Causa peruana

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Causa peruana

 

For a potato dish with a difference try Rogerio David's splendid recipe for a

vegetable-filled, mashed potato mound

 

Tips and suggestions

Ingredients

* 1kg floury potatoes, such as King Edwards or Maris Pipersuch as Maris pipers,

peeled, boiled and mashed

* 120g Butter

* 120ml 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

* 120g 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)

Method1. 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.