PERUVIAN CHICKEN & AVOCADO CAUSA RECIPE - (4/5)
Provided by á-178044
Number Of Ingredients 12
Steps:
- Boil the potatoes in salted water until tender, drain, then mash with the olive oil, lime juice, salt and 3/4 of the chipotle sauce. Allow the mash to cool a little. Poach the chicken in water with a sliced carrot, garlic, salt and pepper. Simmer for about 20 minutes or until the chicken is cooked through. Drain and cool. Add the chopped dill to the cooled mash and mix well. Once the chicken is cool enough to handle, shred then chill. Chop the tomato, red onion and cornichons into very small cubes. Mix the mayonnaise into the shredded chicken until the chicken is well coated, add the cubed veg then mix well. Mash the avocado with a squeeze of lemon juice then mix in the rest of the chipotle sauce. Fill a ring mould with a layer of mash, layer of chicken, layer of avocado and final layer of mash. Use a smaller mould if serving as an appetiser, a larger one for a main course.
CAUSA WITH SHRIMP AND AVOCADO
A causa is layered potato terrine that is popular in Peru. For this recipe, avocado and shrimp salads are stacked on a base of spicy mashed potatoes. Each layer is simple to make and, together, they add up to an impressive appetizer. You'll need a ring mold about 3 1/4 inches in diameter and about 2 inches in height to shape the causa. Many Peruvians improvise with clean cans of similar dimensions, removing both ends first. Use a soup or bean can, which tend to be a little less than 3 inches in diameter.
Provided by Madhur Jaffrey
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Make the potatoes: Heat oven to 400 degrees. Wash and prick the potatoes with a fork. Bake directly on the oven rack for 1 hour.
- Peel potatoes while still warm (hold with a fork, if necessary) and put the potatoes through a ricer 3 times.
- Put the mashed potatoes on a board and treat them like dough. Add the salt and knead it in. Add the amarillo paste and knead it in. Do the same with the lime juice and then the oil, incorporating them in slowly. Add the red chili and cilantro to give flecks of red and green. Knead some more and roll into a smooth cylinder, about 5 inches long and about 3 inches or less in diameter, depending on your mold. Wrap tightly in plastic wrap and refrigerate. This can be done several hours or even a day ahead of time.
- Make the shrimp salad: Pat the shrimp dry. Cut each shrimp in half, crosswise, and put in a bowl. Add the garlic, salt, cumin and cayenne. Mix well.
- Put oil in a medium frying pan and set on medium-high heat. When hot, add the shrimp. Stir and fry until they just turn opaque, about 3 minutes. Remove them to a clean bowl. Add the celery, lime juice, mayonnaise and cilantro. Mix well, taste for balance of flavors, and set aside.
- Make the avocado salad: Peel the avocado, remove the pit and cut it into 1/2-inch dice. Put in a bowl. Add the lime juice and mix well. Add the salt, pepper and mayonnaise. Mix well and set aside.
- Assemble the dish: Grease 4 ring molds or clean soup cans with butter. Cut the cylinder of refrigerated mashed potatoes, crosswise, into 4 parts (about 1 1/4-inch thick each) and make them about the same diameter as your mold. Make sure the edges are clean with no cracks. Drop a patty down each mold and tamp it down gently with the bottom of a glass.
- Divide the avocado salad into 4 parts and drop a part down on the top of the mashed potato in each mold, spreading it out evenly. Press down lightly with the glass again. Divide the shrimp salad into 4 parts and drop one part each neatly over the avocados, again, spreading it out evenly. Press down lightly. Lift off the mold or can, garnish with the cilantro sprigs and serve.
PERUVIAN CAUSA
This spicy potato-layered dish with meat is a everyone-is-going-to-love-it dish! Even if people don't like certain ingredients, the combination is sensational! With this dish you can make the layers as thin or as thick as you like. You can substitute the tuna with chicken or other seafood.
