Potato nests with currant and ginger chutney

Name: Potato nests with currant and ginger chutney
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g red currants; 2 Shallots; 2 red chillies; 20 g fresh ginger; 3 TABLESPOONS + 1 l sunflower oil; 7-10 Tbsp Salt; 1 TABLESPOON Honey; 500 g Broccoli; 7-10 Tbsp Pepper; 2 TABLESPOONS Fruit vinegar; 3 large grilled potatoes (approx. 400 g each); 7-10 Tbsp Sweet peppers

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g red currants
2 Shallots
2 red chillies
20 g fresh ginger
3 TABLESPOONS + 1 l sunflower oil
7-10 Tbsp Salt
1 TABLESPOON Honey
500 g Broccoli
7-10 Tbsp Pepper
2 TABLESPOONS Fruit vinegar
3 large grilled potatoes (approx. 400 g each)
7-10 Tbsp Sweet peppers

Directions

1
For the chutney, wash the currants. Strip the berries from the panicles, except for something to garnish. Peel and finely dice the shallots. Wash and halve the chillies. Peel and finely grate ginger
2
Heat 1 tablespoon of oil and sauté the shallots for about 3 minutes. Add chilli and currants, bring to the boil and simmer for about 2 minutes. Season to taste with salt, honey and ginger. Put in a cool place
3
Cut broccoli into florets from the stalk and wash. Cut the florets into slices. Heat 2 tablespoons of oil in a frying pan and fry the broccoli for about 5 minutes, turning them over. Season with salt, pepper and vinegar
4
Peel and wash the potatoes and cut them into long strips with a peeler. Heat 1 litre of oil in a large, tall pan to approx. 170 °C. Divide the potato strips into 4 portions and fry them in the hot oil for about 4 minutes until crispy. Form potatoes into nests. Take them out of the oil, let them drip off briefly, season with salt and paprika powder. Arrange broccoli, chutney and potatoes on plates. Garnish with currants