Rosti cottage pie with fresh Chorizo sausages, bacon, minced pork, fennel, curly kale and kidney

rosti pie topping

This is my attempt to do a cottage pie with lots of pork inside a pressure pan with a Rosti topping instead of mashed potatoes. I think it turned out pretty good despite the medley of ingredients – that’s what makes it work! :)

rosti cottage pie

You will need:

  • Rosti
  • Chorizo sausages
  • Minced pork
  • Fennel
  • Curly kale
  • Eggs
  • Flour
  • Whole pig kidney

frying rosti

I made the Rosti topping first. It’s a Swiss potato dish that comes out flat. It consists of sliced potatoes and herbs and you can make your own but we bought this packaged Rosti that had just enough to fill the pan.

rosti

I needed it to fill the pan coz it’s supposed to be a cottage pie – like a Shepard’s pie, the Rosti needed to cover all the ingredients underneath. I pan fried it until it was cooked and set it off to the side while I made the other ingredients in the pie.

bacon fryup

Next up was the bacon. I fried about 12 rashers of streaky bacon so I ended up with about 3 heaped tablespoons of fragrant pork oil.

bacon grease

Check it out! All this yield from just a dozen rashers of bacon. :)

chorizo sausages

The oil was used to fry up the fresh Chorizo sausages. I chose the fresh Chorizos as opposed to the cured sausage coz I didn’t want the flavorful sausages to overpower the taste of the pie.

fresh chorizo sausages

Plus, it was on special when we bought it so it cost just RM 31.57 for 4 sausages – about RM 8 per sausage (!!!). I also set these aside.

sliced fennel

Next, I cut up the fennel to small pieces and set it aside. I learned how to prepare fennel from a YouTube video and wanted to add it to the pie. Again, set this aside. I didn’t need to cook this so everything that needed to be cooked was given the heat treatment then set aside and the raw ingredients were just set to one side to be combined later in the cottage pie.

steamed kale

The curly kale was steamed while I was working on cooking the Chorizo sausages. Steamed kale is the best way to prepare it coz it retains all of it’s nutrients. It tastes delicious too!

kidney

I went on to cook the whole pig kidney. I didn’t slice it up or do anything fancy – it was just chucked into the frying pan with the remainder of the oil from the bacon fry up and then cooked for a bit.

broke spatula

It was a bit of a challenge to do this coz I forgot to take it out of the freezer and I actually broke a spatula while trying to fry it evenly!

pork mince

After replacing the spatula, I took about a pound of fresh minced pork and fried it. There was still bacon grease at this point! smirk

rosti pie ingredients

Now that I had everything I wanted to cook prepared and waiting set off and ready for the final combination. This is everything that goes into the Rosti cottage pie!

egg filling

I used four (4) eggs and beat them with some flour and baking powder…

raw milk

…before topping the mixture off with raw milk. This is an awesome find. It’s unpasteurized and non-homogenized milk. It’s supposed to be heated up before drinking (due to health concerns) but it tasted just fine from the bottle. Every bottle tastes different too coz there’s no homogenized treatment! I love this milk but it’s really *expensive* at about RM 9+ for 1 liter.

butter lined pan

I also used a long tube of butter and greased up the surface of the non-stick pressure fryer.

kidney pie

I then dumped everything except the vegetables into it – Chorizo sausages, bacon, minced pork, kidney.

meaty pie filling

The egg + fresh milk + flour + baking powder mixture was poured to cover all the meat inside.

setting pie

This was cooked for about 3 minutes and right before the egg mixture solidified, I put the pieces of sliced raw fennel into it.

fennel pie

I then closed the pressure pan again and let it cook until everything was done.

kale topping

The steamed curly kale was added on top and then the pressure pan closed so that it’ll retain the pie shape.

rosti topping

I left it for a couple of seconds before opening it again and sliding the cooked Rosti for the topping. It was left for another minute so the general shape of the cottage pie would be firm.

rosti pie serving

I served this just like a regular cottage pie. It tasted really good! The fresh Chorizo sausages and bacon added a lot of flavor to the pie. The minced pork filled it up and the generous bits of fennel and the curly kale topping made this into a full nutritious meal.

rosti pie

I think my Rosti cottage pie with fresh Chorizo sausages, bacon, minced pork, fennel, curly kale and kidney was quite awesome! My better half even ate more than her usual serving! :)

Preparing fennel, cooking kale and an all-fruit Cape gooseberry, avocado, date and apricot wrap!

fennel

We got a nice bulb of fennel while grocery shopping during the weekend. It was primarily due to the placecard they had – it sounded good so I bought it. It’s not the cheapest thing at RM 31.90/kg and my love is so good that she knew the fennel I was holding would be around RM 6 before I went to the weighing machine.

fennel price

It turned out to be RM 6.76 but close enough for government work! smirk

I like this vegetable – I had to watch a YouTube video to know how to properly cut it (there’s a bit of root inside that requires a wedge cut with a sharp knife) and I gave it to Ling raw to see if she liked it for my next cooking experiment.

cleaning fennel

It tastes like liqorice, you know, the black candy that’s sold in a long string. It’s due to the strong aniseed flavor, which can be quite intense when eaten raw but goes away when you cook it.

kale

The bunch of curly kale is a US import and quite expensive at RM 52.49/kg. The two stalks we got cost RM 20 and it felt pretty light to me. Kale and fennel are things we haven’t tried before so I wanted to cook it.

curly kale

It was done two ways – I already knew I wanted to steam mine but my dear stir fried hers with some shallots and oyster sauce and I must say, it tasted really good! This kale in this dish alone costs RM 10 though but well worth it.

stir fried kale

Back to the fennel, I wanted to add it into this new all-fruit wrap that I did for breakfast but I totally forgot about it. It was still an interesting experiment though.

fruit wrap

You will need:

  • Natural dates with branches
  • Avocado
  • Nutella
  • Apricots
  • Tortilla wraps
  • Cape gooseberry (known here as Physalis)

apricot avocado dates wrap

The interesting bit about this all-fruit wrap is that everything except for the Cape gooseberry can be split in half and has a seed inside – the avocado, the apricot, and the dates.

avocado

I like eating good dates – these are Tunisian ones still on the branches, semi-dry and premium ones sold under the “Black Amber” label.

dates on branches

I basically put the avocado (with bites taken out of it coz we were hungry) on first and then added the apricots and dates.

fresh apricots

All of these are split in half by hand and the pit thrown away. I just arranged the halves of the respective fruits on the tortilla wrap.

physalis

The Cape gooseberry is sprinkled down the middle for an acidic, citrus-y bite. I’ve seen a lot of high end Japanese bakeries use this as a decoration and the shroud (the leaf like things on the side) is *not edible*. I wonder what the people eating those pastries whole would feel like. Heh.

Physalis (which is what Cape gooseberry is marketed as here) is a nice berry though – it’s yellow and the larger it is, the sweeter it becomes.

cape gooseberry

I finished off the wrap by putting a bit of Nutella on top of the avocado (it tastes great together) before chilling it in the fridge for 5 minutes and wrapping it up.

The dates provides the saccharine sweetness, with the apricots bringing it’s own mild nectarine fructose into the mix, and the avocado gives off a smooth mouth-feel with the Cape gooseberries there for a sour bite.

avocado nutella wrap

I can’t say it’s a successful wrap coz there’s not enough “moisture” inside – I think adding yoghurt would do wonders for it. It’s still a nice experiment even though I totally forgot about the fennel.

I used all of it for a nice cottage pie, as well as my version of the kale – coming up in the next post! :)

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