Recipe - Im A Salmon Tartare From A Firestarter

1 Carrot
100 g Mangetout; top and tailed
1 lg Potato; peeled, coarsely
; grated
1 pn Chilli powder
8 tablespoon Olive oil
1 Chopped garlic clove
1 lg Pinch each ground cumin;
paprika, ground
; coriander and garam
; masala
1 200 gram can sweetcorn;
drained
1 400 gram can chopped
tomatoes; drained
300 g Organic vegetarian cheddar;
grated
A few basil leaves; shredded
1 small Bunc fresh chives
2 Egg yolks
2 tablespoon Wholegrain mustard
55 g Butter
5 sl Cabbage bread
100 ml Double cream
Salt and pepper

Preheat oven to 220c/425f/Gas 7.

1 Cut the carrot and mangetout into thin matchstick batons. Blanch the
mangetout batons in a pan of boiling water for 30 seconds and drain. Blanch
the carrot batons in a pan of boiling water for two minutes and drain.

2 Place the grated potatoes in a bowl, add a pinch of chilli powder and
season with salt. Place in a clean tea towel and squeeze out the excess
liquid. Heat 2 tbsp olive oil in a frying pan, add the grated potato and
spread into a thin layer.

3 Cook for a few minutes until golden brown and then turn out onto a piece
of foil, cookedside upwards.

4 Heat a wok, add 1 tbsp olive oil and the blanched vegetables and stirfry
quickly with the ground cumin, paprika, coriander, garam masala, sweetcorn,
garlic and half the drained tomatoes.

5 Add half the grated cheese, season and toss together. Spoon the mixture
over the potato rosti and roll up like a Swiss roll.

6 Return the rolled rosti back into the frying pan and cook until crisp and
browned all over.

7 Heat the remaining tomatoes in a small pan. Add the shredded basil leaves
and 1 tbsp olive oil and season. Place the chives in a food processor with
3 tbsp olive oil and a pinch of salt, then blitz until smooth.

8 Cut the rosti into slices, arrange on a plate and drizzle the tomato
sauce and chive oil around the edge.

9 Mix the remaining cheese, egg yolks and 1 tbsp wholegrain mustard and
season. Heat the butter in a frying pan, add the bread and fry on both
sides until golden brown.

10 Layer the fried bread up with the cheese mix to make a tall sandwich.
Secure with cocktail sticks.

11 Heat 1 tbsp olive oil in an oven proof frying pan, add the sandwich and
cook for a minute, then transfer the pan to the oven and cook for a few
minutes until heated through.

12 Warm the cream in a small pan, add 1 tbsp wholegrain mustard and season.
Cut the sandwich in half, serve on a plate and pour the mustard cream
around the edge.

Converted by MC_Buster.

Per serving: 836 Calories (kcal); 82g Total Fat; (86% calories from fat);
6g Protein; 23g Carbohydrate; 273mg Cholesterol; 267mg Sodium Food
Exchanges: One half Grain(Starch); One half Lean Meat; 2 One half Vegetable; 0 Fruit; 16
Fat; 0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.