Potato Rosti Stack, Balsamic Beef Tomatoes and Baked Mushrooms

Thu, 10 March 2022

Slow Roasted Tomatoes

INGREDIENTS:

   2 large beef tomatoes, halved

   4 garlic cloves, sliced

   ½ bunch thyme

   3 tbsp balsamic vinegar

   2 tbsp olive oil

METHOD:

• Heat oven to 160C/140C fan/gas 3.

• Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, add some seasoning and roast for 1 hr. Remove and set aside to cool a little before serving.

 

Roasted Portobello mushrooms

INGREDIENTS

 •    4 Portobello or flat mushrooms (stalks removed)

 •    Olive oil

 •    Seasoning

METHOD:

• Heat oven to 220C/200C fan/gas 7.

• Place the mushrooms on top of some baking parchment on a roasting tray, stem-side up, and drizzle over some olive oil and some seasoning. Cook in the oven for 20 mins,

 

Potato Rosti

 INGREDIENTS FOR 4 POTATO ROSTIS:

 •    600g Maris Piper potatoes, grated

 •    6 tbsp olive oil

 •    1 large sprig thyme, leaves picked

 •    2 garlic cloves, crushed

 •    4 portobello mushrooms, stalks removed and roasted ( see roasted mushroom recipe)

 •    2 beef tomatos, halved ( see roasted tomato recipe )

 •    200g baby spinach

 •    Grated nutmeg ,Salt & Pepper

METHOD:

• Wrap the grated potato in a clean tea towel and squeeze over the sink to remove as much liquid as you can. Tip into a bowl and mix with 2 tbsp olive oil, the fresh or dried thyme leaves and some salt and pepper. Shape into the 4 patties.

• Heat 4 tbsp of the oil in a non-stick frying pan over a low-medium heat and fry the patties for 8-10 mins on each side until golden, crisp, and cooked through.

• Remove the cooked rosti from the pan and keep warm. Add the spinach to the pan with a grating of nutmeg. Cook for 2-3 mins until wilted, then season with salt pepper and a little grated nutmeg.

• Put the rosti onto your plates topping each with a little of the spinach, then a good dollop of plant-based mayo or your choice, baked mushroom, and slow roasted tomato, finishing with the remaining spinach and I’m serving with a little chilli ketchup

• Optional is serve with a sliced plant-based sausage