Peruvian Causa

After my culinary trip to Lima, Peru (read HERE), I promised you some recipes! Here is the first one that is perfect for the beautiful days that are coming. This starter (or dish) is served cold. I was freely inspired by the causas that I was able to taste on the spot, respecting of course the traditions. The result is simple, beautiful and delicious, but above all very original. A recipe that I will make very often at home.

Recipe for 4 people:

-2 large bintje potatoes (in Peru they use yellow potatoes)
-4 teaspoons of aji amarillo cream
-3-4 tablespoons of olive oil
-1 “aji amarillo” (see below for how to replace it)
2 large chicken breasts (or canned tuna) pan-fried and cooled
-2 large tablespoons of mayonnaise
-1 stalk of celery
-1/2 shallot, finely chopped
-the juice of half a lime
-1 or 2 ripe avocados
-salt pepper

Steam your potatoes. Let them cool, then peel them. In Peru, they take “papas amarillas”, almost impossible to find here. The bintje is perfect. I made the recipe with roughly 650g of cooked and peeled flesh.

Mash the potatoes.

Here is the cream of “aji amarillo”. It is an orange pepper and not very spicy. You can do without it in the recipe, but also find it HERE ! It is the store “el INTI” in Paris. They have an internet store. Don’t hesitate to go and meet them at 17, rue de Picardie in the 3rd district! Otherwise the online store is THERE: http://www.boutique-peruvienne.com/fr/

This is the famous chili cream (see below for how to replace it).

Crush the potatoes with the cream of “aji amarillo”, olive oil and salt.

Don’t hesitate to go with a potato masher.

Here is the famous “aji amarillo”. They sell it frozen in the Peruvian store (http://www.boutique-peruvienne.com/fr/). BUT! I tasted it raw and you can really try it with an orange bell pepper and a little tabasco. Let me explain: this pepper is not very strong. It adds taste and color. The taste is very close to the bell pepper (there is a small difference though). The flesh is just thinner and it stings a little. So a little orange bell pepper (not a whole one) and a few drops of tabasco will do the trick. You don’t have to stop yourself from making the recipe because of this! Like the “aji” cream, you can mix (without the seeds) the remaining orange bell pepper with a teaspoon of oil, a little salt and tabasco and voilà!

In any case, cut the aji in half and remove the seeds. To give you an idea of the size of this pepper, this one was roughly 8-9cm. So a small quarter of an orange bell pepper.

Cut into thin slices.

Then in small cubes.

Hop in the mashed potato!

Taste to adjust seasoning.

Put your cooked and cooled chicken in the blender.

You can use canned tuna instead. Pour the flesh into a bowl and add the mayonnaise.

Finely chop a few pieces of celery (to taste).

Add the shallot half (or of course a little onion!). Add lime juice, salt and pepper.

Put a layer of mashed potatoes in 8cm (or more) high foam circles.

Cut the avocado into slices and put a layer on top.

Add mashed potatoes again, then chicken (or tuna).

Finish with a layer of mashed potatoes. Do the same for the other 3 circles. You can serve these causas with green salad, tomatoes, black olives etc. A delight when the weather is nice. To be served chilled and decanted, perhaps with the help of a pusher.

You may have some mashed potatoes and chicken left over. To devour in any case! If you don’t have a circle, you can of course serve it all together without worrying about the aesthetics…

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Peruvian Causa

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