POTATOES WITH CHEESE, WALNUT AND HOT
PEPPER SAUCE
This is a Peruvian dish and you will fall in love with its spicy
flavor.
Serves 6
-
6 medium-sized Jersey Royal potatoes,
boiled and cut in half lengthways
-
6 dried red chillies, about 11/2 in (3.5
cm) long
-
4 fl oz (110 ml) peanut oil
-
1 medium onion, cut into 3 crosswise
slices
-
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
-
salt, pepper
For the garnish:
-
lettuce leaves
-
6 hard-boiled eggs, halved lengthways
-
12 black olives
-
strips of sweet pepper, blanched and skin
removed
-
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.
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