Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, rosti with summer herbs and beef roses. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Rosti with summer herbs and beef roses is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Rosti with summer herbs and beef roses is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have rosti with summer herbs and beef roses using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Rosti with summer herbs and beef roses:
- Prepare 1 kg Potatoes
- Take To taste Salt
- Prepare to taste Pepper
- Get To taste Nutmeg
- Make ready 8 tbs oil
- Make ready Garnish
- Get As needed Sliced roast beef
- Make ready Fresh dille
- Make ready To taste Fresh parsley
- Make ready To taste Fresh chives
- Prepare To taste Chive flowers
- Make ready 1 tbs whole grain mustard
- Prepare 2 tbs crème fraiche
- Make ready 3 pickles
And I always have potatoes on hand! Rib Eye of Beef with Rosti, Madeira and Wild Mushrooms. Lip smacking rib eye, buttery rosti and a rich red wine and Madeira sauce create a feast of flavours in this recipe. Chicken Liver on Crostini with Warm Pear Salad.
Instructions to make Rosti with summer herbs and beef roses:
- For the rosti. Peel and shred the potatoes using a food processor. Give the potatoes a quick rinse to remove some excess starch. Drain well and place in a clean kitchen towel. Season with salt, pepper and nutmeg and toss to combine. Use the kitchen towel to wrench out as much liquid as you can.
- Preheat your pan of choice on medium heat. Mine is a 28 cm cast iron skillet. Pour in half the oil. Evenly distribute the potatoes and press using a spatula to make it as compact as possible. Cook on medium heat for about 8-10 minutes. Take the rosti out of the pan, add the rest of the oil and cook the other side for the same amount of time. Also press on this side to make the rosti as compact as possible. Let cool slightly before garnishing.
- For the garnish. Place the crème fraiche in the middle of the rosti. Use a spoon to form a sort of whirl. To make the roses, roll op the beef losely and use your thumb to push out the middle. Place the roses on the crème fraiche for stability. Place piles of pickles and teaspoons of mustard all around. Scatter around the herbs and flowers.
Grilled Lamb Cutlets with Parma Ham and Herbs. For the herb salad, place the herbs into a bowl with the lemon juice and the olive oil and season with salt and freshly ground black pepper. To serve, place the rösti onto a serving plate and top with the herb salad and the fried egg. The perfect rosti and beef tenderloin. They are being nominated by our Food Appreciation.
So that’s going to wrap it up with this exceptional food rosti with summer herbs and beef roses recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
