Roast Tomato Chutney- 1 1/2 tbsp extra virgin olive oil
- 1-2 shallots, peeled and finely sliced
- 3 tomatoes, diced
- 1/3 cup firmly packed brown sugar
- 1 tbsp tomato paste
- 2 1/2 tbsp sherry vinegar
- Seasoning, to taste
Cocktail Franks and Crudites- 250g Don Skinless Cocktail Frankfurts
- 2 carrots, cut into batons
- 2 sticks celery, cut into batons
- 1/4 bunch chervil sprigs for garnish
| Roast Tomato Chutney- Heat olive oil in a heavy based saucepan, saute shallots until lightly browned. Add tomatoes, stirring until they soften
- Add sugar, tomato paste and vinegar. Reduce heat to low and simmer for 60 minutes, stirring occasionally
- Season to taste
Cocktail Franks and Crudites- Steam frankfurts until hot
- Arrange bowl of frankfurts with carrot and celery batons and chutney. Garnish with chervil sprigs
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