Day 113-114

Day 113 focused on potatoes and root vegetables from America and Africa. Production included cassava and plantain chips, papas huancaina (Peruvian potatoes with chili cheese sauce), lomo salta (beef stir-fry tossed with french fries), pork and peanut stew, and causa (potato puree with an assortment of filling options). I was in charge of the cassava and plantain chips which I served with an avocado mango salsa.  

I loved the way the causa turned out as well. It was made with purple potatoes, sweet potatoes, avocado puree, a blackened prawn, and sunny-side up egg. 

Day 114 continued the focus on potatoes and root vegetables but this time over in East Asia. In production we made a Japanese radish (daikon) and carrot salad with cucumber and red onion served with a sake poached white prawn, Lotus chips topped with seaweed and sea salt alongside toasted sesame hummus, mixed vegetable tempura with dashi dipping sauce and a surf-n-turf satay featuring beef and prawn skewers with peanut sauce. 

Sesame Hummus

Ingredients

2 cups canned chickpeas (garbanzo beans)

2/3 cup tahini paste

1/4 cup extra virgin olive oil 

1 T toasted sesame oil 

Juice of 2 lemons and the zest of one

3 cloves of garlic

salt and pepper to taste

1 tsp toasted sesame seeds, black and/or white

1 T fresh parsley or cilantro, optional 

Method

Puree chickpeas, pasta, oils, lemon juice, and garlic in food processor. If too thick add a bit of warm water or more olive oil. Season to taste. Garnish with toasted sesame seeds and a drizzle of olive oil.