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Aji amarillo, garlic, cumin, and lime give this Peruvian roast chicken its vivid color, citrusy heat, and deeply savory crust. Roasting over onions keeps the meat juicy while collecting flavorful pan juices for serving.
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Aji amarillo supplies fruity heat, while garlic, cumin, oregano, and lime create the aromatic profile associated with Peruvian pollo a la brasa. Starting at high heat renders the skin, and the onion bed gently perfumes the pan juices.
Refrigerate carved chicken and pan juices in airtight containers for up to 3 days.
Reheat covered in a 165°C oven with a splash of water or stock until the meat reaches 74°C; uncover briefly to re-crisp the skin.
A French-inspired roast chicken rubbed with garlic, thyme, rosemary, and lemon, then roasted until the skin is deeply golden and the meat stays succulent. Pan juices make an effortless sauce for serving.
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A classic Peruvian comfort dish of tender shredded chicken in a velvety sauce enriched with ají amarillo, bread, evaporated milk, walnuts, and Parmesan. Serve it over white rice with olives and hard-boiled egg for the traditional contrast of creamy, spicy, salty, and bright flavors.
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A classic Peruvian stir-fry of seared beef, red onion, tomatoes, and crisp fries, finished with a savory soy-vinegar sauce and served with rice.
A classic British roast leg of lamb seasoned with garlic and rosemary, served with a bright mint sauce that cuts through the meat's richness.
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A classic British Sunday roast featuring tender, herb-seasoned beef, deeply browned pan gravy, and rich jus made from the roasting tin.
Duck legs slowly roasted in aromatic duck fat until the meat is supple and richly flavored, then finished skin-side up for shatteringly crisp skin. Serve with a sharp green salad or roasted potatoes to balance the richness.
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A deeply savory, gently smoky chili built with browned beef, beans, tomatoes, and warm spices. A short simmer brings the flavors together while preserving a satisfying, spoon-coating texture.
Tender eggplants filled with sweet onions, tomatoes, garlic, and herbs, then gently simmered in olive oil until silky and deeply savory. Serve warm or at room temperature with crusty bread.