With only a few weeks left in South America, the time had come to move on from Peru but we weren't yet ready to leave Peruvian food behind. Therefore, on our last day in Cusco Hana and I enrolled onto a cooking course so that we could recreate the magic, even when we're back home in our own kitchens ten thousand miles away.
The menu of the day consisted of crema de quinoa, chillis rellentas and fondue de chocolate y frutta, accompanied of course with a pisco sour. Such an epic feast required a number of ingredients so we began our day with a visit to the local market. Whilst there the head chef stopped at various stalls and picked up all sorts of exotic fruits for us to try. I wish we'd known sooner what we've been missing out on! One in particular, called chirimoyo, caught my attention. Whilst it took the shape of a deformed apple, it tasted like a juicy candy floss; simultaneously refreshing and sweet!
Other parts of the market weren't so pleasant. Though it was interesting to see the local stalls versus the tourist ones, I could have done without witnessing pigs being sliced open in the aisles, chicken feet poking out at all angles, and cows heads with their teeth still intact stacked up on display. It was almost enough to put us off our impending meal!
Almost, but not quite. Back in the kitchen we were raring to go and got started right away with the preparations. Here's how it went...
Crema de Quinoa:
250g ground quinoa
1 clove garlic
1/2 onion
250g diced beef
1 egg
1 spoon coriander
1/4 tsp cumin
1/4 tsp pepper
Salt to taste
Step 1 - Finely dice garlic and onion and place into an oiled pan. Add 1/4 tsp of cumin and the same again of pepper.
Step 2 - Fry the diced beef until its dry. Add more oil and repeat until meat is light brown. Then add one cup of water per person.
Step 3 - Grind the quinoa and add the flour to the mixture. Stir it altogether until thick and creamy.
The menu of the day consisted of crema de quinoa, chillis rellentas and fondue de chocolate y frutta, accompanied of course with a pisco sour. Such an epic feast required a number of ingredients so we began our day with a visit to the local market. Whilst there the head chef stopped at various stalls and picked up all sorts of exotic fruits for us to try. I wish we'd known sooner what we've been missing out on! One in particular, called chirimoyo, caught my attention. Whilst it took the shape of a deformed apple, it tasted like a juicy candy floss; simultaneously refreshing and sweet!
Other parts of the market weren't so pleasant. Though it was interesting to see the local stalls versus the tourist ones, I could have done without witnessing pigs being sliced open in the aisles, chicken feet poking out at all angles, and cows heads with their teeth still intact stacked up on display. It was almost enough to put us off our impending meal!
Almost, but not quite. Back in the kitchen we were raring to go and got started right away with the preparations. Here's how it went...
Crema de Quinoa:
250g ground quinoa
1 clove garlic
1/2 onion
250g diced beef
1 egg
1 spoon coriander
1/4 tsp cumin
1/4 tsp pepper
Salt to taste
Step 1 - Finely dice garlic and onion and place into an oiled pan. Add 1/4 tsp of cumin and the same again of pepper.
Step 2 - Fry the diced beef until its dry. Add more oil and repeat until meat is light brown. Then add one cup of water per person.
Step 3 - Grind the quinoa and add the flour to the mixture. Stir it altogether until thick and creamy.
Step 4 - Sprinkle with coriander as a finishing touch.
Chillis Rellentas:
2 big chillis
300g minced beef
3 cloves of garlic
1/2 tsp cumin
1 spoon ground chilli
1 medium onion
2 carrots
50g peas
20 peanuts
1 hard boiled egg or olives
60g cheese
1 fresh egg
4 tbsp spoons oil
1 tsp cumin
1 tsp pepper
Salt to taste
Step 1 - Slice the head off each chilli and remove any seeds and veins. This makes room for the stuffing but more importantly, reduces the otherwise insane spice.
Step 2 - Place the chillis and their hats into a pan and leave to boil for 7-10 minutes. Drain the water and repeat this a further two times.
Step 3 - Meanwhile, finely dice the garlic, carrots and onions.
Step 4 - Crush yellow chilli and peanuts in two separate bowls and grind into pastes.
Step 5 - Put 4 tbsp of vegetable oil into a pan and add the garlic. Next add a tsp of cumin followed by a sprinkling of pepper, and then the chilli paste.
Step 6 - Once mixed together, add the onions and stir until clear and soft. Then add the minced beef and mix in thoroughly. Throw in the diced carrots and peas and cover it all in water.
Step 7 - Finally, add the peanut paste and leave to simmer for 15-20 minutes.
Step 8 - Add two teaspoons of salt and take mixture off the heat.
Step 9 - Oil a tray and place the chillis onto it.
Step 10 - Hardboil eggs or use olives to slice and place in the bottom of the chillis. Then fill the rest of the chilli with the mixture.
Step 11 - Place a slice of mature cheese between the chilli and its hat.
Step 12 - Whisk one egg white, add the yolk and a pinch of salt and continue whisking. When ready, drizzle the egg over the chilli hats.
Step 13 - Place the tray into the oven and bake on high (approximately 240 degrees) for 15 minutes.
Fondue de Chocolate y Frutta
200g dark chocolate
1/4 cup milk
Fruit of your choice
Step 1 - Slice your chosen fruit (we used pepino and banana but any will work) and spear them onto a kebab stick.
Step 2 - Break up dark chocolate into small pieces and place them in a bowl over a pan of boiling water. Once melted, add the milk and mix in.
Step 3 - Pour into an ice cream bowl and serve with fruit on the side.
Pisco Sour
3 ounces pisco
1 ounce lime juice
1 ounce bar syrup
1 egg white
6 ice cubes
3-4 drops of angostora bitter
Step 1 - Pour a triple measure of pisco, into a cocktail shaker.
