Beef Skirt Roulade with Macadamia Nuts and Goat’s Curd
- 600 – 700g Beef skirt
- 500g fresh goats cheese
- Handful fresh thyme chopped
- 150g Brookfarm Oven Roasted Macadamias and chopped
- 2 red capsicums
- Brookfarm Lime & Chili Infused Macadamia Oil
Potato Fondants (Lucky Potatoes)
- 10 kipfler potatoes
- 125g unsalted butter
- 1 bunch fresh thyme
- 1 head of garlic split in half
- Native Ginger leaves
- Preheat oven to 180˚c.
- Flatten beef skirt between 2 sheets of cling film. Take off top layer of cling film. In a bowl mix fresh goats cheese, chopped thyme and macadamia nuts. Lay mixture onto the beef skirt and spread evenly (1cm thick) making sure you leave space on the folding edges. Roll the skirt over the cheese like a sushi roll keeping the cling film on the outside of the roll. Twist the ends and put it into the fridge for an hour.
- For potato fondants cut the potatoes about 1 inch thick and place into a shallow saucepan cut side down. Fill the saucepan with water just over halfway up the potatoes. Add a bunch of thyme, butter and garlic and place on high heat for 15 – 20 minutes on one side and then flip potatoes over until they are cooked through. If the water evaporates add a little more.
- For the capsicum coulis – place the capsicums directly onto gas burners and char skin until charred all over. Once fully charred place into a bowl of iced water and peel off skin. Place the flesh into a blender with a touch of macadamia oil until emulsified. Season to taste.
- Take roulade out of the fridge and cut into slices around 1 inch thick leaving the cling film on. Cut squares of baking paper the size of the roulade and place into a frypan over high heat. Brown roulade slices on one side and then flip over and finish off in the oven for 5 – 8 minutes.
- Blanch broccolini in seasoned boiling water (or stock) and chopped native ginger leaves.
- Place potato fondants on plate, drizzle Brookfarm Lime & Chili Infused Macadamia Oil over broccolini and place on top of potatoes. Place roulade over broccolini and drizzle coulis around the plate. Add some sprigs of thyme around the plate for garnish.