POTATOES WITH CHILI MARMALADE

Preparation Method :

• Boil, steam or microwave potatoes until I just tender; drain, cool (do not rinse).
• Using a melon bailer, scoop a small hollow in each potato; discard scooped-out pieces.
• Deep-fry potatoes in hot oil in batches until golden brown; drain on absorbent paper.
• Using a piping bag fitted with small plain tube, pipe sour cream into potato hollows, top with a little chili marmalade and a coriander leaf.

Chili Marmalade:

• Heat oil in small pan, add onion, pepper, garlic and sauce, cook, stirring occasionally, over low heat, about 10 minutes or until vegetables are very soft.
• Add sugar and vinegar, cook, stirring, about 5 minutes or until almost all the liquid has evaporated. Process until finely chopped.