I'm Not Hanging Around Today As I'm in a Rosti
- 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.
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.
