2 mashed potatoes, boiled
1/2 cup olive oil
1 1/2 teaspoons honey
2 cloves garlic, minced
1 red bell pepper, seeded, cut in half
1 (14 ounce) can Italian-style diced tomatoes with green chile peppers, undrained
1 teaspoon grated fresh ginger root
3 eggs, beaten
3 tablespoons butter, melted
2 cups shredded Cheddar cheese
In a large bowl, mash potatoes with the remaining olive oil, stirring constantly. Taste, and stir in honey and garlic.
Heat a Dutch oven over broiler setting. Put the potatoes, onion, bell pepper and tomatoes in the potato mixture and toss well. Mix together: vinegar, lemon juice, tomatoes, cucumbers and chiles. Set aside.
To the potato mixture add eggs, butter, lemon chile paste, tomatoes, cucumbes and roma (plum). Stir. Cook over medium heat for about 10 minutes, stirring constantly.
When it's slightly gravyier whisk in the milk. Serve half of the vegetables with the chicken, half with the cheese, wine and red wine.