A plate of Peru

Peruvian chef Martin Morales travels the world picking up ideas and ingredients for his dishes and sharing his love of the flavours of Peru. Now he’s been sharing his travels and tastes with his family on Seriously... And here’s how you can create a taste of Martin’s homeland for yourself.

Puka picante vegetariano

Serves 4

On my first trip to the beautiful city of Ayacucho, in the region of the same name, this dish left a big impression on me. Big on colour and flavour, it’s popular during Easter in the Andes, as well as for special occasions such as birthdays and weddings.

Spicy Olluco, Oca & Beetroot:
Ingredients
200g purple potatoes or regular floury potatoes, skin on and cut into thick slices
200g olluco potatoes or parsnips, unpeeled and cut into thick slices
200g oca potatoes or carrots, unpeeled and cut into thick slices
1 cooked golden baby beetroot, finely sliced, to serve
A few nasturtium, watercress or basil leaves, to decorate
1 tsp beetroot powder or paprika, to decorate (optional)
Salt and freshly ground black pepper

For the puka picante sauce:
Ingredients
150g cooked beetroot, diced
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp amarillo chilli paste (see below)
2 tsp panca chilli paste (see below)
1 tbsp peanut butter
½ tsp ground cumin
50ml single cream or evaporated milk

Photo by David Loftus

For the cream cheese sauce:
Ingredients
120g smoked cream cheese
or goat’s milk cream cheese
120ml double cream

Method

Put all the potatoes (or alternatives) into a steamer and cook for about 20 minutes until tender. Drain and set aside to keep warm.

While the potatoes are cooking, make the puka picante sauce. Put the beetroot with 150ml of either beetroot cooking water or fresh water in a food processor or blender and blitz to a purée. Heat the olive oil in a frying pan over a low heat and add the onion. Sauté for about 10 minutes until the onion turns soft and translucent, then add the garlic, chilli pastes and peanut butter. Stir to combine and cook for a further two to three minutes until the garlic is soft but hasn’t taken on any colour. Add the puréed beetroot to the frying pan, along with the cumin and the single cream or evaporated milk. Season with salt and pepper, then simmer until everything is well combined and heated through. Remove from the heat and set aside.

Make the cream cheese sauce. Put the cream cheese and double cream in a bain-marie or a bowl suspended over simmering water. Whisk continuously for about four to five minutes until the mixture is silky smooth and thick.

To assemble the dish, divide the puka picante sauce between four bowls, then layer on the cream cheese sauce, and then the cooked, drained potatoes (or alternatives). Decorate with the golden beetroot slices and the leaves. Finally, sprinkle over the beetroot powder or paprika, if using.

For the panca chilli paste (makes about 30ml):
Ingredients
2 dried panca chillies

Method

Cover the dried chillies in water and soak for two hours. Drain, then blitz with a stick blender, add salt to taste and set aside until needed.

For the amarillo chilli paste:
Ingredients
1 tbsp olive oil
I/4 onion, finely chopped
2 garlic gloves, finely chopped
2 amarillo chillies, or 2 medium-heat red chillies
1/2 yellow pepper, deseeded and finely chopped

Method

Heat the oil in a small frying pan over a low-medium heat. Fry the onion for seven or eight minutes until soft, but not browned, then add the garlic and chilli and fry for two to three minutes or more to soften. Season with salt to taste, then allow to cool completely. When cool, blitz to a smooth paste and set aside until needed.

Recipe from ANDINA: The Heart of Peruvian Food by Martin Morales.

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