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Papas a la Huancaina   Veg  CD  HD  Peruvian  30mins


Serves 4    Cold  Vegetarian  Vegetables  Hors d'oeuvre  Starter  Appetizer   Peru  Sth America  South American  


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)
teasp Mustard
Salt and Pepper

To serve
2 Hard Boiled Eggs, halved lengthways
Black Olives



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 temperature.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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