DRINKS
CHICHA MORADA
Ingredients:
| Purple corn cob | 6-7 |
| Pineapple peel | 50 gr |
| Cinnamon sticks | 5 |
| Water | 5 ltrs |
Preparation:
Boil all the ingredients untill the wáter reduces to appr. 2 ltrs, portion and freeze. For Chicha morada preparation defrost in the microwave and mix with 1 pineapple slice, 1 tablespoon of sugar and the juice of ½ a lime.
Presentation:
Serve in a bowl glass, sprinkled with cinnamon poder and decorated with a slice of pineapple.
PISCO SOUR
Ingredients:
| Pisco Vargas | 2 ounces |
| Sugar syrup | 1 ounce |
| Lime juice | 1 ounce (1.5 limes) |
| Ice cubes | 3 |
| Bitter | 2 drops |
| Egg white | 1/4 |
Preparation:
Mix all the ingredients in the blender (except the bitter).
Presentation:
Serve in a red wine glass, decorated with the bitter drops and a slice of lime.
APPETIZERS
QUINUA SOUP
Ingredients:
Preparation:
Fry garlic and onion in oil, add the wáter and let boíl. Chop all the vegetables into fine slices and add to the boiling wáter together with the burst quinua. Let boil for appr. 2 minutes before adding the milk, cheese cubes and the chopped fresh herbs and add salt regarding your taste.
Presentation:
Serve in a soup bowl, sprinkled with fresh oregano.
QUINUA SOUP
Ingredients:
| Quinua (boiled and burst) | 100 gr |
| Pumpkin | 50 gr |
| Carrot | 25 gr |
| Horse bean | 25 gr |
| Potato (floury) | 50 gr |
| Water | 12.5 cl |
| Milk | 2 ounces |
| Oregano fresh | optional |
| Parsley fresh | optional |
| Salt | optional |
| Cheese (soft) | 30 gr |
| Huacatay (peruvian herb) | 1 twig |
Preparation:
Fry garlic and onion in oil, add the wáter and let boíl. Chop all the vegetables into fine slices and add to the boiling wáter together with the burst quinua. Let boil for appr. 2 minutes before adding the milk, cheese cubes and the chopped fresh herbs and add salt regarding your taste.
Presentation:
Serve in a soup bowl, sprinkled with fresh oregano.
PERCEA (AVOCADO SALAD)
Ingredients:
Preparation:
Boil all the ingredients untill the wáter reduces to appr. 2 ltrs, portion and freeze. For Chicha morada preparation defrost in the microwave and mix with 1 pineapple slice, 1 tablespoon of sugar and the juice of ½ a lime.
Presentation:
On one side of the plate, place the remaining avocado in its peel, decorated with the yucca slices. Serve the avocado/tomate paste on a lettuce and sprinkle with the chopped chives.
Ingredients:
| Avocado small | 1 |
| Yucca | 5 slices |
| Tomato | 1 |
| Hot pepper sauce | 5 drops |
| Tabasco sauce | 4 drops |
| Lime juice | 8 drops |
| Chive | 1 teaspoon (finely chopped) |
| Bellpepper red | 1 teaspoo n (finely chopped) |
| Olive oil | optional |
Preparation:
Boil all the ingredients untill the wáter reduces to appr. 2 ltrs, portion and freeze. For Chicha morada preparation defrost in the microwave and mix with 1 pineapple slice, 1 tablespoon of sugar and the juice of ½ a lime.
Presentation:
On one side of the plate, place the remaining avocado in its peel, decorated with the yucca slices. Serve the avocado/tomate paste on a lettuce and sprinkle with the chopped chives.
MAIN DISHES
QUINUA ATAMALADA
Ingredients:
Preparation:
Fry the finely chopped onion with a little bit of oil golden and add the boiled and bursted quinua. Incorporate the boiled potatoe cubes the milk, cheese cubes, salt and finely chopped fresh herbs, mix all the ingredients.
Presentation:
Serve a portion of rice, decorated with carot cubes and peas in the center of the plate, surrounded by the quinua puree and decórate with the huacatay twig.
QUINUA ATAMALADA
Ingredients:
| Quinua (boiled and burst) | 100 gr |
| Potato (floury) | 1 |
| Onion | 20 gr |
| Huacatay (peruvian herb) | 1 twig |
| Cheese (soft) | 100 gr |
| Milk | 5 ounces |
| Salt | 1 pinch |
| Rice (boiled) | 50 gr |
Preparation:
Fry the finely chopped onion with a little bit of oil golden and add the boiled and bursted quinua. Incorporate the boiled potatoe cubes the milk, cheese cubes, salt and finely chopped fresh herbs, mix all the ingredients.
Presentation:
Serve a portion of rice, decorated with carot cubes and peas in the center of the plate, surrounded by the quinua puree and decórate with the huacatay twig.
KINGFISH CEVICHE
Ingredients:
Preparation:
Clean the kingfish and cut into slices. Cover the fish with the mix of lime juice, the finely chopped celery, the the grated ginger and garlic and the salt, mix and let repose for 5 minutes. Boil the sweet potatoe and toast the corn grains.
Presentation:
Servet he ceviche on a lettuce leaf, decorated with a lime and hot pepper slice, accompanied with the sweet potatoe in slices and the roasted corn.
Ingredients:
| Kingfish | 250 gr |
| Limes | 6 |
| Celery | 1 stalk |
| Ginger | 1 pcs |
| Garlic toth | 1 |
| Cilantro | 1 twig |
| Hot pepper yellow | 1 slice |
| Lettuce | 1 leaf |
| Sweet potatoe | 1 |
| Salt | 1 pinch |
| Onion (red) | 1/4 |
| Corn (roasted) | 10 gr |
Preparation:
Clean the kingfish and cut into slices. Cover the fish with the mix of lime juice, the finely chopped celery, the the grated ginger and garlic and the salt, mix and let repose for 5 minutes. Boil the sweet potatoe and toast the corn grains.
Presentation:
Servet he ceviche on a lettuce leaf, decorated with a lime and hot pepper slice, accompanied with the sweet potatoe in slices and the roasted corn.
LOMO SALTADO
Ingredients:
Preparation:
Season the tenderloin stripes with a mix of soya sauce, salt, pepper and garlic and fry shortly in oil. Incorporate the onion slices and tomatoe stripes (both the same size as the tenderloin stripes) and add the white wine. Let cook for a moment. Fry the potatoes French fries style.
Presentation:
Servet he tenderloin mix with french fries on each side and a portion of rice, sprinkled with finely chopped parsley.
Ingredients:
| Tenderloin | 150 gr |
| Tomato | 1 u. |
| Onion (red) | 1/2 u. |
| Potato (floury) | 100 gr |
| Ají amarillo (hot pepper yellow) | 1/4 u. |
| Garlic toth | 1 u. |
| Salt | a pinch |
| Pepper | a pinch |
| Soya sauce | 1/4 ounce |
| White wine | 1/4 ounce |
| Parsley | 1 teaspoon (finely chopped) |
| Rice (boiled) | 50 gr |
Preparation:
Season the tenderloin stripes with a mix of soya sauce, salt, pepper and garlic and fry shortly in oil. Incorporate the onion slices and tomatoe stripes (both the same size as the tenderloin stripes) and add the white wine. Let cook for a moment. Fry the potatoes French fries style.
Presentation:
Servet he tenderloin mix with french fries on each side and a portion of rice, sprinkled with finely chopped parsley.
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