Goose Egg on Springstep Dairy Smoked Goats Cheese Potato Rosti
I was harping on about my great find, the Great Garnets Farmers Market a few weeks ago and I have promised to make something rather delightful with the goose eggs and Springstep Dairy’s Smoked Goats cheese. Sunday could not come quick enough as I could not wait to get into the kitchen and cook up a tremendous storm.
Mr.P and I decided to treat ourselves with this delightful breakfast of fried goose eggs on ‘ Springstep Dairy’ smoked goats cheese potato rostis. Breakfast was a team effort, we work well together….. Mr.P makes the mess and I clean up! That’s a bit of a joke, it’s not always the case we have a good healthy synergy and the best dishes normally appear when we are happy, having a laugh and enjoying ourselves doing what we both do best and that is cooking.
We have never had goose eggs before so it was an experiment as much as a treat, though the eggs are rather large and filling.
The potato rostis where delicious too, laced with fresh spinach and crumbed smoked goats cheese from Springstep Dairy.
As we sat around the kitchen table assessing our breakfast, eating, drinking coffee and writing notes we both agreed that this dish would not only make a filling breakfast but also be a delightful starter in a pub….note to ourselves….when we open a place of our own this will definitely feature on the specials menu…..note complete…
Potato and Smoked Goats Cheese Rosti
- 180g onion, peeled and finely sliced
- 100g unsalted butter
- Salt ad freshly cracked black pepper
- 650g Desiree potatoes, peeled and grated
- 30g spring onions, finely sliced
- 5g chives, chopped,
- 60g fresh spinach, shredded
- 2 medium free range hens eggs
- 80g smoked goats cheese, crumbed
- 6 goose eggs
- 2 tbs olive oil
- Cress for garnish
- Truffle salt
For the Rosti:
Preheat the oven to 180°C. Heat the 30g of butter in a large non-stick frying pan and sauté the onions with seasoning until golden brown and completely transparent and cooked.
Tip: Once the onions starts to take on colour cover the pan with a lid and reduce the heat so that they "steam-fry" this will ensure soft golden brown onions with a sweet caramelized flavour.
Melt the remaining 70g of butter and add to the grated potatoes and season.Add the caramelized onions (Keep 2tbs of cooked onions aside for garnishing the plate), chives, spring onions, 40g of the shredded spinach, 40g of the crumbed smoked goats cheese and hens eggs to the potatoes, mix well.
Heat some olive oil in a large non-stick frying pan. Ladle in 110g of the mixture to form individual portions, push the mixture out to the required size (about 10cm in diameter), cook on both sides until lightly coloured, repeat until all the mix is used.
Place the rostis on a lined baking tray and bake for 10 minutes in the preheated oven.
Makes 6 x 110g rostis, about 10cm wide
Fry the goose eggs in the remaining oil, season the eggs with the truffle salt and freshly cracked black pepper.
Divide the remaining spinach amongst 6 warm plates, place a cooked rosti on top and place the fried egg on top of the rosti. Garnish the plate with the left over crumbed smoked goats cheese and cress.