ROR SIGNATURE STUFFING & CURRY CHIPS
Cook & Prep time: 50 minutes
Calories: 300-400
INGREDIENTS
- 1 large potato, washed
- 25g breadcrumbs
- ¼ onion, diced
- 1 handful of parsley, finely chopped
- Olive oil
- Seasoning
Homemade Coleslaw
- 1 carrot, grated
- ¼ red cabbage, finely sliced
- 1 onion, finely sliced
- 2 tbsp mayonnaise
- 2 tbsp yoghurt
- 1 tbsp white wine vinegar
- 2 tbsp honey
- Squeeze of lemon
- Finely chopped parsley
- Seasoning
Homemade curry sauce
- 1 onion, finely diced
- 2 garlic cloves, grated
- 2 tbsp plain flour
- 1 tbsp curry powder
- 1 tsp turmeric
- 100ml - 200ml chicken stock
METHOD:
- Preheat the oven to 200C fan.
- Drizzle some oil onto a tray. Chop the potato into chunky chips and pop them onto the tray. Follow with some salt and pepper. Place them into the oven for 20-25 minutes. Make sure to flip them around half way through and season with some extra salt and pepper.
- While the chips are cooking prepare a simple stuffing.
- Pop the diced onion into a pan with some olive oil and sauté over a low to medium heat for 5-10 minutes. Follow with the breadcrumbs, some seasoning and finely chopped parsley. Leave to the site until ready to serve.
- For the curry sauce, sauté the onion & garlic off in a pan. Once the onion is translucent, add in the flour, curry powder & tumeric. Mix everything together. Gradually add the stock while continuously stirring. Once everything is added in, blitz it together to get a smooth consistency. Season with salt & pepper.
- Once the chips are cooked. Add them all onto a plate with a generous serving over coleslaw, stuffing and homemade curry sauce. Enjoy.