Cheesy Potato Halves with Compote
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 cups waxy potatoes
- 1 garlic clove
- 1 tsp Mustard seed
- 2 allspice
- 1 Cinnamon stick
- 4 beefsteak Tomatoes (peeled and diced)
- 4 Apricot (peeled and diced)
- 1 onion (diced)
- 1 red chili pepper (halved lengthways and chopped)
- 3 Tbsps Wine vinegar
- 2 Tbsps sugar
- lemon juice
- 1 ½ cups Mont d'Or Vacherin cheese (grated)
Preparation steps
1.
Cook the potatoes in boiling salted water for around 25-30 min until fork tender.
2.
Place the clove, mustard seeds, allspice berries and the cinnamon stick in a spice sack and tie with kitchen twine.
3.
Mix the tomatoes, apricots, onion, chilli, 1 tsp salt, the vinegar and sugar in a pot along with the spice sack and bring to the boil. Simmer without a lid for around 20 min, stirring occasionally, until the mixture thickens. Remove the spice sack and season with salt, lemon juice and ground black pepper.
4.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
5.
Cut the potatoes in half lengthways and sprinkle with the cheese. Bake in the oven for around 5 min and then arrange on plates on the chutney. Serve with a mixed leaf salad.
