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Weekly Recipe From The Award Winning Chef Alan Paton
| Author: Alan Paton | Published: 21st July 2013 08:01 |
Photo: Alan Harrison
Streetfood is going stratospheric just now not only all over the world but here also. In London there are various sites – gherkin, kings cross amongst others are doing amazing trade. These recipes over the coming weeks were inspired by the various cultures and cuisines plying there trade using the best quality produce, I hope you like them.
PERUVIAN
CARAPULCRA
Carapulcra is a Peruvian dish of pork in a peanut sauce thickened with papaseca (dried potatoes). You can achieve the same effect by choosing a floury variety of potato and cooking it for long enough that it begins to break up into the stew.
Ingredients (to serve four):
50g unsalted peanuts
900 pork shoulder, trimmed and diced
400g floury potatoes, peeled and roughly chopped
1 medium onion, diced
4 garlic cloves, chopped
400ml pork or vegetable stock
1 ½ tsp paprika
1 ½ tsp cumin
Bunch of parsley, thickly chopped
Olive oil
Salt and pepper
Pitted black olives to garnish
Boiled rice to serve
1. brown the pork in batches in a hot pan with the oil, set aside.
2. add the onion and garlic to the pan and lightly brown, add in the peanuts, the paprika and the cumin cook for 5 minutes over moderate heat.
3. add the pork to the pan and mix in, add the stock and bring up to the boil then reduce to light simmer, after 1 hour add the potatoes, continue cooking till pork is cooked through and succulent.
Serve over rice with olives to garnish
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