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Roast Beef, Hash Browns with Emerald Sauce
Ingredients
Hash Browns
• 4 medium potatoes, grated
• Emerald sauce
• 1/3 cup fresh coriander, finely chopped
• 1/3 cup fresh parsley, finely chopped
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 clove garlic, crushed
• 1/2 tsp ground cumin
• Roast beef
• 500g lean roasting beef
• 1 Tbsp vegetable oil
Method
Hash browns
1. Heat oven to 200C
2. Squeeze out excess liquid from grated potato
3. Press grated potato firmly into a greased mini muffin tray (or use large muffin tins and press in until 1/3 full)
4. Bake in oven for approximately 45 minutes or until tops are lightly browned
Emerald sauce
1. Mix all ingredients together or blend for a smoother sauce
Roast beef
1. Heat oven to 200C
2. Rub beef lightly with oil
3. Heat a frying pan over medium to high heat
4. Brown beef in pan on all sides
5. Place on a roasting rack above a roasting dish and bake for approximately 20 minutes per 500g meat.
6. Remove from oven and leave to rest in a warm place for approximately 15 minutes before slicing and serving
7. Slice thinly across the grain of the meat
Serve with some lightly roasted cherry tomatoes and steamed greens. (Serves four)
Tips on roasting meat
STEP ONE:
Preheat oven according to the cut and weight of beef or lamb you are roasting
STEP TWO:
Place the roast on a rack in a roasting dish. Brush lightly with oil and season with a little salt and pepper and any other flavourings of your choice.
STEP THREE
Remove from oven when cooked to the desired degree. Cover loosely with foil and rest for at least 10 minutes before carving.
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