POTATOES WITH CHEESE, WALNUT AND HOT
This is a Peruvian dish and you will fall in love with its spicy
6 medium-sized Jersey Royal potatoes,
boiled and cut in half lengthways
6 dried red chillies, about 11/2 in (3.5
4 fl oz (110 ml) peanut oil
1 medium onion, cut into 3 crosswise
2 cloves garlic, finely chopped
4 oz (110 g) walnuts, ground to a paste
4 oz (110 g) ricotta, mild goats' cheese
or white Cheshire, crumbled
8 fl oz (225 ml) milk
For the garnish:
6 hard-boiled eggs, halved lengthways
12 black olives
strips of sweet pepper, blanched and skin
Remove the stems and shake the seeds out
of the chillies and put them to soak in 4 tbs of hot water for 30
minutes. Drain and set aside.
Heat the oil in a small heavy saucepan
and saute the onion over a very low heat until it is golden. Add the
garlic - don't allow it to brown and saute for 1 or 2 minutes longer.
Put the oil, onion, garlic, chillies, walnuts and cheese in a food
processor or blender. Add the milk and salt and process to a smooth
sauce about the consistency of heavy mayonnaise. Add milk and oil in
equal quantities to thin the sauce if necessary.
Arrange a bed of lettuce leaves on a
large warm plate. Arrange the potatoes, cut side down, on top of the
lettuce. Pour the sauce over the potatoes and garnish with the egg -
sunny side up, symbolising the sun - black olives and strips of pepper.