Potato Nests With Broccoli And Spiced Berry Chutney

• 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

1. 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.
2. 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.
3. Heat 2 inches of oil in a large saucepan to 325u0b0F or until a piece of the potato sizzles on the surface. Fry the potatoes, until crisped and golden. Drain on a paper towels.
4. Pile the broccoli and red currant chutney onto serving plates. Top with the potatoes and serve garnished with extra red currants.

sunflower oil, shallots, red chilli, redcurrants, honey, fresh root ginger, broccoli florets, potatoes, fruit vinegar, extra redcurrants

Taken from recipes-plus.com/api/v2.0/recipes/17065 (may not work)