New potato, hallumi and spring onion rosti topped with garlic white wine mushrooms, on a bed of spinach with toasted pine nuts and a lemon air -
11/11/09 02:58 Filed in: Recipes
New potato, hallumi and spring onion rosti topped with garlic white wine mushrooms, on a bed of spinach with toasted pine nuts and a lemon air -
This is a recipe I came up with for a main dish thats satisfying and ‘meaty’. Its simple and relatively quick to make. Its not the most delicate and dainty of meals but I promise you this it tastes amazing. With touches like the lemon air, which adds a little glamour and citrus kick to cut through the potential heaviness of a dish with potatoe and cheese in it, and the delicate,light, herb and white wine ,bringing the best of the mushrooms to link the flavours in this dish together, this could be served up and refined to fine dining or equally be the kind of comfort food you just want to curl up with an enjoy undisturbed. By no means is this a diet meal, its all about indulgence but once in a while its brilliant!
Ingredients list
- 250g Baby new potatoes
- 100g Hallumi
- 2 Basil Stalks (finely chopped)
- pinch dried oregano
- 2 Cloves of garlic (roughly chopped)
- 250g closed cap mushrooms
- 2 Sprigs of Rosemary (leaves removed and finely chopped)
- Splash Glass of dry white wine
- Splash lemon juice
- A couple of spring onions finely chopped
- 75g Fresh leaf spinach
- Olive oil
- A little butter
- A small handful of pine nuts
Recipe
First boil your potatoes (skins on) for 15 minuits , allow them to cool and then grate them into a bowl, the skins should just fall away as you grate the potatoes and you can discard them. Next rrate the hallumi into the bowl with the potatoe and mix them through each other. Finely slice the spring onions and add them to the mix. Season the rosti mix with a good sprinkle of cracked black pepper, some finely chopped rosmary, oregano and just the very smallest pinch of salt (the hallumi adds a lot of salt itself).
Shape the rosti mix into two patties, press the rostis into flat circles about 12cm across, 1.5 cm thick. In a hot pan with olive oil add a little butter and fry the rosti on each side for about two minuits. They should be nicely browned and crispy in the outside but with a softer centre.
For the mushrooms –
Chop mushrooms into quarters. Put the roughly chopped garlic, rosemary and finely chopped basil stalks into a pan with a good slug of extra virgin olive oil. Fry for one minuet before adding the mushrooms, fry for another one to two minuets then add a half a glass dry white wine and a tiny drop of lemon juice. Fry for another moment but be careful not to over cook the mushrooms, you want them so stay juicy and moist.
Toast pine nuts on baking tray in an oven at approximately 180C for a couple of minuets.
Lemon air
3g lecite (available from specialist suppliers such as http://www.creamsupplies.co.uk/)
350g lemon juice
250g water
Blitz the Lecite and freshly squeezed lemon juice with an immersion blender (hand blender). Add the water and continue to blitz in a wide bottomed bowl covered as far as possible with cling film (leave only enough space between the cling film and bowl rim get the blender in, otherwise you will end up covered in lemon juice and believe me it will find its way to any cuts or burns you have or straight into you precious eyes). Blitz with the blender half submerged in the liquid and watch as a lovely citrus foam forms atop the liquid. Scoop off a table spoon or two and delicately sit the foam just falling off the side of the rosti. The foam/air will hold its shape as the lecite emulsifies the lemon juice.
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