Wow! This is such a fabulous supper dish, perfect for a snowy night in January. It has it all. Texture, aroma, flavours diverse and pretty to boot.
Rösti is great fun to make. You could make an easy one pan version and cut into slices, or as here, make individual portions.
You can also play about with it, adding bacon or onions etc. But true rösti is all Swiss and all potato!
1 pork tenderloin cut into half cm slices
100 gm mushrooms of choice – sliced – I used chestnut this time round
Bunch of fresh coriander chopped
150 gm sour cream
Tsp of chopped chilli flakes
Slice of butter
Sea salt and black pepper
6 potatoes peeled
Grate the potatoes – either with a box grater or, as I did, being lazy, in a mixer using the grater attachment. Pour the grated potatoes onto a clean cloth, wrap and squeeze water out over the sink. Then add to a bowl with a good sprinkle of sea salt and a grind or two go black pepper. I used a pastry cutter to fill the potato with – slide it carefully onto a board and repeat until you have 2 rösti per person, or, depending on the size of your pastry cutter, one decent sized rösti per person. Leave to one side.
Add oil to a frying pan and when hot, add the pork slices with the cumin seeds and chilli flakes and some sea salt and black pepper. Pan fry for about 5 minutes stirring. Add the mushrooms and continue to stir and fry on a highish heat for 2 minutes, then turn the heat down to a medium flame.
Add a splash of oil and the slice of butter to antihero frying pan and when hot, add carefully the rösti. Flatten each slightly and fry without turning for 5 minutes, check that the underside is golden then using two spatulas turn each one over. Fry for another 5 minutes.
The pork should be cooked by now, so add the cream and warm though. Add a rösti to each plate, top with the pork and mushroom mixture, then sprinkle over some fresh coriander.
A marvellous meal perfect in every respect. The rösti is so delicious and all will want more!