Tuesday 28 February 2017


Goat Cheese Potato Croquettes
Main Course (serves 4)

For Grilled Eye of Rump Fillet:
480 g Eye of Rump Fillet, cut 120 gr each
100 g pesto
8 pcs   Baby Bok Choy, steamed
40 g Tomato, removed skin, diced
4 tsp Extra Virgin Olive oil
4 tsp Chives   
For Beef Cheek and Kidney bean “Rendang”:
400 g Beef Cheek, cut cubes
40 g Shallots, chopped
20 g Garlic, chopped
80 g Red chili, seedless, chopped 
10 g Ginger, chopped
10 g Galangal, chopped
5 pcs Candlenut, chopped
2 pcs Lemongrass, bruised
¼ tsp Coriander powder
¼ tsp Turmeric powder
500 ml Chicken stock
100 ml Coconut milk
200 g  Kidney bean, cooked
100 ml Demi glaze

For Goat Cheese Potato Croquette:
400 g Mashed Potato plain
3 pcs egg 
½ tsp  nutmeg
2 tbsp Parsley,  chopped
120 g Goat Chese, crumbs
½ cup Plain flour
½ cup Bread crumbs

To make Beef Cheek: 
Blend and make paste of shallot, garlic, chili, ginger, galangal and candlenut. 
Combine beef cheek with the paste in a deep pan and add 2 tbsp of oil. 
Stir well and cooked for 2 - 3 minutes until aromatic.  
Add lemongrass, coriander and turmeric powder. 
Pour Chicken stock and let it boil. Then simmer on a slow fire for about 1 hours. 
Add coconut milk and cook for another 0,5 or 1 hours or until beef are tender. 
Stir occasionally to prevent from burning in the bottom of cooking pan. 
When beef are tender, add  kidney bean and Demi glaze. 
Continue cooking for couple minutes.   
Seasons with salt and pepper. Keep warm.

To make Goat Cheese Potato Croquettes
Combine mashed potato with one egg, parsley and seasons with salt and nutmeg. 
Dusted some flour if necessary to make the dough not too wet. 
Make 100 g ball of the potato dough. 
Flatten each potato dough and fill in with 30 g of the goat cheese crumbs inside and cover it up again. Shaped the potato dough to cylinder shape. 
Breaded the goat cheese potato cylinder into flour and egg and bread crumbs separately. 
Then fried them in medium hot, deep frying oil and cooked them until golden color. Set aside.

To Cooked Eye of Rump Fillet
Seasons the beef with pesto or herb oil, seasons with salt and black pepper. 
Grilled for about 10-15 minutes to a medium doneness.

To arrange
Arrange Beef Cheeks and Kidney bean “Rendang” in the middle of the plate. 
Then put Steamed Baby Bok Choy and top with the grilled Eye of rump fillet. 
Pour the extra sauce over. 
Served with Goat Cheese Potato Croquetes, 
garnish on top of the beef with a combination of tomato, olive oil and chives.

note:  resep ini seperti yang saya tulis untuk buku "PROVENANCE beef",  Meat and Livestock Australia 


No comments:

Post a Comment