Qurikancha

Am Morgen buchen wir spontan noch für den selben Nachmittag einen Kochkurs. Um 15 Uhr ist Treffpunkt am Mercado de San Pedro. Deal zeigt und erklärt uns viel über die peruanische Küche, hier und da dürfen wir auch mal kosten. Nachdem wir alle Zutaten auf dem Markt frisch zusammen gesammelt haben, laufen wir gemeinsam zur Küche ein paar Blocks entfernt. Außer uns nimmt noch eine Familie aus Tauberbischofsheim teil - ähnlich wie bei uns: die Tochter seit einem Jahr unterwegs und der Rest ist gerade für ein paar Wochen zu Besuch.

Zu allererst shaken wir uns ein Glas Maracuja Pisco Sour. Dann machen wir uns auch direkt schon an die Vorspeise: 3 verschiedene Arten Ceviche. Anschließend bereiten wir in der Küche eine Kartoffelcremesuppe mit lilanen Maischips und feinem Beefjerky vom Alpaka zu, dann gibt es gefüllte Paprika mit Kartoffelgratin und Salat. Zum Nachtisch werden Lucuma Gnocchi mit frischen peruanischen Früchten, Chirimoya Sorbet und einem scharfen Schokosößlein serviert. Mal wird am Tisch, mal am Tresen gegessen. Ein schönes Konzept.

Wir sind eine lustige Gruppe und haben einen gemütlichen Abend, schnell ist die zweite Flasche Wein geöffnet. Die Zeit verfliegt. Beim Vorbereiten der Nachspeise müssen wir deshalb auch gar nicht mehr viel tun, der Großteil ist schon fertig bis wir unsere Hauptspeise aufgegessen haben. Allerdings ist auch schon nach 19 Uhr (offizielles Ende des Kochkurses), doch heute soll es bis 20:30 Uhr gehen.

Im Anschluss bekommen wir die Rezepte - ich lasse das Englisch einfach mal so im Wortlaut stehen und hoffe, dass später noch alles halbwegs Sinn ergibt. Wahrscheinlich sind zuhause nicht alle Zutaten erhältlich, dennoch: rein in die Kochschürzen und viel Spaß beim Nachkochen ;-)

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1) Passionfruit Pisco Sour (for 1 glass)

Ingredients:
- 3 ounces of pisco
- 1 ounce of hibiscus syrup (equal parts water and sugar brought to boil with Jamaica flowers or hibiscus)
- 1 ounce of passion fruit juice
- 1 egg white
- 10 to 12 ice cubes

Preparation:
- Cut the passion fruit
- Scoop out the pulp with a spoon and place in a colander to then press and stir until you get the juice and reserve it
- Add the ice cubes to the cocktail shaker
- Add to the cocktail shaker 3 ounces of pisco. 1 ounce of passion fruit juice, 1 ounce of hibiscus syrup and an egg white
- Close the shaker tightly and beat for 45 seconds
- Serve until halfway through the glass stir slightly and finish serving
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2) Ceviche of 3 types: traditional, ancestral and high vibes

Ingredients for 3 people:
- Fish 750g (we use trout because it is the freshest fish available, but you can replace it with lenguade, corvina, salmon or any fresh and not too greasy fish)
- Sal
- Half a red onion
- Garlic 3 cloves smashed
- Grated ginger 3 tbsp
- Lemon 8 to 10 units
- Coriander 2 tablespoons
- Garlic lime 2 pcs
- Tumbo or passion fruit 3 units
- Tarwi 2 tablespoons (Peruvian lupin and super food rich in antioxidants)
- Cushuro or llullucha 1 tablespoon (algae from the high Andean lagoons with a greenish color and shape similar to fish eggs or caviar, high in calcium)
- Camu juice 2 tablespoons (camu camu is a fruit from the Peruvian Amazon that contains 60 times more vitamin C than orange)

Preparation:
- We fillet the trout, remove the spines or bones and remove the skin
- We cut into squares one inch on the side and a half inch thick and separated into 3 portions in bowls. One for each type of ceviche. We placed an ice cube in each bowl to keep the fish fresh and cold.

