Recipes BEEF FILLET AND FOCACCIA
BEEF FILLET AND FOCACCIA
This family feast is a wonderful example of how to stretch your rands. Although we use a more pricy cut of meat the fillet allows you to slice it thinly and successfully feed a crowd.
- METHOD -
FOR THE FILLET (Serves 8-10; Prep time: 15mins; Grilling time: 15mins)
Drizzle the olive oil all over the fillet and generously coat with Cape Herb and Spice Smoky BBQ seasoning.
Then grill over hot coals until well seared - remove it from the heat, let it rest and slice it up.
FOR THE FOCACCIA WITH PARMESAN OLIVE OIL (Serves 10-12; Prep time: 10mins; Baking time: 15mins)
1 kg Focaccia mix
10 g yeast sachet included
700 ml Luke warm water
30 ml Willowcreek Parmesan Flavoured Olive Oil
Start off by pre heating the oven to 200˚C and place the dry ingredients in a mixing bowl.
Add 500 ml of the water and mix slowly until it's combined. Then add the remaining water and mix on high for three minutes until a lumpy dough is formed.
Place it into a baking tray and the let mixture rise for an hour. Press holes into the dough with your fingers and roughly drizzle with more olive oil and sprinkle with Cape Herb & Spice sea salt.
Bake this for about 15 - 20 min until it's golden brown.
FOR THE CHOPPED SALAD (Serves 6-8; Prep time: 15mins)
1 x Cucumber sliced into ribbons
1 x Sliced red onion
300 g of sliced baby tomatoes
1 bunch of salad onions sliced lengthways
Handfuls of fresh mint, basil and parsley
Freshly squeezed lemon juice
Willowcreek Coriander Olive oil
Willowcreek Cabernet Vinegar Spray
Freshly chopped chillies
Toss all the ingredients together in a large bowl and generously drizzle with olive oil and the vinegar spray.
Serve on top of focaccia and cover with the sliced fillet then season with salt, pepper and enjoy!
Recipe and content creation by: Welcome to Mynhardt's Kitchens - Chef Mynhardt
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