Flavours of Peru

Flavours of Peru is the most comprehensive television series ever made on
Peru.Presented by former BBC bard, author and adventurer Charlie Ottley, Flavours of Peruexplores the gastronomy, natural wonders and ancient civilisations that have shaped this magical land.

From the high plains of the altiplano to the depths of the Amazon Rainforest we will take you on a breathless journey to uncover the real Peru.
Following on from hit series Flavours of Chile, Charlie visits remote jungle tribes, cloudforest citadels, towering pyramids, floating islands and deserted beaches in his quest for new tastes and adventure.

With more climates and biodiversity than anywhere else on the planet, and a history that goes back 5000 years, Peru is also a top gourmet destination.
We lift the lid on all aspects of Peruvian cuisine and team up with the
country's top celebrity chefs to sample the finest dishes in restaurants,
farms and private houses across the country.

AVAILABLE ON DVD

 

EPISODE 1: The Altiplano

In this the first episode we take you to the roof of the world where presenter Charlie Ottley experiences life on the wild and windy Altiplano. We visit an Alpaca ranch, go riding in the mountains and witness a bizarre vampiric marriage rite involving two members of the camel family. Next it’s off to Lake Titicaca and the bizarre floating islands, then a scenic train journey takes us to colonial Cusco, where Charlie explores the sacred valley by paraglider, raft and mountain bike and attends a local banquet where, as guest of honour, he’s obliged to eat the pig’s head.

Here are some of the subjects featured in the programme:

Where To Stay: Arequipa - Hotel Libertador
Cusco - El Balcon, El Monasterio or Libertador

Restaurants: Cusco - Pre- Colombian Museum
INKA Grill
Lima – Rafael

Adventure Sports: Amazonas Explorer

Shopping: The textiles of the Chinchero Indians can be bought from Café Britt at the airport shop in Lima.

RECIPE: Causa

Ingredients 1kg potatoes (yellow, if available) 4 tbsp aji Amarillo paste ½ cup vegetable oil (olive oil not recommended) Juice 1 key lime 1 can of tuna-fish packed in oil ½ onion, finely chopped 1 cup mayonnaise 1 avocado Salt

Preparation Boil the potatoes in salted water. Peel and mash while still hot. Let cool and mix thoroughly with the ají amarillo paste, vegetable oil, and lime juice. Salt to taste. Mix the tuna with the chopped onions and mayonnaise. Place a layer of the potato mash on a serving dish, and spread with a thin film of mayonnaise. Cut the avocado in slices and lay on the first layer of potato mash. Spread a second layer of potato mash, and cover with the tuna mayonnaise. Cover with a last layer of potatoes, and decorated with slices of hard boiled eggs and black olives.

EPISODE 2: The Rain Forest

Charlie heads across the Andes to San Ramone for the start of our jungle episode, exploring the cultures and landscapes of the Amazon. First he follows two national television stars as they travel deep into the cloud forest on their quest to bring herbal healing to the masses. Next we journey to the banks of the great river itself where Charlie takes a unique boat ride up into the rainforest and then swims down the Amazon to a luxury lodge for a tropical barbecue and some close encounters with the local wildlife.

Here are some of the subjects featured in the programme:

Shopping: Santa Natura Health Foods can be bought all over Peru.  More info can be found at www.santanatura.com.pe

RECIPE: Inchicapi

Ingredients 1 Chicken 6 cups of water 2 spoonfuls of flour 1 handful of toasted mani 2 portions of yellow pepper Half a handful of coriander 2 spoonfuls of oil 1 spoonful of ground garlic 1 Onion Salt

Preparation Chop up the onion, coriander, mani and chicken.  Mix the mani, flour, pepper and coriander with the water.  Fry the chicken pieces in a large pan and season with salt until golden. Add the onion and continue frying, then add the other ingredients and continue to cook until the chicken is cooked through.

EPISODE 3: The Capital City – Lima

Lima is a capital full of secrets. Charlie Ottley uncovers its Pre Columbian and colonial history and goes underground to visit the labyrinthine catacombs that lie beneath the city. As a contrast, we explore the more modern side of Lima and infiltrate high society for an exclusive party with some rather unusual dishes. Finally Charlie joins forces with Peru’s top celebrity chefs and embarks on a gastronomic tour of town.

Here are some of the subjects featured in the programme:

Where To Stay: The Lima Country Club

Lima Restaurants: Japanese-Peruvian , Costanera 700
A Chinese Chifa –Hou Wha, Miraflores
Fusion
Huaca Pucllana  - Arturo Rubio’s restaurant at the foot of the ruins
La Rosa Nautica, for seafood
La Mar – Gaston Acurio

Shopping: The café Britt store at Lima airport is the best place to buy coffee and chocolate.  Las Palias is Mary’s shop which has high quality artesania from all over Peru.

Paragliding: Tandem trips are available if you go to the Costa Verde in Miraflores.

RECIPE: Pisco Sour

Ingredients 4:1 ratio Pisco Lime juice Sugar syrup Egg white Angostura bitter

Preparation Mix all the ingredients with the pisco at a ratio of 1 part pisco to 4 parts ingredients.  Mix with ice, but large cubes so that they cool the drink but can then be extracted.  After a good shaking add a few drops of the angostura bitter on top.

