Ingredients: (Serves 4-6 as a starter)
250 gms white cheese *
2 cooked egg yolks
1 soda biscuit or cream cracker
100-130 mls fresh milk
50 gms cream
2 yellow or orange chiles (in Perú, they're called "ají amarillo")
Salt to taste
4-6 medium potatoes, boiled, skinned and sliced into rounds
Black olives and sliced boiled egg to garnish
* Cheese in Latin America is generally white, fresh cheese, matured for a short while - up to 3 months - and with a crumbly texture. If you have access to Mexican cheeses, I'd go for queso fresco or queso panela, Cotija at a pinch. In the UK, (white) Lancashire, Cheshire, Caerphilly or Wensleydale.
Method:
250 gms white cheese *
2 cooked egg yolks
1 soda biscuit or cream cracker
100-130 mls fresh milk
50 gms cream
2 yellow or orange chiles (in Perú, they're called "ají amarillo")
Salt to taste
4-6 medium potatoes, boiled, skinned and sliced into rounds
Black olives and sliced boiled egg to garnish
* Cheese in Latin America is generally white, fresh cheese, matured for a short while - up to 3 months - and with a crumbly texture. If you have access to Mexican cheeses, I'd go for queso fresco or queso panela, Cotija at a pinch. In the UK, (white) Lancashire, Cheshire, Caerphilly or Wensleydale.
Method:
- Boil the potatoes until barely cooked and set aside to cool. Remove the veins and seeds from the chiles and chop.
- Put the cheese, egg yolks, (I only used one in the photo, because it was just for me) soda biscuit, milk, cream and chiles into a blender or food processor and blend until smooth. You may have to add a little more milk to obtain a "thick sauce"consistency.
- Taste and add salt if necessary (this often depends on the variety of cheese you are using)
- Slice the potatoes and arrange on a plate. Pour the sauce over the top, and garnish with black olives and sliced boiled egg.
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