Boil the potatoes in a pot with water and salt.
Peel the potatoes and mash them.
Mix the potatoes with the oil, chilli powder or grind up some fresh green ones if you prefer, lemon juice and salt until a compact, smooth mixture is achieved.
Place half the mixture in a rectangular dish (lining the dish with clingfilm will make it easier to turn out).
Place strips of chicken breast (or tuna fish) on top of the mixture and cover it with the onion and avocado, top it off with mayonnaise. Cover the chicken, avocado and onions with the other half of the potato mixture.
Use a suitably sized board or plate and with judicious use of more cling film, turn out the causa. We turned it out onto a bed of whole lettuce leaves.


Garnish the dish with the lettuce leaves, black olives, chopped parsley, boiled eggs and tomatoes.

Peel the garlic and blend with the spices, saffron and a little vinegar to a paste, then add the remaining vinegar.
Cut the pork into generous 2" cubes.
Mix the meat with the spice mixture and leave to marinate for 12-36 hours.

Heat a layer of oil in a large frying pan or heavy shallow pot. Drain the meat and fry in batches until browned then transfer to a casserole or slow cooker.
Peel the shallots or small onions, fry them too in oil until caramelising and add to the pork.
Add the remaining marinade, some red wine and the fruit juice to the casserole to just cover the meat and cook slowly for a few hours until the meat is beautifully tender and the marinade has rendered to a thin stock.

Serve with peruvian rice turned out of a small bowl, and fat slices of boiled sweet potato.

To make the dressing:
With the back of a teaspoon in a small round-bottomed bowl (or use a medium-sized mortar and pestle), mash together the salt and garlic until it is like a paste. (The salt grains will help mash the garlic to a paste and the garlic juice will dissolve the salt.) Whisk in the Oil Substitute, olive oil and lemon juice, with a fork or small wire whisk.

This method of mixing is easy and convenient for small amounts made just before dressing the salad.

To make the potato layers:
Cook the three varieties of potatoes separately. You can peel and simmer the russet and the yellow potatoes (cut into even-sized chunks) in water to cover until just tender, but the purple or blue potatoes fall apart easily, so I steam or micro-steam them with the skins on. I cut them into about 2" pieces first. I micro-steam them for about 10 minutes.

To remove the skins of the blue or purple potatoes, hold them under gently-running cold water and the skins should slip off easily. Be careful not to saturate the potatoes with water.

Mash EACH separate batch of potatoes in its cooking pot or a bowl. When mashed, add to EACH batch of potatoes 3½ Tbs. of the Lemon Dressing, 2 Tbs. of the mayonnaise, and ½ tsp. of salt, and mash again until smooth. Reserve the remaining lemon dressing for the Filling. Set the mashed potatoes aside, covered.
To make the filling:
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onions, garlic, and peppers and saute until they soften. Add the sundried tomatoes, artichoke hearts, jalapeños remaining Lemon Dressing, mix well, and then taste for salt and pepper.

To assemble:
Line a 9x5" loaf pan, or a 10" round casserole with oiled plastic wrap, with an overlap. Press the one of the mashed potato mixtures onto the bottom of the pan. Add ½ of the filling, then another one of the potato mixtures, then the remaining filling, then the remaining potato mixture. Smooth the top, fold the overlapping plastic wrap over, and refrigerate for several hours or days.

To serve:
Fold back the plastic wrap covering the top of the terrine. Unmold the terrine Aline flipped the causa over using an appropriately-sized board onto a platter and garnish as desired.

Cut the fish into cubes about 1" in size. Cut the other ingredients as small as you like. Squeeze the limes, mix it all together and chill until required.

Tiger Milk:
Blend celery, ginger, garlic, chile , salt, pepper, red onion heart and lime juice.

Ceviche:
In a large glass bowl mix mushrooms, red peppers, onions, coriander and Tiger Milk and let it sit for 5-10 minutes.
Serve the ceviche on top of lettuce leaves, with cold corn and sweet potatoes on the side.

