CHICKEN SAUSAGE ROLLS WITH MANGO CHUTNEY, MAYO AND PAPRIKA CHIPS
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.