & pepper
10.
Now
add the peas & cook with the lid off stirring gently as necessary to assist
any excess liquid to evaporate &
form a rich sauce around the meat
https://lateraleating.com/2011/06/12/recipe-seco-de-cordero-con-frejoles-lamb-coriander-stew-and-beans/
AVOCADO PICO DE
GALLO POTATO SALAD
INGREDIENTS
· 1 kg potatoes,
multi-coloured, skin on, washed & cut
in 1.5 cm cubes
· 2 tbs Olive oil
· 1 tsp Garlic salt (I
part garlic powder to 3 parts salt)
· ¼ tsp ground Pepper
· 2 Avocados cut into thick
slices
· 2 punnets of mixed coloured cherry tomatoes, cut
in half
· 1 bunch garlic
chives, chopped
· 1 jalapeño, diced
· 1 bunch fresh
cilantro, chopped
· ¼ tsp sweet smoked paprika
· ¼ teaspoon garlic powder
· ¼ cup olive oil
· 4 large limes, zested & juiced
· Edible flowers for
garnish
METHOD:
1.
Preheat
hot oven for roasting 180 celsius
2.
Toss
potatoes with olive oil, garlic salt and pepper on a baking tray
3.
Roast
for about 15 minutes, then turn over the potatoes & cook again for about 15
mins or until cooked through & golden
4.
Set
the potatoes aside to cool
5.
Gently
mix the cooled potatoes with the cherry
tomatoes, chives & cilantro then add the avocado & mix again
6.
Sprinkle
with the paprika & garlic powder then pour the olive oil, lime juice &
zest over the top & gently mix again
7.
Place
the salad in a bowl for serving & garnish with edible flowers
RE-FRIED BEANS FREJOLES
INGREDIENTS
·
3
cups borlotti beans, soaked & cooked (or tinned cooked beans)
·
4
tbs oil
·
1
large red onion, chopped
·
6
garlic cloves, crushed
·
1
teaspoon powdered aji amarillo or any chilli
·
salt
and pepper
METHOD
1.
heat oil in a pot & gently cook onion, garlic
& chilli for about 10 mins until onion is glassy
2.
turn up the heat a bit & add beans, salt &
pepper
3.
gently fry the beans around wi th the onion mix until heated, avoiding mashing the beans
https://lateraleating.com/2011/06/12/recipe-seco-de-cordero-con-frejoles-lamb-coriander-stew-and-beans/
http://www.bonappetit.com/recipe/borlotti-beans-with-garlic-and-olive-oil
if you want to cook beans from scratch check out this link:
www.deliciousmagazine.co.uk/stories/spot-store-soak-and-cook-dried-beans-and-pulses/
ANDEAN SOLTERITO SALSA
INGREDIENTS
·
1 ½ cup cooked lima beans
·
1 large red onion, diced
·
2 large tomato, de-seeded &
diced
·
3 cobs white or polka-dot corn
·
1 cup white fresh cheese (queso
fresco, paneer or goats Fetta) cut into cubes
·
1 hot chilli, diced
·
½ red capsicum, deseeded & diced
·
3 tbs white wine vinegar
·
3 tbs olive oil
·
Salt and pepper
·
3 tbs black olives, sliced
·
2 tbs chopped parsley
·
mixed lettuce
·
1 bunch purple Basil flowers for
garnsish
METHOD
1. boil
corn in salted water for 20 minutes, cool then cut the kernels off the cob with
a knife
2. combine
the Lima beans, onion, tomato, corn, white cheese, chilli & Capsicum together in a bowl
3. Season
with vinegar, olive oil, salt and pepper
4. Add
the parsley and black olives
5. Garnish
with Basil flowers
a
Q-Zine original recipe informed from the following sources:
Comments
Post a Comment