Causa peruana

For a potato dish with a difference try Rogerio David's splendid recipe for a vegetable-filled, mashed potato mound
Causa peruana
  • Rating:
  • Serves: 4-6
  • Cook Time: 5 minutes
  • Prep Time: 40 minutes
  • Effort: medium

Ingredients

main

  • 1 kg floury potatoes, such as King Edwards or Maris Pipersuch as Maris pipers, peeled, boiled and mashed
  • 120 g butter
  • 120 ml 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
  • 120 g 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)

Tips and Suggestions

Huacatay is a Latin American herb, sometimes available in Latin American food shops in the UK. If unavailable, mint and coriander can be used as can marigold leaves.

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.

Rate This Recipe

1
2
3
4
5