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Sunday Brunch

Thu, 6 June 2019

Sunday Brunch

Our firefighting chef Paul Knapp will be in the Ireland AM kitchen making a Sunday brunch recipe, that’s a cross between patatas bravas and heuvos rancheros.

For the potato Rosti

(serves 4 people or 2 firefighters)

 

Ingredients:

A good fist sized potato per person

(but always add a little more because ..well you know !)

1 tsp of turmeric (optional)

½ sliced red onion (optional)

Salt and pepper

Oil of choice

 

Method:

  1. I use the potatoes unpeeled, but that's just me, peel if you wish and then grate them, using the large holes of a hand grater or a food processor. Put the potatoes in a large bowl, add the salt and pepper, and toss to coat thoroughly. Let the potatoes rest for at least 5 minutes allowing the moisture to be drawn out, and then, working with a fistful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl.

(The potatoes will start to discolour, but that won't really affect the final results so don't panic.)

At this stage add your turmeric and onions and mix.

 

  1. Heat a heavy-based skillet or pan over medium-high heat. Add the oil. When the oil begins to ripple and quiver slightly, test it by dropping in a shred of potat, it should sizzle enthusiastically. If not, wait a few more seconds.

When the temperature is right, take a fistful of potatoes, wring it out once more, and pop it gently into your pan to create 4-inch rounds that are about 1/4 inch thick.

Press down a little to compact and cook for 6/8 minutes before turning for another 6  mins or so, making sure the heat isn't too high and we are burning the base.

Use a spatula to flip the rounds rather than sliding them onto a plate. Once cooked, drain these small rösti on paper towels for a few seconds before serving.

 

For the harissa spiced tomato sauce:

 

Ingredients:

2 tbsp extra virgin olive oil

1 garlic clove, sliced

¼ to 1 tsp of Harissa paste, basically crank it up to your own taste

1 tsp dried oregano

1 x 400g can chopped plum tomatoes

sea salt and freshly ground black pepper

For the potato Rosti

(serves 4 people or 2 firefighters)

 

Ingredients:

A good fist sized potato per person

(but always add a little more because ..well you know !)

1 tsp of turmeric (optional)

½ sliced red onion (optional)

Salt and pepper

Oil of choice

 

Method:

  1. I use the potatoes unpeeled, but that's just me, peel if you wish and then grate them, using the large holes of a hand grater or a food processor. Put the potatoes in a large bowl, add the salt and pepper, and toss to coat thoroughly. Let the potatoes rest for at least 5 minutes allowing the moisture to be drawn out, and then, working with a fistful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl.

(The potatoes will start to discolour, but that won't really affect the final results so don't panic.)

At this stage add your turmeric and onions and mix.

 

  1. Heat a heavy-based skillet or pan over medium-high heat. Add the oil. When the oil begins to ripple and quiver slightly, test it by dropping in a shred of potat, it should sizzle enthusiastically. If not, wait a few more seconds.

When the temperature is right, take a fistful of potatoes, wring it out once more, and pop it gently into your pan to create 4-inch rounds that are about 1/4 inch thick.

Press down a little to compact and cook for 6/8 minutes before turning for another 6  mins or so, making sure the heat isn't too high and we are burning the base.

Use a spatula to flip the rounds rather than sliding them onto a plate. Once cooked, drain these small rösti on paper towels for a few seconds before serving.

 

For the harissa spiced tomato sauce:

 

Ingredients:

2 tbsp extra virgin olive oil

1 garlic clove, sliced

¼ to 1 tsp of Harissa paste, basically crank it up to your own taste

1 tsp dried oregano

1 x 400g can chopped plum tomatoes

sea salt and freshly ground black pepper

 

Method:

Heat the olive oil in a heavy-based saucepan, add the garlic, harissa and oregano, and cook for 1 minute.

Stir in the chopped tomatoes and cook over a low heat for 15 minutes, stirring occasionally.

Keep warm until ready to serve, job done…..

 

Method:

Heat the olive oil in a heavy-based saucepan, add the garlic, harissa and oregano, and cook for 1 minute.

Stir in the chopped tomatoes and cook over a low heat for 15 minutes, stirring occasionally.

Keep warm until ready to serve, job done…..

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