Provided by Amber Berrocal
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
- Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
- Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
- Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 43.1 g, Cholesterol 94.2 mg, Fat 34.4 g, Fiber 8.3 g, Protein 15.9 g, SaturatedFat 5.6 g, Sodium 133.9 mg, Sugar 2.8 g
PERUVIAN POTATO-CHICKEN SALAD (CAUSA RELLENA)
There's nothing very unusual about serving a chicken or potato salad at a cookout, which is why this layered Peruvian potato and chicken salad will cause such a stir. Or should I say, 'causa' a stir, since in Peru that's what this gorgeous dish is called. Infused with aji amarillo, lime juice, and cilantro, these are perfect for making ahead and packing in your cooler on a hot summer day. Garnish with cherry tomatoes and cilantro if desired.
Provided by Chef John
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 2h5m
Yield 4
Number Of Ingredients 20
Steps:
- Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
- Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
- Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
- Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
- Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
- Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
- Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.
Nutrition Facts : Calories 658 calories, Carbohydrate 41.4 g, Cholesterol 58 mg, Fat 49.1 g, Fiber 7 g, Protein 19.2 g, SaturatedFat 9 g, Sodium 391 mg, Sugar 3.6 g
PERUVIAN CHICKEN
Provided by Food Network
Categories main-dish
Time P1DT1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.
PERUVIAN ROASTED CHICKEN THIGHS WITH CREAMY AVOCADO SAUCE
Rotisserie chicken, "pollo a la brasa" in Spanish, is hands-down one of the staple foods consumed in cities across Peru. Typically served with a simple side salad, French fries and the equally famous aji verde-a sauce made with Peruvian aji amarillo (yellow chile) and huacatay (a variety of black mint)-this dish is loved by those seeking a highly seasoned and very juicy chicken at affordable prices. The key to the recipe is in the marinade; restaurants in Peru keep their ingredients secret, but here I share my family recipe alongside an updated recipe for the aji verde. Roasting chicken thighs on a sheet pan makes it an easy dish to do at home. And since aji amarillo and huacatay are difficult ingredients to find in the States, I created a different but equally delicious green sauce that pairs great with the chicken. The sauce can also be used as a spread, dip or salad dressing.
Provided by Food Network
Categories main-dish
Time 4h
Yield 4 to 8 servings
Number Of Ingredients 21
Steps:
- For the chicken thighs: Whisk the beer, soy sauce, vinegar, garlic, oregano, cumin, salt, paprika, black pepper, cinnamon and sugar together in a large bowl or baking dish. Add the chicken thighs and toss to coat all sides. Cover and refrigerate the chicken for a minimum of 3 hours and up to overnight.
- When ready to roast, set an oven rack in the middle of the oven and preheat to 375 degrees F.
- Meanwhile, discard the marinating liquid from the bowl or baking dish and drizzle the oil over the chicken to fully coat. Transfer chicken thighs skin-side up to a rimmed sheet pan. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, about 35 minutes.
- While the chicken roasts, make the avocado green sauce: Combine the queso fresco, mayonnaise, jalapeño, garlic, cilantro, lemon juice, salt and 1/2 cup of water in a blender. Blend until the ingredients are minced. Turn off the blender, add the avocado and blend until the sauce becomes smooth and uniform in color, about 1 minute. Be careful to not over blend as the sauce will break. Serve immediately or refrigerate for up to 3 days.
- Remove the chicken from the oven and allow to rest 5 minutes. Serve with the avocado sauce.
PERUVIAN CRAB CAUSA
My friend Rosario, just returned from her home in Peru and she gave me this recipe, It is delicious! "A "causa: is a dish of layered ingredients(like a terrine) served cold for a light entree or a first course on warm days, making it an ideal dish for entertaining. Embellish each serving with a wedge of an avocado sprinkled with salt, pepper and lime juice, then garnish with slices of hard-boiled egg and a drizzle of mayonnaise slightly diluted by lemon juice." Don't let the long laundry list scare you - it's really worth trying. Cooling times vary - I figure about 2 hrs.
