INGREDIENTS
- – 1 kilo of potato (black)
- – 3 tbsp spinach pasta (sauteed and blended)
- – 2 lemons (squeezed)
- – 2 yellow chili peppers (paste)
- – 200 boiled and shredded rooster breast
- – 1/2 boiled carrot in small cubes
- – 100 g of shelled corn (boiled)
- – 200 ml oil
- – Salt and pepper to style
- – 1 avocado
- – 2 boiled quail eggs
- – Mayonnaise a need
- – Decor:
black olives, cherry tomatoes and purple lettuce.
Learn to put together this conventional dish that’s current in all international locations of the world, it’s a chilly dish that’s served in appetizers originating in Peru.
PROCEDURE:
1. Boil the potato with pores and skin and a pinch of salt. Take away the pores and skin as soon as cooked and mash them whereas scorching to make a strong puree. Then taste with the spinach paste, yellow chili, salt and lemon juice.
2. Then again, make the filling by boiling the breast, corn and carrot. Put the whole lot in a bowl and add lemon drops and mayonnaise to make a poultry sauce.
3. Oil a hoop and put a layer of the potato combination, sliced avocado and the rooster and vegetable filling within the middle. Add extra mashed potatoes on high and go away within the fridge.
4. Unmold chilly, plate, embellish and luxuriate in!
