Recetas en ingles

CARAPULCRA LIMEÑA
Serves 6

½ kilo dried potatoes
2 tablespoons sesame seeds
1 cinnamon stick
1 teaspoon ground pepper
1 teaspoon anise seeds
4 cloves
½ cup toasted ground peanuts
1 kilo bacon, chopped
4 tablespoons oil
2 chopped onions
6 garlic cloves, crushed
¼ teaspoon cumin
3 tablespoon dried red (panca) chilli paste
1 tablespoon yellow mirasol chilli paste
2 sprigs coriander½ cup sweet wine
1 ½ litres pork stock
1 grated tablespoon bitter chocolate
10 butter and anise biscuits, ground
Salt and pepper

Roast the dried potato with the spices and half the peanuts in a frying pan. Wash and rinse the potatoes. Cover with cold water and leave to steep for a few hours with the spices. Rinse and drain. Season the bacon and brown in hot oil. Remove and put on oneside. Fry the onion, garlic, cumin, dried red chilli paste, and yellow mirasol chilli paste in same oil. Season then add the meat and coriander. Pour in the sweet wine and stew; add the potato and lightly fry. Cover with stock and leave to boil over a low heat unti the potato is cooked. Then add the remaining peanuts, bitter chocolate and biscuits. Taste and add salt if necessary. Leave it for thirtyminutes before serving. Decorate with olives and boiled eggs.

CHICKEN IN YELLOW CHILLI SAUCE
Serves 4

1 chicken breast
1 bay leaf
2 cups mixed vegetables (carrots, celery and leek)
1 bread bun
2 cups milk
¼ cup oil
1 chopped onion
4 garlic cloves, chopped
½ cup yellow chilli paste
¼ teaspoon cumin
½ teaspoon turmeric
¼ cup toasted ground pecan nuts
½ cup grated parmesan cheese4 yellow potatoes, boiled and sliced
4 black olives
2 hard-boiled eggs
salt and pepper

Cook the chicken breast with the salt, bay leaf and vegetables. Retain the stock and shred the meat. Crumble bread and soak in a cup of milk. Put on one side.
Make a dressing with five tablespoons of oil, the garlic cloves, yellow chilli paste, cumin, and turmeric. Fry lightly, adding the stock in smallquantities. Mix with the soaked bread and liquefy. Cook, stirring constantly and add more stock. Season, add the remaining milk and leave to cook over a low heat. Add the shredded chicken and pecan nuts. Sprinkle with parmesan cheese and cook until the desired consistency is reached. Serve with slices of potato, olives and the sliced hard-boiled eggs.

TACU TACU WITH STEAK
Serves 6

4 cupscooked kidney beans
½ cup chopped onion
1 tablespoon liquefied garlic
4 tablespoon yellow chilli paste
2 cups cooked rice
600 grams beef
½ cup flour
5 eggs
1 cup bread crumbs
4 bananas
olive oil
salt , pepper

Liquefy three cups of beans and put on one side. Prepare a dressing with the olive oil, onion and garlic. Add the chilli paste and fry lightly then add the whole beans, liquefiedbeans and the rice. Season and mix well. Form the tacu tacu into oval cakes in a nonstick frying pan and fry until golden. Cut the beef into four medallions, tenderise and flaten. Season and dredge through the flour, a beaten egg and the bread crumbs. Fry the steaks, the remaining eggs and the bananas. Serve this tacu tacu with Creole sauce.

COW´S HOOF COOKED IN PEANUTS
Serves 6

1 cow´s hoof– approx. 1 kilo
1 cup chopped celery
1 cup chopped leek
1 cup chopped onion
1 cup chopped carrot
3 tablespoons oil
1 tablespoons liquefied garlic
2 tablespoons dried red (panca) chilli paste
3 white potatoes in small cubes
1 teaspoons dried powdered oregano
¼ cup roasted chopped peanuts
salt , pepper

Boil the hoof in plenty of water with the celery, leek, onion, carrot and salt.Bone and cut the meat into cubes. Keep the stock. Prepare a dressing with the oil, remaining onion, garlic and chilli paste. Add the stock and bring to the boil then add the meat and potatoes. Season with salt, pepper and oregano, add the peanuts and cook until the potatoes are done.

CAU CAU
Serves 11

1 ½ cups chopped onion
1 tablespoon liquefied garlic
1 cup yellow chilli paste
½...