At the beginning of December, I was asked if I would like to take part in a food challenge competition, run by Ski Total. The challenge was simple - to have a go at re-creating one of three recipes that have a ski-theme, thus emulating A Taste Of The Mountains.
Being the massive food-lover, I of course excitedly accepted the challenge, and was very kindly sent the three recipe cards, along with a gift card for the supermarket of my choice to help buy the ingredients. Next came the tricky part...actually choosing which dish to cook (they all looked delicious.) After consulting with Boyfriend - I decided to have a go at making Gröstl, a real comfort-food dish that is popular in the region of Tirol in Austria. A real 'Alpine filler,' which uses potato, bacon and onion as the basis for the recipe. I know - sounds delicious, doesn't it?
Chilled beer in hand (has to be done,) we prepped all the ingredients before going about cooking. Boyfriend helped chop the potatoes, as I went about roughly chopping parsley, and a big white onion, which didn't make me cry - am I weird? The onion and 400g of smoked bacon lardons were added to a frying pan, which were cooked until golden. The smell that filled our kitchen was honestly amazing, and there may have been an odd bit of "testing the flavours" straight out of the frying pan going on.
|Getting cocky and pretending to be in a proper kitchen - DON'T TRY THIS AT HOME FOLKS!|
Once the onion and lardons were golden brown, these were transferred to a plate and the cubed potatoes were cooked until reaching the same level of golden-ness. Paprika and a pinch of Caraway seeds were added which instantly kissed the potato and filled the whole kitchen with a spicy aromatic flavour that just instantly got my mouth watering. I really couldn't wait to get this dish in my belly!
Once the potatoes were cooked, and after a short break to take a selfie, the lardons and onion were added back to the frying pan with a pinch of the parsley, some salt and pepper. After a few extra minutes stirring, ensuring everything was coated in flavour, we fried an egg and placed this on top of the dish with a pinch of parsley as a finishing touch.
Gröstl was so much fun to make, and the end result was delicious. I could just imagine myself coming back from a long day skiing and tucking in to a big hearty bowl of this. It is very filling, and definitely more-ish, with little hits of paprika and caraway seeds coming through every now and again creating bursts of flavour in your mouth. Would I make it again? Definitely!
*This blog post is a competition entry for the Ski Total Taste of the Mountains competition. I was very kindly sent the recipe cards, and a gift card to help coved the costs of the ingredients. All opinions are 100% my own, and guided by my taste-buds and experiences cooking the dish.