Guaya-style dried goat, peanut salprieta, Andean sauce and Llapingacho (Ecuadorian tortilla) with Achiote
Ingredients
1 full leg of lamb/goat1 Lemon
1 Orange
2 Peeled garlic cloves
1 Red onion
2 Quito oranges (lulo)
1 leek
2 large tomatoes
2 g Ground cumin
2 g Salt
2 g Ground pepper
2 g Aromatic herbs (dried oregano)
2 g Parsley
2 g Coriander
1 l beer (to marinade the lamb/goat)
50 g cane sugar
200 g butter
2 spoonfuls ground achiote
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.
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!
