Yawar Picante

Yawar Picante

By
From
Andina
Serves
4
Photographer
David Loftus

Black Pudding & Quail Eggs. This recipe is based on one that my great aunts Carmela and Otilia used to make with chicken blood. I’ve suggested black pudding as an alternative, or you could use minced beef, if you prefer. My aunts often hosted morning gatherings and they would make this particular breakfast feast when they needed a favour from a neighbour! It’s great for kids, too, as it contains tons of iron.

Ingredients

Quantity Ingredient
60ml olive oil
2 large potatoes, peeled and cut into 1cm cubes
1 red onion, finely chopped
2 garlic cloves, crushed
4 medium-heat red chillies, deseeded and finely chopped, plus extra to serve
500ml beef or chicken blood
or 300g morcilla or black pudding
1 teaspoon smoked paprika
100ml dry cider
a few coriander leaves, finely chopped, plus extra to serve
a few mint leaves, finely chopped, plus extra to serve
1 lime, Juiced
12 quail eggs, medium–hard boiled, peeled and halved, to serve
2 spring onions, finely sliced, to serve
salt
freshly ground black pepper

Method

  1. Heat the olive oil over a medium heat in a large, deep-sided frying pan or casserole. Add the potato and sauté for about 10 minutes, turning until all sides are lightly golden and crisp. Add the onion and continue to cook until the onion is lightly coloured and softened (about 10 minutes), then add the garlic and chilli. Cook for 2–3 minutes more, until the garlic has softened but hasn’t taken on any colour.
  2. Add the blood, morcilla or black pudding to the pan and sprinkle over the smoked paprika. Pour in the cider, season with salt and pepper, then sprinkle over the herbs. Cook gently for 10 minutes, stirring regularly, until any liquid has evaporated. Taste to check the seasoning, then pour in the lime juice and stir.
  3. Pile the mixture onto a serving plate and serve scattered with the quail eggs, the chopped spring onions and extra chopped chilli and herbs.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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