Thu, 30 August 2018
Tarragon, Red Onion & Chilli Rosti with
Lemon & Lime Avocado, Roast Tomatoes on the Vine
Ingredients
· 1 large rooster potato
· 5g fresh tarragon
· Pinch dried red chilli flakes
· 1 small red onion (sliced)
· 3 knobs butter
· 30ml vegetable or olive oil
· Salt and white pepper
· 1 avocado
· Juice of half a lime and half a lemon
· Drizzle of olive oil
· Salt and black pepper
· 2 strings of cherry tomatoes on the vine
· Drizzle of olive oil
· Salt and black pepper
Method
· Pre-heat the oven to 190C
· Season the tomatoes and add to the oven for 12-14 minutes (or less if they are smaller, you want them to blister)
· Peel, grate and squeeze out all liquid from the potato and place in a bowl
· Add in the chilli, red onion, seasoning and tarragon.
· Heat a heavy based frying pan and add in a decent drizzle of oil
· Pan fry until golden then lift the potato and drop in half the butter.
· Cook for a further two minutes and turn.
· Repeat the above until the second side is golden then place into the oven for 4 minutes.
· Dice the avocado and season well with salt and black pepper, add in the juice and fold in.
· Remove the tomatoes and set aside to rest and cool slightly.
· Now remove the rosti, place on a chopping board and cut into 4 pieces.
· To serve, place two rosti triangles on a plate, spoon on half the avocado and 1 string of roast tomato.
· A little tip; to make it a main course add slices of grilled steak or even a poached egg.
