The Thanksgiving Day is one of the most enjoyed celebrities in the United States. This Thursday, November 24, hundreds of families will gather to enjoy a delicious dinner and share pleasant moments. Although this tradition is lived in every corner of the country, it is also followed by those who moved to other parts of the world or by migrants who will arrive to start a new life. If you want to give Thanksgiving a twist of flavor and add a Peruvian style to this party, here are four recipes that you can easily make.
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Step by step is the responsibility of Sandro Reghellin, teaching chef at the Le Cordon Bleu Institute, who adapted the classic dishes served at the tables to a version with Peruvian and Andean touches.
1. Traditional Creole turkey
Ingredients:
- 1 whole turkey
- 250 ml of pisco quebranta
- 500 ml glass of orange
- 150 ml of lemons
- 300 gr ají panca paste
- 100 gr ají mirasol in paste
- 10 gr cumin
- 300 gr of butter
- 1 lt PER
- Salt and pepper to taste
Turkey decoration
- 500 gr burgundy grapes
- 500 gr red globe grapes
- 500 gr green grapes
- 1 tin of peaches
- Pm sprigs of fresh herbs
Preparation:
- Leave the turkey covered in water with salt (brine) from the previous night, wash it well and dry it.
- Rub it with lemons. To prevent the skin from breaking, inject half of the pisco with the orange juice and set aside for 30 minutes.
- Marinate the turkey with the chili paste and garlic, cumin, salt and pepper.
- Place on a source and bake for 20 minutes for each kilogram that the turkey weighs at 180° covered with aluminum foil. With 20 minutes left to finish cooking, brush with butter to coat and leave the aluminum.
- Remove the turkey from the oven and reserve until warm before cutting.
- With the help of the stock, remove the juices from the source, and make a sauce with which to bathe the turkey slices.
- Decorate with the grapes, currants and herbs.
2. Rustic puree of loche and pumpkins with coconut milk
Ingredients:
- 500 gr zapallo loche
- 200 gr of zapallo (pumpkin).
- 2 zucchini joints
- 50 gr grated toothpick
- 1 can of coconut milk
- 200 gr of white onion
- 10 gr cumin
- 20 grams of curry powder
- 1/8 tied cilantro
- 100 ml honey
- 100 gr pumpkin seeds
- Salt and pepper to taste
Preparation:
- Chop the squash and red pepper into cubes, place them in a baking dish, add the toothpick, curry and cumin, season and bake for 30 minutes at 160°.
- Heat the oil in a pot and sweat the chopped onion. Then, add the baked potatoes, the coconut milk, adjust the seasoning and cook for 20 minutes on low heat.
- Serve decorated with chopped cilantro and toasted pumpkin seeds around.
3. Waldorf salad with passion fruit mayonnaise
Ingredients:
- 0.5 celery
- 5 gr table salt
- 3 gr ground black pepper
- 300 gr vegetable oil
- 400 gr green Chilean apple
- 400 gr red Chilean apple
- 60 gr of peeled walnuts
- 25 g of white sugar
- 70 gr of Creole green lemon
- 20 gr Dijon mustard
- 2 chicken eggs
- 250 gr of passion fruit
- 100 gr fresh sardines
Preparation:
- Cut the celery and apples into julienne strips.
- Caramelize and prepare a praline with the new ones.
- Clean and pulp the passion fruit. Reduce to medium heat by half. Cool and set aside.
- Prepare a classic mayonnaise and mix with the reduced passion fruit pulp.
- Mix with the other ingredients and serve topped with chonta and sprinkled with chopped praline.
4. Yellow rice with coconut and jerky
Ingredients:
- 500 gr of rice
- 250 gr of white onion
- 50 gr garlic
- ½ bunch of cilantro tied
- 2 uni sacha tomato
- 100 gr of sweet pepper
- 2 plate leaves
- 400 gr jerky
- 2 uni cocona
- 750 ml fba
- 2 plain bellaco banana
- 50 gr fresh toothpick
Preparation:
- Dice the jerky, brown it in oil and set aside.
- Heat the oil in which the jerky is browned, add the finely chopped onion and chopped garlic, half of the chopped cilantro sauce, half of the chopped tomatoes, the grated toothpick and the chopped sweet pepper, cook everything for 15 minutes. on low heat.
- Dice the bananas and fry until golden and crispy, set aside.
- Add it to the FBA, let it boil for 5 minutes, add the rice and half of the golden jerky, adjust the seasoning, cover with the banana leaves and cook for 20 minutes on low heat.
- Serve on a banana leaf, and add the coconut and the other half of the minced meat, sacha tomato and chopped cilantro on top of the rice.
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