Recipe: Peruvian potatoes

Hi Pauline - here is the recipe you asked about (sorry - no way to email you). As a food pro, you'll see the possibilities for making this into a dish that will work for your occaision, but I'll type it as it is given in the book. It says it serves six, but I'm sure it could serve more. Oh, please remember that these are US measurements.

It would be great to have some recipes from Wiltshire, too! Thanks!

Ocopa Arequipena
Potatoes with Peanut, Chili and Cheese Sauce

The sauce:
1-1/2 cups salted peanuts
1/3 cup heavy cream
1/3 cup milk
1/2 cup crumbled queso blanco (available here in some supermarkets, but the recipe gives grated munster, provolone or fresh mozzerella as substitutes - if I were to substitute, I'd use a bit of feta mixed with the the provolone)
5 tablespoons peanut oil (or other vegetable oil)
1/4 teaspoon salt
1 teaspoon finely minced fresh green or red hot chili (though 1/4 cup canned mild green chilis, which are very easy to find here, might be a substitute in your menu, with a little cayenne added)

6 boiling potatoes, peeled
6 lettuce leaves
6 hard-cooked eggs, halved
12 ripe black olives

Process the nuts for about 30 seconds in a food processor or blender. Add the cream, milk cheese, oil, salt and chilis, and blend about 1 minute until you get a smooth puree.

Boil potatoes in lightly salted water until cooked through and drain. To serve, place a potato on a lettuce leaf and top with about 1/4 cup of the sauce over it. Garnish with hard-cooked eggs and olives.