Ingredients:

1 tablespoon egregio Intense Fruit extra virgin olive oil

2 onions, chopped

2 pounds rotisserie chicken, taken off the bone and shredded (about 2 cups)

1/4 cup raisins

5 green olives with pimentos, cut into quarters

2 hardboiled eggs, chopped 

1 teaspoon paprika

1/4 teaspoon ground cumin

1 pinch cinnamon

3 cups fresh corn kernels

1/2 cup 2 percent reduced-fat milk

2 pinches sugar, for topping

Preparation:

Preheat the oven to 350F.

Heat olive oil in a large sauté pan. Add onion and cook over medium heat until translucent and soft. Add chicken, raisins, green olives, chopped egg and spices. Stir to combine and warm everything through. Spread into a medium casserole.

Place corn kernels in a blender jar. Add milk and purée. Spread over chicken mixture. Sprinkle top with sugar.

Bake 30 to 35 min. Then, if you really want to take the pastel de choclo over the top, you can place the casserole under the broiler for 1 to 3 minutes, to caramelize the sugar.

Ingredients:

720 g of fresh sole fillets

12 lemons

2 ají limo, deveined and cut into strips

2 red onions, cut into thin strips

450g cooked sweet potato

225 g corn (maize)

225 g toasted corn

5 spoons of egregio Organic extra virgin olive oil

Salt

Fresh cilantro

Preparation:

Cut the fish into medium-sized squares. Place in a bowl and season with salt. Add the onions and ají pepper and mix. Add the lemon juice and the egregio Organic, mix well and let the mixture stand for 1 minute for the flavours to concentrate.

Peruvian fish ceviche is served with cooked corn and boiled sweet potatoes. Garnish with red ají peppers and cilantro.

Ingredients:

1 cup tightly packed Italian parsley leaves (about 1 bunch, stems removed) 1/4 cup tightly packed cilantro leaves 

2 garlic cloves 

1/2 teaspoon ground cumin 

1/4 teaspoon dried crushed red pepper 1/4 teaspoon salt 

1/3 cup egregio Intense Fruit extra virgin olive oil 

1/4 cup red wine vinegar 

Preparation:

Process all ingredients in a food processor until finely chopped.

Chimichurri is ideal to match roasted or barbequed meats, boiled or baked potatoes, etc.

Ingredients:

2 tablespoons of Butter

4 tablespoons of egregio Delicate Fruit extra virgin olive oil

3 large onions (finely chopped)

2 cloves garlic (minced)

1 pound ground beef

2 teaspoons cumin

1 teaspoon chili powder

1 tablespoon paprika

1 beef bouillon cube (dissolved in 1/4 cup hot water)

2 tablespoons flourEmpanada dough(chilled)

1/2 cup raisins

1/2 cup black olives (chopped)

2 hard-boiled eggs, sliced 

1 egg yolk

Optional: salt and pepper to taste

Preparation:

Beef Filling:

Melt the butter with the egregio Delicate Fruit in a skillet over medium-low heat.  Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant.  

Add the garlic and cook for 1 minute more.

Add the ground beef, cumin, chili powder, paprika, beef bouillon, and salt and pepper to taste.

Cook the beef, stirring and crumbling the meat with a spatula, until well-browned. Add the flour and continue to cook for 2 to 3  minutes.

Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.

Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.

Assemble the Empanadas

Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.

Let the dough balls rest for 5 minutes.

On a floured surface, roll each ball of dough into a 6-inch circle about 1/4 inch thick.

Add 1 tablespoon of the ​beef filling and a slice of hardboiled egg to the middle of the circle.

Brush the edges with water and fold the pastry in half over the filling to make a semi-circle.

Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.

Mix the egg yolk with 2 tablespoons milk and brush the empanadas with the mixture.

Bake at 350 F for 25 to 30 minutes or until golden brown.