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.
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
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.