Potato Cakes Red Onion Jam And Goat Cheese Cream |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 1 |
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A change from the ordinary..the red oion jam is great and can be served at other times with crackers etc. The crispness of the potatoes, the sweetness of the jam and the creaminess of the cheese come to- gether to make such a great taste and a nutricious start to any day. Ingredients:
for the red onion jam |
2 bay leaves |
dried (or fresh) thyme |
2 medium red onions |
red wine vinegar |
sugar |
red wine (not pictured) |
for the potato cakes |
1 large russet potato |
1 large or 2 medium parsnips |
1 lemon |
2 eggs |
1/4 cup flour |
parsley |
salt and pepper |
oil for frying |
for the goat cheese cream |
4 oz good quality goat cheese (laura chenel is really yummy) |
half and half (amount variable, but probably a few tb) |
Directions:
1. Red onion jam.
2. Finely chop your onions.
3. Over low heat, sweat them in oil until they turn translucent.
4. TB or two of red wine vinegar, two bay leaves, a pinch of dried thyme, a few coarse grinds of black pepper, a few teaspoons of sugar, and 1/3 cup of red wine.
5. Let it cook until most of the moisture has evaporated.
6. Taste from time to time, and adjust seasonings as needed.
7. When done, the onions will be a rich burgundy color and mostly soft, but still retain a slight crunch.
8. Set aside.
9. Make your goat cheese cream by stirring up your goat cheese in a bowl with a small fork, then add, a little at a time, enough half and half to give it the consistency of sour cream.
10. Set aside
11. Potato Cakes
12. Grate up your russet potato coarsely into a large bowl
13. rinse with water until the water is mostly clear.
14. Toss with a TB of lemon juice (to prevent browning), and using a tea towel or cheesecloth, wring out until most of the water is gone.
15. Wipe out your bowl and add the potato back in. Grate in your parsnips, and add salt and pepper to taste, 2 eggs, 1/4 cup of flour, TB or so of fresh chopped parsley, and mix to combine.
16. Heat about 2 TB oil (with a high smoking point) in a high-sided skillet over medium heat. Place your mixture in a large measuring cup( 1 cup here) so that it's about 1/2 thick, patting the mixture down a bit with a fork or a spoon.
17. Turn out over the hot oil, flatten it with a spatula, and cook for about 1.5 minutes, until medium golden brown.
18. Flip, and cook for another 1.5 minutes,
19. Put on a plate lined with a paper towel to drain.
20. Plate and serve with the goat cheese cream and red onion jam.
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