Search

Random Recipe

Papa Rellena - Peruvian stuffed Potatoes

Papa Rellena - Peruvian stuffed Potatoes

“P” in our Around The World for £4 Or Less took us to Peru yesterday. According to the recipe (Which we modified slightly to keep in budget) these are a favourite snack or street food with kids, which are often dipped in Tomato Sauce. To be fair we thought the mashed Potato would have benefited by the addition of a little Mustard and Salt. But that aside.....
 
Ingredients:-
 
2 eggs 
3 pounds of Potatoes 
1 large Onion, finely chopped
2 cloves of Garlic, minced
1 tablespoon Red Chillies, minced with Oil to make a paste
Vegetable oil, for cooking
1 tsp cumin
1/2 tsp paprika
250g mince Pork
3/4 cup beef stock
1/3 cup Capers
Salt & Pepper
Flour for dusting (We use Gluten Free flour)
 
Method:-
 
(1) Cook one of the eggs in boiling water until hard-boiled and set aside. Reserve the other egg.
(2) Bring a large pot of salted water to a boil. Cook the unpeeled potatoes until they are tender when pierced with a fork. 
(3) While the potatoes are cooking, cook the onions, garlic, and Chilli paste in the vegetable oil until soft and fragrant.
(4) Add the Cumin and Paprika to the Onions and cook 2 minutes more, stirring.
(5) Add the minced Pork and cook until browned. 
(6) Add the Stock and the Capers and simmer for 10 to 15 minutes more, or until most of the liquid has evaporated.
(7) Season mixture with salt and pepper to taste. Remove from heat and let cool. 
(8) When the potatoes are cooked, drain them. 
(9) When they are cool enough to handle, peel them, and then mash the potatoes thoroughly.
(10) Season the mashed potatoes with salt and pepper to taste. 
(11) Chill the potatoes uncovered for several hours. 
(12) Once the potatoes are very cold, stir the reserved egg into the mashed potatoes until well mixed.  
(13) Peel the hard-boiled egg and chop into about six pieces. 
(14) With floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center. 
(15) Fill the well with 1 to 2 tablespoons of the beef mixture and a piece of hard-boiled egg.  
(16) Shape the Potato around the Pork, adding more Potato if necessary to fully enclose the filling, and shape the whole thing into an oblong potato shape, about the size of a medium potato. 
(17) Repeat with the rest of the mashed potatoes. Coat each stuffed "potato" generously with flour. 
(18) In a deep a deep-fat fryer, heat oil to 180C.
(19) Fry the potatoes in batches until they are golden brown.
(20) Drain them on a plate lined with paper towels.
 
We enjoyed ours with home made Garlic Bread and Coleslaw. It sould like a lite snack, but these guys are remarkably filling.

On Facebook

All Day Breakfast #4556

Details
Category: Recipes

All Day Breakfast #4556

This looks like a plated representation of gluttony. But we only really eat one meal a day and sometimes we fancy something simple, i.e. not experimental! Although if you read on, quite a few of the items are our own creations…...

Working around the plate from 12 O'clock.

(1) Home made Gluten free (fried) Bread. This recipe had a typo and should have use warm water. So we ended up with quite a dense and flat loaf. But it held up well to frying, certainly better than the Mayo based version we usually bake.

(2) Tokneneng. A battered boiled Egg recipe from the Philippines we're very keen on.

(3) Bacon. We’ve not got around to curing our own Bacon yet, but it’s on the to-do list. When next we have a bit of spare cast I’ll order some Potassium Nitrate from a home curing website I know. (No I’m not ordering flours of Sulphur and Carbon Black, so no need to inform the Bomb Squad – The base ingredients for Gun Powder, for those who don’t know!)

(4) Hash Browns. The last stragglers in the freezer, so we cleared a bit of space!

(5) Baked Beans. Sadly these were from a tin. But again it’s not beyond the bounds of possibility that we will make our own at some stage….

(6) Yellow Sticker Pork & Bramley Apples sausages. Please don’t tempt me into buying a DIY Sausage extruder. That’s effectively how Sue and I met. When I worked in the Butchers one of my main functions was sausage making. I used to stop by at the pub where Sue was the Chef for a pint on my way home. Often covered in Pork mince!

(7) Fried Mushrooms. I’m pretty sure we’d get in trouble if we filled the spare room with well rotted Horse Manure. So growing enough Mushrooms at home to cover the amount we eat is probably a no-go…..

Out of shot we had DIY Tomato Ketchup and DIY Brown Sauce. Because we’re a bit sad like that!!!!

I've linked all the recipes we used. But the direct links are below, if you need them.

Gluten free Bread - http://www.eatwellonuc.org.uk/index.php/recipes/514-white-loaf-instructions-printing-error

Tokneneng - http://www.eatwellonuc.org.uk/index.php/recipes/499-tokneneng

DIY Tomato Ketchup - http://www.eatwellonuc.org.uk/index.php/recipes/501-diy-tomato-ketchup

DIY Brown Sauce - http://www.eatwellonuc.org.uk/index.php/recipes/492-diy-brown-sauce-gluten-free
 

Social Links

Translate

English French German Italian Portuguese Russian Spanish

Latest Recipes

Latest News