| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | Swiss | Ready, Steady, Cook 2 | 2 | servings |
INGREDIENTS
| 1 | Carrot | |
| 100 | g | Mangetout; top and tailed |
| 1 | lg | Potato; peeled, coarsely |
| ; grated | ||
| 1 | pn | Chilli powder |
| 8 | tb | Olive oil |
| 1 | Chopped garlic clove | |
| 1 | lg | Pinch each ground cumin; paprika, ground |
| ; coriander and garam | ||
| ; masala | ||
| 1 | 200 gram can sweetcorn; drained | |
| 1 | 400 gram can chopped tomatoes; drained | |
| 300 | g | Organic vegetarian cheddar; grated |
| A few basil leaves; shredded | ||
| 1 | sm | Bunc fresh chives |
| 2 | Egg yolks | |
| 2 | tb | Wholegrain mustard |
| 55 | g | Butter |
| 5 | sl | Cabbage bread |
| 100 | ml | Double cream |
| Salt and pepper |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7. 1 Cut the carrot and mangetout into thin matchstick batons. Blanch the mangetout batons in a pan of boiling water for 30 seconds and drain. Blanch the carrot batons in a pan of boiling water for two minutes and drain. 2 Place the grated potatoes in a bowl, add a pinch of chilli powder and season with salt. Place in a clean tea towel and squeeze out the excess liquid. Heat 2 tbsp olive oil in a frying pan, add the grated potato and spread into a thin layer. 3 Cook for a few minutes until golden brown and then turn out onto a piece of foil, cooked-side upwards. 4 Heat a wok, add 1 tbsp olive oil and the blanched vegetables and stir-fry quickly with the ground cumin, paprika, coriander, garam masala, sweetcorn, garlic and half the drained tomatoes. 5 Add half the grated cheese, season and toss together. Spoon the mixture over the potato rosti and roll up like a Swiss roll. 6 Return the rolled rosti back into the frying pan and cook until crisp and browned all over. 7 Heat the remaining tomatoes in a small pan. Add the shredded basil leaves and 1 tbsp olive oil and season. Place the chives in a food processor with 3 tbsp olive oil and a pinch of salt, then blitz until smooth. 8 Cut the rosti into slices, arrange on a plate and drizzle the tomato sauce and chive oil around the edge. 9 Mix the remaining cheese, egg yolks and 1 tbsp wholegrain mustard and season. Heat the butter in a frying pan, add the bread and fry on both sides until golden brown. 10 Layer the fried bread up with the cheese mix to make a tall sandwich. Secure with cocktail sticks. 11 Heat 1 tbsp olive oil in an oven- proof frying pan, add the sandwich and cook for a minute, then transfer the pan to the oven and cook for a few minutes until heated through. 12 Warm the cream in a small pan, add 1 tbsp wholegrain mustard and season. Cut the sandwich in half, serve on a plate and pour the mustard cream around the edge. Converted by MC_Buster. Per serving: 836 Calories (kcal); 82g Total Fat; (86% calories from fat); 6g Protein; 23g Carbohydrate; 273mg Cholesterol; 267mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
A Message from our Provider:
“God is glorified by a thankful heart.”