CHEF NTI SET TO TAKE SA CUISINE TO THE US
Chef Nti is headed to Miami to be an understudy at a Michelin restaurant.
500g potatoes 50g butter 50ml olive oil 3 sprigs rosemary 100g mango achaar 300g sundried tomatoes 250ml red wine 50g cheddar cheese 2 tsp sugar Salt and pepper to taste 500g Russian sausages 550g puff pastry 1 egg for brushing Cut 400g potatoes into 1cm x 1cm cubes. Cook in simmering water until tender. Drain and dry potatoes. Melt butter in a sauté pan. Add a spoon of oil and 2 rosemary sprigs. Add potatoes and increase heat. Fry potatoes until golden brown. Drain and set aside to cool. Drain achaar in a sieve. Finely chop sundried tomatoes. Place in a pan with 2 tsp. of olive oil on medium heat. Cook until paste consistency. Add red wine and chopped rosemary. Reduce to a chunky sauce. Add sugar, salt and pepper. Stir and set aside. Finely grate Cheddar. Skin and cut Russian sausages into large blocks. Fry in oil. Roll out puff pastry. Spray and cook mini-loaf moulds. Line with puff pastry. Layer bottom of pie with potatoes (NOT the chips). Add cheddar to Russian sausages and layer on top of potatoes. Layer with finely grated mature cheddar cheese. Place tomato sauce on top and seal pie with a layer of puff pastry. Brush the pie with egg wash. With remaining puff pastry cut out the letters “KOTA” and egg wash one side of each letter. Stick lettering on the pie lid and egg-wash the surface of the pie. Bake at 180°C until golden brown.