INGREDIENTS

INSTRUCTIONS

OPTIONAL
This is a delicious and super easy way to eat potatoes. It is usually
served as a cold entree in restaurants and is a favourite way for farmers
and city folk alike when cheese is available. A cheese and herbs sauce is
poured over boiled and peeled potatoes. The cheese and hgerbs are ground in
a "batan" which is a hand operated grinding stone (mortar and pestle) and a
tool found in all Peruvian households. We are substituting this with a
blender.
Ingredients (for 6 to 8 serves)
1. Potatoes - boiled in their skins and peeled. If very big, cut into two
or four pieces. Try all varieties currently available and see which ones
you like best.
2. A fresh cheese is used which is best substituted with 150-200g of fetta
cheese (more if it is not too salty and less if it is very salty), and more
or less 150g of cream cheese.
3. 1 cup of milk
4. 1 (or more) chilli peppers
5. Huacatay (a herb from the marigold [tagetes] family; substitute parsley,
basil or other herbs if you like).
Optional: peanuts, tumeric, chilli powder.
Go for it: Pour in enough milk to cover blades of the blender. Add the two
cheeses, the chilli pepper and herbs. Add more milk until it is slightly
runny and green in colour. If you do not use any herbs, it is still yummy
and will be the colour of the chilli you used.
You are ready: Pour over potatoes either in individual plates or in a flat
dish. In coastal environments in Peru, the potato is usually served on a
lettuce leaf and garnished with a quarter piece of hard boiled egg and a
black olive. In more rural settings, the sauce is placed in a bowl and the
unpeeled potatoes are served separately. everyone will sit around, choose
the variety of potatoes they like best, peel it and dip it in the sauce. It
tastes great both ways.
Maria Scurrah reprinted in "Herb Thymes", the Herb Society of South
Australia. Typed, but not tested, by Greg Mayman, 05-26-98
Posted to CHILE-HEADS DIGEST by Jim.Weller@salata.com (Jim Weller) on 98

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