OK, What's For Lunch or Tea Today?

Justers, I asked Del how she makes her potato rosti (just the method, as I know you're already familiar with the rest), and so here it is:

Grate the potatoes and put them in a bowl, then sprinkle with salt and pepper (about 1/2 - 1 teaspoon of salt, depending on amount of potatoes).

Massage salt and pepper into grated potatoes - to draw out the water and leave for 5- 10 mins. Line a colander with a clean tea towel and tip potatoes into it, to get rid of most of the liquid, then
gather up the tea towel and squeeze like hell to get rid of all moisture!

Heat a generous amount of butter and olive oil in a shallow pan, then form the potatoes into a 2-3 cm patties and place them into pan. Cook over a moderate heat for about 15 minutes (without browning too much) until potato patty is set. However, during the process don't be tempted to move them/mess around with them. Just let them sit in the pan until set.

Then flip over and cook on the other side in the exact same way. Then Increase heat to brown both sides, until you achieve the desired colour and crunch - and serve!

The bit in bold, she says is *crucial* (and I did this for her as I'm much stronger) - you have to thoroughly extract every last bit of moisture out of the potatoes, before cooking them, as that's how you get them to be so light and crunchy when they're cooked:)

Marco.

2/3cm thick i guess, not diameter:)

Quote:

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Originally Posted by Marco

Justers, I asked Del how she makes her potato rosti (just the method, as I know you're already familiar with the rest), and so here it is:

Grate the potatoes and put them in a bowl, then sprinkle with salt and pepper (about 1/2 - 1 teaspoon of salt, depending on amount of potatoes).

Massage salt and pepper into grated potatoes - to draw out the water and leave for 5- 10 mins. Line a colander with a clean tea towel and tip potatoes into it, to get rid of most of the liquid, then
gather up the tea towel and squeeze like hell to get rid of all moisture!

Heat a generous amount of butter and olive oil in a shallow pan, then form the potatoes into a 2-3 cm patties and place them into pan. Cook over a moderate heat for about 15 minutes (without browning too much) until potato patty is set. However, during the process don't be tempted to move them/mess around with them. Just let them sit in the pan until set.

Then flip over and cook on the other side in the exact same way. Then Increase heat to brown both sides, until you achieve the desired colour and crunch - and serve!

The bit in bold, she says is *crucial* (and I did this for her as I'm much stronger) - you have to thoroughly extract every last bit of moisture out of the potatoes, before cooking them, as that's how you get them to be so light and crunchy when they're cooked:)

Marco.

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Excellent stuff. I suspect the problem is my use of onion when I do them.

Will try it and thanks to Del.

Expect a photo and a verdict at some stage.;)

Lasagne

https://uploads.tapatalk-cdn.com/201...64c7fc5196.jpg

Quote:

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Originally Posted by User211

Excellent stuff. I suspect the problem is my use of onion when I do them.

Will try it and thanks to Del.

Expect a photo and a verdict at some stage.;)

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No worries, dude. Glad to be of help, and hope it comes it ok.

I can verify that the severe towel 'squeezage' was key (for us anyway), as we've had rosti umpteen times before, and those the last time were by far the best - and the only variable was me squeezing this time instead of Del!:D

Marco.

Quote:

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Originally Posted by struth

Lasagne

https://uploads.tapatalk-cdn.com/201...64c7fc5196.jpg

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Looks decent (although, in terms of authenticity, all that cheese on top, which looks like cheddar, is a no-no)... Whose was it, mate?:)

Marco.

Think there is a little on top of the sauce. Its a Bighams one. Taste very good, although not as good as homemade. At least the mince is minced, and not ground

tbh i use cheddar myself, as its what i used to have in. quite like a good crust of darkened cheddar, but im not one for authenticity as im not italian. if it tastes good, thats what im after

the second bit for tonight just got scoffed too:D

Quote:

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Originally Posted by struth

tbh i use cheddar myself, as its what i used to have in. quite like a good crust of darkened cheddar, but im not one for authenticity as im not italian. if it tastes good, thats what im after

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Absolutely, was just pointing it out, as we often discuss the authenticity of certain foods:)

In that respect, the top layer of any lasagne is *never* cheese, of any description, but instead pasta. The cheese layers (grated Parmesan) and bechamel sauce are underneath.

Marco.