I have managed to spend the day at home with my step-daughter, mostly because she is 'sick' and I just love to be at home during a week day, but also to catch up on some house work. So I'm sitting in the sun blogging :)
My step-daughter, TJ, just loves rosti, she also hates bread and can't really eat it at the moment for health reasons (more on that in the future) so rosti is the nicest thing to start her day in the mornings, but she's not been sure how I cook it... So here goes it!
All you need is potatoes and horseradish cream. I use whatever potatoes I can get my hands on, but I find mashing potatoes are pretty good, the starchier the better, so they stick together.
I hate peeling (so I make TJ do it) but this recipe is so simple you don't even need to peel the potatoes, just wash and put them into a saucepan and bring it all up to a boil.
I like to cook them until they are still a little hard in the centre, so depending on how big your tatters are, you can cook anywhere from 10mins to 25mins (we had big suckers so it took 25mins)
It is important to note here that I am an instinctive cook, I rarely do things by the book, and I really rarely pay attention to what I am doing when I cook. Sometimes I get things perfectly right and it tastes great, other times... well... slop is a good description, but it is usually really tasty slop! Promise I won't subject you to those recipes! Unless you want them!!!
The next part is grate! I leave the skin on, it's ok to have some skin in there, and whatever is left over I give to Loppi the muttly. He's an odd dog, he likes his veges...
Now was the time for TJ to start helping out! We want her to cook it for her Mum! So some practice was needed... The poking out tongue is a tactical advantage, it helps with precision I believe...
So what you have is a bowl full of grated mushy potato, the starch in the semi cooked bits will make it all quite glutenous and it sticks together well...
I stir in one large tablespoon of horseradish cream, so with three large potatoes that is just enough, a bit more for more potatoes, a bit less for less. Now would be the time you can add anything you want to your rosti, fresh corn or peas, different flavours, or even a little bit of grated beetroot to make PINK rosti! Pink rosti is COOL MAN!! I'll show you next time I do it!
I ball it up into fist size patties, squeeze it a bit as you roll, again, you can make your patties smaller or larger, any larger is a little harder to handle though, it smashes up into mash!
Patty cake, patty cake bakers man.... Bake me a rosti as fast as you can!
Ready to rosti! I don't add any flour coating (one recipe I have seen has it dusted in corn flour, but I couldn't be bothered with that extra mess)
Lets fry! Just a bit of oil or butter in the bottom of a hot pan, not much, just a tablespoon or two, as desired. Butter will burn quicker though (but is oh-so yummy!) I start hot, then drop it down to the next heat setting once I have sealed the underside...
Mean while... I always make too much of anything, so I put the rest in the fridge, it will do us for a couple more mornings... I have added brown rice to this mix before, which goes nice and crispy when you fry it off, and makes it go a little bit further!
Starting to go golden! You can flip them a few times to get your desired colour, about 7-10 mins each side with a few flips each.. time to get the rest of the meal done in. You can rosti for any meal too! We just like it for breakfast!
Tadaaa... (Sorry, terrible blurry shots, I think I have a dirty lens on my phone!!)
As it was a little more of a lunch thing today, we warmed up a little bit of last night's BBQ chook and I added some salsa verde (parsley dip made of lemon, oil, parsley and a whizzer sticky thingy, my best friend)
MMMMM rosti, Sydney Harbour, sun, spring in the air. Bliss
Not so hard! Food is always the best when it is made with love.
I hope you enjoy your rosti!
Sarahx
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