It’s time to announce the winner of this fantastic Microplane Cube Grater. Congratulations to Elaine from Oxfordshire who will soon have a lovely addition to her kitchen.
The perfect way to make preparing food so much easier, the grater features three original Microplane blades. The Fine blade is ideal for grating citrus, spices like nutmeg, cinnamon, garlic and ginger and Parmesan to sprinkle liberally on your pasta.
The Ribbon blade, which conveniently grates in both directions, is ideal for grating chocolate, apple, soft and hard cheeses and a variety of vegetables, like onion, carrots and courgettes.
And then there’s the Coarse blade which is best for grating medium to hard cheeses like cheddar and a range of fruit and veg like apples, ginger, coconuts, carrots and potatoes.
This space-saving grater includes a durable, transparent cover that is also a box to contain whatever you’re grating, so no mess. It also has handy measurement marks on two sides and is available in black, red and green.
To celebrate this handy little grater I’ve came up with two tasty dishes that I needed to grate ingredients for. Altogether it’s a simple and amazingly tasty meal that you have to try.
Cheesy Pork Steaks
4 thin pork steaks
2 tbsps vegetable oil
1 tsp dried oregano
1 beef tomato, sliced into four large slices
1 cup grated comte cheese (or any strong-flavoured cheese like cheddar)
Pour the oil into an ovenproof dish. Add the pork steaks and make sure they are well coated with the oil.
Lay the tomato slices on top of the pork and sprinkle with the oregano.
Top with the grated comte cheese.
Place in the oven at 180C and bake for about 20 mins.
Simple potato rosti
I love potato rosti! It comes in many different forms and every chef has their own favourite. I’d never made it before today so decided to try the simplest method I could. Here it is, basically one ingredient and so tasty – obviously grating those potatoes makes some kind of magic.
Makes enough for two as a side dish (with a little left over for later)
2 medium potatoes
1 tbsp butter
1 tbsp vegetable oil
Boil the potatoes until they are tender but not soft. Allow them to cool then chill for about an hour.
Grate the potatoes and season with salt and pepper.
Heat half the butter and oil in a heavy-based non-stick pan until it is sizzling. Add the grated potato and cook for a couple of minutes, then shape the potato into a flat cake by pressing down on it gently with a spatula.
Cook on medium for a couple more minutes, then gently shake the pan to make sure it’s not stuck to the bottom.
Cook for about 10 minutes until golden.
Place a place on top of the pan and invert it so the potato cake sits cooked side up on the plate.
Add the rest of the butter and oil to the pan and slide the cake in with the uncooked side on the bottom. Cook for another 10 minutes until crispy and golden on the other side.
You can find out more about Microplane at www.microplaneintl.com