CHED­DAR MELT WITH AP­PLE ROSTI

Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 15 mins Serves 4

AP­PLE ROSTI

3 large pota­toes, peeled and coarsely grated 1 large Granny Smith ap­ple, peeled and grated 1 tbsp lemon juice 4 tbsp cake flour 1 tsp bak­ing pow­der 1 large egg Oil, for fry­ing

CHED­DAR MELT:

200ml cider 400g ma­ture ched­dar, grated 1 tbsp cake flour 3 tbsp chicken stock For the rosti, com­bine the potato, ap­ple and lemon juice in a sieve and squeeze out ex­cess mois­ture. Add the flour, bak­ing pow­der and egg. Sea­son with salt and pep­per and mix well. Heat enough oil in a large pan to shal­low-fry the rosti. Drop spoon­fuls of the mix­ture into the oil, flat­ten­ing lightly, and fry un­til golden brown, turn­ing once. Drain on pa­per towel. For the cheese melt, bring the cider to the boil in a heavy-based pot. Re­duce the heat, toss the ched­dar and flour to­gether with a fork and grad­u­ally add to the pot, stir­ring con­stantly to al­low the cheese to melt into the cider. When it is creamy and smooth, add the stock and black pep­per, to taste. Pour it into a serv­ing pot. Break the rosti into pieces and dip into the ched­dar melt.

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