Wednesday, 22 July 2015

Peruvian potatoes

This is an adaptation of a Madhur Jaffries recipe which I have made a few times - it always goes down well.   The cheese sauce tastes very salty when you taste it after first zizzing, but adding the cheese and veg really makes a difference.

The red pepper, mange tout and parsley salad goes really well with it.

Serves 4

1 kg baby potatoes
1 egg yolk
225g feta
250ml milk (soya in this case)
1 green chili
1/2 yellow pepper
olive oil
1 clove crushed garlic
1/2 tsp turmeric
1 tbsp flour (gluten free today)


Cos lettuce
Big handful of parsley
Chopped radish
2 spring onions
Mange tout
Red pepper
Salad cress

1.  Put potatoes on to boil.
2.  Zizz together egg yolk, milk and cheese, until it looks like double cream.
3.  Sautee gently the pepper, chopped green chili and garlic until soft - in the olive oil and turmeric.
4.  Add the flour, stir into the vegetables, then add the sauce and simmer, while stirring to thicken.
5.  Tip the sauces back into the blender and zizz again, until smooth.
6.  Make the salad - toss the leaves together, finely slice radish and onion, shred mange tout and cut pepper into rings.  Spinkle cress on top.
7.  Serve - drain potatoes, serve with cheese sauce on top with the salad.

The recipe suggests serve with boiled eggs and olives - but I prefer the salad option.  Next time I think I'll add more turmeric to make the sauce brighter yellow.

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