GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Silverside Hash w Fennel & Apple Rosti & Mustard Sauce
This is a fantastic way to serve silverside, it pimps up that old ingredient to 5 star. Chuck it in your stockpot during the day and then slice it up, pan fry with in a little butter, oil and onions, finish and serve with these crispy rostis (if you don’t like fennel, use dried sage instead) and silky mustard sauce.
Prep Time: 20 min
Cook time: 45 min
Serves: 4 - 6
Drizzle of olive oil
knob of butter OR *Jax Food Hax Garlic & Herb Butter
1 onion, finely sliced
1 garlic clove, roughly chopped
8 small gherkins, thinly sliced
1 kg silverside, cooked & thinly sliced (100ml silverside cooking stock)
2 tbsp Worcester sauce
freshly ground black pepper
½ cup fresh parsley, finely chopped
Potato, Apple & Fennel Rosti
knob of butter
1 garlic clove, crushed
1 onion, finely sliced
2 tbsp olive oil
2 granny smith apples
1 tsp fennel seeds
salt and freshly ground black pepper
Mustard Cream Sauce
250 ml cream
100 ml silverside stock (or chicken stock)
Salt and freshly ground black pepper
1 tbsp wholegrain mustard
1 tbsp hot English mustard
pinch caster sugar
Silverside : Drizzle the oil n a large frying pan and add the butter. When bubbling gently sauté the onion and garlic, until soft and fragrant.
Add the gherkins, toss through the onion mixture, then carefully, in handfuls scatter in your silverside. You may need to add a dash more oil. Cook, turning occasionally for 3 – 4 minutes.
Increase the heat and add the Worcestershire sauce, cook for a minute then add your knob of butter and plenty of freshly ground black pepper.
Cook until the meat is starting to breakdown and have gorgeous crispy bits, pop in an ovenproof dish, into a warm oven until ready to serve.
Apple & Fennel Rosti : Pop the butter, oil, garlic and onions in a frying pan and sauté gently, until the onions start to turn golden brown. Remove from the heat and set aside.
The apples don’t need to be peeled, but peel the potatoes and grate directly into a clean t-towel, gather up the edges and squeeze out as much liquid and excess moisture as possible. Scrape into a large bowl with the egg, fennel and onion mixture. Season and mix well. Preheat oven to 110.
In the same frying pan, add another dash of oil and using a cookie cutter as a mould place a couple of spoonfuls of the rosti mixture into the cutter and press down firmly. Cook your rostis on both sides until golden brown, then place in the oven on a tray until ready to serve. Continue with your mixture until you have 8 golden rostis in the oven!
Mustard Cream Sauce : Pour the cream and stock into a saucepan, season and bring to a boil. Reduce the heat to a simmer for about 5 minutes or until the sauce has reduced by about a quarter. Whisk in the mustards and sugar. Remove from the heat and keep warm until read to use.
Serve : Rostis on the plate, pile on a portion of your crispy pan fried silverside, a drizzle of sauce then sprinkle over the fresh parsley. The flavours in this dish are incredible.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…