(2021 Pairings - Sweden - Europe) From Gothenburg - Soft bread wrap filled pork sausage, buttery dill mash potatoes, crunchy lettuce, mayonnaise, yellow mustard, sweet mango ketchup, and cucumber relish, topped with dehydrated mango pieces.
1-1/2 pounds | russet potatoes peeled and quartered |
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3 Tablespoons | whole milk |
3 Tablespoons | unsalted butter |
1 teaspoon | kosher salt |
1/2 teaspoon | freshly ground black pepper |
2 Tablespoons | dill fronds finely minced |
6 ounces | ketchup |
4 ounces | DOLE Chef-Ready Mango Frozen Puree thawed |
2 pounds | DOLE Chef-Ready Cuts Mango Cubes thawed |
10 each | naan breads |
10 each | pork sausage pre-cooked |
5 cups | dill mashed potatoes sub-recipe |
2-1/2 cups | iceberg lettuce shredded |
10 ounces | mayonnaise |
10 ounces | yellow mustard |
10 ounces | mango ketchup sub-recipe |
10 Tablespoons | cucumber small dice |
2-1/2 cups | dehydrated mango pieces sub-recipe |
To Prepare Dill Mashed Potatoes:
1. Cook Potatoes in a pot covered with boiling water until tender.
2. Drain potatoes well and allow them to dry slightly.
3. Put through a ricer and mix with milk and butter.
4. Season with salt and pepper and fold dill through evenly.
5. Hold warm.
To Prepare Mango Ketchup:
1. Place the ketchup and mango puree into a squeeze bottle and shake well to mix.
To Prepare Dehydrated Mango:
1. In a dehydrator set at 135°F, arrange the mango cubes on the provided racks.
2. Dehydrate for 10-12 hours, begin monitoring around hour 9 to achieve desired texture.
To Serve:
1. On a warm naan, spread ½ cup of mashed potato and place 1 pork sausage.
2. Dress with ¼ cup of lettuce, 1 ounce of mayonnaise, mustard and mango ketchup each, 1 Tablespoon of cucumbers and a ¼ cup of dehydrated mango.