| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Ready stead, Emp |
1 |
servings |
INGREDIENTS
| 1/2 |
|
Red onion; finely diced |
| 1/2 |
|
Avocado; chopped |
| 1/2 |
|
Chilli; finely chopped |
| 1 |
|
Mini babybel cheese; grated |
| 1 |
|
Mini edam cheese; grated |
| 250 |
g |
Rump steak |
| 1 |
tb |
Oil |
|
|
Salt and pepper |
| 1/2 |
|
Avocado; cut into chunks |
| 1/2 |
|
Chilli; sliced |
|
|
Juice 1/2 lime |
|
|
Little chopped red onion |
| 1 |
dr |
Olive oil |
|
|
Salt and pepper |
| 1/2 |
|
Onion; sliced, and into |
|
|
; rings |
| 1/4 |
pt |
Milk |
|
|
Flour; for dredging |
|
|
Oil; for deep frying |
|
|
Salt |
INSTRUCTIONS
FOR THE SALSA
FOR THE ONION RINGS
Preheat oven to 220c/425f.
1 For the Stuffing for the Beef: Combine the onion, avocado, chilli
and grated cheeses. Reserve half for the soup (see following recipe).
2 Cut the beef into escalopes and flatten with a rolling pin, and
season. Place 1 tbsp stuffing on each escalope, roll and secure with
cocktail sticks.
3 Heat the oil in a pan, and brown the rolls on both sides. Transfer
to the oven for five minutes. For the Salsa: Mix together all the
ingredients, and season.
4 For the Onion Rings: Fill a medium-sized pan a third full of
sunflower oil and heat. Soak the onion rings in milk for a minute or
two.
5 Toss the rings in the flour and drop back into the milk. Coat with
flour once again, and deep fry until golden and crispy. Drain and
season with salt.
Converted by MC_Buster.
Per serving: 571 Calories (kcal); 49g Total Fat; (72% calories from
fat); 10g Protein; 32g Carbohydrate; 17mg Cholesterol; 84mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fruit; 9
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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