Potato Nests With Broccoli And Spiced Berry Chutney - cooking recipe

Ingredients

3 tbsp sunflower oil, plus extra for frying
2 None shallots, finely chopped
1 None mild red chilli, deseeded and finely chopped
250 g redcurrants
1 tbsp clear honey
20 g fresh root ginger, grated
500 g broccoli florets
3 large waxy potatoes
1 tbsp fruit vinegar
None None extra redcurrants, to garnish

Preparation

Heat 1 tablespoon of the oil in a saucepan and fry the shallots for 3 minutes. Add the chili and red currants (or raspberries) and cook for 2 minutes. Stir in the honey and ginger and transfer to a serving bowl.
Cut the broccoli florets into thick slices. Use a potato peeler to peel the potatoes into thin strips. Pat dry with paper towels. Heat another 2 tablespoons of oil in a frying pan and saute the broccoli for 5 minutes, turning frequently until softened. Season with salt and pepper and add the vinegar. Remove from the heat.
Heat 2 inches of oil in a large saucepan to 325\u00b0F or until a piece of the potato sizzles on the surface. Fry the potatoes, until crisped and golden. Drain on a paper towels.
Pile the broccoli and red currant chutney onto serving plates. Top with the potatoes and serve garnished with extra red currants.