Papas a la huancaina

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.

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:
Recipe author:	JuliaBalbilla
First published:	21st January 2013

Best recipe review A lovely veggie dish 5/5 Thanks Julia, your recipes are always great Jerry

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 (cottage cheese) or Caerphilly cheese, 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

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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