Papas a la huancaina: Difference between revisions
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|DatePublished=21st January 2013 | |DatePublished=21st January 2013 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
|Servings = | |Servings = 4 as a light main meal, 8 as a first course | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 45 minutes | |TotalTime = 45 minutes | ||
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| 280 ml [[Double cream|double cream]] | | 280 ml [[Double cream|double cream]] | ||
| 140 ml [[Olive oil|olive oil]] | | 140 ml [[Olive oil|olive oil]] | ||
| [[Lettuce]] leaves | | 30g [[Lettuce]] leaves | ||
| 200 g [[Sweetcorn|sweetcorn]], cooked | | 200 g [[Sweetcorn|sweetcorn]], cooked | ||
| [[Olives]] | | [[Olives]] | ||
| 4 [[Eggs, hard-boiled|eggs, hard-boiled]] and cut in half | | 4 [[Eggs, hard-boiled|eggs, hard-boiled]] and cut in half | ||
| 1 garlic clove | |||
}} | }} | ||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
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| Peel and keep warm. | | Peel and keep warm. | ||
| Meanwhile blend the [[Cheese|cheese]], lemon,[[Turmeric|turmeric]] and the [[Cream|cream]] in a liquidiser or [[Food processor|food processor]] until smooth. | | Meanwhile blend the [[Cheese|cheese]], lemon,[[Turmeric|turmeric]] and the [[Cream|cream]] in a liquidiser or [[Food processor|food processor]] until smooth. | ||
| In a pan, heat the [[Oil|oil]], add the onions, garlic and rehydrated chillies. Add this sauted | | In a pan, heat the [[Oil|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. | ||
| Make a bed of [[Lettuce|lettuce]] leaves on a large plate. | | Make a bed of [[Lettuce|lettuce]] leaves on a large plate. | ||
| Place the [[Potatoes|potatoes]] on the top and pour the [[Sauce|sauce]] over them. | | Place the [[Potatoes|potatoes]] on the top and pour the [[Sauce|sauce]] over them. | ||
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[[Category:Vegetarian recipes|Papas a la huancaina]] | [[Category:Vegetarian recipes|Papas a la huancaina]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
Revision as of 08:46, 12 July 2016
| Papas a la huancaina | |
|---|---|
 |
| Servings: | 4 as a light main meal, 8 as a first course |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 60ml lemon juice
- Large pinch of cayenne pepper
- Seasoning
- 1 medium onion, thinly sliced
- 8 medium potatoes
- 340 g fresh cheese or Caerphilly, roughly chopped
- 4 or more ají amarillo chillies, chopped
- ½ teaspoon turmeric
- 280 ml double cream
- 140 ml olive oil
- 30g Lettuce leaves
- 200 g sweetcorn, cooked
- Olives
- 4 eggs, hard-boiled and cut in half
- 1 garlic clove
Mise en place
- Make a marinade with the lemon juice, cayenne pepper and seasoning and add the onions rings.
- Leave at room temperature for a few hours.
- If using dried ají amarillo chillies, allow to soak in hot, but not boiling water for 20 minutes to allow them to rehydrate.
Method
- Boil the potatoes in their skins until cooked.
- Peel and keep warm.
- Meanwhile blend the cheese, lemon,turmeric and the cream in a liquidiser or food processor until smooth.
- 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.
- Make a bed of lettuce leaves on a large plate.
- Place the potatoes on the top and pour the sauce over them.
- 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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