FOOD

Macclesfield Express - - LEISURE - AN­DREW NUTTER

FIL­LET OF BEEF WITH BA­CON ROSTI AND ROAST ROMA TOMA­TOES

Serves 2 For the rosti

Two rash­ers of smoked ba­con – cooked and cut into thin strips

One bak­ing potato – peeled and grated One pinch corn­flour One ta­ble­spoon olive oil

15g but­ter Roast toma­toes 10 Roma toma­toes One pinch caster sugar One tea­spoon chopped thyme/rose­mary/gar­lic

One ta­ble­spoon olive oil Beef 15g but­ter Two 200g fil­lets of beef Pinch chopped gar­lic To serve Sautéed veg­eta­bles Hol­landaise sauce (op­tional) Method 1. For the rosti – mix to­gether the ba­con and grated potato, squeeze out any ex­cess water in a clean towel or muslin. Add the corn­flour and sea­son with salt and pep­per. 2. Heat the oil and but­ter in a pan and with the help of an oiled metal ring push out rings of potato into the pan, roughly about 1cm thick. 3. Fry un­til golden brown, flip over and con­tinue cook­ing un­til cooked through. 4. For the Roma toma­toes – slice in half hor­i­zon­tally, place on a tray, scat­ter with the sugar, thyme, rose­mary and gar­lic and driz­zle over the olive oil. Scat­ter over some salt and pep­per and roast in a hot oven 180°C for about five min­utes un­til squidgy. 5. When ready to serve, heat the but­ter un­til nut brown in a pan. Sea­son the steak and seal the meat un­til cooked to your lik­ing, add a pinch of gar­lic when al­most there and baste the meat with the but­tery gar­lic. 6. Ar­range the potato rosti, steak and Roma toma­toes on a plate, ad­ding some ad­di­tional veg­eta­bles and hol­landaise sauce for a more sub­stan­tial meal if de­sired.

Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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