How to cook Anticuchos/ Sauteed Beef Tenderloin ?... Peruvian recipes... Peruvian food!!!

ANTICUCHOS / Sauteed Beef Tenderloin

Ingredients :

Marinade:

• 2 garlic cloves, crushed )

• ¼ cup ají panca molido / sundried red ají paste(chili

• Salt

• Pepper

• Cumin

• ¾ cup vinegar

• ½ teaspoon salt

Anticuchos:

• 1 beef heart, cleaned

• Salt

• Oil

• Ají amarillo fresco / Fresh yellow aji (chili), blended

• Bamboo skewers

Preparation:

Marinade:

Combine all ingredients to prepare marinade. Set aside.

Anticuchos:

Remove fat and clean beef heart and cut in ¾ to 1-inch pieces (2 ½ - 3 cm.). Place them in a medium size bowl and pour marinade over beef heart pieces. Leave marinating at least 12 hours.

Thread 3 pieces onto bamboo skewers.

Heat barbecue grill and place anticuchos, brushing them with a mixture of blended fresh yellow ají and oil. Cook on one side, turn and repeat procedure. Serve hot.

Usually, 2 anticucho skewers are served per person together with a boiled potato, a piece of corn and blended fresh yellow ají, for a spicier flavor.

If beef heart is not available, anticuchos can be prepared with tenderloin pieces. Proceed in the same way.

Peruvian Desserts, Turron de Doña Pepa?:... Peruvian Recipes!!!

TURRON DE DOÑA PEPA

Ingredients :

Turrón:

• 5 cups all purpose flour

• 1 cup butter

• 3 egg yolks

• 5 tablespoons concentrated aniseed water

• 1 teaspoon salt

Syrup:

• 1 piece chancaca (1 lb - 550 g)

• ½ cup water

• ¼ orange rind (only orange part)

• 6 cloves

Preparation:

Turrón:

Sift dry ingredients and combine with butter with a pastry blender.

Add egg yolks and aniseed water. Knead dough until soft.

Take small portions of dough and roll, on a ligtly floured surface, 0.5 x 9 inches (1 x 18 cm) sticks.

Transfer sticks to a greased baking sheet, placing them 1 inch apart.

Bake at preheated moderate oven 350° F (175° C) for 25 minutes or until lightly golden. Cool.

Syrup:

Bring all ingredients to boil and simmer for 40 minutes until mixture forms a soft ball when dropped in cold water or reaches 238° F (113° C) on a candy thermometer. Cool.

Place sticks on a serving dish, one beside the other, in one layer. Pour cold syrup on top. Place a second layer of sticks crosswise and pour syrup. Repeat a third layer and cover with the rest of syrup.

Optional: Decorate with miniature colored candy.

How To Cook Picarones?: Peruvian Desserts... Peruvian Recipes!!!

PICARONES

Ingredients : 8- 10 servings

• 1lb (½ k) sweet potatoes, peeled

• 1lb (½ k) squash, peeled

• 1lb (½ k) flour

• 3 tablespoons fresh yeast

• 2 cinnamon sticks

• 4 cloves

• 2 tablespoons aniseed

• 3 tablespoons sugar

• Pinch of salt

• 2 eggs slightly beaten

• Oil, necessary amount for frying

Syrup:

• 2 cups dark sugar

• 2 cups white sugar

• 4 cloves

• 2 cinnamon sticks

• 2 allspice

• Peel of 1 orange, cut into thick large strips

• 4 cups water

Preparation:

Fill water in a large pan with cinnamon, clove and aniseed. Boil for 10 minutes, approximately and strain reserving water. Cook sweet potatoes and squash in the reserved water until tender. Remove from pan and force through a strainer. Reserve 2 cups of cooking liquid. Allow to cool.

In a small size bowl, combine yeast, sugar, and reserved cooking liquid. Set aside for 15 minutes.

Place strained sweet potatoes and squash in a large bowl. Add salt, yeast mixture and eggs. Stir vigorously until combined. Fold in flour and continue stirring until a soft and smooth and elastic dough is formed. Dough will not stick to fingers. Cover with a damp cloth and leave dough to rise for 1 hour or until mixture doubles its volume.

Heat oil in a large skillet until hot. Take a small quantity of dough and form a ring. Fry in hot oil until golden on both sides. Repeat the procedure until all dough is used. Wet hands in salted water frequently to make dough rings more manageable.

Remove picarones from hot oil and drain in kitchen paper.

Serve immediately with syrup, (3 per serving).

Syrup:
Combine sugar, clove, cinnamon, orange peel, allspice and water in a medium size saucepan. Bring to a boil over low heat until mixture thickens to a syrup (200 °F – 110 °C). This process will take approximately 20 to 25 minutes.

Serve picarones with this syrup.

How To Cook Bavarois de Lucuma/ Lucuma Bavarois?: Peruvian Recipes

BAVAROIS DE LUCUMA / Lucuma Bavarois

Ingredients : 6 – 8 servings

• 2 tablespoons unflavored gelatine

• 6 lúcumas, peeled and cut in pieces

• 1 cup heavy cream

• 4 eggs

• ¼ cup water

• 1 cup undiluted evaporated milk

• 1 cup sugar

• ¼ teaspoon vanilla

Preparation:

Blend or process lucumas until soft and smooth. Force through a fine sieve and set aside.

Whip egg whites until foamy, add ½ cup sugar and continue beating until thick.

Beat cream until thick as for chantilly.

Soften gelatine in water and heat until dissolved. Add sugar and combine.

Add warm gelatine to lucuma mixture. Fold in egg whites, carefully.

Fold in whipped heavy cream and vanilla extract.

Lightly oil a tube cake pan and pour in preparation. Refrigerate until firm.

To unmold run a knife around the edge and invert mold onto serving plate.

Optional: Serve bavarois with Pastry Cream.

Fresh lucuma substitution:
2 pounds of fresh lucuma = 4 tablespoons dehydrated lucuma powder.
Soak lucuma powder in the same quantity of liquid 2 or 3 hours before using it. Stir. It will have the consistency of a puree.