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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Root Vegetable Rosti With Crisp Chickpeas   
    Categories: Vegetarian   
         Yield: 4 Servings   
       
       400 g  Tin chickpeas; drained   
         2 tb Olive oil   
       1/2 ts Salt   
         1 ts Curry powder   
         1 ts Smoked paprika   
        80 g  Red onion;   
              - peeled & thinly sliced   
        10 g  Parsley leaves   
         1    Lemon; zest of   
         1    Lemon; juice of,   
              - divided into 2 portions   
         1 ts Sumac   
         1 pn Salt   
       100 g  Mayonnaise   
         1 tb English mustard   
       300 g  Root vegetables (such as   
              - beet, sweet potato, or   
              - parsnip);   
              - peeled & grated   
        80 g  Red onion;   
              - peeled & thinly sliced   
         2 tb Plain flour   
         1    Egg   
              Neutral oil; for cooking   
       
     Preparation time: 30 minutes   
     Cooking time: 30 minutes   
        
     These rosti are easy to customise. I'd suggest going for a   
     combination of at least 2 root vegetables. They freeze well, too,   
     making those lazy weekend brunches that much easier   
        
     Heat the oven to 200?C (180?C fan)/390?F/gas mark 6 and line a   
     baking sheet with baking paper.   
        
     Pat the drained chickpeas dry with kitchen towel, then tip them on to   
     the lined sheet.   
        
     Add the olive oil, salt and spices, toss well, then bake for 15 to   
          20    minutes, until crisp.   
        
     For the salad, use your hands to mix all the ingredients in a bowl,   
     gently massaging the parsley and red onion as you do so.   
        
     You can do this a few hours in advance, or even the night before.   
        
     For the aioli, mix all the ingredients in a bowl and season to taste.   
        
     In a large bowl, combine all the ingredients for the rosti.   
        
     Put a generous glug of neutral oil in a frying pan on a low-medium   
     heat, then spoon in half the rosti mixture and flatten into a circle.   
        
     Leave to cook for five to seven minutes, until the edges crisp up and   
     the base releases itself from the pan, then carefully flip and cook   
     for another five to seven minutes on the other side, until golden.   
        
     Transfer to a plate and keep warm in the residual heat of the oven   
     while you repeat with the remaining rosti mix.   
        
     If you're serving more people, or want an easier time flipping the   
     rosti, make them smaller, but bear in mind that the cooking time per   
     side will be shorter.   
        
     To assemble, put the rosti on a platter, drizzle the mustard aioli   
     on top, followed by a sprinkling of the crisp chickpeas and a   
     generous heap of the pickled salad.   
        
     Save any leftover chickpeas or aioli to use in salads or sandwiches.   
        
     Recipe by Kenji Morimoto   
        
     Recipe FROM:    
       
   MMMMM   
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