Beef rasher-wrapped greens with Hollandaise
4
Easy
20 minutes
20 minutes
If you're looking for a deliciously smoky, crispy twist on your classic greens, look no further than this mouth-watering dish. Tenderstem broccoli and asparagus are wrapped in Woolworths' beech-wood smoked beef rashers, offering the same rich, crispy goodness as bacon—without the pork. Perfect for those who can't enjoy bacon for cultural or religious reasons, this recipe combines the best of both worlds: the savoury crunch of beef rashers and the tender freshness of veggies. Topped with a silky-smooth Hollandaise sauce, this dish is a surefire way to elevate any meal, whether it's a simple weeknight dinner or a special occasion.
Ingredients
Method
- 125 g Tenderstem® Broccoli
- 170 g asparagus spears
- 2 T olive oil
- sea salt and freshly ground black pepper, to taste
- 200 g Woolworths Halaal beef wood smoked rashers
- 4 T Parmesan, finely grated
- Juice and zest of 1 lemon For the Hollandaise:
- salted butter
- 3 egg yolks
- Juice of 1 lemon
- sea salt and freshly ground black pepper, to taste
- 2 T wholegrain mustard
Method
Ingredients
1. Preheat the oven to 220°C. Toss the broccoli and asparagus in a bowl with the olive oil and season with salt and pepper.
2. Bunch 3–4 pieces of broccoli and asparagus together and wrap each parcel of greens in a beef rasher.
3. Place the parcels on a baking tray lined with baking paper and sprinkle with grated Parmesan.
4. Place the baking tray in the oven for 8–12 minutes, or until the greens and cheese are crispy. Finish by sprinkling over the lemon juice and zest.
5. Make the Hollandaise by placing the butter in a small saucepan over medium-high heat for approximately 5 minutes, stirring occasionally. Once the milk solids have separated and risen to the top, remove the saucepan from the heat and use a metal spoon to skim the solids from the surface and discard.
6. Place the egg yolks and lemon juice in a small, heatproof glass bowl and place the bowl over a little simmering water in a small saucepan. Make sure that the bowl fits snugly and that the bottom does not touch the hot water.
7. Slowly trickle the clarified butter into the egg yolk mixture, whisking continuously for approximately 10 minutes. The eggs and butter should emulsify and form a homogenous, velvety sauce.
8. Season the Hollandaise with salt and pepper, stir through the wholegrain mustard and spoon it over the cooked greens parcels. Serve with crusty bread.
Photography: Shavan Rahim
Recipes: Marcelle van Rooyen
Food assistants: Bianca Jones
Woolworths Halaal beef beech-wood smoked beef rashers are a non-pork option for a breakfast serving. The rashers are made from specially selected South African prime beef cuts, cured & smoked with beech wood for a delicious subtle sweet, smoky flavour.
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