Rosti With Sausage And Onion Food

ROSTI WITH SAUSAGE AND ONION

Steps:

• Grate potatoes.
• Brown sausage in a non-stick skillet until no pink is left, (not until crunchy) Drain grease from sausage.
• Add grated potatoes to sausage in hot skillet.
• Cook and turn regularly on medium to high heat for 30 to 45 minutes.
• Salt liberally, add pepper if desired.
• Dice one or two onions.
• Add to mixture.
• Continue to turn and brown for 15 minutes, flattening into the skillet.
• Traditional Swiss rosti is served as a big flat brown cake on a round plate.
• To serve, invert a plate on top of potatoes in skillet, then turn the skillet upside down.
• Wala!

ROSTI WITH BACON, MUSHROOMS AND ONIONS

Steps:

• Boil the potatoes in their skins for 20 minutes, drain and leave to cool. Peel them. Using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
• In a frying pan saute the bacon and onions. Strip the leaves off the sprigs of thyme into the pan. Add mushrooms and cook for about 5 minutes until soft. Combine with the potatoes and mix gently, taking care not to mash them too much.
• Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture, See cook's note*. Using a spatula, pat the mixture into a round flat cake. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potatoes to make 6 cakes.
• Put 1/2 tablespoon of butter and a slice of Gruyere on each cake and melt under a hot grill or broiler. Turn the Rosti onto a plate and serve with a green salad, if desired.

SAUSAGE AND PARMESAN ARANCINI

Steps:

• In a large straight-sided pan, heat the olive oil with the sausage over medium heat. Brown the sausage, breaking it up into smaller pieces as it cooks, until no longer pink, 8 to 10 minutes. Add the onions and turn the heat down to medium-low. Cook until the onions are fully softened, about 8 minutes. Season with salt and pepper.
• Bring the chicken stock to a simmer in a saucepan and keep warm on low heat. Add the rice to the onions and increase the heat to medium. Toast the rice, stirring often, until fragrant, 1 to 2 minutes. Add the white wine and reduce until almost dry. Reduce the heat to medium, then add 6 ounces of hot stock at a time, stirring the risotto throughout. When the liquid evaporates, add more stock. Continue in this manner until the rice is al dente, then cook out most of the liquid until thick. Turn off the heat and add the Parmesan, chives and butter. Spread the mixture on a sheet tray lined with parchment to cool completely in the refrigerator, 3 to 4 hours, or up to overnight.
• Roll the risotto into 1-ounce balls, to make about 35 in total.
• Preheat several inches vegetable oil in a pot or fryer to 350 degrees F.
• Roll the balls in the flour, followed by the egg, then the panko. Fry the arancini in batches until golden brown, 3 to 4 minutes. Transfer the arancini to a paper towel-lined plate to drain any excess oil. Place the arancini on a platter and garnish with Pecorino-Romano and chives and serve with the spicy marinara and/or the Chimichurri, if desired.
• Preheat a grill to medium-high heat. Lightly dress the scallions with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Grill, flipping as needed, until charred and wilted, about 8 minutes. Chop the scallions really well and add to a bowl with the remaining olive oil. Fold in the sherry vinegar, chives, parsley, shallots and garlic.

ROSTI

Steps:

• Peel and grate potatoes. Squeeze out the excess water.
• Add garlic, onion, salt and pepper.
• Heat 2 tbsp oil in a frying pan and tip the potato mixture into the pan. Flatten with a spatula to form a 'pancake'.
• Cook over a low heat until the bottom is well-browned. Carefully slide it onto a plate using a spatula, then heat a little more oil in the pan and quickly flip the pancake back into the pan onto the uncooked side. (Non-stick re-usable baking parchment is handy!)
• Cook until the other side is well browned.

POTATO RöSTI CAKES WITH SAGE LEAVES

Steps:

• Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes. Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge (see tip).
• When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green. Drain on kitchen paper and top each rösti with a fried sage leaf.

BASLER ROSTI WITH BACON AND ONION

Steps:

• Peel potatoes, grate or cut into thin strips and mix with the salt.
• Cut onions into very fine onion rings.
• Melt the butter and lard (or oil) in a frying pan. Add the diced bacon, onions and potato and fry gently, stirring gently and frequently. If you want a slimmer version, you can pre-cook the bacon and this way omit the bacon fat.
• Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
• Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve.

ROSTI-TOPPED SAUSAGES AND GARLICKY CABBAGE

Steps:

• Cook the sausages in a large heated pan, in batches until browned all over.
• Drain on paper towel and then slice thickly.
• Discard the fat in the pan then cook the onion and garlic stirring, until the onion is soft.
• Return the sausages to the pan with undrained crushed tomatoes, the water, wine, paste, basil and parsley and bring to the boil; simmer, uncovered, about 10-15 minutes until the mixture thickens.
• Place the sausage mixture in a shallow 3-litre ovenproof dish.
• You can refrigerate or freeze at this stage.
• Cover sausage mixture with Rosti topping, sprinkle with paprika and bake in a moderately hot oven for about 30 minutes or until browned.
• Rosti Topping: Boil, steam or microwave potatoes until just tender, drain, cool then coarsely grate the potato into a large bowl, combine with the cheese.
• Garlicky Cabbage: Melt the butter in a large pan and cook the cabbage, garlic and wine, stirring until the cabbage is just tender.
• Just before serving stir in the chives.
• Serve the Garlicky Cabbage with the sausage and rosti.

RöSTI (SWISS POTATO CAKE WITH ONION)

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Prick potatoes in several places with a fork. Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 ½ hours.
• Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
• Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holds of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt and pepper with a fork.
• Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula.
• Reduce heat to moderate and cook Rösti until underside is a golden brown, about 5 minutes.
• Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate.
• Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and the until foam subsides, then slice Rösti (browned side up) back into skillet with robber spatula.
• Cook until underside is golden brown, about 5 minutes.
• Transfer to a cutting board and cut into 6 wedges.

ROSTI WITH BACON, MUSHROOMS, ONION, AND HAVARTI

Steps:

• Boil the potatoes in their skins for 20 minutes, drain and leave to cool.
• Peel them and using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
• In a frying pan saute the bacon and onions and thyme.
• Add mushrooms and cook for about 5 minutes until soft.
• Combine with the potatoes and mix gently, taking care not to mash them too much.
• Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture (See cook's note at the bottom.)
• Using a spatula, pat the mixture into a round flat cake.
• Brown it over a high heat.
• When the bottom side is cooked flip it over.
• Repeat with remaining potatoes to make 6 cakes.
• Put 1/2 tablespoon of butter and a slice of cheese on each cake and melt under a hot grill or broiler.
• *Cook's note: We find that it's better to cook the Rosti individually using 3 or 4 spoonfuls to serve 1 person.