[CH] Peruvian recipe: huacatay

Jim Weller (Jim.Weller@salata.com)
15 Nov 98 02:43:28 -0800 

 -=> Quoting Brent Thompson to All <=-

 BT> Does anybody on the list have any recipes using huacatay?

I could uncover just one:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Papa a la Huancaiana (Huancayo Style Potatoes)
 Categories: Vegetables, Latin amer
      Yield: 6 Servings
 
           Potatoes
    150 g  Fetta cheese
    150 g  Cream cheese
      1 c  Milk
      1    Chilli pepper
           Herbs

MMMMM--------------------------OPTIONAL-------------------------------
           Peanuts
           Tumeric
           Chilli powder
 
  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
 
MMMMM


                                                            Cheers,

                                                            YK Jim

... ChileHead 4 basic food groups: fresh, dried, powder and spray!