Tarragon, Red Onion & Chilli Rosti with Lemon & Lime Avocado

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.