Monday, 3 September 2012

Organic September - a full english

...should the dreadful happen here at belleau cottage and we miss breakfast, we treat ourselves to brinner... which is quite simply breakfast for dinner, in fact The Viking tells me it's his favourite meal. He really is ever so easy to please...

... this month the Soil Association brings us Organic September - a whole 31 days to celebrate all that is wonderful about organic food. I am an advocate of organic food but I don't think it has anything particularly to do with taste, for me it is about the methods used to produce the food, methods that mean better welfare for animals and the environment, stuff I don't really think any of us could argue with...

... Sainsbury's is helping us celebrate Organic September by creating some mouth-watering recipes on their website, encouraging us to use their excellent SO Organic range and they very kindly sent me a box of their most classic produce from that range so that I could celebrate with them. I have a few ideas for recipes up my sleeve but because many of the products they sent me are so wonderful and naturally grown I thought I'd better not mess with nature... so i've started with a classic, good old-fashioned full english breakfast...

a full english
i'm not going to patronise you with a recipe for this but for those of you living under a rock the full english is a term used to describe a full plate of british breakfast items, the classics being bacon, sausages, eggs, sauted mushrooms with fresh rosemary and baked beans, all available as organic products... I bake my sausages and bacon as I find this a healthy option that most definitely brings out the flavour of the meat... i've added the rosti for some earthy depth and colour...

potato rosti
rosti is one of those food items that has a billion different ways to make but I have hunted down the classic original swiss recipe and method which includes potato... only...

6 or 7 medium organic potatoes - skin on, cut in half
150g organic butter
a little olive oil
salt and pepper

- place a large pot of water onto the hob and bring to a rolling boil, throw in some salt

- drop in the potatoes and par-boil until just beginning to soften - roughly 4 minutes

- drain well then place in a bowl and pop them in the fridge for at least an hour

- after an hour grate the potatoes with a large grater and season with salt and pepper

- using your smallest frying pan, heat some olive oil and plenty of butter and drop in a hand-full of the grated potato - pat it down with a spatula and bring the edges in with a pallet knife -  leave to turn golden on one side - about 6 minutes on a medium heat

- take the pan off the heat, cover with a small plate and flip the pan, releasing the rosti onto the plate - slide back into the pan and fry for another 6 mins or until the underside is golden and bubbling

this amount of potatoes is good for 4 medium rosti with enough left over to make some stunning potato kugel - recipe for which is coming later in the week...

eat and of course, enjoy!



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