Recipe 29/50 : Peru : Causa Rellena

During the colonial period in Peru, the newly arrived Spaniards adapted many of the native foods and combined them with foods they brought from Europe,creating the distinctive Peruvian cuisine that exists today. Causa is one of these hybrid dishes: a combination of the ancient potato, avocado and aji amarillo that are all native to Peru, and the lime, garlic, and chicken imported from Europe. 

It tasted really good and was heavy too.Only problem was I didn't place much filling and hence is not visible in the pictures too. 

Ingredients

2 pounds Yellow Yukon gold potatoes

1/2 cup Oil

1/4 cup lime juice

2-3 tablespoon Ají amarillos chile paste (optional)

Salt to taste

Black Pepper to taste

2 cups Filling { filling specified below }

6-8 Pitted black olives

For Filling

I have used Vegetarian fillings which includes sliced avocados, grated cheese, sliced or chopped tomatoes, corn kernels, thinly sliced red onions all mixed together and placed.

Method

1. Pressure cook the potatoes in salted water until they are tender and cooked through. Drain and set aside to cool.

2. When the potatoes are cool enough to handle, peel them and mash the potatoes with a potato masher until smooth. 

3. Stir in the oil, aji amarillos paste, lime juice, salt and pepper to taste.

4. Line a ramekin with plastic wrap, pressing it down to fit the dish. Spread half the potatoe mix into the bottom of the dish and smooth out.

5. Spread the filling evenly over the potatoes. Spread the remaining potatoes evenly over the filling. Chill thoroughly.

6. Lay a serving platter upside-down over the top of the potato dish. Using both hands, flip the dish and platter over, letting the causa fall onto the platter and remove and discard the plastic wrap.

Garnish the causa decoratively  and serve.