17 May 2014

Wild garlic Rösti

Wild garlic Rösti - Well Seasoned recipes
Wild garlic is coming to the end of its season but there's still plenty around if you know where to look, if not replace it with some freshly snipped chives or slowly caramelised onions.

Food for me has to be versatile, I love having a long afternoon to cook up a feast but it's not very often the case. These rösti can easily be made in advance and kept in the fridge, if you're clever you can cook the potatoes when you're cooking some for something else - Sunday dinner maybe? The cold parboiled potatoes will also keep for a couple of days in the fridge in an airtight container. 

We ate the rösti with grilled Sea bass, wilted spinach and a simple butter sauce with a little more wild garlic snipped into it, but they'd also be really good with poached eggs for brunch. I've not got around to trying that yet but maybe this weekend ... Enjoy x 

Wild garlic Rösti
Makes about 8 rösti

2 large jacket potatoes, or 4 medium sized potatoes
8 leaves of wild garlic washed and finely sliced, or a tablespoon of chopped chives
4-6 tablespoons of vegetable oil for frying

Peel the potatoes and chop into large roast potato sized pieces all about the same size, place in a pan of boiling water for 5 minutes. Drain the potatoes through a large sieve or colander and leave them to steam - this is important as the potatoes will dry off as they cool down.

When the potatoes are totally cold coursely grate them into a large bowl, either by hand or using a food processor.  Season generously with salt and pepper, add your wild garlic or chives and mix, the mixture should be quite sticky so fold it together using a large spoon.

Line a baking tray with baking paper before you start making the rösti so you have somewhere to put them. Scoop up a handful of the mix into your hands and form into a round flat burger shape roughly 1cm thick and about 8cm in diameter, place on the baking tray and repeat until all the mixture is used up.

In a heavy base or non-stick frying pan heat 2 tablespoons of oil on a medium heat until warm. Add a few rösti at a time giving you plenty of space to turn them over, maybe even start with one until you get the temperature of the pan right. Let the rösti slowly sizzle for 4-5 minutes until it is nice and crispy on the underside before turning them over using a spatula. Again cook for 4-5 minutes then replace on the baking tray, repeat in batches of two or three adding a little more oil each time.

To finish off the rösti place the baking tray in the oven for 15-20 minutes until nice and crispy and cooked through, test one if you need too as the cooking time may differ depending on size.

If you are making them in advance you can fry them in the pan then place on a baking tray to cool befor covering and storing in the fridge for up to 24 hours. 

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