Recipe Potato Biography
source link :- google.com.pkMake sure you squeeze as much moisture as possible from the potatoes to get a really crisp result.
Ingredients
2 large floury potatoes
2-3 tbsp clarified butter or duck fat
2-3 tbsp sunflower oil
sea salt and freshly ground black pepper
Preparation method
For the rösti, grate the potatoes coarsely into the a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with black pepper, then divide into four equal portions.
Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower oil. Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti.
Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat before serving.
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Recipe by Sarah Hobbs
Photography by Rob Palmer
Ingredients
Nutrition
8 large (about 2kg) desiree potatoes, peeled
1 large brown onion, coarsely grated
60g butter, melted
Vegetable or canola oil, to shallow-fry
2 ripe avocados, peeled, stone removed, cut into thick wedges
12 slices (about 300g) smoked salmon
1/2 cup (125g) creme fraiche
1 small red onion, very thinly sliced
Chopped chives, to serve
Lemon wedges, to serve
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Method
Notes
Step 1
Preheat oven to 100°C. Use the coarse side of a grater to grate the potatoes. Place in a colander and add the onion.
Step 2
Use your hands to squeeze out as much excess liquid as possible. Transfer to a medium bowl. Add the melted butter and stir to combine. Season well with sea salt flakes and freshly ground black pepper.
Step 3
Add enough oil to a large non-stick frying pan to reach a depth of 1cm and place over medium-high heat. Spoon two 1/2-cup portions of potato mixture into the pan. Use an egg lifter to flatten each portion to a 10cm disc. Cook for 3-4 minutes each side or until golden brown and cooked through. Use the egg lifter to transfer to a plate lined with paper towel. Place in warm oven. Continue in 3 more batches with remaining potato mixture, adding and reheating more oil if necessary.
Step 4
Arrange two rostis on each serving dish. Top with avocado, smoked salmon, creme fraiche and red onion. Sprinkle with chives. Serve immediately with lemon wedges
Considered as a national dish in Switzerland, rosti, meaning 'crisp and golden', is traditionally eaten as a breakfast dish.
Regional varieties of potato rosti include ingredients such as bacon, vegetables, cheese, onions, fresh herbs, and apples.
You can use other waxy potatoes, such as pontiac, instead of desiree. For a change of colour, taste and texture, replace half the potatoes with coarsely grated orange sweet potato (kumara), carrot or pumpkin. Peel and grate the potato just before making rosti - if potato is grated too far ahead of time, it oxidises and turns a pink colour.
Make sure you don't rinse the potato after you grate it. This will wash away the starch, which helps bind the mixture. Crushed garlic and finely chopped chives can be added to the potato mixture in step 2 for a flavour boost.
Ingredients
Nutrition
Energy
4550kJ Fat saturated
25.00g
Fat Total
75.00g Carbohydrate sugars
8.00g
Carbohydrate Total
65.00g Dietary Fibre
g
Protein
33.00g Cholesterol
mg
Sodium
1082.42mg
All nutrition values are per serve.
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