WHAT I’M LOV­ING...

Cuisine - - ED’S LETTER -

Guest chefs Jane Lyons and Will Bow­man from The Next Meal and their in­spir­ing camp­fire cook­out

THE MAGIC OF COOK­ING with fire is that it al­lows you to slow down and let all your senses in­ter­act with the process. You’re forced to be more in­ti­mate with the in­gre­di­ents and the heat source that is trans­form­ing them. Whether you’re watch­ing with hawk eyes for the edges of your rosti to crisp, wait­ing for the aro­mas of a freshly charred chilli to in­fuse in warm oil, press­ing the thigh of a saf­fron-but­ter-smoth­ered chicken to mon­i­tor its progress or lis­ten­ing for just the right amount of siz­zle as your crum­pet bat­ter is poured into the pan, there is a deep con­nec­tion to be had with what you are cook­ing, eat­ing and shar­ing with oth­ers.

SERVES 4

4 large Agria pota­toes, peeled 4 eggs

1 cup frozen peas

1 cup herbs (we used dill, sage

flow­ers and pars­ley) juice of ½ le­mon

1 tea­spoon chilli flakes ½ ta­ble­spoon sea salt

1 ta­ble­spoon cracked black pep­per 3 ta­ble­spoons olive oil

Put the pota­toes in a saucepan of cold salted wa­ter. Bring to the boil and boil for 5 min­utes. Trans­fer the pota­toes to a colan­der to cool, re­serv­ing the wa­ter to boil the eggs.

Bring the wa­ter back to boil, add the eggs and boil for 6 min­utes, adding the peas to the wa­ter for the fi­nal cou­ple of min­utes. Drain the eggs and peas, trans­fer­ring the eggs to cold wa­ter to pee­land set aside.

Com­bine the peas, herbs, le­mon juice and chilli flakes in a bowl and set aside. Grate the cooled pota­toes into a bowl and com­bine with the salt and pep­per.

Set a heavy-bot­tomed pan over medium-high heat. Pour the oil into pan, en­sur­ing the base is coated. Place hand­fuls of grated potato around the pan and flat­ten to cre­ate an even layer of potato across the en­tire pan.

Us­ing a me­tal fish slice, reg­u­larly check the un­der­side of the rosti. Once the rosti be­comes brown and crispy on the un­der­side, flip it and re­peat on the un­cooked side.

Cut the rosti into equal parts and top with the pea and herb mix­ture and the halved eggs.

ROSTI WITH SOFT EGGS, PEAS & HERBS Jane Lyons and Will Bow­man are free­lance food writ­ers who are al­ways think­ing about the next meal. They’ve re­cently re­turned from eat­ing and cook­ing their way around Italy and Greece and are now based in...

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