- Rices and grains
- Breakfast and Brunchs
- Events and Restaurant reviews
- North American
- Fish and seafood
- Preparaciones de base
- Dairy products
- Soups and Creams
Category Archives: Fusion
Ver post de Starters6 peopleNewbie10m20m
Number of Diners
Following my culinary adventure I now present you Peruvian-Spanish fusion. Sunny fried eggs ‘acholados’, with our peruvian yellow potato (excellent for french fries), huacatay, peruvian spiced-ham and rustic bread from El Pan de la Chola. This we eat with our hands with getting help from the bread.
The trick here is the quality of the product. Get the best quality and the result will be an amazing taste. Good olive oil, the best eggs you can get, sourdough bread, good ham… the rest is a piece of cake!
Ingredients. For 6.
- 1 kg yellow potatoes (if not regular)
- 6 high-quality eggs
- 1 rustic artisan sourdough bread
- 100 gr of peruvian-spiced ham
- huacatay (peruvian aromatic herb)
- 1 tablespoon ají panca paste
- olive oil to fry
- salt, pepper and cumin
- Peel and cut the potatoes to make french fries.
- Put olive oil in the frying pan with the tablespoon of the ají panca paste and some huacatay leaves.
- Fry there the french fries and after draining the oil place in the serving plate.
- Break the ham into large pieces and fry in olive oil with ají panca for a few minutes. Keep warm and drain well.
- For the eggs, add some oil to the pan without it covering the eggs and wait for it to be very hot.
- Fry over one side and add some salt. Turn around so that the yolk gets some heat (less than 10 seconds) and then smash the eggs into the potatoes.
- Add the ham and more huacatay leaves.
- Place bread around the plate.
- Open carefully the egg yolks just before starting to eat, with our hands and with help from the bread.
Ver post de Starters6 peopleNormal45m15m
Number of Diners
This new year’s 2011 was an important celebration. Family and friends, we got together in Barcelona… so, obviously taking advantage of our location we decided to spend the day on La Boquería, for me the best market one can find. We bought everything fresh and in the evening I prepared som sea-food appetizers, the best company for a Champagne glass.
Nikkei style tuna tartar.
In Perú, Nikkei cuisine is known as the breeding between japanese food and peruvian food. The fusion between ingredients and cooking types.
- 200 gr fresh tuna steak
- 1 avocad0
- 1 tablespoon soft red onion very finely chopped
- 1 teaspoon of fresh ginger root finely chopped
- 1 tablespoon fresh coriander finely chopped
- 1 tablespoon very finely chopped peruvian ají limo or ‘rocotillo’
- Sesam oil, a few drops
- Olive oil
- The juice of 2-3 limes or peruvian lemon (looks the same as lime, not the same)
- 2 tablespoons soy sauce
- Salt, pepper
- Cut the tuna into small dices with a very sharp knife.
- Add all the solid ingredients except for the avocado: onion, ginger root, rocoto, coriander, salt and pepper.
- Mix well, add the oils, lemon and soy sauce.
- The tuna will start to cook with the lemon juice.
- Add the avocado cut into squares the same size as the tuna and mix carefully. Add some salt.
- Serve with toast. Exquisssssit!
Tip: The trick for me is to have the tuna in the freezer, this way it won’t tear apart. The knife is also very important.