Step 2 - Add 25ml of lime juice and 25ml of bar syrup.
Step 3 - Throw in six ice cubes and secure the lid.
Step 4 - Shake for 2 minutes or until the ice cubes sound broken.
Step 5 - Pour into glass and add 3-4 drops of angostora bitter.
Step 6 - Try not to down it in one.
The pisco sours went down so well, I'd nearly finished mine before the starters had even been served. However, once the quinoa soup arrived, I was quickly distracted by how delicious it was. If I were to cook it again I think I'd leave out the beef as the soup itself was thick and creamy, making it filling enough without the additional meat. In fact, I had to force myself not to finish it so that I still had some room left for the rest of the meal.
Our main course was presented so beautifully, it almost looked too good to eat. The chillis were accompanied by a variety of different potatoes; regular, black, white and roka, just four of the four thousand varieties found in Peru. Whilst the yellow and red chillis were a little on the spicy side for us wimpy Europeans, the green ones were just perfect and tasted amazing mixed together with the stuffing and the cheese. They make a great dish for dinner parties because they look amazing and taste even better, and I can't wait to try them again at home.
Had it been anything other than fondue, I'd probably have had to pass on dessert but who can say no to a bowl of melted chocolate? My mouth is watering at the very thought. The pepino fruit has a subtle taste so was simply a refreshing addition to the perfect chocolate and banana combo! We all but licked our bowls clean.
Hana and I were joined on the course by an American family so enjoyed the meal altogether with them. It was a lovely evening and the perfect way to end our time in Peru, having come away with great recipes, full bellies, and a place to stay if we ever find ourselves in Washington!
Chillis Rellentas:
2 big chillis
300g minced beef
3 cloves of garlic
1/2 tsp cumin
1 spoon ground chilli
1 medium onion
2 carrots
50g peas
20 peanuts
1 hard boiled egg or olives
60g cheese
1 fresh egg
4 tbsp spoons oil
1 tsp cumin
1 tsp pepper
Salt to taste
Step 1 - Slice the head off each chilli and remove any seeds and veins. This makes room for the stuffing but more importantly, reduces the otherwise insane spice.
Step 2 - Place the chillis and their hats into a pan and leave to boil for 7-10 minutes. Drain the water and repeat this a further two times.
Step 3 - Meanwhile, finely dice the garlic, carrots and onions.
Step 4 - Crush yellow chilli and peanuts in two separate bowls and grind into pastes.
Step 5 - Put 4 tbsp of vegetable oil into a pan and add the garlic. Next add a tsp of cumin followed by a sprinkling of pepper, and then the chilli paste.
Step 6 - Once mixed together, add the onions and stir until clear and soft. Then add the minced beef and mix in thoroughly. Throw in the diced carrots and peas and cover it all in water.
Step 7 - Finally, add the peanut paste and leave to simmer for 15-20 minutes.
Step 8 - Add two teaspoons of salt and take mixture off the heat.
Step 9 - Oil a tray and place the chillis onto it.
Step 10 - Hardboil eggs or use olives to slice and place in the bottom of the chillis. Then fill the rest of the chilli with the mixture.
Step 11 - Place a slice of mature cheese between the chilli and its hat.
Step 12 - Whisk one egg white, add the yolk and a pinch of salt and continue whisking. When ready, drizzle the egg over the chilli hats.
Step 13 - Place the tray into the oven and bake on high (approximately 240 degrees) for 15 minutes.
Fondue de Chocolate y Frutta
200g dark chocolate
1/4 cup milk
Fruit of your choice
Step 1 - Slice your chosen fruit (we used pepino and banana but any will work) and spear them onto a kebab stick.
Step 2 - Break up dark chocolate into small pieces and place them in a bowl over a pan of boiling water. Once melted, add the milk and mix in.
Step 3 - Pour into an ice cream bowl and serve with fruit on the side.
Pisco Sour
3 ounces pisco
1 ounce lime juice
1 ounce bar syrup
1 egg white
6 ice cubes
3-4 drops of angostora bitter
Step 1 - Pour a triple measure of pisco, into a cocktail shaker.
Step 2 - Add 25ml of lime juice and 25ml of bar syrup.
Step 3 - Throw in six ice cubes and secure the lid.
Step 4 - Shake for 2 minutes or until the ice cubes sound broken.
Step 5 - Pour into glass and add 3-4 drops of angostora bitter.
Step 6 - Try not to down it in one.
The pisco sours went down so well, I'd nearly finished mine before the starters had even been served. However, once the quinoa soup arrived, I was quickly distracted by how delicious it was. If I were to cook it again I think I'd leave out the beef as the soup itself was thick and creamy, making it filling enough without the additional meat. In fact, I had to force myself not to finish it so that I still had some room left for the rest of the meal.
Our main course was presented so beautifully, it almost looked too good to eat. The chillis were accompanied by a variety of different potatoes; regular, black, white and roka, just four of the four thousand varieties found in Peru. Whilst the yellow and red chillis were a little on the spicy side for us wimpy Europeans, the green ones were just perfect and tasted amazing mixed together with the stuffing and the cheese. They make a great dish for dinner parties because they look amazing and taste even better, and I can't wait to try them again at home.
Had it been anything other than fondue, I'd probably have had to pass on dessert but who can say no to a bowl of melted chocolate? My mouth is watering at the very thought. The pepino fruit has a subtle taste so was simply a refreshing addition to the perfect chocolate and banana combo! We all but licked our bowls clean.
Hana and I were joined on the course by an American family so enjoyed the meal altogether with them. It was a lovely evening and the perfect way to end our time in Peru, having come away with great recipes, full bellies, and a place to stay if we ever find ourselves in Washington!
