Whilst we're on the topic of salad, I wish there was more variety in the salad in the supermarket. Yes that's all that bagged stuff but it only lasts a couple of days before it goes yucky and brown. In the whole lettuce variety all I can get are iceberg, little gem, romaine or a soft round lettuce. Where's the colour? Where's the variety? I want to have some red lettuce occasionally or some frizzy lettuce or just something different but even in the large supermarkets they stick to those four varieties. I guess I'll just have to wait until summer to grow my own again.
Goat's Cheese and Bacon Rösti (from Good Food Magazine June 2004)
(Serves 4)
1kg medium floury potatoes
3 tbsp oil
1 onion, finely chopped
100g bacon, chopped
8 fresh sage leaves, chopped
100g soft goat's cheese
Heat half the oil in a medium frying pan, add the onion and bacon and fry for 7-8 mins, stirring occasionally, until the onion is softened. Stir in the sage leaves and remove from the heat.
Stir the onion and bacon into the grated potato. Season with salt and pepper and mix well.
Heat the other half of the oil in the frying pan over a medium heat, add half the potato mixture and spread over the pan. Crumble the goat’s cheese into small pieces, then sprinkle evenly over the potatoes. Spread the remaining potato over the top to seal in the cheese. Pressing down lightly.
Cook the rösti over a moderate heat for 8 mins until the underside is nicely browned, then put a large plate on top and turn the rösti onto it. Add the last tbsp of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 mins.
Serve the rösti straight from the pan with a green salad
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