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Copyright Rico Picante 2014
Spicy King Prawns with Amarillo Chilli Sauce
8 large king prawns
50ml Amarillo Chilli Sauce
1/2 red onion
4 tablespoons vegetable oil
5 garlic cloves
50ml double cream
Fresh coriander chopped
Salt and black pepper
Heat oil in a frying pan and add crushed garlic and king prawns. Fry for 1 minute then put the prawns aside.
In the same frying pan add diced onions, Amarillo Chilli Sauce, the cream and seasoning. Stir for 2 minutes.
Just before serving, stir in the chopped coriander and add the prawns.
Serve with white rice.
Peruvian Style Rice with Chicken
6 chicken thighs
50ml Andes Chilli Sauce
1 red onion
4 garlic cloves
1 red pepper
1 handful fresh coriander
Salt and black pepper
3 tablespoons olive oil
Blend fresh coriander and red pepper with half cup of chicken stock.
Heat oil in a saucepan, add the crushed garlic and chopped onion and cook for 1 minute until golden.
Add the Andes Chilli Sauce, the blended coriander and red pepper and the chicken thighs and cook for 30 minutes until chicken is tender.
Add cooked white rice, and heat gently to reduce any stock.
Peruvian Stir Fried Beef
1 kg beef rump or tenderloin, cut into strips
50ml Amazonia Chilli Sauce
2 red onions thick sliced
3 beef tomatoes
5 garlic cloves
2 tablespoons soy sauce
3 tablespoons red wine vinegar
Handful of chopped parsley
Salt and black pepper
Season the beef strips with salt and pepper.
Heat oil in a frying pan over a high heat, add crushed garlic, Amazonia Chilli Sauce, the sliced onions, thick sliced tomatoes, soy sauce and red wine vinegar and cook for 5 minutes.
Add the sliced beef with the parsley and cook until tender.
Serve with rice or potato chips.
Sea Bass Ceviche
250g diced sea bass fillets
5 tbsp Oops Chilli Sauce
1/2 red onion, thin julienne
1/2 sweet potato
1/2 sweetcorn
8 limes
Handful fresh coriander
Salt and black pepper
Rinse diced fish and slivered red onion in cold water and dry thoroughly.
In a large bowl, combine fish, red onion, lime juice, Oops Chilli Sauce, salt and pepper, cover and refrigerate for 10 minutes.
Just before serving, add the chopped coriander and serve with a side of sweet potato and sweetcorn.
Lamb in Coriander Sauce
1 Kg lamb (shoulder or leg)
1/2 cup vinegar
1 teaspoon cumin
3 cloves garlic, chopped
1/4 cup vegetable oil
1 large red onion, chopped fine
50ml Smoky Chilli Sauce
4 tablespoons vegetable oil
A handful of fresh coriander leaf
1/2 bottle of beer
1 cup chicken or beef stock
5-6 medium potatoes
Cut the meat into approximate 2 inch cubes.
Mix the vinegar with the garlic, cumin, 1/4 cup vegetable oil, and some salt and black pepper, and pour over the meat. Leave the meat to marinate at room temperature for 30 minutes to an hour.
Purée the coriander leaf (stems removed) with some water in a blender or food processor.
Heat 3-4 tablespoons oil in a large pot or skillet on high heat. Working in 2 batches, brown the meat on all sides. Remove meat to a plate.
Lower the heat and add the onion and Smoky Chilli Sauce to the same skillet with the leftover marinade. Cook until soft and fragrant, about 5 minutes.
Add the meat back to the skillet, along with the beer, the coriander purée, and 1 cup of the chicken stock. Cover and cook over low heat until the meat is tender, about an hour.
Peel and quarter the potatoes, and add them to the stew. Continue to cook over low heat until potatoes are tender, about 30 minutes more, adding more chicken broth if necessary.
Serve warm over rice.