Photography recipe
Fotografía Chef Signature Chef

Preparation:

Using a sharp knife, debone the leg; roast the bones for 30 minutes until browned.

Dice the vegetables and stir-fry; add in the bones and cover with the beer and water. Make a reduced stock over the course of 3 hours (max.); strain, deglaze and reduce by a third. 

Mix the salt, pepper, cumin and chopped garlic and/or beer in a bowl. Macerate...

+

Preparation:

Using a sharp knife, debone the leg; roast the bones for 30 minutes until browned.

Dice the vegetables and stir-fry; add in the bones and cover with the beer and water. Make a reduced stock over the course of 3 hours (max.); strain, deglaze and reduce by a third. 

Mix the salt, pepper, cumin and chopped garlic and/or beer in a bowl. Macerate the meat in this seasoning and vacuum-pack.

Preheat the steam oven at 90º and roast for 3 hours or use a low-temperature cooker at 85º for three and a half hours; strain. Set aside the finely chopped meat. Mix the liquids together and reduce the sauce. Add in cane sugar and shredded 'lulo'. Rectify with salt, sugar and pepper. 

 

Llapingacho

Potato, spring onion and South American cheese omelette

Llapingacho is a typical dish from Ecuador and is essentially a mashed potato omelette which is accompanied by peanut sauce, fried egg and Criollo sausage. It is quite often eaten for breakfast or as a main course in the mountainous regions of Ecuador. 

Potato omelette: Peel the potatoes and boil. Then, drain and make a purée.

Stir fry: Gently fry the spring onion with the leek. Do not brown much.

 

Peanut salprieta

Toast the bread and peanuts in the oven at 180º C until they acquire colour. Place all the ingredients in a food processor and grind to produce a smooth 'dough'. Remove and stretch out on an oven tray covered with greaseproof paper. Stretch out well, then dry in the oven for 2 hours at 85º C. Once properly dry, use your hands to crush it into irregular pieces.

 

Banana mould

Cut the plantain into thin circles using the cold meat slicer. Fry in hot oil for two minutes at 160º. 

 

Serving 

Brown the llapingacho in a non-stick pan and set aside. Heat the ready-prepared sauce in a suitable pan; alternatively, use a little sauce and add in the meat, macerating so it acquires the taste of the sauce.

Heat the potato in the oven for a few minutes. Make a thick stripe of 'salprieta' on a plate, add the potato and top off with the plantain mould. Fill with meat and sauce and it's ready to eat!

-

Ingredients 4 persons
  • LLAPINGACHO
  • 2 kg Chola/Monalisa potatoes
  • 2 Spring onions
  • 1 Leek
  • PEANUT SALPRIETA
  • 200 g peanuts
  • 3 slices bread without crusts
  • Half-handful coriander
  • Salt
  • BANANA MOULD
  • 1 Plantain
  • 200ml sunflower oil.
Recipes. The Cook & Chef Institute