... for making this Andean-style pumpkin casserole and sticky Oxapampa tart from his new cookbook
My great aunt Otilia used to make this locro de zapallo . It’s an Andina dish, but has variations using different meats all over South America.
2 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 1 tbsp amarillo chilli paste (see below) ½ tsp dried oregano 500g pumpkin or butternut squash, peeled and cut into 4cm cubes
1 large potato, peeled and cut into 25mm cubes
250ml vegetable stock 50g broad beans 50g choclo corn kernels or sweetcorn kernels
50g peas 100ml single cream or evaporated milk 50g white quinoa, cooked 100g queso fresco or feta, crumbled A handful of flat-leaf parsley, chopped Salt and black pepper
For the chilli paste (makes about 100ml)
1 tbsp olive oil ¼ onion, finely chopped 2 garlic cloves, finely chopped 2 amarillo chillies, or 2 medium-heat red chillies and ½ yellow pepper, deseeded and finely chopped
1 First, make the chilli paste. Fry the onion over a medium heat for 7-8 minutes until soft, but not browned. Add the garlic and chilli, then fry for 2-3 minutes more. Season, then let it cool completely. Blitz to a smooth paste, then set aside until needed.
2 Saute the onion over a low heat for about 10 minutes, or until soft, then add the garlic, 1 tbsp of the chilli paste (store the remainder in the fridge for up to a week) and oregano. Stir for a 2-3 minutes, until the garlic has softened slightly.
3 Add the squash, potato and vegetable stock. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes until the squash and potato are tender and the liquid has reduced a little.
4 Add the broad beans, the corn kernels, and the peas, cover again and simmer for 5 minutes more until the broad beans are just tender.
5 Add the single cream or evaporated milk and stir to combine. Cook for a further 1-2 minutes, uncovered, to heat through. Season with salt and pepper.
6 Serve the stew in shallow bowls with the quinoa and the cheese on the side, and sprinkled with a little chopped parsley.
Historic Germanic migration to the Pasco region gave Peruvians this dramatic dessert. You can use bananas instead of the plantains.
230g plain flour 125g butter
25g muscovado sugar
For the filling
2 small or 1 large, ripe plantain, peeled and diced 1 medium-large banana, peeled 75g mascarpone
For the topping
1 small green plantain, peeled and cut in half widthways
1 cinnamon stick
3 star anise
½ tsp bicarbonate of soda
For the butterscotch
60g light soft brown sugar
½ limo chilli or 2 medium-heat red chilli, deseeded and chopped
1 tsp ground ginger
2 tbsp freshly squeezed orange juice 6 black peppercorns
150g caster sugar
1 Mix flour, butter and sugar together, then form into a soft pastry ball. Wrap in clingfilm and chill until needed.
2 To make the filling, melt the butter in a small frying pan over a low heat. Add the diced plantain and fry, stirring, for 4-5 minutes, or until they are lightly golden. Set aside to cool, then blitz to a puree along with the banana. Add the mascarpone and eggs. Blitz again to a smooth, pourable mixture. Set aside.
3 To make the topping, put the plantain halves in a saucepan and cover with water. Add the cinnamon and star anise. Bring to the boil on a high heat. Add the bicarbonate of soda, then simmer for 15 minutes, or until al dente. Drain and slice the plantain into 1cm-thick rings. Set aside.
4 To make the butterscotch, put the brown sugar, chilli, ginger, orange juice and peppercorns into a small saucepan with 10cm of water over a medium heat. Bring to the boil, then simmer very gently for 10 minutes, or until the sugar has dissolved and the liquid has reduced to a syrupy consistency. Strain the syrup into a bowl. Set aside.
5 Melt the caster sugar over a medium heat, resisting the urge to stir. When it has turned a light golden brown (about 6-7 minutes), reduce the heat, then add the butter. Whisk to a smooth sauce, then add in the spicy syrup. Whisk again to a rich caramel. Set aside.
6 Set the oven to 170C/335F/gas 3. Take a 23cm-wide nonstick ovenproof frying pan or shallow nonstick tin. Pour in the butterscotch, top with plantain slices and cover with the filling.
7 Roll out the pastry, then lay it on the filling. Tuck in the edges. Slit the dough to let the steam escape. Bake for 30 minutes, or until golden. Rest for 1 minute, then turn out the tart. Serve.
▲ Andina: the Heart of Peruvian Food (Hardie Grant) is out now