Thursday, June 7, 2012

Potato rosti, beef, parsnip puree and scallops

I was thinking about going out for lunch a couple of weekends ago, but I decided to save some money and make a yummy lunch for the bf and I.
 I had been inspired from watching the cooking shows on channel 1 that morning, they without a doubt suck me in every Saturday.
I made potato rostis, parsnip puree, beef and scallops.


Serves 2

2 large potatoes
2 parsnips
2 rib eye steaks
A few scallops
chilli paste
1/2 cup milk
1 egg
salt and pepper to season

Pre-heat oven to 180Âșc

Peel and grate your potatoes, squeeze the grated potatoes to remove the moisture, leave in a bowl for 10 minutes. Squeeze potatoes again, place back in the bowl add egg and season with salt and pepper, mix.
Pick up potatoes and flatten on a chopping board. Use a cookie cutter to create a round shape, top up the cutter until the potatoes reach the top and press down, you want the potatoes to be compact.

Heat a frying pan on the stove with some butter add the potato rostis cook on both sides until browned, once both sides are brown place in the oven for 20 minutes.

Peel and chop the parsnips, place in a saucepan with the milk, 30g of butter, some chilli paste (depending on your spice tolerance) and salt and pepper. Simmer until the parsnips are soft leave on a low heat.

Heat a skillet on the stove on a high heat, you want the pan really hot add some butter just before you put the steak in the pan, cook on both sides for 2 minutes (depending on how you like your steak cooked)

Heat a frying pan on the stove on med heat with some butter to cook the scallops on, they will take about 30seconds-1minute on each side (depending on the size of your scallops)

Put your parsnip mix in a blender and blend until smooth, a stick blender would also work really well.

I also made a tiny bit of runny gravy to pour over the meal.


Now i'm off to bed to read a book, it's bloody freezing!

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