a la Huancaina
Veg CD HD Peruvian 30mins
4 Cold Vegetarian Vegetables Hors
d'oeuvre Starter Appetizer Peru Sth America South
4 Medium Potatoes
225g/8oz of Romano Cheese
1 Chilli Pepper, deseeded
120ml/4fl.oz. Evaporated milk
60ml/2fl.oz. Vegetable Oil
1 Garlic Clove
2 Cream Crackers (Saltines)
½ teasp Mustard
Salt and Pepper
2 Hard Boiled Eggs, halved lengthways
1. Bring a large pan of water to the boil. Peel the potatoes and cut in half
then add to the pan together with some salt and cook for 15-20 minutes or until
tender. Drain and allow to cool.
2. Meanwhile, place the cheese, chili, evaporated milk, oil, garlic, crackers,
mustard, salt and pepper in a food processor and process until quite smooth,
adding more crackers or milk to produce a fairly thick sauce.
3. To serve - Lay
a bed of lettuce on a serving platter and place the potatoes on top. Cover with
the sauce and garnish with hard boiled eggs and black olives. Serve at room
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