Beech-wood smoked chicken Frankfurters & root vegetable mash

Prep time
20min
Cook time
20min
Serves
4

This savoury-sweet mash-up features juicy chicken Frankfurters and deeply caramelised balsamic onions elevated by the surprising addition of sweet, blistered grapes.

Ingredients:

  • 6 beech-wood smoked chicken Frankfurters, scored
  • 4 Tbsp (60ml) olive oil
  • 2 red onions, thinly sliced
  • 200g white grapes,
  • 3 Tbsp (45ml) balsamic vinegar
  • 1 Tbsp (15ml) olive oil
  • 1 tsp (5ml) brown sugar
  • 2 large potatoes, peeled and cubed
  • 2 sweet potatoes, peeled and cubed
  • 2 carrots, peeled and chopped
  • ¼ cup (60ml) cream
  • 2 Tbsp (30ml) butter

Method:

  1. Heat a large frying pan over medium-high heat, add a tablespoon of olive oil, and fry the scored Frankfurter until golden brown. Remove from the pan and set aside.
  2. Add the remaining olive oil to the pan and fry the onions on medium heat until softened and caramelised, about 8 - 10 minutes. Add grapes and cook for about 2 minutes until blistered.
  3. Stir in the balsamic vinegar, sugar, and salt, and simmer for 3–5 minutes, until glossy.
  4. Add the cooked Frankfurters to the onions. Remove from heat and set aside.
  5. To make the root mash, make sure all vegetables are cut to the same size.
  6. Place the potatoes, sweet potatoes, and carrots into a large pot, cover with cold water, add a pinch of salt, and bring to a boil.
  7. Cook for 15–18 minutes, until all vegetables are soft.
  8. Drain and return to the pot.
  9. Add the cream, butter, salt, and pepper and mash until smooth.
  10. To serve, add a dollop of mash to a plate and top with Frankfurter balsamic onions.