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Sumaq Cuisine
 
Peruvian culinary | Sumaq culinary experience | Sumaq recipes
 
QUINOA TABOULEH

Ingredients: (1 serving)

  • 40 g cooked black quinoa
  • 40 g cooked red quinoa
  • 40 g cooked white quinoa
  • 30 g Andean cheese cut brunoise
  • 1 plum tomato cut brunoise
  • ¼ red onion cut brunoise
  • 2 g cilantro
  • c/n salt
  • c/n ground pepper
  • 100 ml extra virgin olive oil
  • 2 key limes (juice)
  • ¼ avocado
  • 100 g yellow pepper sauce
  • 20 g black olives
  • 100 ml black mint pesto

BLACK MINT PESTO RECIPE
  • 5 Brazil nuts
  • ¼ white onion
  • 100 g black mint leaves
  • 150 ml extra virgin olive oil
  • salt and pepper to taste

PREPARATION:
BLACK MINT PESTO
Sauté onion, garlic, Brazil nuts and black mint leaves. Add salt and pepper to taste. Lastly, blend in a blender.

In a bowl, combine red, black and white quinoa. Add salt, pepper, tomato, onion, Andean cheese, cilantro leaves, key limes and black mint pesto. Adjust seasoning. Serve and decorate with yellow pepper sauce, olives, Andean cheese and avocado slices.
 
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QUINOA RISSOTO (QUINOTO)

Ingredients: (1 serving)

  • 1 White onion
  • 20 g Garlic
  • 30 ml White wine
  • 40 g Cooked white quinoa
  • 40 g Cooked red quinoa
  • 40 g Cooked black quinoa
  • 50 ml Cream
  • 100 g Grated parmesan cheese
  • 10 g Cilantro
  • 100 g Loche squash
  • c/n salt and pepper
  • ½ Trout filet
  • Sea salt to taste

PREPARATION:
Sauté onion and garlic in vegetable oil. Once the onion is caramelized, add white wine, loche squash (baked and then blended in a blender) and the three types of quinoa. Boil three minutes. Finish by adding cream, parmesan cheese and chopped cilantro leaves. Adjust salt and pepper to taste.

Serve with grilled trout with Andean herbs in anticucho sauce.
 
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Appetizers: BROAD BEANS CAUSA OF ROAST BEEF OF MOLLE ALPACA AND HUANCAINA OF ROCOTO

Ingredients: (1 serving)

  • 20 g Peruanita potato
  • 50 g Broad beans
  • 5 g Yellow Peruvian hot pepper paste
  • Lemon drops
  • Coriander
  • Ají limo (Peruvian chili)
  • Olive oil
  • Salt and pepper to taste
  • 120 g Alpaca’s loin
  • Molle pepper (peruvian pepper), black pepper, maras salt
  • 1 red onion
  • 10 g fresh cheese
  • 1 red rocoto (red hot pepper)
  • Huacatay ([Tagetes minuta], a native Peruvian herb)

For the broad beans causa
Sift the potato and mix with broad beans cooked in advance and crushed, add the smoked Yellow Peruvian hot pepper paste, lemon drops and a stream of olive oil, give a pinch of salt and fresh pepper until obtaining smooth and compact dough.

Alpaca Roast Beef
Add maras salt, black pepper and Molle pepper In a mortar, reach a mixture, and season the alpaca’s loin with this and seal it in the grill at fourth term and let it stand in the refrigerator. Then chop and give a pinch of salt, add a stream of olive oil.

Huancaína of Rocoto
Saute the diced red onion, garlic and rocoto pieces, put it into the blender with fresh cheese and pieces of white bread, season, sift and keep it back.

Put it together by parts adding a bit of mayonnaise.
 
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Main Dish: CONFIT DUCK WITH ANDEAN KAPCHI AND SPARKLING CHILI SAUCE

Ingredients: (1 serving)

  • 180 g Female duck legs
  • 250 g Duck fat
  • 1 Carrot
  • 1Red onion
  • Celery, leek
  • Laurel
  • Olive oil
  • Star Anise
  • 20g Native potatoes
  • 20g Ullucos
  • 10g Goose
  • 10g Sweet potato
  • 5g Racacha (Andean root)
  • Huacatay ([Tagetes minuta], a native Peruvian herb)
  • 10g Andean cheese
  • Milk
  • Cream
  • Nutmeg

For the duck
Fry the vegetables lightly in clay pot with butter without salt, then add the duck fat and extra virgin olive oil, add the duck legs orderly, cook it for 4 to 5 hours over a low flame.

Kapchi
Blanch separately all tubers and let them stand. Separately, prepare a seasoning of red onion and minced garlic; reduce the cream with milk adding fresh huacatay. At the end, add the cooked tubers, give a pinch of salt and sprinkle Andean cheese.

Chili Sauce
Blanch yellow Peruvian hot pepper to remove the spiciness a bit, then prepare a seasoning of red onion and garlic, blend this mixture with milk and add soy lecithin, take it to a siphon and let it stand.
 
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Dessert: ANDEAN MACA BROWNIE WITH MANGO AND CARAMEL PECANS ICE CREAM

Ingredients: (1 serving)

  • 30 ml. Baking powder
  • 150 g All-purpose flour
  • 200 g White sugar
  • 100 g Maca flour
  • 100 g Margarine
  • 30 ml. Fresh Milk
  • 150 g Mango pulp
  • Sugar
  • Stabilizer
  • Eggs
  • Cream

Maca brownie
Mix all ingredients adding the final stream of oil, place in the oven in a greased pan at 150 ° C for 30 min. Finally, add the pecans with sugar.

Mango Ice Cream
Prepare a classic hollandaise sauce and then add the remaining ingredients, take it to the freezer or to an ice cream machine.
     
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