Peruvian Potato Chicken Salad Causa Rellena Recipes

Steps:

• Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook the potatoes until they are tender and cooked through. Drain and set aside to cool.
• When the potatoes are cool enough to handle, peel them. Put the potatoes through a ricer or mash with a potato masher until smooth. Stir in the oil, pepper paste if using, lime or lemon juice, salt and pepper to taste.
• Line a casserole dish or baking pan with plastic wrap, pressing it down to fit the dish. Spread half the potatoes into the bottom of the dish and smooth out. Spread the desired filling evenly over the potatoes. Spread the remaining potatoes evenly over the filling. Press down gently to firm up your causa. Cover and chill thoroughly.
• Lay a serving platter upside-down over the top of the causa dish. Using both hands, flip the dish and platter over, letting the causa fall onto the platter. Remove and discard the plastic wrap.
• Garnish the causa decoratively with the hard-boiled eggs and olives and, if you like, a sauce. Cut into portions and serve.
• Causa Rellena Variations.
• •Potatoes: Peru has hundreds of varieties of potatoes. Bright yellow types are usually used for causa rellena, their color boosted by the ají peppers. Yukon gold are a good substitute in the United States. If you can find blue potatoes, give those a try too. Instead of lime or lemon juice, some cooks use bitter orange juice.
• •Fillings: Chicken or seafood salads bound together with mayonnaise are very common causa fillings. For seafood, try tuna salad, crab salad, shrimp salad, poached or fried fish or seafood, smoked trout or seafood ceviche.
• Vegetarian fillings include sliced avocados, sliced or grated cheese, sliced or chopped tomatoes, corn kernels, thinly sliced red onions.
• •Garnishes: Hard-boiled eggs and pitted black olives are the classic Peruvian garnish. You can also use shredded or whole lettuce leaves or any of the filling ingredients to garnish.
• •Sauces: Sauces are often drizzled over a finished causa. Try mixing mayonnaise a little lemon juice, ketchup or avocado puree and drizzle it decoratively over and around the causa with a squeeze bottle. Or make Salsa Huancaina: 12 ounces feta or ricotta cheese; 5 fresh, chopped ají amarillo peppers; 1/2 cup milk; 2 cloves garlic; 1/2 cup oil; salt and pepper. Put the cheese, peppers, milk and garlic into a blender and puree. With the blender still running, drizzle in the oil until the sauce has a creamy consistency. Season with salt and pepper.
• •A popular alternative way to form the causa is rolled up like a jellyroll, or pionono. Spread the potatoes into a smooth rectangle over a layer of plastic wrap. Spread the filling over the potatoes. Lift the plastic wrap from one end of the potatoes and roll the potatoes up over the filling. Place seam-side down on a serving platter, garnish and serve in slices. Causa rellena can also be formed in a springform pan or as individual portions.
• •Causa Limeña: A causa from Lima served with a fish filling or with fried fish on the side.

Steps:

• Press potatoes through potato ricer, or mash until smooth. In large bowl, mix potatoes, lime juice, salt, pepper and chiles. In medium bowl, mix chicken, peas, carrots, onion and mayonnaise.
• Place half of potato mixture on large serving platter; form into rectangle shape about 11x7 inches. Spoon chicken mixture over potato mixture on platter; sprinkle with additional salt and pepper as desired. Top with remaining potato mixture, shaping into rectangle shape.
• Refrigerate 1 hour before serving. Garnish top of potato mixture with parsley, olives and chopped eggs. Arrange lettuce leaves around potato mixture. Cut into squares.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
• Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
• Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
• Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.