Sweet Potato Rosti With Goats Cheese Food

SWEET POTATO ROSTI WITH GOAT'S CHEESE

Steps:

• Preheat the oven to 200 degrees C / 392F. I use a fan assisted electric oven, please adjust according to your own oven.Line a baking tray with parchment paper.
• Grate the sweet potato using the coarse side of a box grater or use a food processor. Place the sweet potato onto a clean tea towel. Gather up the edges of the towel then twist. Squeeze the sweet potato until the juice comes out. Transfer to a large mixing bowl.
• Add the onion, eggs, chives, chilli flakes, half the salt and pepper then stir well. Then add the flour and mix well again.
• Heat a tablespoon of olive oil in a large non-stick pan, over a medium heat.Using an 8cm/3 inch cooking ring, place it on the pan then fill it with the sweet potato mixture, fill the ring to just over halfway. Press down firmly on the rosti, using the spoon.Leave to cook for about 2 minutes then remove the ring. Press down on the rosti with a spatula and cook for another 2 minutes. Flip the rosti, press down again and cook for about 2 minutes. Continue for the remaining mixture. You should have 8 rosti.
• Transfer the rosti to the lined baking sheet. Place a slice of goat's cheese on each rosti and place in the oven for about 8 minutes until the cheese is golden and melted.
• While you are cooking the rosti pop the cherry tomatoes into a baking dish, add the 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, 1/2 a teaspoon each of sea salt and freshly cracked black pepper.Roast for 10 minutes or until the cherry tomatoes have burst.
• Serve the rosti with a generous helping of the balsamic roasted cherry tomatoes and some freshly cracked black pepper.

SWEET POTATO AND GOATS CHEESE PIE

Steps:

• First make the pastry.
• Sift the flour into a bowl and rub in half the butter until it resembles breadcrumbs. Add 2/3 of the parmesan. Beat the egg yolk with 2 tbsp of water and add to mixture to form a soft dough. Wrap in clingfilm and place in fridge for 20 minutes.
• Heat oven to 190°C.
• Melt the remaining butter in a frying pan and fry the leeks, potato and thyme for 10 minutes.
• Add wine and stock and bring to the boil. Boil rapidly until the liquid is reduced by 50%.Add the cream and bring to the boil and boil rapidly until the sauce resembles thick cream,.
• Place mix in a large pie dish and scatter with the cheese.
• Roll the pastry into a circle large enough to cover the pie dish. Brush the rim with a little water and cover the pie. Trim any excess and make decorations if you wish.
• Brush the pastry with the egg.
• Scatter the pie with the remaining parmesan and black pepper.
• Cook for 35 minutes until golden brown.

SWEET POTATO ROSTI

Steps:

• Preheat oven to 220 degrees celsius.
• Cut sweet potato into thin strips (julienne).
• Toss sweet potato with oil, garlic, cheese and pepper.
• Place potato in a single layer on a tray lined with non-stick paper.
• Bake 15 minutes, or until cooked through.