What’s For Dinner?

Chef Kellie

Chef Kellie

Peruvian Causa
(Americanized)

I work for a Peruvian restaurant, but I am very American…this recipe is a
traditional Peruvian appetizer that I altered just a bit because my American
pantry was not stocked like a Peruvian kitchen. The end result was still
approved by a genuine Peruvian Chef (who happens to be my boyfriend, so
maybe he is prejudiced). Try it, it may seem different for an American to
eat your mashed potatoes cold, but I promise, you’ll like it.

 

Ingredients

Peruvian Causa6 cups cooked and cooled Yukon gold potatoes
5 lb. roasting chicken
3 lemons
5 tsp.vegetable oil
2 Tbsp.Olive oil
2 Tsp. chopped garlic
6 tsp. salt
2 Tbsp. fresh chopped cilantro
2 tsp. cumin
2 tsp. dried ground red pepper
1 tsp. paprika
1 tsp. turmeric
2 tsp.black pepper
2 Tbsp. fresh chopped parsley
2 tsp. hot sauce
1 1/2 c. mayonnaise
2 cups packaged frozen, cooked peas
1 small red onion, finely chopped
1 cup chopped celery
1 tsp. celery salt
2 tsp. chopped, dried tarragon
4 hard-boiled eggs
2 avocados, peeled, seeded and sliced into thin strips

 

 

Directions

Mix the olive oil, cumin, cilantro, salt, pepper, paprika, and tarragon and
carefully separate the skin from the breasts of the chicken just enough to
place fingers breast meat and skin with oil and herbs. Rub remaining oil
and herbs over whole chicken. Stuff chicken with one lemon cut in half and
roast in a 400-degree oven for approx. 1 and a half hours until temperature
reads 140 and the skin is browned.

Peel potatoes and place in enough water to cover potatoes, bring to a boil,
add garlic, salt, and 2 tsp. veg. oil and boil until just fork tender. With
a mixer, beat potatoes, lemon juice, 2 tsp.veg. oil, salt, pepper, hot sauce,
turmeric, ground red pepper, and paprika. Mix to an almost playdough like
consistency.

In a separate bowl, de-bone chicken, let cool and shred with fingers. Mix
with mayonnaise, chopped celery, chopped onion, peas, three chopped hard
boiled eggs, celery salt, tarragon, cilantro, and parsley.

Oil inside of medium to a large glass bowl with one tsp. veg. oil. Mold
potatoes inside a glass bowl, to replicate the shape of bowl and pat potatoes into
place, about 1/2 inch thick. Fill center with chicken salad stuffing half
way to top, top with a layer of sliced avocado, and then remaining chicken
salad on top. Place remaining potatoes on top and pat into place, covering
all of the chicken salad. Slide a butter knife carefully around edges between
potatoes and glass bowl. Place a dinner plate on top of the bowl, as you will
be inverting this dome-shaped causa onto the plate…carefully. Top with
sliced hard boiled egg if desired, in a flower shape or whatever design you
prefer and refrigerate. Serve chilled. You can garnish with chopped red
pepper and fresh chopped parsley.

 

Summer Side Dishes for Chicken

Kellie Strausser

Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.
Kellie StrausserMain DishRecipeWhat's For Dinner?Chef Kellie Peruvian Causa (Americanized) I work for a Peruvian restaurant, but I am very American...this recipe is a traditional Peruvian appetizer that I altered just a bit because my American pantry was not stocked like a Peruvian kitchen. The end result was still approved by a genuine Peruvian Chef (who happens to...Parenting Advice| Family Fun Activities for Kids