Recipe of Jamie Oliver Rosti with summer herbs and beef roses

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, rosti with summer herbs and beef roses. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Two layers of grated potato, onion and herbs stuffed with melted mozzarella and sundried tomatoes make this Pizza Stuffed Potato Rosti just perfect. · Potato rosti with kale and white cabbage. Easy recipe for side dish, perfect way to use all of the leftovers from the fridge! Here is another easy and quick to prepare dish that you can try at home. I hope you try this recipe at your home and let me know how it went.

Rosti with summer herbs and beef roses is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Rosti with summer herbs and beef roses is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have rosti with summer herbs and beef roses using 14 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Rosti with summer herbs and beef roses:

1. Take 1 kg Potatoes
2. Get To taste Salt
3. Make ready to taste Pepper
4. Take To taste Nutmeg
5. Make ready 8 tbs oil
6. Prepare Garnish
7. Take As needed Sliced roast beef
8. Make ready Fresh dille
9. Make ready To taste Fresh parsley
10. Make ready To taste Fresh chives
11. Take To taste Chive flowers
12. Take 1 tbs whole grain mustard
13. Get 2 tbs crème fraiche
14. Get 3 pickles

She makes herb-crusted beef tenderloin and garlic mashed potatoes. For the rosti, wrap the grated potatoes in a clean tea towel and squeeze out as much liquid as you can. When the beef is cooked to your liking remove it from the pan and set aside to rest. Add the parsley to the mushrooms and cook for another couple of minutes until the mushrooms are cooked.

Steps to make Rosti with summer herbs and beef roses:

1. For the rosti. Peel and shred the potatoes using a food processor. Give the potatoes a quick rinse to remove some excess starch. Drain well and place in a clean kitchen towel. Season with salt, pepper and nutmeg and toss to combine. Use the kitchen towel to wrench out as much liquid as you can.
2. Preheat your pan of choice on medium heat. Mine is a 28 cm cast iron skillet. Pour in half the oil. Evenly distribute the potatoes and press using a spatula to make it as compact as possible. Cook on medium heat for about 8-10 minutes. Take the rosti out of the pan, add the rest of the oil and cook the other side for the same amount of time. Also press on this side to make the rosti as compact as possible. Let cool slightly before garnishing.
3. For the garnish. Place the crème fraiche in the middle of the rosti. Use a spoon to form a sort of whirl. To make the roses, roll op the beef losely and use your thumb to push out the middle. Place the roses on the crème fraiche for stability. Place piles of pickles and teaspoons of mustard all around. Scatter around the herbs and flowers.

When the beef is cooked to your liking remove it from the pan and set aside to rest. Add the parsley to the mushrooms and cook for another couple of minutes until the mushrooms are cooked. Rosti, a Swiss dish of grated potatoes formed into a small flat cake and fried, was originally eaten as a breakfast dish by farmers in Switzerland. Remove skillet from heat and run a spatula around rosti to make sure it's completely loose in the skillet. Invert a large flat platter or an un-rimmed baking sheet.

So that’s going to wrap it up for this special food rosti with summer herbs and beef roses recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!