Anchos are dried, medium-to- mild chilli peppers. This rösti is delicious served with soft poached eggs!
INGREDIENTS
For the ancho chilli chutney
- 1 tsp cumin seeds
- 1 dried ancho chilli (or mild chilli peppers)
- Olive oil
- 1 red onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 thumb-sized piece of ginger, grated 500 g ripe cherry tomatoes
- 50 g caster sugar
- 150 ml red wine vinegar
- Juice of 1 unwaxed lime
For the rösti
- 800 g medium-sized waxy potatoes, peeled
- A small bunch of thyme, leaves picked
- 30 g butter or vegan butter
To serve
- A handful of pan-fried kale
- A small bunch of coriander, stalks chopped and leaves picked
- 2 spring onions, thinly sliced
- A grating of Manchego or vegan cheese (optional)
METHOD
For the ancho chilli chutney
1. Put the cumin and chilli in a dry frying pan and toast for 2 min, then crush. Put the frying pan back on the heat, add a little olive oil and fry the onion, garlic and ginger until soft. Add the tomatoes, the spices, the sugar and vinegar. Bring to the boil, then simmer for 25 min, squashing the tomatoes as they soften, until it is sweet and sticky. Take the pan off the heat and squeeze in the lime juice.
For the rösti
1. Coarsely grate the potatoes, then season well and add the thyme leaves. Place the grated potatoes into a clean tea towel, gather it up and twist the tea towel to squeeze out as much moisture as possible. Heat half the butter in the frying pan until melted and bubbling, then add the grated potato. Flatten the grated potatoes on to the pan slightly to make a pancake. Allow to cook for 2 mins without touching, then gently give the pan a shake so the butter coats the bottom evenly and the rösti comes loose.
2. Continue to cook over a medium-low heat for about 10 mins until the bottom looks golden and crisp. To turn the rösti over, place a plate that fits just inside the pan on top, cover your hand with a tea towel to protect it, then turn the pan upside-down with confidence so the crispy bottom is now facing up on the plate. Add the second half of the butter to the pan. Now carefully slide the rösti back into the pan so the other side can crisp up. Cook for another 10 mins, then slide it back on to the plate or a chopping board to serve.
3. Cut into quarters and then serve each with a dollop of chutney, kale, coriander leaves and stalks, spring onions, cheese, salt and pepper.
Serves 4
ALSO SEE PEANUT CUCUMBER NOODLES
