Chorizo ​​and potato pan with plum chutney, gratinated goat cheese and caramelized oat flakes

Ingredients for 2 servings:

• 200 g mild chorizo
• 400 g potatoes
• 300 g plum(s), red
• 2 small onions, red
• 12 g ginger root
• 180 g soft goat cheese
• 2 tbsp teriyaki sauce
• 200 ml water
• 1 tsp olive oil
• 1 tbsp thyme, dried
• 6 allspice berries
• 1 tsp cinnamon powder
• e.g. salt and pepper
• Parsley or coriander leaves for garnishing
• 40 g oat flakes, wholegrain
• 1 tbsp raw cane sugar
• 1 pinch of salt
• 15 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Cut the chorizo ​​lengthwise with a knife, peel, and slice. Peel and dice the potatoes. Wash the plums, cut all the way around to the stone with a sharp knife, then twist the two halves together while separating and remove the stone. Dice the flesh. Peel and finely dice the onions, peel and finely chop the ginger with a vegetable peeler. Slice the soft goat cheese. Grind the allspice berries. Heat the olive oil in a deep, ovenproof pan with a lid (the lid doesn’t have to be ovenproof) and fry the chorizo ​​over medium heat for about 4-5 minutes. Then add the onions and sauté for about 1-2 minutes. Add the plums and sauté for another 2-3 minutes. Add the teriyaki sauce, ground allspice, cinnamon, and thyme to the pan, then simmer with the lid on over medium heat for about 8 minutes to allow the plums to reduce slightly. Then add the water, add the potatoes and ginger, and simmer with the lid on for another 12 minutes, until the potatoes are cooked through but still firm to the bite. Season with salt and pepper. In the meantime, preheat the oven to 180°C (fan). Top the pan with the soft goat cheese and then gratinate the cheese in the oven at 180°C (350°F) for about 20-25 minutes, depending on the oven, until it bubbles. About the last third of the baking time, prepare the oats. In a small pan, foam the butter, sprinkle in the raw cane sugar, and add the oats. Caramelize everything over medium heat, stirring occasionally, until golden brown and fragrant. Sprinkle lightly with salt. Once the goat’s cheese is gratinated, remove the pan from the oven, sprinkle with the oats, and garnish with parsley or, if desired, cilantro. Notes: The sweet, caramelized oats provide a nice contrast to the fruity, tart plums and add crunch to the dish. If you prefer a spicier dish, use the spicy version instead of the mild chorizo ​​for the roast. If the plums are too sweet when seasoned with salt and pepper, you can add a little more acidity to the dish with a little balsamic vinegar.