Causa Limenya

4 servings

60 minutes

Master class by Orlando Baldeon, chef of the Peruvian restaurant "Lima".

Energy value per serving

• Calories: 377.6
• Proteins: 23.4g
• Fats: 6.2g
• Carbohydrates: 58.3g

Ingredients

• Chicken breast: 1 pc
• Potato: 1 kg
• Yellow bell pepper: 5 pc
• Celery greens: 3 pc
• Lime: 1 pc
• Avocado: 1 pc
• Beetroot sauce: to taste

Cooking steps

1. Put the potatoes to boil. Add enough salt to the water in which the potatoes are boiling - 4 tablespoons per 1 liter of water. Boil the potatoes until cooked.

   Required ingredients:

   • Potato: 1 kg
   • Beetroot sauce:  to taste

2. Prepare the sauce. Clean three yellow peppers from seeds and cut them into pieces. Bake in the oven for 15-20 minutes at 180 degrees.

   Required ingredients:

   • Yellow bell pepper: 5 piece

3. When the pepper is ready, blend it until smooth. Pass the mixture through a sieve to avoid lumps.

   Required ingredients:

   • Yellow bell pepper: 5 piece

4. Prepare the filling. Cut the boiled chicken breast and celery stalks into small pieces. Add mayonnaise and mix.

   Required ingredients:

   • Chicken breast: 1 piece
   • Celery greens: 3 pieces

5. Drain the water from the potatoes. Quickly peel them. Immediately pass the potatoes through a special press to make puree. Add olive oil and pepper sauce to the potato puree and mix thoroughly. Then squeeze lime juice and mix again. Salt to taste. Cover the dish with puree and set aside to cool.

   Required ingredients:

   • Potato: 1 kg
   • Yellow bell pepper: 5 piece
   • Lime: 1 piece
   • Beetroot sauce:  to taste

6. After cooling the puree, spread it on a film greased with sunflower oil. Spread the puree in an even layer. Place the filling on top, then add diced avocado and roll it up using the film. Cut the roll into portioned pieces. Serve with beet sauce.

   Required ingredients:

   • Avocado: 1 piece
   • Beetroot sauce:  to taste