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4 recipes

Ají amarillo pasteYellow chilli paste

In Lima's markets ají amarillo is sold fresh all year, and most Peruvian cooks keep a tub of this paste in the fridge the way others keep tomato purée: it is the golden base of causa limeña, ají de gallina, papa a la huancaína, chupe and the sauce for tiraditos. The chillies are seeded, de-veined and blanched in three changes of water, which tames the heat and the raw grassiness, then peeled and blended with oil into a thick, silky, saffron-orange paste. It tastes fruity and sunny, almost like apricot and passion fruit, with a rounded, medium heat. Abroad, buy whole frozen ají amarillo from Latin grocers; dried ají mirasol, soaked, gives a darker, earthier paste. Common mistake: skipping the peeling; the thin skins leave papery flecks and a bitter edge. It is ready when it is completely smooth and holds a soft peak like thick hummus. This is a low-acid paste: keep it in the fridge for a week or freeze it, never on the shelf. Chef's tip: freeze it in an ice-cube tray; one cube is about a tablespoon, just right for a pot of ají de gallina.

40 min

Peruvian Basics

by KrazyBadal 0 views

Salted butter caramel

Salted butter caramel was made famous by a confectioner in Quiberon in the 1970s, and now every crêperie from Rennes to Brest pours it over sweet crêpes, and every Breton cupboard has a jar for ice cream, apples or simply a spoon. Brittany kept the habit of salted butter long after the rest of France, so the salt is part of the flavour, not a trend. The caramel is cooked dark, loosened with hot cream and finished with butter flecked with sea salt. It keeps for two weeks in the fridge. Chef's tip: warm the cream before adding it; cold cream makes the caramel seize into hard lumps and spit furiously.

20 min

French Basics

by KrazyBadal 0 views

Dulce de lecheMilk caramel

Dulce de leche is Argentina's national sweet, spread on toast at breakfast, sandwiched in alfajores, rolled into panqueques and spooned onto flan. Argentine families traditionally make it by slowly cooking milk and sugar with a vanilla pod and a pinch of bicarbonate of soda, which helps it turn deep brown, until it becomes a thick, glossy caramel cream. It takes about three hours of gentle cooking and regular stirring. Chef's tip: use a wide, heavy pan and keep the heat low; the wider the surface, the faster the milk reduces, and the less it catches on the bottom.

185 min

Argentinian Basics

by KrazyBadal 0 views

White sauce

The classic white sauce behind pasta bakes, lasagne, baked vegetables and creamy soups. Butter and flour are cooked together first so the sauce tastes of nothing raw, then milk is whisked in until it turns thick, glossy and smooth. Use it straight away, or keep it covered in the fridge for up to 2 days.

12 min

French Basics

by KrazyBadal 0 views