EMMA'S HAM ROSTI
2 x 250 g packets of Tibaldi Ham Off The Bone, roughly chopped
4 potatoes, grated
Bunch of asparagus, chopped
1/2 cup onion (about ½ onion)
1/2 tsp nutmeg
for the top
Salt & pepper, to taste
Herbs, of choice
1/4 cup mild-flavoured oil
Juice of one lemon
Once you have grated your potatoes, squeeze out the excess moisture with a Scotch Brite All Purpose Wipe.
Combine the potatoes, ham, asparagus, onion and nutmeg together, and season with a little pepper. You shouldn’t need too much salt at this stage.
Heat a pan on a medium to high heat and ensure that it is well oiled.
Put a big ladle of rosti mixture and turn the pan down to medium and cook until the rosti lifts off from the sides. About 8-10 minutes.
Flip the rosti onto a plate and then slide back into the pan so that the cooked side is now up.
Sprinkle grated cheese onto the cooked side up of the rosti and then place into a 180C oven for another ten minutes.
Whilst the rosti is cooking, make your herb oil. Put a handful of herbs, juice of one lemon and 1/4 cup light olive oil into a food processor and blitz until smooth.
Once your rosti is cooked, remove from the oven and enjoy with some more Tibaldi Ham Off The Bone, and your delicious herb oil.
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