| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 8 |
|
Cumberland sausages |
| 8 |
|
Potatoes |
| 1 |
|
Bag young spinach |
| 1 |
pn |
Nutmeg |
| 2 |
tb |
Olive oil |
|
|
Salt and pepper |
| 1 |
sm |
Mango |
| 5 |
|
Rings tinned pineapple |
| 1 |
|
Red onion; chopped |
| 4 |
tb |
Tomato ketchup |
| 1/4 |
pt |
White wine vinegar |
| 1 |
ts |
Caster sugar |
| 2 |
ts |
Arrowroot mix with 2tsp water |
| 2 |
tb |
Fresh mint; chopped |
INSTRUCTIONS
MASHED POTATO
FRUIT CHUTNEY
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.
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