fastfood
Tingling beef with potato
cakes and herb sauce
Preparation time: 15 mins
Cooking time: 30 mins
Serves 4-6
1kg beef fillet, trimmed
3 tsp ground Szechuan
pepper
Vz
cup extra virgin
olive oil
4 medium potatoes,
peeled
75g ghee, melted
1 tsp mixed Italian herbs
n rk .
.
5
Tingling beef with
potato cakes and
herb sauce
■ Szechuan pepper
is available in many
supermarkets. This
Chinese ingredient is not
hot like the European
pepper, but rather has a
slight, mouth-numbing
tingling effect that is as
fun as it is delicious.
Sm okin ’ fiery burger
■ Use a thick, whole-egg
mayonnaise because the
Salt, to season
1 bunch parsley leaves
Vz
bunch mint leaves
1 clove garlic
1 radish, trimmed
Salad leaves, to serve
STEP 1 Preheat oven to
240°C. Rub beef with pepper
and 1 Tbsp of the oil. Put in
a roasting pan and bake for
20 minutes, turning often. Set
aside to rest in a warm place
for 5 minutes.
STEP 2 Grate potatoes on the
coarse blade of a box grater.
Using your hands, squeeze out
excess moisture. Put potato,
ghee and Italian herbs in a
large bowl, season with salt,
then mix to combine.
STEP 3 Line a roasting pan
with baking paper. Put 4 metal
egg rings in pan and divide
potato mixture between rings.
Bake for 10 minutes, turning
halfway during cooking.
STEP 4 Put parsley, mint,
garlic, radish and remaining
oil in a small food processor
and pulse until combined.
Season with salt. Carve beef
and arrange slices on potato
cakes. Serve with herb sauce
and salad leaves.
■ Per serve:
3 4 9 9 k J ; protein
5 6 .1g; to ta l fa t 5 9 .5 g (sat. fa t
2 1 .5 g ); carbs 1 7.5 g; sodium
4 4 1 m g; Gl estim ate high (does
n o t include ‘to se rve ' item )
Sm okin’ fiery burger
Preparation time: 1 5 mins
Cooking time: 10 mins
Serves 4
1 brown onion, finely diced
1 stick celery, finely diced
2 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
600g beef mince
1 egg
Vz
cup fresh breadcrumbs
Salt and freshly ground
black pepper, to season
Olive oil cooking spray
Juice of 2 limes
% cup whole-egg
mayonnaise
1 Tbsp sliced pickled
jalapenos
1 tsp smoked paprika
4 crusty bread rolls,
halved
Salad (such as lettuce,
tomato, beetroot, carrot
alfalfa), to serve
Cheese slices of your
choice, to serve
1 Preheat barbecue hotplate
to medium. Put onion, celery,
garlic, oregano, cumin, mince
and egg in a large bowl, and mix
to combine. Add breadcrumbs,
season with salt and pepper,
then mix to combine.
2 Form mince mixture into
4 equal patties. Spray patties
on each side with oil, then
cook, turning and drizzling
occasionally with lime juice, for
10 minutes or until cooked.
3 Put mayo, jalapenos and
paprika in a blender and blend
to combine. Lightly toast roll
halves, if desired. On each base,
layer salad ingredients and
cheese. Add a patty and top
with mayo. Add roll tops. Serve.
■ Per serve:
2 4 5 9 k l; protein
3 7 g ; to ta l fa t 3 0 g (sat. fa t 8g );
carbs 3 9 .5 g ; sodium 7 0 4 m g ;
Gl estim ate high (does n o t include
‘to s e rv e ’ item s
W hite-chocolate delice
Preparation time: 20 mins
plus 1
Vz
hours chilling time
Cooking time: 10 mins
Serves 4
4 thin slices chocolate
cake (about 5mm thick)
Melted butter, for greasing
120ml Grand Marnier
1 tsp gelatine powder
4 egg yolks
10Og caster sugar
500ml cream
200g white chocolate,
finely chopped
100g dark chocolate,
finely chopped
Raspberries, to serve
Peanut brittle, chopped,
to serve ►
pickled chillies can make
the sauce runny.
W hite-chocolate
delice
■ You can use homemade
chocolate cake or just buy
a cake from your local
bakery or supermarket.
Piece of cake, really.
Tingling beef with potato cakes and herb sauce
128 BETTER HOMES AND GARDENS. MAY 2011 bhg.com.au
