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Potatoes With Cheese, Walnut And Hot Pepper Sauce

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

  1. 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.

  2. 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.

  3. 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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