MUSTARD-AGAVE COUNTRY POTATOES WITH PLUM KETCHUP

Plum ketchup:

  • 600 g plums
  • 2 shallots
  • 1 garlic clove
  • 4 Tbsp sunflower oil
  • 30 g brown sugar
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp soy sauce
  • 1 Tbsp sweet mustard
  • 1 Tsp juniper berries
  • 1 Tsp black peppercorns
  • 1 Tsp allspice
  • 1 Tsp mustard seeds
  • 1 stem rosemary, fresh
  • 1 slice of lemon with zest
  • ¼ Tsp salt
  • chili flakes (optional)
  • ½ Tsp liquid Smoke

Mustard-agave country potatoes:

Instructions:

    1. For the ketchup wash plums thoroughly, halve and pit them, then dice the pulp roughly. Peel shallots and garlic clove and chop very finely, then fry in some sunflower oil until glazed.
    2. Add plums and brown sugar and let it caramelize for a short time while stirring, then stir in apple cider vinegar, soy sauce, sweet mustard as well as condiments: juniper berries, whole black peppercorns, allspice, mustard seeds, a stem of fresh rosemary as well as a slice of lemon together with the zest. Cook all ingredients while regularly stirring at low heat for 30 minutes into a juicy mush.
    3. Remove the lemon and strain the hot mass through a kitchen sieve (the vegetable pieces can be pressed through the sieve as far as possible) and boil up the strained ketchup again for 3 minutes in the pot. Season the ketchup to taste with salt, maybe some chili and liquid smoke. Fill the ketchup instantly in preserving jars or bottles, close airtight and let it cool down in the glass, then store in the refrigerator.
    4. Wash potatoes leave the peel on and cut them into wedges. For the marinade mix sweet mustard, olive oil and agave syrup. Press garlic clove through the garlic press and stir it in. Season with very finely chopped, fresh rosemary, freshly ground pepper and salt. Mix the potato wedges thoroughly with the marinade and spread on a lined backing sheet, sprinkle with mustard seeds and bake at 190°C / 375°F in the pre-heated oven for ca. 30-40 minutes until golden brown and crispy.

  

Our tip for you: The delicious meat alternatives from our shop taste fantastic with this dish! For example the spicy Seitansteaks made by Wheaty or juicy grill sausages!

Servings: 3-4 People

Recipe by Sophie Mathisz / Photo by Marcus Maly

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