A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

A Taste of Perú

A selection of traditional peruvian dishes prepared by Liliana, our guest chef for this week. Ceviche, Papas a la Huancayina, Empanadas, Flan and Pisco Sours – a tribute to her homeland!
A note from the chef: “It was my pleasure to share with you a little taste of my native country. Peru is renown for its delicious cuisine -  which is a fusion of influences of indigenous, Spanish colonial as well as Asian and African dishes. Next time Jade and I will cook some main courses for you. Hope you try the recipes yourselves! Buen provecho!”  -  Liliana


  • half kilo sea perch
  • 1 red onion
  • celery
  • cos lettuce
  • Juice of 3 limes
  • coriander
  • Sweet Potato
  • Corn

Cube sea perch ( any firm white fish will do). Place in dish. Add juice of 3 fresh limes finely sliced celery, red onion, fresh chili, coriander and salt and pepper. Toss together and place in fridge covered for at least 4 hours- 6 hours, ideally over night for more flavour. When ready to serve place on bed of lettuce. Pour over the juice, it’s called in spanish ‘ojo de tigres’ and is great for hangovers! Some people drink it straight.  Serve with grilled corn and sweet potato.

Papas a la Huancayina

  • 8 potatoes 
  • 4 eggs 
  • goats fetta
  • ricotta cheese
  • chili
  • garlic
  • carnation milk

Boil potatoes and boil eggs in shell. Set aside and let cool. For the Huancayina sauce chop a good amount of chopped fresh red chilis and place in blender with garlic, a good glug of olive oil, ricotta and goats cheese and a little bit of carnation milk. Blend together for desired consistency. Should be a thick sauce.

Cut the cold potatoes into thick slices and arrange of a bed of lettuce. Top with the huancayina sauce and arrange cold quartered eggs, with olives around and on top of the potatoes.


  • Frozen puff pastry sheets
  • 750g of beef mince
  • Kalamata olives
  • sultanas
  • Bunch of parsley
  • onion
  • garlic
  • cumin
  • 3 eggs
  • 1 can diced tomatoes

Brown the mince meat and set aside. In a separate pan brown the onion and garlic. When onion is soft add tomatoes and then a sprinkling of cumin. At the mince to this mixture  and some diced olives. Flour a handful of sultanas prior to putting them into the mixture (this was my grandmothers trick and ensures the sultanas separate nicely. Fold through chopped boiled egg.

Defrost puff pastry and lightly flour. Cut into 4 even squares. Place a little bit of mixture into the center of the square and fold to form a triangle. Press together. Cut off the points to so it is more of a semi circle and press together to seal, delicately  braid the edges. The braided seal of an empanada is called the repulgue. Check out this link to see how it’s done  http://www.youtube.com/watch?v=lCoX-o5shCk 

Flan de Coco

  • 1 cup sugar for caramel
  • 6 eggs1 tin condensed milk
  • 1 tin evaporated milk
  • 1 cup water
  • 1 cup coconut

Prepare caramel.In a double base saucepan melt 1 cup sugar on low flame on stove.  Stir constantly, when sugar dissolves and turns caramel colour pour over flan mould.In a mixing bowl whisk eggs and mix rest of ingredients.  Adding coconut last.Sit mould in a large container half filled with water (baño de María) and place in a moderate oven for about 40 minutes.  Remove from oven and let cool.  Store in fridge till ready to eat. To turn the flan over.  Place mould in warm water in the sink.  When caramel starts to melt place the serving dish over mould and flip flan over.  Ready to serve.  Can serve it with extra cream and strawberries if you wish. We put candles on top to celebrate Zoran’s Birthday!

Pisco Sours

  • 3 cups Pisco
  • 4 cups of ice
  • 1 cup of freshly squeezed lime juice
  • 3 egg whitesbitters
  • 1 cup white sugar
  • cinnamon

Blend it all together and sprinkle a little cinnamon on top! Enjoy!

Liliana and Jade

Liliana & Jade


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