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Mini Roast Dinner

Mini roast potato with tender rare steak or burnt aubergine (vg)

The Casas del Bosque Winery have won ‘Winery of the Year’ in Chile twice in a row.  They look after the land, farming organically, they are conscious of not using too much water on the estate, they take great care of their staff – they just do things properly and we love them for it.  But ultimately the proof is in the wine and their Carmenere has been a favourite since Hannibal Brown launched in 2012.  The 2017 offers a great dose of berry flavour with even tannins and a touch of vanilla/cigar character on the end palate.  Super with your traditional roast beef supper!

Mini roast dinner

Recipe

  • INGREDIENTS
  • 1 bag mini potatoes – baby or new potatoes, the ones that are ping pong ball sized or smaller
  • Dried mixed herbs
  • Sunflower oil, vegetable oil – any oil!
  • 1 small steak – I choose bavette if it’s an option (or onglet) or a good looking ribeye, then sirloin, then rump then filet.
  • Braai salt, steak seasoning, spice mix – anything you might sprinkle on your meat to give it some umph.
  • Salt and pepper
  • Horseradish sauce (or creamed horseradish – or Dijon mustard if neither of those available)
  • 1 small aubergine (you could do this with a Portabello mushroom too)
  • Chives
  • Set the oven at 180 C (fan) and get your potatoes out.
  • Slice a few millimetres off the bottom of your potato so it has a flat base, then slice the same off the top and hollow out some of the top with a strong teaspoon – up to 1cm deep – your steak/aubergine will sit in here.  Prepare all the potatoes but stick to medium size (ie. not too big, not too small).
  • In a bowl, pour over some oil whist tossing the potatoes about – do the same with seasoning and a sprinkle of dried mixed herbs.
  • Place all potatoes standing on their flat bottoms on a roasting tray and roast for 30 mins.  After about 15 minutes give them a juggle to make sure they aren’t sticking.
  • They are done when they have a nice colour and are soft when stabbed with a sharp knife.
  • Rub oil on the steak and season with your choice of flavouring – we have a shaker made up of dried onion, garlic powder and herbs and spices.
  • Heat a little oil in the pan and fry your steak on a hot heat until browned all over – 3 minutes on each side will do me but if you like it better done keep going a little longer.  Then take from the pan and wrap in foil and cover with a tea towel.  Rest for 20 minutes.
  • Take your steak and cut it lengthways so you have thick strips about 3cm wide and then slice those into 1cm slices.
  • Place your steak in your potato and then add a dollop of horseradish and a sprinkle of chives to finish.
  • Crack open the vino and eat whilst hot!

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