Description
Potato pudding with leeks and tomato-Apple chutney. In this recipe 2 interesting combination is potatoes with leeks and tomatoes with apples. The dish turns out very tasty and fragrant. Spicy, bright taste of the chutney is great sets off the soft texture of the potatoes and leeks. Meat eaters will appreciate the addition of bacon to the onions and the amazing smell from his cooking.
Ingredients
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Potatoes
600 g
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Vegetable oil
-
Leeks
3 piece
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Chicken egg
2 piece
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Bacon
200 g
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Milk
0.5 cup
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Butter
1 Tbsp
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Garlic
2 tooth
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Parmesan
60 g
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Tomato
600 g
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Apple
2 piece
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Onion
1 piece
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Brown sugar
125 g
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Ginger
1 tsp
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Turmeric
0.5 tsp
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Raisins
125 g
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Vinegar
3 Tbsp
Cooking
Potatoes and leeks.
Apples and tomatoes.
1. Leek cut into thin rings and simmer in a mixture of vegetable and olive oil for 20 minutes over low heat, stirring occasionally.
2. Boil potatoes, mash into a puree, add 1 egg, 1 crushed clove of garlic, butter, milk, salt and pepper. All a good stir.
3. Cut the bacon into small cubes and fry.
4. Add the bacon to the onions to leeks. Salt and pepper (salt to add a little bit, because the bacon itself is salty). Beat the egg and add to the onions.
5. Smear the baking tray with vegetable oil and put it on a round shape.
6. Fill the form braised leeks by one-third.
7. Put the mashed potatoes and sprinkle with cheese.
8. Bake in the oven at 200C for 15 minutes or until cheese melts
9. Apples cleaned and cut into small cubes.
10. With tomatoes remove the skin, remove the seeds and cut into cubes. Cut onion finely. Garlic skip through the press.
11. Fold the tomatoes, apples, onions, garlic, sugar, ginger, turmeric and raisins in a bowl, add two tablespoons of oil (blend of olive and vegetable), pour the vinegar and cook on low heat for 30 minutes, stirring occasionally, until a thick sauce.
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