When I found out what the next Daring Cook’s challenge was, I simulataneously went, AWESOME and WTF?!?
I told hubby that it was ceviche and papas rellenas. He was not very excited by the thought of try to do raw fish at home. And, as I thought about it, neither did I. I’d rather just go to a restaurant and have other people worry about freshness and doing raw fish right instead of me worrying about it.
That and I did my Daring Cook’s challenge at about 8PM last night.
Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.
Recipe adapted from the recipe supplied to us from Kathlyn
- 1.5lb potatoes, peeled
- 1 egg
Boil the potatoes until a fork pierces the poatatoes easily. Cook completely then mash them with a potato ricer. Add the egg and mix until a dough forms.
- 1lb ground turkey
- 1 yellow pepper, finely diced
- 1 onion, finely diced
- 2 cloves of garlic, diced
- 1/4 cup chopped olives
- 1 jalepeno pepper, chopped
- 1.5 tsp cumin
- 2 tsp paprika
- 1/4 cup white wine
- salt and white pepper to taste
In a saute pan heat 2 tbsp of olive oil. Add onions and garlic and stir for 4-5 minutes or until slightly translucent. Add jalepeno and pepper and stir additional 4 minutes. Add meat and cook until brown. Add olives ad spices and stire to combine. Deglaze the pan with the white wine. Add salt and pepper. Remove from heat and let cool completely.
- 1 egg, beaten with a little water in one bowl
- 1/2 cup flour with a sprinkle of cayenne pepper and salt in another plate
- 1 cup panko bread crumbs in another plate
Scoop up some of the potato and flatten into a disc and scoop some of the filling into the middle. Wrap the potato around the filling, using extra potato to fill in the gaps if needed. Roll the finished ball first in the flour, then the egg mixture, and finally the panko bread crumbs.
In another deep pan, heat about 1.5-2″ of canola oil until it reaches about 350-375 degrees. Fry the papas for about 2-3 minutes on each side, until it reaches desired color. Serve immediately!