![]() Once cooked, it's all right to keep them warm for up to 30 minutes. When the oven is up to heat, place the rösti on the baking tray and return it to the top shelf of the oven for 15 minutes, then turn the rösti over and cook them for a further 10 minutes. ![]() Melt the butter and add the oil, then brush the rösti on both sides with the mixture. To cook the rösti, pre-heat the oven to gas mark 7, 425☏ (220☌), placing the baking tray on the top shelf of the oven. If you want to make them ahead, place them on a plate and cover with clingfilm – they will happily sit in the fridge for up to 6 hours. Store all of the bubbles and squeak in the oven to keep warm. Add the rest of the oil and repeat with the remaining patties. STEP 2 Next, add 15-20 sliced cooked brussels sprouts or shredded boiled cabbage and let it colour slightly. As it begins to brown, add 1 finely sliced onion and 1 chopped garlic clove. Remove and place on a baking sheet and store in the oven. Method STEP 1 Melt 1 tbsp duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add 4 chopped streaky bacon rashers. Return the whole mix to the microwave and microwave the whole mix for 1 minute just to ensure it’s all hot again (as you might’ve been taking your time). Add 4 of the patties and cook for about 5 minutes, or until browned. If you are somebody who can’t live without salt/pepper then add it in now. Press them firmly together to form little cakes and dust lightly with the flour. Mix together the potato, Brussels sprouts and onion. To assemble the rösti, shape the mixture into rounds 3 inches (7.5 cm) wide and ½ inch (1 cm) thick. Season with salt and freshly milled black pepper, then add the grated cheese and greens or cabbage and, using 2 forks, lightly toss together. When the potatoes have cooled, peel them, then, using the coarse side of a grater, grate them into a bowl. Drop the spring greens or cabbage into boiling water for 2 minutes only, then drain and dry well. This is easy if you form them into a roll and then slice them. Drain the potatoes, then, while they are cooling, remove any stalks from the spring greens or cabbage and finely shred the leaves into ¼ inch (5 mm) slices. Line a baking tray with non-stick baking paper. Pour boiling water over to just cover them, then simmer gently with a lid on for 8 minutes. First scrub the potatoes, then place them in a medium saucepan with a little salt.
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