Sunday, February 10, 2013

Potato and Bacon Rosti

Mr B and I are still here, still sitting in our partially packed up house, watching and waiting. The fire around us seems to have settled a little which is lovely, but it's still quite large and uncontrolled so we are still on high alert. Here are some of the photos we have managed to get on our phones at the back of our property over the last day or so (our camera is packed somewhere in the depths of the car and I have no idea where it is...). 

Anyway, at the end of a day full of all of that, you need to sit down to something comforting, something good, something that is not just going to fill your belly, but something that is going to temporarily make you forget about all that crap going on just beyond your backyard....this Potato and Bacon Rosti totally did that for Mr B and I. For just a few minutes while we sat down to eat tea, it almost felt like any other night and with all the stress and anxiety and sleepless-ness going on right now, those moments are rare and when they do occur they are heaven.  

Potato and Bacon Rosti - Serves 2
Adapted from Margaret Fulton's Encyclopedia of Food and Cookery
6 large potatoes
1/2 tspn salt
1 onion, finely diced
3 pieces short cut bacon, finely diced
4 pieces short cut bacon (extra)
1 tbspn butter
Tomato Relish to serve

Place the potatoes and salt in a large pot of cold water. Place the pot on the stove and bring to the boil. Allow the potatoes to cook for a further 10 mins after they begin to boil, then remove from heat, drain the water and allow them to cool.

Peel the potatoes once they are cool enough to handle. Grate the potatoes and set aside.

In a lightly greased frypan over medium high heat, cook the onion and diced bacon for 5-7 mins or until onion is transparent. Gently stir the onion and bacon through the grated potatoes.

Now to shape my rostis, I lightly buttered a small round ramekin and filled it with the grated potato mixture. You need to ensure the mixture is pressed in there well so that it holds together. Tip the ramekin upside down onto a plate and there you have your first rosti! Re-butter your ramkin and repeat with remaining mixture. You could also use a large round biscuit or pastry cutter if you prefer.

Melt the remaining butter in a fry pan over medium heat. Use a large spatula to lift the rostis gently into the frypan. Allow to cook for 10 mins before gently turning over. Cook for a further 8 mins and then they should be ready to serve. When the rostis had around 3-5 mins to go, I made some room in the fry pan and added the extra short cut bacon rashers. They should be nice and crispy by the time your rostis are done.

Serve the rostis topped with bacon and a generous spoonful of tomato relish and a side of salad.


Mrs B xx

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