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Picarones, chancaca honey and fresh cheese

by
Robert Ortiz
Picarones, chancaca honey and fresh cheese

PT3H25M

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Ingredients

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Metric

Imperial

Picarones

  • 400g of sweet potato
  • 500g of pumpkin
  • 50g of yeast
  • 100ml of water, lukewarm
  • 60g of sugar
  • 3g of salt
  • 400g of plain flour
  • 5g of anise seeds
  • 2 eggs
  • 1000ml of vegetable oil, for frying

Blue potato crisps

Chancaca honey

To serve

  • 200g of ricotta, or other fresh cheese
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Equipment

  • Mandoline
  • Deep fat fryer
  • Mouli or potato ricer

Method

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1
Preheat the oven to 180°C/gas mark 4
2
Cut the pumpkin into large chunks and place into the oven with the whole sweet potato. Cook until soft and tender for approximately 60-75 minutes but do not allow to colour
3
Remove from the oven, allow to cool slightly, then remove and discard the skin. Separately, add the soft pumpkin and sweet potato to a ricer or mouli and pass through until smooth - the purées will be used for step 5
4
Reduce the oven temperature to 76°C
5
Dissolve the yeast in the water with the sugar and salt. Measure out 300g of the sweet potato purée and 300g of pumpkin purée, then add to a bowl with the flour, anise seeds and eggs, blending and mixing well to form a dough. Place in the fridge to rest for 1 hour
  • 50g of yeast
  • 60g of sugar
  • 3g of salt
  • 400g of plain flour
  • 5g of anise seeds
  • 2 eggs
  • 100ml of water, lukewarm
6
Use a mandoline to slice the blue potatoes as thinly as possible. Lay out onto a baking tray lined with white parchment paper and sprinkle with icing sugar. Cover with another sheet of parchment and bake in the oven for 2 hours
7
Meanwhile, make the chancaca honey. Combine the grated chancaca with the remaining ingredients in a pan. Boil for approximately 20 minutes until it reaches a syrupy consistency, then whisk well and pass through a fine sieve
8
To form the picarones, rub your hands with a little oil (this will stop them sticking to the dough) and form small balls of the dough. Deep-fry in the oil at 160°C until golden brown, then turn over so they achieve a nice even colour. Drain on kitchen paper and drizzle with the chancaca syrup
  • 1000ml of vegetable oil, for frying
9
Serve hot with some ricotta and crispy potatoes
  • 200g of ricotta, or other fresh cheese
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Robert Ortiz
Robert Ortiz

Robert Ortiz is a pioneer of Peruvian cuisine, bringing the heady flavours and bright colours of his native country to an appreciative European audience.

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