Today, Gizzi Erskine and the award winning Peruvian chef Martin Morales are making a street food classic - Causa Santa Rosa made with fresh tuna. This is a traditional layered side dish primarily made of mashed potatoes.
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RECIPE
INGREDIENTS
A handful of coriander sprigs
500g floury potatoes, unpeeled
A pinch of salt
1 tbsp Amarillo Chilli Paste
40ml vegetable oil
50g sweet potato (sliced extremely fine lengthways)
4 tbsp Olive Sauce
FOR THE TOPPING
75g (cooked carrots, diced)
75g (cooked beetroot, diced)
1 limo chill (finely chopped)
1 tbsp finely chopped coriander leaves
3 tbsp mayonnaise
½ a small red onion (finely diced)
1.5cm piece of ginger (peeled and finely chopped)
Juice of ½ of a lime
1 large ripe avocado, lightly mashed
Salt and freshly ground black pepper
Method
Prepare the potato by putting the coriander in a food processor with a little water and blitz until it is puréed. Peel and mash them. Add the salt and Amarillo chilli paste and then gradually add all of the oil, beating continuously. Add the coriander puree to the mash a mix thoroughly.
To make the topping, gently mix the carrots, beetroot, chilli, coriander, mayonnaise, onion, ginger and lime juice together in a bowl and season with salt and pepper.
Deep fry thin slices of sweet potato until crisp.
Assemble each Causa top with a layer of mashed avocado, carrot and beetroot mixture and add a large spoonful of olive sauce on the side to serve.
Thanks to Maxwell & Williams & Typhoon for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Thanks to Martin Morales. Follow for more amazing Peruvian recipes: https://www.youtube.com/CevicheUK
https://instagram.com/cevicheuk
https://twitter.com/cevicheuk
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
Don't forget to Subscribe to Wild Dish: http://bit.ly/SubWildDish
Check out the BEST Ceviche recipe: http://bit.ly/1ME903B
RECIPE
INGREDIENTS
A handful of coriander sprigs
500g floury potatoes, unpeeled
A pinch of salt
1 tbsp Amarillo Chilli Paste
40ml vegetable oil
50g sweet potato (sliced extremely fine lengthways)
4 tbsp Olive Sauce
FOR THE TOPPING
75g (cooked carrots, diced)
75g (cooked beetroot, diced)
1 limo chill (finely chopped)
1 tbsp finely chopped coriander leaves
3 tbsp mayonnaise
½ a small red onion (finely diced)
1.5cm piece of ginger (peeled and finely chopped)
Juice of ½ of a lime
1 large ripe avocado, lightly mashed
Salt and freshly ground black pepper
Method
Prepare the potato by putting the coriander in a food processor with a little water and blitz until it is puréed. Peel and mash them. Add the salt and Amarillo chilli paste and then gradually add all of the oil, beating continuously. Add the coriander puree to the mash a mix thoroughly.
To make the topping, gently mix the carrots, beetroot, chilli, coriander, mayonnaise, onion, ginger and lime juice together in a bowl and season with salt and pepper.
Deep fry thin slices of sweet potato until crisp.
Assemble each Causa top with a layer of mashed avocado, carrot and beetroot mixture and add a large spoonful of olive sauce on the side to serve.
Thanks to Maxwell & Williams & Typhoon for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Thanks to Martin Morales. Follow for more amazing Peruvian recipes: https://www.youtube.com/CevicheUK
https://instagram.com/cevicheuk
https://twitter.com/cevicheuk
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
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