Papas a la huancaina

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Papas a la huancaina
Papas a la huancaina
Servings:4 as a light main meal, 8 as a first course
Calories per serving:1225
Ready in:45 minutes
Prep. time:15 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:21st January 2013
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Huancayo is a town situated about 3,000 metres above sea level in the Peruvian Andes. It is the first Latin American meal I made and is great for vegetarians.

Ingredients

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Mise en place

Method

  1. Boil the potatoes in their skins until cooked.
  2. Peel and keep warm.
  3. Meanwhile blend the cheese, lemon,turmeric and the cream in a liquidiser or food processor until smooth.
  4. In a pan, heat the oil, add the onions, garlic and rehydrated chillies. Add this sauted ingredients to the previous sauce and blend until smooth. At the end add a little oil to make it brighter.
  5. Make a bed of lettuce leaves on a large plate.
  6. Place the potatoes on the top and pour the sauce over them.
  7. Sprinkle with the sweetcorn and olives and arrange the eggs on the top.

Chef's notes

Ají amarillo chillies are available from the South Devon Chilli Farm

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