This is a lovely spicy dish which is high in flavour and low in naughtiness. It is like a potato rosti but healthier. The other benefit of using these vegetables instead of potatoes, is that you don't need to go through the process of removing the moisture before you can cook them. Spray oil also means that they do not become greasy.
Grate all the vegetables into a bowl using a box grater. Season and mix together well. Stir in the harissa paste. (This will make it very spicy as well as binding.)
Spray a pan and heat. Fry in batches over a low heat. The lower the heat and the longer you fry for, the more robust they will be.
Let's be honest, everybody loves Mr Darcy. But I remember paying a small fortune in a Bath tea room for 'Tea with Mr Darcy' and he didn't even turn up!
I think it might be more fun to have Mr Collins over. If you know your "P and P" you will recognise this description:
Mr. Collins was not a sensible man . . . A fortunate chance had recommended him to Lady Catherine de Bourgh when the living of Hunsford was vacant; and the respect which he felt for her high rank and his veneration for her as his patroness, mingling with a very good opinion of himself, of his authority as a clergyman, and his rights as a rector, made him altogether a mixture of pride and obsequiousness, self-importance and humility.
He has been portrayed brilliantly by Tom Hollander:
and David Bamber:
So let's have 'Tea with Mr Collins' and enjoy his eccentric company...
Menu
Cheese Scones Coronation Chicken Sandwiches Cheese and Cucumber Sandwiches
served with crisps
Mini Rhubarb Crumbles Coconut Buns Cheese Scones with Cheddar and Onion Chutney
First make the scones
Makes 6-8
200g self raising flour pinch of salt 40g butter, cut into small pieces 50g cheddar cheese, grated 125ml milk
Mix flour and salt. Add the butter and mix in with fingertips until it resembles bread crumbs. Stir through 40g of the cheese.
Add the milk a little at a time, stirring then lightly kneading to make a dough. Roll out a lightly floured surface until about 3cm thick. Cut into rounds (I used a juice glass as a guide). Place onto a greased baking tray and brush with a little more milk and the rest of the cheese.
Cook in oven at 220˚C/ 425˚F/ Gas 7 for about 10 minutes until risen and golden. Allow to cool.
When cold, cut in half.
Spread with butter and fill with cheddar cheese slices and onion chutney.
This is a very traditional part of the 'Regency tea'. I thought, though, that I would modernise it a little by including some lovely cream cheese as well.
Cut crusts off the bread. (Keep for breadcrumbs)
Spread with a fine layer of butter.
Then add a thicker layer of cream cheese.
Cut fine cucumber slices and place on top with a little pepper.
Cut into quarters.
Mini Rhubarb Crumbles
300g rhubarb 50g caster sugar 1tbsp light brown sugar spritz of fresh orange juice ½tsp cinnamon 50g plain flour 50g oats 1tsp baking powder 50g butter 60g brown sugar
Makes 4
Trim rhubarb and strip off any stringy bits Cut into 1cm pieces and place in the individual dishes. Sprinkle over caster sugar, soft brown sugar, cinnamon and spritz of orange juice.
Sift flour and baking powder into a bowl. Add butter and rub in until mixture resembles breadcrumbs. Mix in the sugar and oats.
Cream the butter and sugar together until pale and fluffy. Add the beaten egg, a little at a time, mixing well. Fold in half the flour mixture. Then fold in the other half.
(Mixture should drop from the spoon so add a couple of teaspoons of milk if needed.) Place 8 bun cases in a tray and share the mixture between them. Place a glace cherry in each one.
Cook in oven at 190˚C/ 375˚F/ Gas 5 for about 15 minutes. Place on cooling rack. Later sprinkle with a bit more coconut and top with another cherry half, using some liquid sugar to stick if necessary.
