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30 minutes

Creamy potato bake

20 minutes

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40 minutes

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Steak recipes

Grilled steak with mustard-and-herb butter

Steak recipes

Char-grilled steak and rocket wraps

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1 hour

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Chilled vichyssoise with vermouth and langoustines

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Steak tartare with shoestring potatoes

15 minutes

Steak tartare with shoestring potatoes

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

Vegetable oil, for deep-frying
3 medium potatoes, peeled and finely shredded
Fine salt
6 quail\'s eggs
1 red apple, cut into sticks
Vegetable sprouts, to garnish

For the steak tartare, mix:

600 g beef fillet, trimmed and finely chopped
2 shallots, finely chopped, or onions, grated
2 gherkins, finely chopped
3 T finely chopped flat-leaf parsley
3 T finely chopped capers, drained
1 T Dijon mustard
1 T olive oil
Sea salt and freshly ground black pepper, to taste

Method

In a large saucepan over a high heat, heat the vegetable oil. Deep-fry the shredded potato in the hot oil until crisp and golden.

Drain on paper towel and season with fine salt. Mould the tartare into a circular shape on a plate. Separate a quail’s egg, discarding the white but keeping the yolk in the half shell.

Place on top of the tartare and surround with shoestring potatoes. Garnish with apple sticks and sprouts and serve immediately.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Baked ostrich meatballs

Creamy potato bake

Quick fishcakes

Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

Seared beef fillet with horseradish baby potatoes

Fennel and balsamic pork chops on sweet-potato mash

Grilled steak with mustard-and-herb butter

Char-grilled steak and rocket wraps

Baked potato with mustard and watercress butter

Salad Nicoise

Chilled vichyssoise with vermouth and langoustines

Steak tartare with shoestring potatoes

Steak tartare with shoestring potatoes

Ingredients

Method