Posts

Champ Rosti

rosti

*Warning: this recipe may contain surprise cheese…

It was Pancake Day this week and with my usual organisational skills when I went to make pancakes for dinner on Tuesday, I had run out of eggs. And I don’t want to know how to make pancake batter without eggs thank you very much.

I thought what other flat foodstuff I could make for dinner and my mind went to rosti. Basically a pancake made almost entirely of potato, it’s quite the favourite of mine for that and its relative ease to make. Its Irish cousin boxty defeats me every time. Which might explain why I’m single on Valentine’s Day as apparently its your boxty making skills men are after. Who knew?

No such challenges with rosti (unlike me bothering to find the umlaut on my keyboard it would seem.) I decided to make one large rosti and to fodmap it, replace the onion with the greens of spring onion which gives it a champ flavour.

I also stealthily slipped some sliced mozzarella on top of the first layer of potato before adding a second layer and baking it all in the oven so I ended up with a gooey cheesy filling for a fantastic easy one pot brunch or dinner.

When I say serves 2, you of course know I ate the lot myself but in two sittings which totally counts.

Champ Rosti (serves 2)

  • 700g potatoes, grated
  • 3 spring onions (greens only if fodmap friendly)
  • 25g butter
  • 1 ball mozzarella, sliced
  • salt and pepper

The knack to a good rosti is potato starch to stick the strands of spud together and the best way I’ve found is to peel your potatoes (I used these Elfe ones I’ve been getting in Lidl which are fantastic) and boil them whole for exactly eight minutes.

Drain and allow to cool enough to be able to handle the potato and then grate on the coarsest side of the grater. You will have the correct amount of potato starch needed with the minimum of fuss. It should be sticky rather than gluey.

Put the grated potato in a bowl. Thinly slice the spring onions and add to the potatoes. Season it all well and mix the spring onions through well. I have in the past also added thinly shredded cabbage here too.

Melt half the butter in the base of an ovenproof pan or skillet until it starts to foam. I actually used some brown butter I had left from another batch of these cookies which is why my rosti is so toasty brown.

Press half the potato mix into the pan without packing it down too tightly. Put the sliced mozzarella on top of it all and then press the other half of the potato on top of that. Press it all down quite firmly with a fish slice or spatula. Dot the remaining butter on top it all and put the pan in a preheated 200℃ oven for 20 minutes.

I went to clean the bathroom while mine was cooking but you may prefer to kill time other ways. Either way you’ll have a gorgeous golden rosti with crisp edges and a delicious cheesy centre and the only other effort being whether to top it with an egg or not. Any spare lemon and sugar from thwarted pancake making is not recommended though…

 

 

Haggis Stuffed Onions

I love Burns’ Night. Not only is it a welcome night of revelry in the grey gloom of January, it’s an excuse to enjoy the delights of haggis (and mash). Seen as plain food by some, I associate it with excitement and glamour thanks to childhood memories of our parents hosting Burns’ Suppers for friends. They’d dress up, the table would get laid with the good plates and the house would be full of laughter and clinking glasses and everyone having a good time. That association and the comedy flying haggis that sat on the mantlepiece all year round has given me a huge soft spot for the humble haggis.

I do try and eat it each January, but I’ve never cooked it for myself before as its usually too much for one person and I feel I’d be treading on Scottish toes to host a supper myself. So imagine my glee when on a recent trip to Walters Butchers in Herne Hill I espied a teeny tiny perfectly portioned haggis for sale. Feeling slightly in need of indulgence since it’s a dry January, I brought it home and plotted doing something slightly different to the normal haggis, neeps and tatties.

And unsurprisingly, I got the urge to stuff something with the haggis. But since I’ve already tried squid and cabbage leaves and tomatoes and a marrow and probably more I’ve forgotten, it seemed like I’d run out of things to stuff. Until I espied a big bag of onions in the farmers’ market. I’ve heard of such things as a stuffed onion but never eaten them. I decided they would be a good challenge.

Read more

Pork chops and spring gems

After the harsh winter (thankfully an ever-more distant memory now we’re firmly into May) the recent bout of superb spring weather has brought welcome warmth and cheer in more than one way. Spring heralds two of our favourite fresh British delights: wild garlic, and asparagus. We’ve already written about both on several occasions, but with seasonal goodies this great, I’m not ashamed to sing their praises a little more. They provided the perfect partnership to prime Pennine pork last month.
Read more