Cookies

At Journey Latin America we use cookies to give you the best experience on our website. By continuing to browse, we'll assume that you are happy to receive all cookies on our website.
Find out more


2013 and earlier

Stuffed Vegetables 'a la Peruana'

Margot

By Margot Chard
Travel Consultants


My Enquiry is for
*
Contact details
*
*
*
*
Enquiry
*

Artichokes are just now coming into season so for a side dish with a difference or an impressive starter, get down to your local greengrocers and try out our Peruvian recipe for artichoke stuffed with scallops. For a cheaper and less fussy alternative, you could try stuffed courgettes with spicy chorizo sausage or cold stuffed tomatoes with chicken.

  • Each recipe serves: 6

ARTICHOKES STUFFED WITH QUEEN SCALLOPS:

  • 6 large artichokes
  • 24-30 queen scallops
  • 2 teaspoons of corn flour
  • ½ a cup of grated parmesan cheese
  • 2 small glasses of milk
  • 2 limes
  • Sunflower or vegetable oil
  • Salt and pepper to season

1. In a large pan of cold water place a wedge of lime and a smidgen of oil. When the water is at boiling point add the artichokes and cook until they are soft.
2. Clean the scallops and set to one side. Add the juice of a lime, salt and pepper and leave for 10 minutes to marinade. Then add a few scallops into the base of the artichoke half.
3. Make a thick white sauce with the milk and thicken with corn flour. Add the parmesan cheese at the end and season with salt and pepper.
4. In a buttered dish, place the artichoke halves and pour the white sauce on top. In a medium hot oven cook the artichokes until golden. Serve piping hot.

Tip: Don’t discard the leaves – for a quick snack melt some butter and dip the leaves into it. A great way of polishing off the little piece of artichoke that remains.

TOMATOES STUFFED WITH CHICKEN:

  • 6 Tomatoes
  • 3 handfuls of cooked shredded chicken
  • ¾ of a cup of mayonnaise
  • 1 tablespoon of chopped parsley
  • 2 boiled eggs
  • 6 lettuce leaves

1. Chop the top off the tomato and using a spoon scoop out the seeds and flesh inside.
2. Mix the chicken in with mayonnaise and parsley.
3. Stuff the tomatoes and decorate with lettuce leaves.

COURGETTES STUFFED WITH CHORIZO:

  • 6 courgettes
  • 2 boiled eggs
  • 2 slices of bread – preferably 1 or 2 days old.
  • 1 cup of evaporated milk
  • 3 tablespoons of grated parmesan cheese
  • 1 generous handful of white breadcrumbs
  • 100g of melted butter
  • Salt, pepper and nutmeg to season.

1. Cut off the thin section of the courgette so you are left with the largest part. Cook them in boiling water until they are al dente.
2. With a spoon scoop out the flesh and put to one side.
3. Finely chop the chorizo and fry gently until golden.
4. In a liquidizer, blend the flesh of the courgette, eggs, bread with the evaporate milk. Add the chorizo, nutmeg, salt and pepper and melted butter into the mixture.
5. Stuff the courgettes and top with breadcrumbs and more parmesan.
6. Place them on a baking tray and cook until soft and golden.

Tip: Don’t discard the flower of the courgette. You can dip it in batter and deep fry it –a naughty treat but simple divine!


Journey with the UK's NO1 specialist in travel to latin america

The Leading Specialists

  • Since 1980
  • The original pioneers in travel to Latin America - the first and still the best
  • Award-winning holidays, crafted with care
  • Nobody knows Latin America better

Travel with the Experts

  • All our staff are in-depth Latin America specialists
  • Our team shares  a unique insight into Central and South America
  • Get the inside track with expert advice based on first-hand experience

Choice and Flexibility

  • The widest range of options
  • No limitations on how you can travel
  • A genuinely personal service geared to understanding your needs
  • The journey you'll love, in a style to suit you
Wanderlust

Food and Travel Magazine Readers' Awards - Tour Operator of The Year 2016

Selling Travel Agents Choice Awards - Best Tour Operator to Latin America 2016

Sunday Times Travel Magazine - Editor's Award 2013

Guardian and Observer Travel Awards - Top Ten Small Tour Operator: 2012

Sunday Times Travel Magazine Awards - Best Value Tour Operator 2011

Condé Nast Traveller Readers’ Awards - Top Ten Specialist Tour Operator 2016

Wanderlust Readers' Travel Awards - Top Ten Tour Operator 2015

British Travel Awards - Best Small Tour Operator to Central and South America 2012

Latin American Travel Association - Award for Customer Service 2012

Sunday Times Travel Magazine Awards - Best Specialist Tour Operator 2011

Page Full Path: /sitecore/content/JLA/Home/travel-inspiration/food-and-drink/stuffed-vegetables-a-la-peruana

Page ID: {9551BA74-F200-4549-84F8-3B871566D1E7}

Page Name: stuffed-vegetables-a-la-peruana

Page Display Name: Stuffed Vegetables 'a la Peruana'

Page Template Name: T027-Recipe

Page Template ID: {E95BC9BC-C28D-478C-8A17-9189F2E4BDBA}

Parent ID: {7F1A77A3-15A4-459E-BFDE-E4C0A0C461A5}

Parent Name: food-and-drink

Parent Display Name: Food & Drink

Parent Template Name: T029-PapagaioCategoryListing

Parent Template ID: {4D163066-ED7E-48E6-AF31-34B6C47536CD}