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Organic Rooster and Caramelized Onion Rosti

Andrew FairlieThis recipe for Organic Rooster and Caramelized Onion Rosti by Andrew Fairlie comes from Albert Bartlett (www.albert-bartlett.co.uk), Britain’s leading grower and packer of root vegetables. A family business for more than 50 years, they are fiercely committed to natural farming with minimum interference.

When the prestigious Michelin Guide bestowed Andrew Fairlie@Gleneagles with its coveted two star status, Andrew was the only chef in Scotland to receive the honour.
It crowned a remarkable six months for him.
The July before, he had been asked to cook for Bush, Blair and Berlusconi, etc at the G8 conference, wringing praise from that celebrated food critic, Jacques Chirac.

This is just one of the range of recipes he has created to take advantage of the Rooster potato’s unique texture and flavour.

Ingredients for Organic Rooster and Caramelized Onion Rosti

1.5kg organic Roosters
60g organic unsalted butter
3 organic onions
3 tablespoons vegetable oil
2 sprigs of fresh thyme Leaves
salt and pepper

How to make Organic Rooster and Caramelized Onion Rosti

  • Organic Rooster and Caramelized Onion RostiPre heat the oven to190°C / 375°F / Gas 5.
  • Part cook the potatoes in simmering salted water. Drain the potatoes, leave to cool, and then peel. Chill for an hour.
  • Peel and thinly slice the onions. Heat 1 tablespoon of the vegetable oil in a heavy based saucepan, add 20g of the butter and heat until it foams. Add the sliced onion and cook over a low to medium heat until the onion is a deep golden colour. Tip the onion onto a plate to cool.
  • Coarsely grate the potato into a large bowl and season with freshly ground pepper. Then add the caramelized onions and mix carefully.
  • Heat the remaining vegetable oil in a frying pan over a medium heat until almost smoking.
  • Add the remaining butter and heat until it foams. Then add the grated potato and flatten into a cake with a fish slice. Continue to heat over a medium heat until the edges of the cake start to turn golden brown. This should take10 minutes.
  • With a fish slice, flip the cake over in the frying pan and return the pan to the heat for 5 minutes.
  • Shake the pan gently so that the cake is loose. Place the pan into the oven and cook for 30 minutes until the cake is an even golden brown.
  • Slide the cake onto a warmed plate and cut into wedges.

Serves 8

www.albert-bartlett.co.uk

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