Recipe
for :
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Organic Rooster and Caramelized Onion
Rosti
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 This
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
-
 Pre
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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