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with cucumber-potato salad and mint chutney Chefs Anne and David Gingrass Makes six appetizers or three entrees Ingredients 1 lb. Gingrass Family Curried Chicken Sausage Grill the sausages over high heat until the skin becomes golden brown and crispy. Place a large spoonful of the potato salad in the center of each plate and arrange the sausages over the top. Drizzle with the mint chutney and garnish with slices of apples and cucumbers. Cucumber Potato Salad 4 each Small creamer potatoes, about 2" in diameter - boiled, peeled and diced 1 each English cucumber - cut in half lengthwise, seeds removed and diced ½ each Apple (or pear)- peeled, core removed and diced 1 cup Yogurt 1/4 cup Sour cream 1 Tbl. Lemon juice to taste Salt and white pepper Combine all ingredients in a bowl and mix gently . Season to taste with salt and pepper. Mint Chutney 1-1/2 cups Fresh mint leaves (loosely packed) 2 Tbls. Orange juice, fresh 1/4 each Jalapeno - stem removed but seeds left in ½ each Pear - core removed and peeled 1 Tbls. Minced fresh ginger 1 Tbls. Minced shallots ½ Tbl. Fresh lemon juice Combine all ingredients in a blender and puree until smooth. Season to taste with salt and pepper. |
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