Causa Limeña
Appetizers • Peruvian
Description
Master class by John Smith, chef of a popular American restaurant.
Ingredients
- Skin-On Chicken Breasts 1 piece
- Salad Potatoes 0 lbs
- Orange Bell Peppers 5 pieces
- Celery stalk 3 pieces
- Lime 1 piece
- Avocado 1 piece
- Beet chips to taste
Step-by-Step Guide
Step 1
Boil the potatoes. Add a generous amount of salt to the water — 4 tablespoons per 1 liter of water. Cook the potatoes until tender.
Step 2
Prepare the sauce. Remove the seeds from the three yellow peppers and cut them into pieces. Roast them in the oven for 15–20 minutes at 355°F.
Step 3
Once the peppers are ready, blend them until smooth. Pass the mixture through a sieve to remove any lumps.
Step 4
Prepare the filling. Chop the cooked chicken breast and celery stalks into small pieces. Add mayonnaise and mix well.
Step 5
Drain the water from the potatoes. Quickly peel them. Immediately pass the potatoes through a potato ricer to make a puree. Add olive oil and the pepper sauce to the potato puree. Mix thoroughly. Then squeeze the juice from the lime and mix again. Season with salt to taste. Cover the bowl with the puree and let it cool.
Step 6
After cooling, spread the puree onto a sheet of plastic wrap greased with sunflower oil. Spread the puree evenly. Place the filling on top, followed by the diced avocado, and roll it up using the plastic wrap. Cut the roll into serving pieces. Serve with beet sauce.
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