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Tuesday, 16 September 2014

POTATO ROSTI WITH AN UNUSUAL HINT OF SPICE

Spicy potato and bacon rostiPOTATO & BACON ROSTI with an interesting spicy twist.
While making these potato cakes, we experimented with the flavours and were more than pleasantly surprised with the results.
The combination of ingredients is not something that instantly springs to mind when thinking of savoury dishes using potatoes. However our tastebuds were delighted with the outcome.
You often see cinnamon and bacon paired together in a savoury bread roll, and this was partly our inspiration. You also see similar spices used to flavour ham.
The gentle warmth from the Speculaas Spice mix certainly livened up the whole dish in an unusual and surprising way. The spice mix contains nine different spices including cinnamon, cloves and ginger, all contributing a subtle depth of flavour to the potato.
Our recipe below would make a perfect breakfast or a light supper meal with the addition of eggs.

SPICED POTATO ROSTI
Ingredients
400g potatoes - we used Maris Piper
2-3 rashers of smoked bacon
1/2 teaspoon of Speculaas Spice
oil
a little butter
salt and pepper
*
Peel the potatoes, cut into large chunks and par-boil for 8 minutes. Drain and allow to cool for at least half an hour. The cooler they are the easier they will be to handle later.

Snip the fat/rind from the bacon. Place the fat/rind into a frying pan and put on a low heat to draw out the bacon fat. This should take around 5 minutes.

Briefly fry the whole rashers in a dry frying pan, to draw out any moisture.

Then thinly slice the rashers and fry gently in the bacon fat until just cooked through.

Grate the cold potatoes. Season with pepper, a little salt and sprinkle lightly with the Speculaas Spice mix, turning the potatoes to help distribute the spice.

Stir in the bacon.

Shape the potato mixture into rounds - 3 large or 4 small.

Heat a frying pan and add a little oil, bacon fat and a small knob of butter.

Cook the potatoes on a medium heat for around 5 minutes on each side.

Alternatively (and we tried both methods) brown the potatoes on a high heat for one minute either side and transfer to a lightly greased baking tray. Cook at 180ÂșC (fan) for 15-20 minutes. 

Serve for breakfast or as a light supper dish with fried or poached eggs etc.
*
REMEMBER: We all have a calorie allowance - do you know yours?
We began our weight loss journey in January 2011. Since then we have lost 7 stone between us and more importantly, we haven't put the weight back on.
You'll find our first blog post (here).
Read about our successful diet and find out how you can lose weight eating the food you really prefer like many others have too.
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