Cheesy Potato Halves with Compote
ready in 55 min.
- 4 cups waxy potatoes
- 1 garlic
- 1 teaspoon Mustard seed
- 2 allspice
- 1 Cinnamon stick
- 4 beefsteak tomatoes (peeled and diced)
- 4 Apricot (peeled and diced)
- 1 onion (diced)
- 1 red chile pepper (halved lengthways and chopped)
- 3 tablespoons Wine vinegar
- 2 tablespoons sugar
- lemon juice
- 1 ½ cups Mont d'Or Vacherin cheese (grated)
Cook the potatoes in boiling salted water for around 25-30 min until fork tender.
Place the clove, mustard seeds, allspice berries and the cinnamon stick in a spice sack and tie with kitchen twine.
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.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
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.