Gillian Hirst

Warm potato rosti with Gympie Farm goat cheese and poached paradise pear

Ingredients

6 stainless steel rings 4.5cm x 3 cm deep
500 gms shredded potato (rinsed and patted dry)
300 mls clarified butter
6 slices Gympie Farm Goats Cheese, 1/2 cm thick
6 paradise pears, peeled
1/2 cup sugar
1 cup water
1/2 cinammon stick
1/2 vanilla bean
2 cm lemon zest
2 cm orange zest
100 gms mesclun lettuce mix
50 mls hazelnut oil
15 mls verjuice
seasalt

Method

Warm the clarified butter until a small amount of potato fries when added.

Press the potato firmly into each stainless steel ring, pressing on both ends with absorbent paper to remove any excess water.

Place the potato and rings into the preheated butter and cook gently over a moderate heat until golden brown.

Turn the rosti, still in its ring mould, and place in a preheated oven at 180 c for 25 minutes or until cooked right through.

Remove rostis from the butter and allow to cool slightly.

Carefully remove rostis from the moulds by running a paring knife around the inside of the ring to release the potato.

Bring the sugar and water to the boil and simmer for 3 minutes.

Add the peeled pears, cinammon,vanilla, lemon and orange zest.

Poach for 10 minutes.

Remove from heat and allow to cool.

Whisk together the hazelnut oil and verjuice, season with sea salt.

Wash the lettuce, mix well and shake or spin dry.

Dress lettuce with the hazelnut dressing

Place one slice of cheese on each of the rostis and place in a warmoven for 5 minutes

Meanwhile divide the salad between 6 serving plates, place a pear to one side of the salad and a rosti and cheese to the other side

May be garnished with some chopped hazel nuts and a dash of freshly ground black pepper.

Serve immediately.