Friday - - Food -

Prep time 30 mins Cook­ing time 45 mins Serves 4

3 gar­lic cloves, crushed 450g caster sugar 1 small onion, chopped 1 Granny Smith ap­ple, peeled and roughly chopped 1 tsp yel­low mus­tard seeds ½ tbsp crys­tallised gin­ger, finely chopped ½ tbsp grated fresh gin­ger 1 cup white grape vine­gar 1 tbsp cayenne pep­per 4 large man­goes, peeled, stoned and chopped into small cubes 4 large pota­toes, washed Veg­etable oil, for fry­ing Smoked pa­prika, as re­quired 4 chicken sausages, lightly scored 1 tbsp curry pow­der 4 hot dog rolls Mus­tard may­on­naise, as re­quired

To make mango chut­ney, com­bine gar­lic, sugar, onion, ap­ple, mus­tard seeds, gin­ger, vine­gar and pep­per in a saucepan, and gen­tly melt the sugar over low heat. Add man­goes, bring to the boil, then sim­mer for 30 min­utes or un­til the chut­ney has thick­ened to a syrupy con­sis­tency, re­move from the heat and al­low to cool to room tem­per­a­ture. For the chips, bring a large pot of salted wa­ter to the boil. Cut the un­peeled pota­toes into ba­tons. Par­boil the chips for about 5 min­utes, un­til just be­gin­ning to soften. Drain well and spread out on a clean tea towel. Us­ing pa­per tow­els, pat the chips dry. Heat oil in a large, heavy-based saucepan un­til about 180°C. Work­ing in batches, fry the chips un­til golden brown and be­gin­ning to crisp. Care­fully re­move from the oil with a slot­ted spoon and drain on pa­per tow­els. Im­me­di­ately sea­son with salt and smoked pa­prika, then keep in a warm oven un­til ready to serve. Heat a lit­tle oil in a fry­ing pan. Add curry pow­der, and gen­tly fry sausages un­til golden brown. Place a sausage in each roll. Top with a spoon­ful of the chut­ney, and serve with may­on­naise and pa­prika chips on the side.

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