Did you check out our post about Colibri? The new Peruvian restaurant of Andrea's dad in Germany. One of the dishes he serves is Arroz Con Pato, which means Rice With Duck. We made it at home recently, and here is the recipe for you to try as well.
2 duck legs
125 ml sunflower oil
0,5 liters of dark beer
3 shallots, minced
5 garlic cloves, minced
100 ml ají cream or 4 pureed chilis
1 tsp ground cumin
1 jar of cilantro paste
2 liters duck or chicken broth
3 cups white rice
1 red bell pepper, diced
1 cup canned corn
Salt & pepper
1 chilli to decorate
Huancaina or rocoto sauce
Heat a cast iron pot to medium-high and fry the duck legs until golden and crispy, about 2 minutes on each side. Cover with aluminum foil and set aside. Some people marinate the legs in beer overnight, but this is optional.
In the same pot, add the chopped shallots and garlic and fry until transparent. Add ají and cumin, and let it cook for 3 minutes more. Add the cilantro paste, duck broth, beer and the duck. Flavor with salt and pepper and cover the pot. Let it cook for about 30 minutes on low heat.
Remove the duck leg from the pot and cover in aluminum foil again. Measure the liquid to see that you have 1.5 liters. If not, add more water. Then add the rice, diced red bell pepper, corn and the stock. Cover the pot and cook for 20 minutes on low heat. Turn off the heat, and after 5 minutes stir the rice with a fork.
To crisp the duck skin again, either use a torch or pop it in the oven on 250 degrees C with your grill program activated. Plate with the rice first and a piece of duck on top. Optional garnish can be salsa criolla and huancaina on the side. We made salsa criolla by soaking thinly sliced red onions together with jalapenos in lime. Garnish with chili and edible flowers.
We enjoyed this Peruvian treasure with a Chianti Classico from Chioccioli. Super tasty and easy to drink with a hint of dark berries. It was very refreshing together with the hotness of this dish.
Andrea's dad, Pepe, recently opened a restaurant in the Black Forest in Germany called Colibri. It is mainly a traditional Peruvian restaurant, but it also serves some German dishes. Pepe says: "I will serve them a bit of German food until they learn to love Peruvian cuisine.”
The name Colibri comes from the Nazca lines in Peru. One of them is called Colibri because it resembles the bird. It was actually a German woman named Maria Reich who discovered the lines. Thus, the name is a fusion between Peruvian and German, just like the concept of the restaurant.
Last November Pepe was here with us cooking at Smalhans. We made Ají de Gallina and Suspiro a la Limeña. Last week he surprised us with loads of traditional Peruvian dishes. We made some pictures to show you how food from the Peruvian coast looks like. Believe us, they taste even better than they look!
In the next days we will be making Arroz Con Pato. Which other of these recipes would you like us to post on the blog? Drop us a comment below.
I was born and raised in Peru, a great culinary country that also happens to have the biggest Japanese community in Latin America. If you grew up in Peru you would know the term "Nikkei". It is the Japanese immigrants and their descendants. This meeting of cultures in Peru resulted in the wonderful "Nikkei cuisine" - a fusion of Japanese and Peruvian food. The dishes and ingredients of Peru are combined with those of Japan and prepared in accordance with the methods of both kitchens.
On Sunday, Anders and I attended the "Nikkei Evening" at restaurant Aymara. The restaurant, which we have written about before, is actually a Latin American restaurant - and not strictly Peruvian like it has been portrayed. However, this night was dedicated to Peru and Japan in combination. Rodrigo Belda & Kim Daniel Aronsen from Aymara teamed up with Jonathan Romano from Jonathan Sushi, as well as Record Vinimport. Rodrigo told us we can expect more of these mashups of cuisines and meetings of different restaurants during the year. We are looking forward!
This black pasta is a type of pasta made with flour, eggs, oil and squid ink. The seafood manufacturers extract the ink from the ink sacs located between the gills, and this gives pasta the black color. Seafood dishes best complement black pasta's natural aquatic flavor.
