Leek & Bacon
Rostis
Core recipe
Prepare your leeks
and bacon, saute in a large heavy bottom non-stick frying pan until the leeks
are softened and the bacon crispy. Put to one side in a large bowl with your
two tsps of olive oil mixed in together with a good seasoning of salt and
pepper.
You need to peel your potatoes and grate onto a large plate. Take large handfuls of the grated potato and squeeze out as much of the liquid as you can. DO NOT RINSE the potato as it needs the starch to bind it together. Mix the potato into the leeks and bacon.
Heat the frying pan you cooked the bacon and leeks in and add the rosti mixture. Press the mixture down firmly and cook over a gentle to moderate heat for 20 minutes. Turn over using a plate and then cook on the other side for 20 minutes. Watch the heat as you don't want the rosti to burn.
When the 40 minutes is up try a little bit to make sure the potatoes are cooked.
You need to peel your potatoes and grate onto a large plate. Take large handfuls of the grated potato and squeeze out as much of the liquid as you can. DO NOT RINSE the potato as it needs the starch to bind it together. Mix the potato into the leeks and bacon.
Heat the frying pan you cooked the bacon and leeks in and add the rosti mixture. Press the mixture down firmly and cook over a gentle to moderate heat for 20 minutes. Turn over using a plate and then cook on the other side for 20 minutes. Watch the heat as you don't want the rosti to burn.
When the 40 minutes is up try a little bit to make sure the potatoes are cooked.
No comments:
Post a Comment