medium Recipe Created by NSW Regional National Finalists George Mirosevich & Liam Gray
Lamb Saddle, Parsnip Puree, Roasted Jerusalem Artichoke, Peas and Chive Oil
- 4 portions
Instructions
- Heat oil in wok, brown beef in batches, remove from wok.
- Heat extra oil in wok, add vegetables, cook 2 minutes.
- Add combined MAGGI Demi Glace Sauce Mix, water, add MAGGI Chilli Sauce, toss until sauce thickens.
- Prepare noodles according to directions, toss through sauce or serve sauce over noodles.
Recipe Details
Qty | Unit | Ingredient | Preparation |
20 | mL | Olive oil |
|
1 | kg | Beef, rump steak | Sliced |
40 | mL | Olive oil | Extra |
200 | gr | Onion | Chopped |
4 | gr | Garlic | Crushed |
200 | gr | Eggplant | Chopped |
75 | gr | MAGGI Demi-Glace Sauce |
|
375 | mL | Water |
|
900 | gr | Hokkien Noodle |
|
30 | mg | MAGGI Chilli Sauce
| |
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