Sunday Brunch

Thu, 6 June 2019

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:

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.

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:

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.

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…..