Warm Beef Rice Paper Rolls and Rosti Potatoes

Whether you are serving them in the same dish or separately, the ways in which you can prepare beef and potatoes are countless. Steak and chips, mash potato, cottage pie and a hearty stew are classic examples of these ingredients in use. Not-so-common examples include braised oxtail with red wine, Asian-style steak tartare and ravioli […]
Warm Beef Rice Paper Rolls and Rosti Potatoes
Warm Beef Rice Paper Rolls and Rosti Potatoes

Whether you are serving them in the same dish or separately, the ways in which you can prepare beef and potatoes are countless.

Steak and chips, mash potato, cottage pie and a hearty stew are classic examples of these ingredients in use. Not-so-common examples include braised oxtail with red wine, Asian-style steak tartare and ravioli with shredded beef and foie gras.

In the cookbook Beef and Potatoes by Jean-Francois Mallet (Murdoch Books, $49.99), 200 recipes containing beef and/or potatoes are shared. Recipes range from traditional to modern and Jean-Francois helps you identify the right cut of beef and variety of potato for each dish.

In this blog we share two recipes from the book. One is for Warm Beef Rice Paper Rolls and the second is a fool-proof recipe for a classic Rosti.


Beef and potatoes cookbook, handyman magazine,
Beef and Potaotes by Jean-Francois Mallet (Murdoch Books) is available now and retails for, $49.99

Warm Beef Rice Paper Rolls

warm beef rice paper rolls, handyman magazine

Preparation time 35 minutes

Cooking time 10 minutes

Serves 4

Ingredients

400 g (14 oz) beef for pan-frying (inside round, rump, tenderloin or striploin)
2 tablespoons olive oil
1 large handful mint
1 large handful coriander (cilantro)
A selection of vegetables, including lettuce, carrot, capsicum (pepper), diakon and spring onion (scallion)
8 small rice paper wrappers

For the sauce

30 g (1 oz) peanuts
1 handful coriander (cilantro)
5 mint leaves
30 g (1 oz) ginger
3 tablespoons olive oil
2 tablespoons soy sauce

Step 1.

To make the sauce, toast the peanuts in a dry frying pan and set them aside. Wash and dry the mint and coriander and peel the ginger. Blend all of the sauce ingredients in a food processor and set aside.

Step 2.

Cut the meat into small slices. Heat 1 tablespoon of the olive oil in a large frying pan over medium–high heat. Cook the meat, tossing frequently, for 2–3 minutes. Set aside and keep warm.

Step 3.

Wash, dry and shred the mint, coriander leaves and vegetables.

Step 4.

Dip the rice paper wrappers in lukewarm water, drain and lay out on a work surface. Divide the meat, mint, coriander and vegetables between the wrappers, season with salt and pepper and roll up tightly. Serve with the sauce.

Rösti

rosti, handyman magazine, beef and potatoes,

Preparation time 20 minutes

Cooking time 20 minutes

Serves 4

Special equipment

Food processor with grater attachment, or a cheese grater

Ingredients

500 g (1 lb 2 oz) large all-purpose potatoes
30 ml (1 fl oz) vegetable oil
50 g (1¾ oz) butter

Step 1.

Peel the potatoes, wash them in cold water and grate (either by hand or in a food processor). Transfer to a medium bowl and season with salt and pepper.

Step 2.

Heat the oil and butter in a large frying pan or several small blini pans over medium–high heat. Add large spoonfuls of the grated potato, patting the cakes down with a spatula and pulling in the edges to make them even.

Step 3.

Reduce the heat to medium–low and cook the rösti for 8 minutes, or until golden brown. Using a spatula, gently turn over the rösti, reduce the heat to low and cook the other side for a further 8 minutes.

Step 4.

Drain the rösti on paper towel and serve immediately with grilled or braised meat.

Images and Recipes from Beef & Potatoesby Jean-Francois Mallet (Murdoch Books), on sale now, RRP $49.99.

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