EPISODE 4: The Desert Coast

We head south along the desert coastline where Charlie spends a weekend at the chic beachside resort of Pucusana and learns how to make Ceviche. Further inland we visit a family owned distillery and help crush the grapes that go into creating Pisco, Peru’s national drink. Lastly Charlie checks into the last grand hacienda hotel and takes a look at how black culture has found its place in modern Peru.

Here are some of the subjects featured in the programme:

Where To Stay: Paracas Libertador Hotel, Hacienda San Jose for a rare glimpse of living in a historic farm.

Restaurants: El Rincon Que No Conoces

RECIPE: Ceviche

Ingredients lb fish fillets of corbina, red snapper, or any good quality white fish Juice of three lemons Juice of three sour oranges or limes One medium onion, thinly sliced Salt and pepper to taste A pinch of cayenne pepper 1 clove of garlic, minced 1 hot pepper, chopped fine 2 tablespoons chopped parsley 2 tablespoons chopped cilantro (coriander)

Preparation Cut fish into pieces and place on a platter. Place the thinly sliced onions on the fish. Then add the remaining ingredients, covering with the juices. Place in refrigerator for at least 4 hours before serving. Serve on bed of lettuce and garnish with cold sweet potato or corn-on-the-cob.

EPISODE 5: The Northern Coast

Peru’s north coast boasts more pyramids than Egypt and the richest waters in the world. Charlie Ottley follows in the wake of Hemingway and goes deep sea angling with the help of a few hundred dolphins. He also hangs out in the tropical resort of Mancora, the top surf spot in Peru and tours the ancient tombs of the King of Sipan, known as the Tutankhamen of Latin America. Next we visit the pyramids of El Brujo, conveniently situated next to the Cartavio rum distillery, which Charlie discovers is also open to the public. Travelling south we reach the legendary Temples of the Sun and Moon and tries out two local methods of transport –the paso horse and the ancient reed boat.

Here are some of the subjects features in the programme:

Where To Stay: Hotel Libertador, Trujillo
Las Arenas, Mancora

RECIPE: Black Scallops

Ingredients Black Scallops Onion Finely chopped chillies Salt Corriander Lemon

Preparation Just mix all the ingredients together and add chillies to taste!

EPISODE 6: The South

We travel to the Colca Canyon, over twice as deep as the Grand Canyon and peppered with thermal hot springs. Charlie visits the local villages where it’s fiesta time and goes in search of the elusive condor. Moving south we sample a strange local river shrimp and trek to the mystical valley of Toro Muerto, famed for its ancient rock paintings. From here we descend towards the Amazon for a visit to Tambopata and the Lake Sandoval nature reserve where Charlie climbs into the rainforest canopy and eats the local speciality – live worms. Finally it’s back to the coast and a chance to cool off in the Humboldt Current and go swimming with sea lions.

Here are some of the subjects featured in the programme:

Where To Stay: Hotel Libertador, Trujillo
Las Arenas, Mancora

Restaurants: Picanteria- Sol de mayo - Arequipanian
El Turko - Turkish
ZigZag-  Ostrich and Alapaca
Zingaro- Seafood

RECIPE: Adobo Arequipeno

Ingredients (serves 4) 1 Kg of pork chopped into 4 pieces Half a cup of ground panca pepper 1 spoon of ground garlic 1 kg of onion 2 litres of Chicha de Jora 10 pepper corns ¼ spoonful of Oregano Salt

Preparation Mix the Pork with the chilli, salt, and cumin and put in a large pan.  Finely chop the onions and add to the pork.  Liquidise 2 onions and pour over the pork.  Add the chichi.  Leave to stew all night.  Add the pepper and oregano and cook for 1 hour and a half.

EPISODE 7: The Andes

In this the final episode we venture deep into the Andean mountain ranges. Charlie Ottley goes llama trekking, discovers how the artichoke is revolutionising the lives of local inhabitants and learns how to kill, cook and prepare guinea pig. Next it’s off to Holy Week in the wild frontier town of Ayacucho where religion blends seamlessly with pagan traditions and bulls rampage down cobbled streets. Then it’s off to the fabled fortress of Kuelap, deep in uncharted mountains in the north of Peru. Charlie explores this untamed region and discovers mausoleums built on the side of cliffs, ancient mummies and one of the highest and most beautiful waterfalls in the world. Finally and inevitably, we end up in the holy Incan citadel of Machu Picchu, one of the new seven wonders of the world.

Here are some of the subjects featured in this programme:

Where To Stay: Inkaterra Machu Picchu

RECIPE: Guinea pig Trujillo Style

Ingredients (serves 8) 4 Guinea pigs 12 garlic cloves Salt Pepper Cumin   4 Potatoes 5 yellow peppers Oil 2 spoonfuls of Panca 1 spoonful paprika Half a cup of toasted mani 3 spoonfuls of meat stock

Preparation Using hot water, take the hair off the guinea pigs and open their mouths to drain them and dry them.  Mix in a bowl the garlic cloves, salt, pepper and cumin.  Add the guinea pigs and marinade for a couple of hours.  Fry the guinea pigs in lots of oil until they are crispy.  Boil the potatoes with salt and peel and chop. Add the rest of the ingredients mashed into a paste – and enjoy!!