Friday - - Food -

Prep time about 15 mins Cook­ing time 1½ hours Serves 4

3 large onions, peeled and cut into eight wedges Olive oil, as re­quired 2 tbsp brown sugar 1–2 tbsp bal­samic vine­gar 3 large pota­toes ⅓ cup veg­etable oil 2 tbsp crushed gin­ger 2 tbsp crushed gar­lic 2 red chill­ies, de­seeded and finely chopped 1 large onion, chopped 3 tbsp garam masala 500g to­ma­toes, roughly chopped 1½ mixed bell pep­pers, de­seeded and chopped 3 car­rots, grated 225g tinned baked beans 1 bay leaf 1 packet qual­ity chicken sausages 4 mini baguette rolls

Pre­heat the oven to 200°C and ar­range the onions on a bak­ing tray. Com­bine 2 tbsp olive oil, brown sugar and bal­samic vine­gar, and driz­zle over the onions. Roast for 40-45 min­utes, or un­til brown and caramelised. Re­move from the oven and set aside. Mean­while, cut pota­toes into wedges and place in a bowl. Driz­zle 2 tbsp olive oil over them and sea­son well with salt and pep­per, toss­ing to coat evenly. Ar­range on a bak­ing tray, then roast for about 20 min­utes. Toss them on the tray to pre­vent stick­ing, and roast for an­other 25 min­utes. To make the chakalaka sauce, heat veg­etable oil in a large saucepan and sauté gin­ger, gar­lic, chilli and onion. Add garam masala and to­ma­toes, and cook for 10 min­utes. Add pep­pers and car­rots and cook for a fur­ther 10 min­utes. Add baked beans and bay leaf, and heat through, then re­move from the stove. Sea­son to taste. Bar­be­cue or fry the chicken sausages in a hot fry­ing pan with a lit­tle olive oil. Ar­range on but­tered mini baguettes with a gen­er­ous spoon­ful of the chakalaka and the caramelised onions scat­tered on top. Serve baguettes with the potato wedges on the side.

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