 |
|
Ingredients:
180 g Eye of Rump Fillet
50g julliened vegetable
1 ea Goat cheese potato croquette
1 ea garlic chives
Goat Cheese Potato Croquette:
400 g Mashed Potato, plain
3 pcs egg
½ tsp nutmeg
2 tbs Parsley, chopped
120 gr Goat Cheese,crumbs
½ cup Plain flour
½ cup Bread crumbs
Porcini Mushroom sauce:
40 g porcini mushroom diced
1 tsp butter, unsalted
100 ml demi glaze
Method:
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 to wet. Make 100 g
ball of the potato dough. Flatten each potato dough and fill in with 30 gr 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 Rump Fillet:
Seasons the beef with mix peppercorn and herb oil, seasons with salt and
black pepper. Grilled for about 10-15 minutes to a medium doneness.
To make the sauce, heat butter in frying pan, add porcine mushroom and
cooked until aromatic, add the demi- glaze and season with salt and pepper.
To arrange:
put sauteed julliene vegetable in the middle of the plate, top with the grilled
rump fillet. Pour the porcine mushroom sauce.
Served with Goat Cheese Potato Croquetes, garnish on top of the beef with a
thyme.
_____
|
Tuesday 30 May 2017
GRILLED RUMP FILLET WITH GOAT CHEESE POTATO CROQUETTE AND PORCINI MUSHROOM SAUCE
SATE MARRANGI PURWAKARTA
 |
|
Soya and coriander
marinated beef skewers Purwakarta style
About 20 skewers
Sate Marrangi:
900 g Ribs meat/ finger
5 tbsp sweet
soy sauce to marinade the meat
150 g palm
sugar, shaved
8 – 10 tsp sweet
soy sauce to complement the tomato pickles
25 pcs skewers
Ground spices:
10 – 12 pcs garlic
cloves
15 – 18 pcs shallots
2 tbsp coriander,
lightly toasted
1 ½ - 2 tsp salt
2 ½ - 3 tbsp thick
tamarind juice
Method:
Cut the meat into dices by the size of 1 ½ - 2 cm. Mix with palm sugar, sweet soy sauce and
ground spices. Stir well to
combine. Marinade between 30 – 60
minutes (it will be better to let the meat marinade in the refrigerator
overnight).
Threat 4 – 5 pcs of meat onto the skewers. Grill the sate over charcoal, turning and
basting often until all sides are browned and cooked though. The meat should be well cooked, but not too
dry.
____
|
Subscribe to:
Posts (Atom)