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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Root Vegetable Rosti With Crisp Chickpeas
 Categories: Vegetarian
      Yield: 4 Servings
 
    400 g  Tin chickpeas; drained
      2 tb Olive oil
    1/2 ts Salt
      1 ts Curry powder
      1 ts Smoked paprika
     80 g  Red onion;
           - peeled & thinly sliced
     10 g  Parsley leaves
      1    Lemon; zest of
      1    Lemon; juice of,
           - divided into 2 portions
      1 ts Sumac
      1 pn Salt
    100 g  Mayonnaise
      1 tb English mustard
    300 g  Root vegetables (such as
           - beet, sweet potato, or
           - parsnip);
           - peeled & grated
     80 g  Red onion;
           - peeled & thinly sliced
      2 tb Plain flour
      1    Egg
           Neutral oil; for cooking
 
  Preparation time: 30 minutes
  Cooking time: 30 minutes
  
  These rosti are easy to customise. I'd suggest going for a
  combination of at least 2 root vegetables. They freeze well, too,
  making those lazy weekend brunches that much easier
  
  Heat the oven to 200?C (180?C fan)/390?F/gas mark 6 and line a
  baking sheet with baking paper.
  
  Pat the drained chickpeas dry with kitchen towel, then tip them on to
  the lined sheet.
  
  Add the olive oil, salt and spices, toss well, then bake for 15 to
       20    minutes, until crisp.
  
  For the salad, use your hands to mix all the ingredients in a bowl,
  gently massaging the parsley and red onion as you do so.
  
  You can do this a few hours in advance, or even the night before.
  
  For the aioli, mix all the ingredients in a bowl and season to taste.
  
  In a large bowl, combine all the ingredients for the rosti.
  
  Put a generous glug of neutral oil in a frying pan on a low-medium
  heat, then spoon in half the rosti mixture and flatten into a circle.
  
  Leave to cook for five to seven minutes, until the edges crisp up and
  the base releases itself from the pan, then carefully flip and cook
  for another five to seven minutes on the other side, until golden.
  
  Transfer to a plate and keep warm in the residual heat of the oven
  while you repeat with the remaining rosti mix.
  
  If you're serving more people, or want an easier time flipping the
  rosti, make them smaller, but bear in mind that the cooking time per
  side will be shorter.
  
  To assemble, put the rosti on a platter, drizzle the mustard aioli
  on top, followed by a sprinkling of the crisp chickpeas and a
  generous heap of the pickled salad.
  
  Save any leftover chickpeas or aioli to use in salads or sandwiches.
  
  Recipe by Kenji Morimoto
  
  Recipe FROM: 
 
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