Traditional:
- We cut the onion into julienne or very thin strips removing the middle part which has a strong flavor.
- Chop 1 tablespoon of cilantro into very small pieces
- Place in the bowl with the fish 2 pinches of salt. A teaspoon of minced garlic and a teaspoon of grated ginger. Let's mix well.
- Then add the chopped onion and cilantro and mix
- Add the seedless lime chilli chopped very thinly, the amount depends on the level of spiciness desired 1 teaspoon is regular.
- Finally we cut from 3 to 5 lemons and squeeze over the fish you don't have to squeeze them too hard to avoid releasing the acid that has the peel

Ancestral:
- Place in the bowl with the fish 2 pinches of salt. A teaspoon of minced garlic and a teaspoon of grated ginger. Let's mix well.
- We cut 1 tablespoon of cilantro into very small pieces and added it to the already seasoned fish
- Add the seedless lime chilli chopped very thinly, the amount depends on the level of spiciness desired 1 small tablespoon is regular
- We cut the tumbo or passion fruit along and place the pulp inside a strainer with the help of a spoon we extract the juice and add it to the fish.
- Finally we cut from 2 or 2 and a half lemons and squeeze over the fish you don't have to squeeze them too hard to avoid releasing the acid the shell has.

High vibes:
- Place in the bowl with the fish 2 pinches of salt. A teaspoon of minced garlic and a teaspoon of grated ginger. Let's mix well.
- Add the seedless lime chilli chopped very thinly, the amount depends on the level of spiciness desired 1 small teaspoon is regular
- Add 2 tablespoons tarwi and one tablespoon kushuro or llullucha
- Add 1 and a half or 2 tablespoons of camu camu juice
- Finally we cut from 1 or 1 and half lemons and squeeze over the fish you don't have to squeeze them too hard to avoid releasing the acid the shell has.
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3) Cream of mashua, olluco and oca (potatoes) with purple corn croquette and dehydrated alpaca meat

Ingredients for 3 servings:
- 2 units of mashua
- 2 units of oca
- 4 units of olluco
- 250 ml almond milk with oatmeal [to prepare the almond milk we need 100g of peeled almonds soaked in 1 liter of water we liquely and subsequently strain it in a gauze or fine strainer. To prepare the oatmilk we place 1 parts of oats and 4 parts water give a boil, strain and strain)
- Half red onion chopped in brunoise
- 2 garlic cloves smashed
- Oil, butter or lard for frying
- 1 purple corn
- 100g of alpaca meat
- Salt

Preparation:
- Boil the mashua, oca and olluco for 40 minutes.
- Set a saucepan with oil, butter or lard and fry the onion and garlic to make a dressing.
- Place the dressing in the blender add the mashua, oca, olluco and almond milk, blend well until there are no lumps and return to the saucepan, bring to a boil and add salt to taste.
- And we served it with purple corn croquette and dehydrated alpaca.

Purple corn croquette:
- Shell the corn and place it in the blender with some water blend till you have a fine paste and spread it on a silpat or non-stick paper and place it in the oven at 100° Celsius for 15 to 20 minutes, once it is good dry we remove it from the oven and let it cool so it can detach from the paper

Dehydrated alpaca meat:
- Cut the alpaca into thin sheets place salt and mix well then take to the oven for 20 to 30 minutes at 100°C
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4) Rocoto stuffed with potato gratin and garden salad:

Ingredients for 3 people:
- Potato Gratin
- 3 Peruvian potatoes or yellow potatoes
- 3 morayas or dehydrated potatoes (you can use only normal potatoes)
- 3 cubes of 2.5 cm oregano cheese
- 120g grated oregano cheese
- 3 egg yolks
- 120 ml of oat milk and almonds

