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|Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.|
This month the Daring Cooks visited Peru through this amazingly delicious challenge. We had to choose one of the classic Peruvian dishes chosen by our hostess Kathlyn. I chose to make Papas Rellenas, which is mashed potato dough filled with ground beef (I used pork) and hard boiled eggs, then breaded and deep fried. They are delicious but I wasn't lucky with the potatoes found here in Korea. There aren't different potatoes to choose from (at least they all look quite similar) and they are not labeled as starchy or waxy. So I found out (the hard way) that they are waxy potatoes, because they are moist and creamy, but not the best for this kind of dough. So it was really difficult shaping them, and at the time of frying, they would crack the breading and start spilling in the oil. But, in the end, it came out just fine, not very golden but delicious. I will definitely try it again as soon as I have access to starchy potatoes. By the way, I learned a lot about potatoes this month at the forum, where our fellow Daring Cook Audax shared with us lots of information and also, at The Cook's Thesaurus where there is some interesting info about potatoes.
Well, in the end, I had filling mixed with dough, some cracked Papas, but I almost never lose my temper... :o)
|Mr. Rellenas Head, Mr. Mashed Potato Head, Mr. Papa Head, were the names given to my boy at the forum :o))|
Thank you Kathlyn, for this amazing challenge!!
If you want to see the amazing Peruvian food the Daring Cooks have made this month, visit THE DARING KITCHEN, where you will also find the original recipes and guidelines for this challenge.
(my alterations in red)
For the dough:
2¼ lb (1 kg) russet potatoes
1 large egg
For the filling:
2 tablespoon (30 ml) of a light flavored oil
½ lb (250 grams) ground (minced) beef (I used pork)
6 black olives, pitted and chopped (use more if you love olives)
3 hard boiled large eggs, chopped (I used one whole quail egg for each Papa)
1 small onion, finely diced (about 1 cup (240 ml))
½ cup (120 ml) (90 gm) (3 oz) raisins, soaked in 1 cup (240 ml) boiling water for 10 minutes, then minced (I halved the amount)
1 finely diced aji pepper (ok to sub jalapeño or other pepper – if you are shy about heat, use less)(I used Korean red pepper flakes, about 1/4 tsp)
2 cloves garlic, minced or passed through a press (if you love garlic, add more)
1 teaspoon (5 ml) (4 gm) (1/8 oz) ground cumin (use more if you like cumin)
½ teaspoon (2.5 ml) (2 gm) (1/16 oz) sweet paprika (I omiited, couldn't find)
¼ c. white wine, water or beef stock for deglazing (I used wine)
Salt and pepper to taste
For the final preparation:
1 large egg, beaten
1 cup (240 ml) (140 gm) (5 oz) all-purpose flour
Dash cayenne pepper (I omitted)
1 cup dry (240 ml) (110 gm) (4 oz) or fresh (240 ml) (60 gm) (2 oz) bread crumbs (you can use regular, panko, make your own or use store-bought)
Oil for frying (enough for 2” (50 mm) in a heavy pan like a medium sized dutch oven)
In order to save time, you can boil the potatoes, and while they are cooling, you can make the filling. While that is cooling, you can make the potato “dough.” In this way, little time is spent waiting for anything to cool.
For the dough:
Boil the potatoes until they pierce easily with a fork. Remove them from the water and cool.
Once the potatoes have cooled, peel them and mash them with a potato masher or force them through a potato ricer (preferred).
Add egg, salt and pepper and knead “dough” thoroughly to ensure that ingredients are well combined and uniformly distributed.
While the potatoes cool down before finishing the dough, you can make the filling:
Gently brown onion and garlic in oil (about 5 minutes).
Add the chili pepper and sauté for a couple more minutes.
Add ground beef and brown.
Add raisins, cumin and paprika and cook briefly (a few seconds).
Deglaze the pan with white wine.
Add olives and cook for a few moments longer.
Add hard boiled eggs and fold in off heat.
Allow filling to cool before forming “papas.”
Forming and frying the papas:
Use three small bowls to prepare the papas. In one, combine flour, cayenne and salt. In the second, a beaten egg with a tiny bit of water. Put bread crumbs in the third
Flour your hands and scoop up 1/6 of the total dough to make a round pancake with your hands. Make a slight indentation in the middle for the filling.
Spoon a generous amount of filling into the center and then roll the potato closed, forming a smooth, potato-shaped casing around the filling. Repeat with all dough (you should have about 6 papas).
Heat 1 ½ - 2 inches (4 – 5 cm) of oil in a pan to about 350 – 375° F (175 - 190°C).
Dip each papa in the three bowls to coat: first roll in flour, then dip in egg, then roll in bread crumbs.
Fry the papas (in batches if necessary) about 2-3 minutes until golden brown. Flip once in the middle of frying to brown both sides.
Drain on paper towel and store in a 200ºF (95ºC) (gas mark ¼) oven if frying in batches.
Serve with salsa criolla (or other sauce of preference) immediately.