PeaceTime Kitchen

Peruvian Garden Causa Amarilla

Peruvian•Banquet plate

Causa amarilla: chilled ají-yellow potato pressed in layers with avocado, purple potato, sweetcorn, hearts of palm and chile-lime cashew cream, topped with olive, pepper and cilantro.

Ingredients
yellow potato, ají amarillo, avocado, purple potato, sweetcorn, hearts of palm, cashew cream, lime

Inspiration
Peruvian causa amarilla layered-potato tradition

Peruvian Papa Rellena

Peruvian•Traveller’s fare

Papa rellena: a fluffy potato shell fried crisp around an ají-panca lentil and mushroom filling with green olive, raisin, pea and red onion, served alongside salsa criolla.

Ingredients
potato, lentils, mushrooms, ají panca, green olives, raisins, red onion, lime

Inspiration
Peruvian papa rellena street tradition

Pesto Polenta Stack

Italian•Everyday plate

Grilled polenta stacked with basil-walnut pesto, roasted cherry tomatoes and white beans, finished with ribbons of zucchini and toasted pine nuts.

Ingredients
polenta, basil, walnuts, cherry tomatoes, white beans, zucchini, pine nuts, olive oil

Inspiration
Italian polenta and basil-pesto tradition

Pickled Tempeh Banh Mi

Vietnamese•Chef’s plate

One split crisp baguette packed with lacquered tempeh slices, pickled carrot and daikon ribbons, cucumber spears, cilantro and sliced red chili.

Ingredients
baguette, tempeh, pickled carrot, daikon, cucumber, cilantro, red chili

Inspiration
Vietnamese banh mi sandwich tradition

Plantain Black Bean Coins

Rim fusion•Traveller’s fare

Ripe plantain pressed around a spiced black-bean center and fried crisp, studded with sweet red pepper and corn, finished with cilantro.

Ingredients
plantain, black beans, red pepper, corn, cilantro, cumin

Pocket Lentil Pies

Rim fusion•Traveller’s fare

Small baked hand pies with a sesame crust, filled with spiced red lentils and spinach, served warm with a spoonful of tomato chutney.

Ingredients
pastry, red lentils, spinach, sesame seeds, tomato chutney, onion