OUR NEW VEGETARIAN STARTER

The kitchen has been extremely busy coming up with a few delicious new dishes. With Chefs Ryan and Chris at the stove we know that there will always be exciting plates of food served, but we get particularly excited when they start to experiment.

This modern take on a potato rosti can be cooked for breakfast or dinner and is actually very simple to make. It will impress anyone who is lucky enough to eat it. Also, it does not have to be for vegetarians only because it is really tasty served with smoked salmon or any other white meat.

Crumbed potato and goats cheese log with a curried sweet corn cream

Ingredients:

Potato Log:

2 medium potatos, peeled

1 clove fresh garlic, finely crushed 

50g plain goats cheese

Handful of chopped parsley

1 teaspoon corn flour

2 eggs

1 cup cornflakes, finely blended

 

Sweet Corn Cream: 

1 sweet corn

1 clove fresh garlic, sliced

5g fresh ginger, sliced

1 medium white onion, finely sliced

15g butter

1 teaspoon turmeric

1 teaspoon curry powder

½ cup fresh cream

 

Method:

1. Add the garlic, parsley, corn flour and 1 egg to the grated potato. Mix well and then season to taste. Squeeze out any excess liquid and discard. Add the goat’s cheese and mix well.

2. Divide the mixture and shape into sausages (about 80g each) and wrap tightly in plastic wrap.

3. Freeze the potato sausages until they are solid to the touch.

4. Once solid, remove the plastic and crumb by first coating the potato sausages in corn flour, then in a beaten egg and finally in the cornflake crumbs.

5. Deep fry the potato at 180ᵒC until they are golden brown. Then transfer the fried potato sausages into the oven and bake at 180ᵒC for 20 - 25 minutes.

6. Clean the sweet corn, boil it for 15 minutes over medium heat then strain and allow it to cool.

7. Shave off the corn kernels and store one side. Discard the cob.

8. In a deep saucepan, sauté the onion, garlic and ginger with the butter. Once the onions are translucent, add the corn kernels, curry powder and turmeric. Continue frying until you can smell the curry aromas lifting from the pan. Add the cream and stir well.

9. Transfer the corn mixture into a food processor and blend until smooth. Strain the mixture through a sieve to remove any bits and corn husks.

10. Serve with freshly sautéed vegetables.

Crumbed potato and goats cheese log

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