Potato and feta rösti with soured cream (pictured above)
Prep 10 min
Cook 40 min
For the rösti
Three desirée potatoes (to get 900g cooked flesh)
300g feta, crumbled
Six egg yolks
1 tbsp dried chilli
1 tsp dried mint
6 tbsp gram flour
50g parsley leaves, finely chopped
30g chives, chopped fine
One excellent glug olive oil, for frying
One large knob unsalted butter, for frying
One bunch spring onions, trimmed and chopped
One small bunch coriander, leaves picked
One lemon, cut into wedges, to serve
For the sauce
150ml soured cream (i.e., one pot)
Cracked black pepper
Zest of 1 lemon
1 tbsp dried chilli
1 tbsp chives, chopped
Put the unpeeled spuds in a pan of salted water, deliver to a boil and simmer for 15 mins (it’s important to apply a waxy potato in this dish, or the rösti blend might be too moist). Drain, leave to cool, then peel. Grate the flesh into a bowl. Fold in the feta, egg yolks, chilli, mint, gram flour, parsley and chives. The blend will maintain in the refrigerator in a single day in case you want to make it ahead (so long as you have got used waxy potatoes).
Heat the oven to 200C (180C fan)/390F/gas 6. Heat the oil and butter in an ovenproof frying pan till foamy. Mould the rösti mix into patties as well or as rustically as you like. Cooking them two or 3 at a time, lightly fry the rösti on one facet till golden brown – approximately to a few mins – then carefully flip over and prepare dinner for some other minute or so on the other side. Finish them off within the oven for eight to 10 mins, till cooked thru, then raise out of the pan the use of a fish slice.
Meanwhile, spoon the soured cream into a small bowl, season with masses of black pepper and top with the lemon zest, chilli flakes and chopped chives.
Arrange the rösti on a platter and garnish with the spring onions, coriander and lemon wedges. Serve with the sauce alongside. To make this the closing brunch dish, serve with your preference of crisp bacon, smoked salmon, or poached or fried eggs.
Chopped salad with peanut and lime dressing, roast kohlrabi and purple cabbage
Prep 25 min
Cook 30 min
For the dressing
50g smooth peanut butter
40ml coconut milk
10ml fresh lime juice (i.e. from about ½ lime)
15ml tamari soy sauce
5ml maple syrup
For the garnish
100g blanched peanuts
1 tsp olive oil
1 tsp rock salt
1 tsp smooth brown sugar
One makrut lime leaves, stripped and finely sliced
One lemongrass, chopped
1 tsp chilli flakes
For the salad
One kohlrabi, peeled and reduce into a 2½cm cube
Three small yellow beetroots
¼ iceberg lettuce, more or less torn
Juice of a ½ lemon
Salt and black pepper
250g cherry plum tomatoes halved
2 Persian cucumbers, cut at an attitude
100g edamame beans, blanched
One avocado, stoned and flesh scooped out in chunks
¼ small red cabbage, finely shredded
One handful blended dill, coriander and mint, leaves picked and more or less torn
One lime, cut into wedges, to serve
Blend collectively all the dressing components.
Put the peanuts, oil, salt and sugar on an oven tray and roast at 180C (160C fan)/350F/fuel 4 for 6 mins, or till they begin to colour. Fold within the lime leaves and lemongrass, and roast for four mins, until golden. Fold inside the chilli flakes, then go away to cool, then gently crush.
Heat a bit oil in a frying pan and fry the kohlrabi, stirring regularly, till golden brown throughout – this should take only some mins. Bring a pot of water to a boil, simmer the beets until soft – approximately 20-25 minutes – then lift out. Once cool enough to deal with, peel the beets and reduce into quarters.
Put the lettuce in the centre of a deep bowl. In separate bowls, lightly dress each of the last salad factors in olive oil and lemon juice, and season to taste. Put the cabbage in a mound on the pinnacle of the iceberg, to create a peak, then set up the opposite elements in little piles round it. Pour on the dressing, sprinkle over the nuts, and garnish with herbs and lime wedges.
Coconut-poached haddock, jasmine rice and tamarind chilli sauce