Meet Laura


Laura Henschke, our Future Planning Manager, a native of Lima Peru, will cook you a delicious Peruvian Causa.

Although Laura has spent most of her life in Australia which she calls home, her roots are steeped into the ancient traditions of both the Indigenous people of the Americas and the Spanish Conquistadores.

For Laura, sharing a home cooked meal is an expression of love as well as a desire to share with others the happiness and enjoyment that a home cooked meal can bring about.

Laura shares today Peruvian Causa, a potato dish. This is a very traditional dish from her hometown. With this recipe she hopes to spread to you all the expression of love that cooking this meal is meant to convey.

Laura’s Peruvian Causa

Ingredients (4 people)

  • 1kg medium- sized potatoes per person- boiled and peeled
  • 400 g of shredded tuna or cooked chicken
  • Aioli mayonnaise to taste
  • ½ cup Fresh coriander or parsley, chopped finely
  • ½ cup chopped celery (optional)
  • 1 yellow capsicum
  • Olive oil (chilli – optional)
  • 1/3 cup of lime or lemon juice
  • 1 medium size avocado- finely sliced
  • 12 Kalamata olives (pitted)
  • 3 boiled eggs (sliced or finely chopped)
  • Salt to taste

Preparation

  1. Boil potatoes with their skin, cool, peel and mash peeled potatoes to a smooth consistency.
  2. Whilst the potatoes are boiling, you can prepare the filling: it can be shredded tuna or shredded boiled chicken, mixed with a tasty aioli mayonnaise and seasoned with coriander and celery (optional).
  3. Blend a yellow capsicum and add (chilli) olive oil to obtain a smooth paste. (chilli is optional but recommended).
  4. Mix the yellow capsicum paste into the mashed potato, as well as lemon or lime juice, salt and (chilli) olive oil until it is a smooth mash.
  5. Layer the seasoned potato mash on the bottom of the dish; then put a layer of the prepared filling, sliced avocado, and finish with a second layer of the potato mash.
  6. Topping: top with sliced and/ or chopped boiled eggs, black Kalamata olives and chopped coriander or parsley.
  7. Refrigerate until ready to serve. This dish is eaten cold, at room temperature.