We were so excited to find this pasta at Matbazaren.no and decided to give it a spicy and Peruvian flavor by making a rocoto cheese sauce. If you can't find Peruvian rocoto, you can use another red chili sauce.
200 g fresh trout
1 bag of Al Nero di Seppia Black Pasta from Gran Cucina
75 g feta cheese
Peruvian rocoto or any other red chili sauce
2 dl heavy cream
This can be made in four minutes
Salt and pepper the fish and let it rest. Bring water to boil with some salt and oil. Heat another pan with some oil. Add feta cheese in a blender and add some chili until desired spiciness. Then add about 2 dl heavy cream or until the consistency is like a sauce. The pan should be warm now and the water boiling. Add the pasta to the water and fry the fish very lightly in the pan. The inside should still be raw.
Place pasta on the plate, pour on the sauce, top with the trout and garnish with fresh dill and red pepper.
Last November it was the Mexican kitchen which opened two new restaurants in Oslo - Taco Republica and Tijuana. The first being quite hyped, and the latter almost anonymous in comparison. However, Tijuana became my favorite because of the food, concept and prices, although I can still enjoy Taco Republica as well.
This November, it is the Peruvian cusine - First out was Aymara two weeks ago and yesterday Piscoteket had their opening Pisco Disco.
Both places have received equal distribution of media attention. The Peruvian kitchen is the hype more than the specific restaurants. Piscoteket has Jaime Pesaque, though – chef and owner of Peruvian restaurants all over the world. That does create some expectations.
We were here on opening night, just like Aymara. The menu was a set menu (NOK 450), with options of wine or cocktail pairing.
What we liked about it:
- The huge bar in the middle of the room, pumping out cocktails.
- The presentation of the dishes. It looked good on the plate.
- The interior design of the place, the logo, authetic bus tickets and peruvian posters. Pretty colors!
- The authentic Peruvian music playing in the background.
- The traditional Pisco Sour.
What we hope they will improve:
- The ingredients… Those shrimps we got were super tiny, and couldn’t possibly be fresh. The octopus was tough and hard to chew, I had to spit it out. Some of the entrecote pieces as well. The scallops did not have the same fresh taste or mouthfeel as the ones we got at Aymara. I could even swear some of the vegetables had a taste of being canned… We really hope this was due to opening night and improves in the weeks to come.
- The flavors of the different leche de tigre is a big part of the meal here, and they did not appeal to us as much.
Overall it was not so exciting. Soon they will have Ají de Gallina, Lomo Saltado and Causa on the menu as well, and we will probably go back to test them.
Have you been to Piscoteket? What do you think? Has it improved?
Ají de Gallina - "The chili of the hen". Traditionally this Peruvian dish is made with hen, which gives a different taste, but our recipe is with chicken. We used chicken because it is more available, and you are actually just supposed to use the breast fillets. Good quality hen can be hard to find.
Ingredients (serves 6-8 people)
4 chicken breast fillets
6 slices of white bread, crust removed (you can use old bread)
3 dl whole milk (we recommend Røros milk in Norway)
2 yellow onions
4 garlic cloves
6 tbsp of Aji amarillo paste (yellow Peruvian chili paste)*
100g parmesan cheese (grated)
* If you can't find aji amarillo, don't add the same amount of other types of chilis. Instead make a paste of yellow pepper and add some chili to it.
1 liter chicken/hen stock:
1 celery stalk
2 garlic cloves
8 hard-boiled eggs, halved
2 garlic colves
Start by separating the chicken breast fillets from the carcass. The chicken legs can be frozen and saved for another dish. The carcass goes in the stock! Chop the onions it into smaller pieces and fry them in oil. Let them caramelize in the pan. Rough chop all the vegetables for the stock. No need to peel carrot and garlic, just don't forget to clean them. Let the vegetables fry in the oil for a while too. Then add water. Fill water in the pot to completely cover everything and then some more. Get to a boil and then reduce to a simmer. During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. Then put a lid on and let it cook on low heat for as many hours as you have available or preferably over night. Once it is done you strain the broth from the meat and vegetables and pour it back in the pot. Remove the surface fat once it cools.
