Rösti with Cranberry and Onion Confit

Serves: 20

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Total Time: 70

Prep Time: 20

Cook Time: 50

• 350 gram(s) each potatoes and parsnips
• 4  eggs
• salt and ground black pepper
• 75 gram(s) onions
• 45-60ml (3-4tbsp) oil for frying
• 225 gram(s) cranberries
• 150 ml (1?4 pint) orange juice
• 15 ml (1 level tbsp) caster sugar
• 175 gram(s) soft goat's cheese
• flat-leafed parsley to garnish

Method

1. Makes 48-60
2. Peel potatoes and parsnips, grate them coarsely into a large bowl and cover with cold water. Lightly beat the eggs and season well with salt and ground black pepper.
3. Peel and finely chop the onions. Heat 15ml (1tbsp) of the oil in a heavy-based pan, add onions and cook, stirring, for 10min or until golden and soft. Add the cranberries, orange juice and sugar. Bring to the boil; simmer, uncovered, for 30min or until reduced. Season to taste; cool.
4. Drain potato mixture, dry it on kitchen paper, then stir in the beaten eggs. Heat remaining 30-45ml (2- 3tbsp) oil in a large, heavy-based, non-stick frying pan. Add teaspoonfuls of the mixture; cook in batches for 2-3min on each side or until golden and crisp. Drain on kitchen paper.
5. Leave to cool slightly, then spread each rösti with goat's cheese and top with a spoonful of the confit. Garnish.
6. TO FREEZE Cool, wrap and open-freeze the rösti at the end of step 3. Store the confit in an airtight container in the fridge for up to a week.
7. TO SERVE Place frozen rösti on a baking sheet, reheat at 200°C (180°C fan) mark 6 for 15min. Cool slightly and complete recipe.

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