Sunday, 2 February 2014

Rosti Relocated!

So a little while ago, I went to Terre a Terre in Brighton, and decided that I wanted to give one of their Rosti recipes a go myself. I had a think about the ingredients, and thought it would make quite a nice brunch, especially with a bit of bacon thrown in the mix! Ladies and gentleman, I would therefore humbly like to introduce... Rosti Relocated!

To serve one, you will need:

For the rosti:
Medium sized frying pan
1 potato
1 onion
2 cloves garlic
Sea salt and fresh pepper
2 tbsp olive oil
Knob of butter

For the sauce:
28g fresh flat leaf parsley
4 tbsp fat free natural yoghurt
1 clove garlic
Juice of half a lemon
Sea salt and pepper to taste

Everything else:
100g pancetta
180g fresh baby spinach
1 egg
Sea salt and pepper to taste

1. Grate your potato, either by hand or with a blender.

2. Put your grated potato in a mound on a clean tea towel, and tie up tightly so that you squeeze out as much of the water as possible. It took a few tries to get mine nice and dry! Once you've got it as dry as possible, season generously.

3. Dice your onion (again, I used my blender here - such a time saver, and no more tears for me!) Put in frying pan along with the garlic, olive oil, butter, and cook on a medium heat until translucent.

4. Add the potato and push down firmly so that the rosti takes a circular shape and is as compact as possible. Fry for 10-15 minutes and turn carefully, before frying the other side for another 10-15.

5. Get your pancetta frying in a separate pan with a little oil. You'll be adding the spinach to this later. You want it nice and crispy.

6. Time for the sauce! Warm through your parsely with a little oil and the clove of garlic in a pan, before whacking in the blender with the yoghurt, lemon juice, salt and pepper. Blend, blend, blend, and then blend some more! I found out parsley doesn't blend too easily. I really wanted a smoother sauce, but hey, you live and learn! Once the sauce is as pulped as you can get it, transfer back in to the pan and warm through on a low heat. If it's looking a little runny, add a little cornflour.

7. Add your spinach to your pan of pancetta and warm through until wilted.

8. Poach your egg in another pan (there were a lot of pans involved in this little dish...)

9. Pile it all up! Carefully transfer your fried rosti onto your plate. Pour the sauce around it. Top with the spinach and pancetta. Finally, balance your poached egg on top, add a little grated cheese, and season to taste.


This recipe may not have looked quite as pretty as the one at Terre a Terre, but DAIM it tasted good! The only disappointment was that I got distracted while poaching my egg (could've been a bird, could've been a plane...) so the yolk wasn't runny in the middle :o( That oozy yellow gunk would have been great running over the pancetta and into the potato. Mmm. Ah well, next time! :o)

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