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Seasons Greetings! Enjoy the latest in holiday gifts and merriment available now at Amaranth alongside some of amazing December new products made local and perfect for any and all family get-togethers!
Leche de Tigre is not just for ceviche, it is a sauce packed full of antioxidants, anti-inflammatories and antivirals. I use Leche de Tigre to make a classic ceviche using haskap berries and Atlantic scallops! I also make a crave-able, gluten-free and vegetarian Peruvian Huancina inspired Mac and Cheese, easy to make ahead of time and reheat throughout the week!
Read More“Anticuchos de Corazon” translates to barbecued heart skewers in Spanish. My recipe uses local Albertan beef heart, a spicy vinegary chipotle marinade and local vegetables. Nothing screams summer more than fresh tomatoes! The most versatile fruit makes for a very delicious fresh salad.
Read MoreJapanese food is always simple and well-executed, this tiradito is a creation of Peruvian-Japanese immigrants,based on the classic ceviche, this style is presented more in the traditional form of sashimi. There’s also my take on Nobu’s famous Miso Black Cod, pairing BC Sablefish with a silky smooth celeriac puree, pan-fried seasonal fiddleheads and toasty hazelnuts.
Read MoreDuring the winter nothing is quite as good as coming home to a good hearty stew or soup highlighting root vegetables. Ayacucho is a south Andean region famous for its beauty and bright colours just like this colourful, bold, and earthy Puca Picante stew! There’s also a vegan Coconut Carrot Curry soup, hearty, rich, flavourful, nutritious and it can enhanced by your favourite spices.
Read MoreThe cousin of Chinese stir-fried beef,the Peruvian Saltado is adelicious fusion dish hailing from Peru. It is quick to make and the flavours are out of this world! There’s also a Chicken Milanese recipe, a very simple dish, consisting of pounded-out chicken or veal, coated in breadcrumbs, and fried in olive oil.
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