Causa peruana
From: Good Food Live
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Causa peruana
- Prep time:
- Cook time:
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For a potato dish with a difference try Rogerio David's splendid recipe for a vegetable-filled, mashed potato mound
Tips and suggestions
Ingredients
- 1kg floury potatoes, such as King Edwards or Maris Pipersuch as Maris pipers, peeled, boiled and mashed
- 120g Butter
- 120ml Milk
- black pepper
- 1/2 tsp ground Saffron
For the filling:
- 3 tbsp mayonnaise
- 1 small Hass medium avocado, peeled and diced
- 1 small Carrot, oiled and diced
- 1 small bulb Fennel, oiled and diced
- 120 g frozen petit pois, cooked and drained
- 120g Sweetcorn, cooked on the cob, kernels sliced off the cob
- bunch of huacatay, blanched and chopped
To garnish:
- mayonnaise, for piping
- 2 slices of corn on the cobs
- diced Feta cheese
- diced red and yellow peppers
- red Onions, peeled and sliced into a fan
- black Kalamata olives, in olive oil
- caper berries
- 4 quail's eggs, boiled
- chopped huacatay, (optional)
Method
1. Bring the milk to a simmer in a saucepan. Add in the butter and saffron and season with, salt and freshly ground pepper. Mix the saffron milk into the mashed potatoes and set aside to cool.2. Line a mixing bowl with cling film, then line with the mashed potato, reserving around a third.
3. To make the filling, mix together the mayonnaise, avocado, carrot, fennel, petit pois, sweetcorn and huacatay. Place the filling inside the mashed potato-lined bowl.
4. Cover the filling with the reserved mashed potato. Chill in the fridge until set.
5. To serve, un-mould onto a large plate.
6. Pipe with mayonnaise, and garnish.
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