Provided by Manami
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Grease a 12-inch rectangular bread mold and cover with 2 large pieces of plastic wrap making sure they overlap so all the bottom and sides of the mold are covered and there is enough wrap on the sides of the mold so as to fold it once the causa has been assembled and you can tightly cover it.
- PREPARE THE RELISH:.
- To start the relish, finely mince the red onion, place it in a bowl and cover it with the vinegar; allow to rest for about 45 minutes.
- POTATO PASTE:.
- Place potatoes in a large pot with enough cold water to cover them by over 2 inches of water, add 2 tablespoons of salt and bring to a boil.
- Cook for about 25 minutes, until potatoes are tender when pierced with a knife.
- Drain and let them cool until you can handle them safely.
- Meanwhile, place the jalapeno pepper slices along with their juice in a blender and blend until smooth.
- Strain the mixture, separating the juice from pulp and keeping both.
- When the potatoes are cooled, peel them.
- Once they are peeled, press the potatoes through a potato ricer or the fine side of a cheese grater, making sure no lumps remain.
- Place potato paste in a large bowl and add the lime juice, canola or corn oil and 4 tablespoons of the jalapeño juice.
- Mix with a potato masher, adding salt and pepper to taste.
- Place in the refrigerator until cooled.
- TO COMPLETE THE RELISH:.
- Strain the onion, discarding the vinegar; mix with the cilantro, a little bit of salt and pepper, 1/2 cup of the minced yellow peppers, the lime juice and 1 tablespoon of the jalapeno pulp (not the juice).
- Taste and check seasoning adding more salt, pepper, juice or paste if desired, according to preference.
- MAKE THE CAUSA:.
- Mix the crabmeat with the mayonnaise and the lime juice; season with salt and pepper to taste.
- Place in refrigerator.
- Cut the avocado in half lengthwise, removing the pit.
- Cut each half in half again, making a total of four wedges.
- Using a large spoon, scoop each full avocado wedge out of the skin.
- Cut 1/4-inch thick slices across each avocado wedge (not lengthwise).
- Season with a little bit of salt, pepper and sprinkle some lime juice over all the slices.
- PREPARE THE TERRINE OR BREAD MOLD:.
- Once the potato paste is cooled, use a large spoon to spread 1/3 of the paste into a layer at the bottom of the bread mold.
- Use the backside of the spoon to evenly coat all of the bottom.
- Place 1/2 of the avocado slices in the mold for the next layer - making sure all corners and sides of the mold are covered with avocado.
- Set aside six dollops of crabmeat mixture for the serving.
- Now place 1/2 of the remaining crabmeat mixture into the mold for the next layer.
- Press down firmly with the back of a spoon.
- Repeat with one layer each of potato paste, avocado and crab, and then finish with a layer of potato paste on top.
- Fold the plastic wrap over the top of the mold (use more plastic wrap if needed to seal the top well).
- Press slightly and put in the refrigerator to chill well, at least one hour. (Place the extra crabmeat mix into the refrigerator as well.).
- To serve, carefully uncover the plastic wrap from the top of the mold.
- Unmold the crab causa over a serving platter.
- Spread some of the relish over the top of the causa.
- Place chopped lettuce leaves on six serving plates.
- Cut the causa carefully into six slices and, using a spatula, lift each slice and place one slice on top of the lettuce on each serving plate.
- Add more of the relish on the top of each slice and a dollop of the reserved crabmeat mix.
- Enjoy!
Nutrition Facts : Calories 474, Fat 23.6, SaturatedFat 2.8, Cholesterol 59.9, Sodium 371, Carbohydrate 46.2, Fiber 8.9, Sugar 4.2, Protein 22.3
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- Bring a large pot of water to a boil, add potatoes and cook until fork tender. Drain and mash thoroughly until smooth and free of lumps.
- Add mashed potatoes, aji amarillo, the juice of 2 limes and vegetable oil to a large bowl. Season with salt and thoroughly mix until potatoes are smooth, free of lumps and the seasonings are fully incorporated. If you’re unable to get a smooth consistency, pass the seasoned potatoes through a tami or sieve.
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