Side Dishes Lunch/Dinner Warm Potato, Tomato and Homemade Cheese Salad
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
- 900ml semi skimmed milk
- 1 tsp fine sea salt
- 3 tbsp white wine vinegar
- 4 chicken legs
- 600g red potatoes, scrubbed and cut into wedges
- 1 tsp olive oil
- 1 onion, finely chopped
- 5 spring onions, finely chopped
- 1 red chilli, seeded and finely chopped
- 1 tsp ground cumin
- 4 large tomatoes, seeded and finely chopped
- 75ml double cream
Nutrition
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Method
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Preheat the oven to 200°C/fan 180°C/gas 6.
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Pour the milk and salt into a medium saucepan and bring to the boil. When boiling, remove from the heat and add the vinegar without stirring.
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Set aside for 5 minutes without stirring - you will see that it starts to curdle, don’t fear – this is what’s meant to happen, and do not stir it around as this will break up the cheese.
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Line a sieve or colander with a clean piece of kitchen paper or j cloth and set it over a bowl, then tip the warm mixture into the sieve. Leave to drain whilst you make the rest of the dish – this is queso fresco, a very quick simple soft cheese.
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Heat an ovenproof frying pan until hot, add the chicken legs, skin side down, and fry for a couple of minutes on each side until just golden. Place into the oven to roast for 25 minutes until golden brown and cooked through.
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Place the potatoes into a medium saucepan and cover with cold water. Bring to the boil then turn down and simmer for 15 minutes until tender. Drain and return to the saucepan.
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While the potatoes cook, make the sauce. Heat a sauté pan until medium hot, add the oil and onion and cook for 2-3 minutes until just softening.
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Add the spring onions, chilli and ground cumin and cook for another minute before adding the chopped tomatoes. Bring to a simmer and cook for 2 minutes then add 100ml cold water, cover and cook for 5-8 minutes until the tomatoes have broken down and formed a sauce.
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Stir in the double cream and bring to a simmer then season with salt and black pepper.
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Stir the queso fresco into the sauce and heat through – you don’t want it to be smooth, you want it to remain with visible pieces of cheese.
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Tip the potatoes into a serving dish, spoon the sauce over the top and serve straightaway with the roasted chicken.
