Rostie

As part of our Email Masterclasses, we are going to be giving you the inside scoop on some of our menu items.

The potato rostie has become a staple menu item in the cafe since we designed it an featured it on the menu. Below is exactly how we make it.

INGREDIENTS (makes 4)

For the rostie:
4kg Pontiac potatoes
1 Egg
1.5 Tblspn Dukkah (Nut and seed mix that we can sell you)
1.5 Tblspn Fresh Dill
Salt and Pepper

For Assembly:
4 x Rashers of Bacon
160gm Fresh Rocket
2 x Ripe Avocados
Hollandaise sauce (see this recipe)
4 x Eggs

Method:
Boil the pontiac potatoes in their skin, whole until a wooden skewer just penetrates to the centre. (Do not over cook but ensure they are cooked just through).
Cool the potatoes under ice cold, running water to prevent them from over cooking. Drain and set aside.
Chop the tips of the dill roughly with a sharp knife and set aside.
Using a grater, or the grater attachment on a food processor, grate the whole potatoes (with skin) on the course side of the grater.
Whisk the whole eggs lightly to combine the yoke and whites.
In a large mixing bowl, combine the grated potato, dukkah and chopped dill with the whisked egg. Mix with hands or spoon until ingredients are combined. Add salt and pepper to season.
Preheat a flat BBQ plate or a large flat fry pan on a medium heat and line a baking tray with grease proof paper, set the tray aside.
Using a 90mm round scone cutter placed and greased on the flat cooking surface, fill with the rostie mix. (the idea of this step is to seal the surface of the rostie and provide some colour - the heat of the cooking surface will cook the egg and bind the surface ingredients)
Seal the rostie on both sides for a few minutes - only until golden brown.
Place sealed rostie’s on baking tray and repeat the previous steps until all rosties are shaped, sealed and ready to bake.
Bake for 20 minutes at 160 degrees Celsius - This will be just long enough to finish cooking the rostie through.
Either serve rostie from hot or cool down immediately and reheat in a low temperature oven.
To serve:
Place a poaching pot full of water on to boil with a splash of white vinegar. Wait until it boils, turn down and stir the water into a whirlpool.
crack the whole egg into the centre of the whirlpool and cook until soft. Remove and drain on paper towel.
Cook Bacon rashers until crispy and drain on paper towel.
Cut avocado’s in half, remove the seed with a sharp knife and using a spoon, carefully remove the skin.
Arrange on the plate a few rocket leaves.
Place the hot rostie on top and on top of rostie place bacon and more rocket.
On top of stack place the halved avocado on top with the seed side facing up (like a cup).
Place the poached egg inside the avocado and pour over pre prepared hollandaise.

Hopefully, you should end up with something similar to this…. Enjoy.