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Chili Potato Fiery Sauce in Nyc
Preheat oven to 200C/fan 180C/gas 6. Line a baking tray with buttered baking parchment. Butter 6 x 10cm metal rings (2-3cm deep) and place in pan. Melt 50g butter with the stock, bubble briefly, then add the chopped herbs and a little pepper. Set aside a few minutes to infuse.
Place a third of the potatoes in a couple of overlapping layers to cover the base of the rings. Brush with some of the butter mixture, scatter over half the shallots and chilli, brush with a little more butter, then season. Continue stratification and butter, pressing gently on the fly. Finish with a layer of potatoes and a final brushing of butter. Cover with foil, bake for 20 minutes, remove foil, then bake another 25 minutes or until potatoes are tender and golden brown.
Meanwhile, the top of the pumpkin in a single layer in a baking dish and mix with 2 tablespoons oil, thyme and rosemary and black pepper. Roast the potatoes for the final 20-25 minutes until soft and starting to brown.
To make the sauce: simmer the shallot, garlic and sage with the vinegar and wine until the pan is almost dry. Immediately add butter, one piece at a time, over low heat, stirring as you go until you have a creamy sauce. Sift in a small saucepan and thin with about 1 tablespoon warm water, making it a consistent release. Throw in some thyme leaves and set aside.
When ready to serve, heat the remaining 2 tablespoons oil in a frying pan. When hot, add sliced mushrooms. Fry for 1-2 minutes until browned on both sides, turning only once. Season with salt and pepper.
Preheat grill to high and remove the rings from the potatoes. Place the mushrooms on top of the potatoes, then lay 2 overlapping slices of cheese on each. Grill until cheese is just melted. Cover with a lot of squash and a scattering of fried sage leaves, then lift carefully in the hot dishes. Briefly reheat sauce and drizzle a little around each serving. Ready's Chili Pope Fiery Salsa Please visit the site www.indomunch.com for more information.
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