Chanterelle Mushroom Stew
Chanterelles play the leading role in this flavourful vegetarian stew. Serve it in style, with...
Grilled Steak Roulades with Courgettes and Bell Peppers
Beef roulades can be cooked briefly on the grill or in a pan – and are ready in no time!
| Ingredients | ||
|---|---|---|
| 2 | bell peppers, red and yellow, sliced | |
| 2 | zucchini, sliced into thin sticks | |
| 1 | spring onions, chopped | |
| 2 | shallot, chopped | |
| 2 | tablespoon(s) | soy sauce |
| 1 | tablespoon(s) | maple syrup |
| 1 | dash of lemon juice | |
| 8 | minute steaks from the rump, 100 g each | |
| 1 | tablespoon(s) | olive oil, plus extra for brushing |
| salt | ||
| pepper | ||
- Heat the olive oil in a frying pan (use one with a lid) and gently fry the shallot.
- Add the vegetables, soy sauce and maple syrup, stir, cover and cook for 10–12 minutes. Season with a little lemon juice, take off the heat and leave to cool.
- Flatten the steaks a little using a meat mallet (or rolling pin).
- Divide the vegetables evenly among the steaks and wrap the steaks around the vegetables to enclose.
- Secure with toothpicks and season with salt and pepper.
- Heat the grill or a large grill pan over a high heat, brush the roulades with a little olive oil and grill for a few minutes on all sides until nicely browned.
- Remove the toothpicks and serve on saffron risotto (cooked nice and al dente and liquid – 'all'onda', as the Italians say).
