PORK AND POTATO ROSTI STACKS
Crispy potato rostis, succulent pork and wilted spinach, topped off with a creamy mascarpone sauce. These pork and potato rosti stacks are a restaurant quality meal in the comfort of your own home!
This is definitely my favourite meal from this week’s menu. The potato rostis are so moreish – if you’re feeling extra hungry you might want to double the recipe! You could always save the leftover rostis for weekend brunch…
PORK & POTATO ROSTI STACKS
Crispy potato rostis, succulent pork and wilted spinach, topped off with a creamy mascarpone sauce. A restaurant quality meal in the comfort of your own home!
Ingredients
ROSTIS
- 700 g agria potatoes (1lb 9oz)
- 3 cloves garlic
- 50 g butter (1.8oz)
- 1 egg
- 1 tsp dijon mustard
- 1 Tbsp plain flour
PORK
- 600 g sliced pork rump or pork leg steaks (1lb 5oz)
- 1 tsp olive oil
- 1 cup chicken stock (250ml)
- 200 g mascarpone (7oz)
- 2 tsp dijon mustard
- 2 tsp lemon juice
VEGGIES
- 2 large carrots
- 250 g broccolini (8.8oz)
- 1 tsp olive oil
- 100 g baby spinach (3.5oz)
Instructions
Preheat oven to 200ºC (390ºF) fan bake and line a large oven tray with baking paper.
MAKE ROSTIS
Peel and grate potatoes. Place in a colander and press down with paper towels to remove as much moisture as possible. Crush garlic and melt butter. Crack egg into a large bowl and whisk with a fork. Add the potato, garlic, butter, mustard and flour. Season well with salt and pepper and stir to combine.
Place spoonfuls of mixture onto the prepared tray, forming circular shapes. Using an egg ring or large cookie cutter is a good way to get even sizes. The mixture should make about 8 rostis. Bake for 30 minutes or until crisp on the outside.
COOK PORK AND SAUCE
Season the pork with salt and pepper. Heat olive oil in a large frying pan over a medium-high heat. Cook pork for 2-3 minutes on each side, until browned and almost cooked through. Remove from the pan and set aside.
Turn heat down to medium. Add chicken stock to the pan and cook for 3 minutes. Stir through mascarpone, mustard and lemon juice. Season to taste. Add pork to the pan and leave to simmer for 10 minutes, until sauce has reduced slightly and pork is cooked through.
COOK VEGGIES
Peel carrots and cut into sticks. Trim any dry ends off the broccolini. Steam carrots and broccolini in the microwave for 3 minutes, until just tender. Heat the olive oil in a medium frying pan over a medium heat. Add the spinach, season with salt and pepper and cook for a couple of minutes, until wilted.
SERVE
Assemble the stacks by topping a rosti with spinach and pork, then repeat. Drizzle sauce over the top and serve with carrots and broccolini.
Recipe Notes
WINE MATCH: A Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free plain flour in place of the regular plain flour. Make sure your chicken stock is gluten-free.
INGREDIENT SWAP: You can use chicken breast or chicken tenderloins instead of pork.
BUDGET TIP: Use regular broccoli instead of broccolini.
STORING AND REHEATING: Package individual portions into containers and reheat in the microwave.
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