Start working the day before you want your crackling - reputable sources say you need to salt the pork good and early.
Peel the skin and most of the fat layer off your pork joint as a big fat lardy slab.
Cut the skin into suitable crackling-sized pieces.
Rub your pork generously all over with a coarse sea salt as if into the face of your worst enemy as Fanny Cradock is reputed to have instructed. Leave the pork overnight in the fridge on layers of kitchen paper or in a colander. The salt will draw out quite a lot of moisture.
Next day take the pork out and pat it completely dry. Supposedly you might even use a hairdryer for this, though that seems like a pile of old pants to me. I did, though, leave the pork sitting in a warming oven for a while before starting to roast it.
You can rub in more salt if you think it needs it and the seeds from a vanilla pod if you want to try that out, and you've patted off all the salt you added earlier, but be aware - you can have too much salt!
Put the skin pieces on an oven tray - maybe on a rack in the tray so it doesn't wallow too much in it's own fat.

Now you're ready to start roasting - preheat the oven as hot as it will go, and stick in the crackling for 15 minutes, until it has started to, well, crackle.
Now turn the oven down to 180°C/Gas Mark 4 or so and leave the crackling until it is toasty golden and snaps like a Biafran's shin bone, another 30 minutes or so. Don't let it burn!
If your crackling still hasn't crackled you might be able to rescue it by grilling, or apparently even microwaving. Unlikely as that may seem.

Rinse the quinoa well with cold water. Use a fine mesh filter or coffee filter or you'll lose quite a lot into the sink. Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. You can tell if there is saponin by the production of a soapy looking suds when the seeds are swished in water. Good news! If you are using Ancient Harvest Quinoa you can skip this step. It's already rinsed!

Place rinsed quinoa and water in pot (covered) and cook covered on medium-low heat for about 15 minutes until soft.

While the quinoa is cooking place the onions, garlic and vegetable oil in covered soup pot and saute on medium heat for 5 minutes.

And celery and carrots to the soup pot and cook an additional 5 minutes, stirring often.

Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot. Stir in cumin, chili powder, coriander, cayenne and oregano to soup pot simmer covered for 10 to 15 minutes until vegetables are tender.

Stir in cooked quinoa and salt to taste.

Top with grated cheese (and optionally chopped coriander).
Apparently, according to the author, there are people who simply hate coriander, and (s)he urges caution in its use. Fortunately I know of no such people.

Serve immediately.

Mix ingredients A in a large Pyrex bowl and microwave on high for 10 minutes. Or, simmer the mixture in a large non-aluminum pot for 15 minutes. (Wrap the cloves and cinnamon in a square of cheesecloth and tie with string.) Remove the cheesecloth bag after cooking.

Mix ingredients B together well and stir into hot A mixture. Microwave on high for 3 minutes, stir well, and cook 3 minutes more. It should be thick and clear.
Or, stir B into A briskly and stir over medium-high heat until thickened and clear.

Stir in ingredients C and spoon into serving dishes. Cover with plastic wrap and chill until serving time. It should be cold and pudding-like.

Make the syrup:
Combine the chancaca or molasses with the water, peels and spices in a small pan. Some recipes also add the fruit juice. Bring to the boil, then simmer for 15 minutes or until the mixture thickens slightly, like pancake syrup. Strain to remove the spices, and set aside to cool (it will thicken more as it does so).

Make the doughnuts
Bring a large pot of water to the boil, and add the spices if using. Peel the sweet potatoes and pumpkins and cut them into chunks. Add them to the water and cook until soft. Remove and drain; the pumpkin first as it will cook faster.
Mix in a blender adding milk a little at a time.
Add the pisco if using.
Add the wheat and corn flour.
Add the yeast and sugar.
Make a consistent pastry and place it in a deep dish and knead for 5 minutes or so to a soft well-blended dough. It should be stretchy and smooth, but sticky. Add more flour if it is very liquid.
Leave it to stand for a couple of hours or so until it doubles in volume.

When the dough has risen, heat the oil in a pot to 350°F.
Wet your fingers in salted water. Form the doughnuts by grabbing a small handful of dough and stretching it into a ring around around a couple of fingers, then tossing the dough quickly into the oil. Cook briefly, 20 seconds or so, and then flip the doughnuts using the handle of a long wooden spoon.
Cook the doughnuts in the oil until they are golden brown (about 30 seconds longer), then remove them to a paper towel lined plate.

Serve immediately, drizzled with the warm syrup.

Mix the pisco, lemon juice, syrup and ice cubes with the egg whites in a shaker or a blender.
Blend well and serve in a wine glass.
Decorate with 4 sprinkles of angostura bitters or cinnamon.