Just on the market are jersey mid royals but they wont be round for long. In the month ahead they will grow bigger and become plain old jersey royals, slightly more expensive but well worth the price and time it takes to prepare my very popular rosti.
200g mature cheddar
2 tablespoon vegetable oil
1 sprig rosemary
1 teaspoon sea salt
Cracked pepper
METHOD:
Put potatoes in large pot, cover with cold water and place over a high heat, bring to the simmer and turn down the heat slightly. Cook potatoes for about 15 minutes till just tender and drain into a clean sink. Place plug in sink and fill with cold water and leave the potatoes to cool for half an hour.
Grate cheddar and finely chop the rosemary leaves, once potatoes have cooled grate and place in large mixing bowl with cheese, rosemary, oil, salt, good cracking of pepper and mix together using your hands. Grease a 30cm fluted flan dish with removable base using oil spray or butter, gently press potato mixture into dish and cook in pre-heated oven 200oC for 45 minutes. Once cooked garnish with a little extra rosemary leaves and cracked pepper.
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