Lomo Saltado, is Peru’s version of a stir fry. It’s traditionally done with beef (lomo) which is sirloin cut into strips, with tomatoes, onions and chilli in a soya sauce.
You can also do it with chicken but I always thought the original was the best.
Ingredients:
2 sirloins or any other cut of beef ( I used minute steaks) cut into strips
2 sliced red onions
2 thinly sliced red chillies
1 garlic clove sliced
1 teaspoon of vinegar
Chopped parsley
2 tablespoons of soya
3 sliced tomatoes
Oven chips
Method:
Slice the onions, chilli, tomatoes, beef and chop the parsley.
Slice the beef, onions, tomatoes and chilli.
In a wok or frying pan, add a dash of oil. Once it’s hot add the garlic, onion and chilli, cook for a few minutes.
Turn the temperature down to medium and add the vinegar, soya, half of the parsley and mix.
Cook onions, garlic, chilli and add soya, vinegar and parsley.
Put the chips in the oven to cook.
Add the beef to the frying pan, season with salt and pepper. Stir until the beef is cooked.
Add beef and cook for a few minutes and season with salt and pepper.
Once the beef is cooked add the tomatoes and mix. You don’t want the tomatoes to go all mushy, you want them to hold their shape.
Add tomatoes and mix.
Just before serving add the chips and mix.
Just before serving add the chips and mix.
Put the saltado in a serving dish, sprinkle the last of the chopped parsley and serve with rice. Enjoy 😊
Serve on a serving dish and garnish with the rest of the parsley.
Ají de Gallina, is one of Peru’s national dishes and one of my all time favourites.
It’s shredded chicken in a creamy and spicy sauce. Serve with rice and garnished with potatoes, boiled egg and black olives (in the photo I put a green olive as I didn’t have any black ones). I think it tastes better the day after you make it as the flavours had time to develop.
This dish usually uses two types of Ají (Peruvian chilli) Ají amarillo and Ají panca but since I live in the U.K. and can’t always find all the ingredients for whatever dish I’m doing so I’ve replace the Ají’s for chilli powder, paprika and turmeric.
Ingredients:
2 chicken breast
2 small potatoes
2 eggs
1 onion (finely diced)
1 teaspoon of paprika
1 teaspoon of chilli powder
1 teaspoon of tumeric
80 grams of Parmesan
1 tin of evaporated milk
60 grams of chopped almonds
4 slices of bread cut into pieces.
1 garlic clove finely chopped
Method:
In a sauce pan put the chicken with some water, salt, pepper and a bay leave. Bring it to the boil, reduce the temperature and let it simmer until cooked. Take the chicken of the pan and let it cool, reserve the broth.
Once the chicken is cold start shredding it and put it aside.
In another bowl soak the pieces of bread in the chicken broth with a dash of the evaporated milk. Remember to take the bay leaf out before soaking the bread.
Shred the chicken and soak the bread in the broth with some milk.
In a food processor put the chopped almonds and the bread mixture, whizz until smooth.
Whizz the almonds and bread mixture.Add a little bit of oil to a sauce pan and let it heat up. Once is nice and hot add the diced onion, garlic, tumeric, paprika and chilli. Lower the heat and cook it until the onions are soft.
Cook the onions and spices.
Now pour the almond and bread mixture and stir constantly for around 10 minutes.
Add almond and bread mixture.
Next add the shredded chicken and the Parmesan mix well.
Add shredded chicken and Parmesan.
While that is being done boil the eggs and potatoes. One they are done and cool enough to handle, slice the potatoes and quarter the eggs and put it aside.
Add the evaporated milk to the chicken mixture, stir and check seasoning. Usually I will taste it to see if it needs more salt, pepper, chilli, paprika or tumeric.
I like it spicy but since it’s my daughters favourite I usually make it milder. So I would recommend you to try it and if it’s not spicy enough you could add a bit more.
Anyway let it cook for a while until it’s creamy.
Add evaporated milk and cook until creamy.
Once it has the right consistency serve it with rice and garnish with slices of boil potato, eggs and a black olive. Hope you enjoy it as much as we do. 😀
This is a really quick and tasty salad. It’s one of my favourites and I usually have it with beef or chicken pie and some steam veggies.
Ingredients:
500 grams of new potatoes
3 springs of spring onions roughly chopped
4 rashes of cooked bacon chopped
Half a teaspoon of English mustard
3 tablespoons of olive oil
Salt
Pepper
The juice of one lemon
Method:
Put the new potatoes in a pan with water and boil until cooked.
Put new potatoes in a pan and boil until cooked.
While the potatoes are cooking make the vinaigrette sauce. In a saucer add the oil, lemon juice, mustard, salt and pepper mix it all up and leave it to the side.
Spring onion, bacon and vinaigrette sauce.
Once the potatoes are cooked, transfer to a serving dish and add the spring onion, bacon and the vinaigrette toss everything together and enjoy 😊
When I was pregnant with my daughter Alessandra a lot of things used to make me nauseous. For the first 3 months I could only stomach 3 things; scones, tuna sandwiches and these jam marshmallow biscuits.
Then, you could only get them in Ireland. So my mother in law would send me some every few weeks 😀.
Now you can find them here in England. I have a private stash of them in my kitchen that only I know off (so shhh, don’t tell the kids).
My problem now is that I can’t have just only one. I usually say to myself ‘right Flavia, just one and that’s it’. Then I go back and take another one and maybe just one more.
See were I’m going with this! It’s my weakness. I can’t help it, they’re so moorish!
Oh well maybe I’ll be able to contain myself next time, maybe, ok not really 😜.
I just love bread. I love it way more than biscuits or cake. I love the taste of it and the smell of fresh bread baking is just amazing 😉.
So I thought why not try to make it DIY style instead of buying it from the supermarket.
One of my weaknesses is sweet bread and this one has raisins, cherry and icing yum.
I looked for a recipe that was easy to do as I’m a complete bread novice, to be fair there wasn’t many recipes for making Belgium Buns but I found this one with a little bit of searching around.
It was quite easy to follow but yeast must hate me because it wouldn’t rise! I followed the recipe to the letter and made two more batches but each time was the same, it was so frustrating 😡.
Then I thought, I’ll just try to maybe add all the ingredients all together rather than adding them one at a time as suggested in the recipe.
I tried it and kneed the dough for 10 mins and let it rise for two hours in my airing cupboard. It took about an hour longer than what the recipe said. It should double in size.
I follow the next steps and then put it in the oven and the smell was amazing. They turned out really well after a lot of trial and error 😀.
Fafa's Food & Drink Mushings 