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Recipe: I'm Not Hanging Around Today As I'm in a Rosti
Categories: Ready, Steady, Cook 2
Yield: 2 servings
1 Carrot
100 g Mangetout; top and tailed
1 lg Potato; peeled, coarsely
-- grated
1 pn Chilli powder
8 tb Olive oil
1 Chopped garlic clove
1 lg Pinch each ground cumin;
-- paprika, ground
-- coriander and garam
-- masala
1 200 gram can sweetcorn;
-- drained
1 400 gram can chopped
-- tomatoes; drained
300 g Organic vegetarian cheddar;
-- grated
A few basil leaves; shredded
1 sm Bunc fresh chives
2 Egg yolks
2 tb Wholegrain mustard
55 g Butter
5 sl Cabbage bread
100 ml Double cream
Salt and pepper
Preheat oven to 220c/425f/Gas 7.
1 Cut the carrot and mangetout into thin matchstick batons. Blanch the mangetout batons in a pan of boiling water for 30 seconds and drain. Blanch the carrot batons in a pan of boiling water for two minutes and drain.
2 Place the grated potatoes in a bowl, add a pinch of chilli powder and season with salt. Place in a clean tea towel and squeeze out the excess liquid. Heat 2 tbsp olive oil in a frying pan, add the grated potato and spread into a thin layer.
3 Cook for a few minutes until golden brown and then turn out onto a piece of foil, cooked-side upwards.
4 Heat a wok, add 1 tbsp olive oil and the blanched vegetables and stir-fry quickly with the ground cumin, paprika, coriander, garam masala, sweetcorn, garlic and half the drained tomatoes.
5 Add half the grated cheese, season and toss together. Spoon the mixture over the potato rosti and roll up like a Swiss roll.
6 Return the rolled rosti back into the frying pan and cook until crisp and browned all over.
7 Heat the remaining tomatoes in a small pan. Add the shredded basil leaves and 1 tbsp olive oil and season. Place the chives in a food processor with 3 tbsp olive oil and a pinch of salt, then blitz until smooth.
8 Cut the rosti into slices, arrange on a plate and drizzle the tomato sauce and chive oil around the edge.
9 Mix the remaining cheese, egg yolks and 1 tbsp wholegrain mustard and season. Heat the butter in a frying pan, add the bread and fry on both sides until golden brown.
10 Layer the fried bread up with the cheese mix to make a tall sandwich. Secure with cocktail sticks.
11 Heat 1 tbsp olive oil in an oven- proof frying pan, add the sandwich and cook for a minute, then transfer the pan to the oven and cook for a few minutes until heated through.
12 Warm the cream in a small pan, add 1 tbsp wholegrain mustard and season. Cut the sandwich in half, serve on a plate and pour the mustard cream around the edge.
Converted by MC_Buster.
Per serving: 836 Calories (kcal); 82g Total Fat; (86% calories from fat); 6g Protein; 23g Carbohydrate; 273mg Cholesterol; 267mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.
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