| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | Chefs, Surprise | 1 | Servings | |
INGREDIENTS
| 8 | Cumberland sausages | |
| 8 | Potatoes | |
| 1 | Bag young spinach | |
| 1 | pn | Nutmeg |
| 2 | T | Olive oil |
| Salt and pepper | ||
| 1 | Mango | |
| 5 | Rings tinned pineapple | |
| 1 | Red onion, chopped | |
| 4 | T | Tomato ketchup |
| 1/4 | pt | White wine vinegar |
| 1 | t | Caster sugar |
| 2 | t | Arrowroot mix with 2tsp |
| water | ||
| 2 | T | Fresh mint, chopped |
INSTRUCTIONS
Boil the potatoes in salted water. Fry the sausages in 1tbsp olive oil until brown and thoroughly cooked. Remove sausages and keep them warm. Using the same pan add mangos, pineapple, onion and mint. Season. Do not mash or over cook the mixture. Mix arrowroot with water until milky white. Add to fruit. Next add white wine vinegar, tomato ketchup and sugar and cook for a couple of minutes. Finally add the English mustard to the chutney and put aside. Drain the potatoes and return to the heat to dry out completely. Place the spinach into a saucepan and cook without water until it wilts. Drain, chop and reserve. Mash the potatoes with 2tbsp of olive oil and seasoning. Add a pinch of nutmeg and the chopped spinach and place into a serving bowl. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 831
Calories From Fat: 404
Total Fat: 46.4g
Cholesterol: 0mg
Sodium: 291.6mg
Potassium: 1780.5mg
Carbohydrates: 99.1g
Fiber: 9.3g
Sugar: 2.9g
Protein: 11.4g