Now you can cook the chicken breast fillets in the broth until they are done. Remove them and allow to cool down, then shred the meat very finely. Meanwhile you place the white bread in the milk to soak. Dice the onion, finely mince the garlic for the stew and pureé the garlic for the rice along with some sunflower oil. Chop the walnuts to small pieces. Grate the parmesan. Once you have everything in place you are ready to start cooking.
Boil the eggs for 8-12 minutes until they are done (hard boiled). Place in cold water, then remove the shell. Cut in half. Cook the rice in water with salt and the garlic/oil pureé. Chop parsley and boil potatoes. Ready the olives.
Fry onions and garlic in olive oil on low heat until they get blank. Add the soaked bread and milk and stir well to prevent it from burning. Add the aji amarillo paste and the broth and let it cook for 10 minutes to thicken. Add chicken and walnuts in the end. Finally the grated parmesan cheese. Adjust taste with salt and white pepper, and more aji amarillo paste if needed.
Serve the Aji de Gallina on the lovely garlic rice, with potatoes, eggs, olives and fresh parsley on the side. Blue Congo potatoes chips for garnish is optional!
Suspiro a la Limeña translates to "the sigh of the Lima woman". Sometimes you will see it as Suspiro Limeño (“sigh of Lima”) as well. In either case it's a dessert that will leave you breathless. The bottom part consists of a sweet "dulce de leche"-like cream with vanilla seeds. Topped with a port wine infused Italian meringue. Traditionally, sprinkled with cinnamon. Our recipe serves eight people, and also suggests two different ways to finish off the dessert.
For the Dulce de Leche cream
2 cans of Viking milk (or other brand of unsweetened condensed milk, e.g. Rainbow)
1 can of sweetened condensed milk
3 egg yolks
1 vanilla pod
1 tsp cinnamon
For the port wine infused Italian meringue
200g + 40g sugar
4 egg whites (160g)
1dl port wine
Equipment: Candy thermometer (we bought ours at Traktøren for NOK 129)
This is how you crack it down
Split the egg yolks and whites making sure absolutely no yolk gets into the white. Leave it out to get to room temperature.
Start with the Dulce de Leche cream for the bottom part of the dessert. Warm the Viking milk and sweetened condensed milk in a pot. Add the cinnamon, vanilla seeds and the scraped vanilla pods. Stir constantly until the mixture thickens and gets darker brown in color (could take 20 minutes or more). Take out and throw away the vanilla pods. Remove the pot from the heat and let it cool for a few minutes. Whisk the egg yolks together, and add them to the mixture while whisking heavily. Return the pot to the heat for 4 minutes while you stir constantly. The mixture should now thicken significantly. Take it easy on low heat, but increase heat if it doesn't thicken on medium-low. Pour the thickened mixture into eight serving glasses of your choice. Let it cool down to room temperature, then set in the fridge for at least another 30 minutes or until serving.
Now make the Italian meringue while the cream is cooling. Italian meringue can be tricky, and requires exact measurements and precise execution. Thanks to Hobbykokken for great tips about this (Norwegian link). Warm the 200g of sugar and port wine in a pot. You will need a candy thermometer which can tell you when the mixture reaches 120 degrees C (248 degrees F). While this mixture is boiling, in a kitchen machine with a clean metal bowl, whisk together the egg whites with the 40g of sugar. Whisk until you have soft peaks on your meringue. When the port wine sugar syrup is 120 degrees you pour it into the outer edge of your soft meringue in a thin stream, making sure it doesn't hit your whip. Continue whisking for 15 minutes until the meringue has cooled and got it's soft ice consistency.
Fill a pastry bag with meringue and make nice swirls or other cool shapes on top of the cooled cream. Dust with cinnamon for a traditional Suspiro. When serving this at Smalhans we also sprinkled purple Peruvian corn powder over for some extra crunch and nice colors. You can burn the meringue slightly if you prefer.
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...