Stay Connected

Shopping List

  • Potatoes 300g
  • Oregano Bunch
  • Fresh Garlic 1 Clove
  • Wild Mushrooms 200g
  • Fresh Rosemary Large Sprig
  • Spinach 100g
  • Rapeseed Oil Glug
  • Toasted Brazil Nuts 50g
Screen shot 2012-07-23 at 09.23.37

In Brief

Potato Rosti

  1. First boil your potatoes (skins on) for 5 minutes , allow them to cool and then grate them into a bowl, the skins should just fall away as you grate the potatoes and you can discard them.
  2. Finely slice the Welsh onion and add them to the mix. Season the rosti mix with a good sprinkle of cracked black pepper, some finely chopped rosemary, oregano and a small pinch of salt.
  3. Shape the patties, press the rosti into flat circles in a hot pan with rapeseed oil and fry the rosti on each side for about two minutes. They should be nicely browned and crispy on the outside but with a softer centre.
  4. Chop mushrooms into quarters. Put the roughly chopped garlic & rosemary with a good glug of  rapeseed oil. Fry for one minute before adding the mushrooms, fry for another one to two minutes then add a half a glass dry white wine and a tiny drop of lemon juice. Fry for another moment but be careful not to overcook the mushrooms, you want them so stay juicy and moist.
  5. Quickly pan fry the spinach with a dash of oil and salt and your ready to serve.

EthicalChef also has a very popular YouTube Channel which has many a video of himself cooking in front of the camera, take a look and see what you think!