Causa Rellena De Atun Causa Stuffed With Tuna Food

CAUSA DE ATúN

Steps:

• Place the unpeeled potatoes in a large pot of cold water, adding 2 tablespoons of salt. Bring it to a boil and boil the potatoes until they're cooked and soft. Strain and set aside to cool.
• When the potatoes have cooled sufficiently, remove the skin. Pass them through a potato ricer three times until the dough achieves a smooth and soft consistency. Add the olive oil, ají amarillo peppers, salt and pepper to taste and the sprigs of parsley. Knead the potato dough until you get a pliable and form texture
• To serve, use a greased 3-inch diameter mini-springform pan to help you put each individual causa together. Spread the potato dough on the base, about 1 inch high. Then place a layer of avocado slices, followed by a layer of the tuna filling, and finish your causa with another 1 inch layer of potato dough. Remove the springform and repeat 3 more times.
• Decorate each serving with chopped egg and ají limo chili pepper, and enjoy!

PERUVIAN CAUSA

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
• Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
• Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
• Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

CAUSA RELLENA DE ATUN (CAUSA STUFFED WITH TUNA)

Steps:

• Causa:.
• Squeeze the lemons and marinate the onion in the lemon juice with salt, pepper and chili powder.
• Boil the potatoes with their skins on. Peel once cooked and mash them with a fork.
• Add the lemon juice and onion.
• Add the oil gradually in order to keep the mixture smooth.
• To serve causa without stuffing put the mixture into a mold and chill for 1 ½ hours.
• To serve, unmold and garnish with olives, quartered hard boiled eggs and cubes of cheese.
• Divide the causa mixture into three parts. Cover the bottom of a mold with one part.
• Mix the tuna with mayonnaise and onion.
• Then add a layer of half the tuna mixture. Add a layer of causa followed by a layer of the remaining tuna.
• Add the sliced avocado.
• Cover with the third layer of causa and garnish with hard boiled eggs, cheese cubes and olives.
• Refrigerate for at least 1½ hours.

AMARULA DRUMSTICKS

Steps:

• Prepare the drumsticks by cutting the skin loose around the bone and pushing in down with a scraping movement, using a small sharp knife.
• Cover exposed bone with foil.
• Dust meat lightly with seasoned flour.
• Mix the chives, marmalade, lemon, Amarula Cream and salt together. Coat the drumsticks in this mixture and arrange in an ovenproof dish.
• Bake at 200 degree's for 45 minutes until crispy. Remove the foil.
• May be served warm or at room temperature.
• For Serving:.
• Wrap a bayleaf around each exposed bone-tip. Secure the leaf with a toothpick
• Cooking time is approximate since I have not made this yet.