Vantastic Cheezy Sticks with Wild Herb and Cranberry Chutney
Ingredients
For the Vantastic Sticks:
2
tb
vegetable oil (e.g. rapeseed or sunflower oil)
For the wild herb and cranberry chutney:
150
g
cranberries (from a jar)
1
For the wild herb and cranberry chutney:
1
apple (e.g. Boskoop), peeled, cored and finely diced
1
tb
cider vinegar
2
tb
maple syrup
1
Pinch(es)
cinnamon
1
Pinch(es)
salt
2
tb
water
50
g
wild herb salad mix
1
ts
Ginger, optional
Preparation
Prepare the chutney:
1. Sauté the diced onion over a medium heat in a small saucepan with 1 tablespoon of water until translucent.
2. Add the diced apple and grated ginger and sauté briefly.
3. Add the cranberries, cider vinegar, maple syrup, cinnamon and salt.
4. Simmer over a medium heat for about 10 minutes, stirring occasionally, until the apples are soft, and the liquid has reduced a little.
5. Remove the pan from the heat and stir in the chopped wild herbs. Alternatively, puree in a blender.
6. Allow the chutney to cool and season if necessary.
Prepare the Vantastic Sticks:
1. Heat the vegetable oil in a frying pan.
2. Fry the Vantastic Sticks over medium heat for about 3-4 minutes on each side until golden brown.
3. Place in kitchen paper to allow the excess to drip off.
Serve:
1. Arrange the fried Vantastic Sticks on a plate and serve together with the cooled wild herb cranberry chutney.
2. Decorate with other fresh wild herbs as desired.
Tips:
1. The chutney can also be prepared a day in advance to make the flavours even more intense.
2. For an extra crispy texture, bake the Vantastic Sticks in the oven at 180°C convection for 5 minutes after frying. TV chef Benedikt Faust wishes you bon appétit!
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