Rocoto filling:
- 3 rocotos without pepa and without veins
- 1 or 2 tablespoons oil, butter or lard
- half onion chopped in brunoise
- 2 garlic cloves crushed
- 4 tablespoons chili paste pancake
- 200g of garden chopped carrots or cubes of 0.5 cm side pre-boiled
- 50g of cooked peas
- 6 mushroom units cut into cubes of 0.5 cm side
- 100g of succine cut into cubes of 0.5 cm side
- 3 black olives without pepper and cut into slices
- 20g of black raisins cut into slices
- 10g finely chopped cilantro
- Sal
- 50g of oregano cheese cut into sheets

Garden Salad:
- Mézclum 150g (variety of lettuce leaves, arugula, betarraga leaves and escarole)
- 8 aguamantos matches in
- 40g of pepper in thin sheets
- 2 tablespoons garlic oil
- 1 tablespoon of tumbo or passion fruit juice
- 1 tablespoon hibiscus syrup

Preparation:
- For the rocoto: Boil the rocoto in plenty of water, discard the water and return to the boil to eliminate the spiciness
- For the filling place in a pan the oil, the butter or pork lard and heat then add the onion and a minute later the garlic cloves once they are cooked add the chilli paste panca and cook for 1 minute. After add the carrot, mushroom, peas, succino, raisins, olives and finally the cilantro and add some water, make boil for 2 minutes add salt to taste and stuff the rocotos to the limit, then place a sheet of cheese on top of the rocoto and reposition the top of the rocoto. Bake at 125°Celsius for 20 to 25 minutes

Potato gratin:
- Boil the Peruvian potato for 10 minutes to pre cook it. place the dehydrated or mulberry potato in plenty of water for half an hour until it is rehydrated then boil for 15 minutes.
- Cut the Peruvian potatoes, mulberry and cheese into thin sheets
- Place oil on the base and sides of the molds, add a layer of Peruvien potatoes, a layer of cheese, a layer of dehydrated potatoes, a layer of cheese and finish with a layer of Peruvian potatoes
- In a bowl mix the almond milk and oats with the yolks and beat well, then add salt to taste and add this to the mold where we have the potatoes without reaching the edge, then place the grated cheese on top. And take to the oven at 175° Celsius for 20 to 25 minutes.

Garden salad:
- Wash the mézclum thoroughly and place in a bowl, add the pepper cut into sheets and the chopped aguaymanto after as a dressing add ajonjoli oil, passionfruit juice or tumbo and hibiscus syrup
- Place the rocoto already baked, the salad and the gratin on a plate.
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5) Lucuma gnocchi with mixture of Peruvian fruits and spicy chocolate ganache:

Ingredients for 3 servings:
- 1 Lucuma
- 20 40g of kiwicha flour
- 1 Chirimoya
- 1 Granadilla
- 1 Tuna
- 1 Sweet cucumber
- 200g chocolate
- 100g milk cream
- 6 aguaymantos

Preparation:
- Peel and remove the lucuma seeds and place the pulp in a bowl, add the kiwicha flour little by little and knead by hand until no longer sticky.
- Make small balls and then with the help of a fork shape them into gnocchi.
- Prepare 12 and place them on a tray in the oven for 10 minutes at 150° Celsius
- Peel and remove the chirimoya seeds and reserve
- Peel and slice the tuna
- Peel and slice the sweet cucumber
- Remove the granadilla pulp to a bowl and reserve
- In a bowl, mix the chocolate with the cream until it has dissolved
- Take the aguaymanto leaves and place them upwards without getting to detach them from the fruit.
- Once the gnocchi came out of the oven we placed on a plate 3 tablespoons of chocolate sauce in 3 different places and on 2 of them we placed the aguaymanto. In the other we placed a lucuma gnocchi. Place a tablespoon of chirimoya sorbet and top with another gnocchi. A scoop of granadilla and top with another gnocchi. We placed the sweet cucumber sheets and a gnocchi on top and finally the tuna slices.

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