June 18, 2013 by seriousbacon
So what does a chef have for dinner? there’s the old age myth that a chef eats amazing food all the time! I wish it was true! Sure i do eat well, and i’m always trying delicious things at work, but when i get home after a long days work, i always find myself having more convenience food rather than a proper meal, i’ve done enough cooking 😀
But when i’m off and have a little bit of time on my hands i always try to experiment with different foods and ingredients, and to learn different things, which is where my chef skills come in super handy, and the result it usually something pretty tasty!
I few days i decided to goto the supermarket to pick up a few bits and came up with this little dish, the result was Beef medallions, cooked to medium rare, sweet potato rosti, ruby chard salad, a stuffed mushroom, peppercorn sauce and cherry tomatoes. The result was super tasty, especially the sweet potato rostis!
Here’s a recipe for sweet potato rosti’s, theirs more to the humble potato than mash and roasties, you need to try them out!
Ingredients1 clove garlic 750g sweet potatoes
2 tbsp extra virgin olive oil
1 small onion
2 Medium eggs
Preheat the oven to 220ºC, gas mark
- Grate the sweet potatoes using the coarse side of the grater or a food processor. Place in a clean tea towel and squeeze out any liquid, then place the potato in a bowl
- Heat half the oil in a frying pan and sauté the onion and garlic for 3-4 minutes, or until soft and golden. Add to the grated potato with half the cheese and the beaten eggs. Mix well to combine all the ingredients. Season generously with freshly ground black pepper
- Divide the mixture into 4 and shape into rough cakes with your hands. Place on a large non-stick baking tray, and drizzle with the remaining oil. Roast in the preheated oven for 25-30 minutes, or until golden brown and cooked through.
- Remove the rosti from the oven and scatter the remaining cheese over. Return to the oven and continue to cook for 5-10 minutes, or until the cheese is just turning golden. Serve immediately, with a crisp salad and crusty bread.