Classic Rissole Roast
This recipe was created by the talented Chef Liam - get to know him here.
This classic dish is elevated by our Gourmet Beef Rissoles. The perfect warm and hearty dish for any menu, with versatile veggies, it's sure to please! Explore seasonal produce for your roast and blanched vegetables, colour and texture is the key to keeping this timeless dish a real treat.
Ingredients
- 8 xAngel Bay Beef Rissoles
- 200g Potatoes
- 120g Parsnip
- 120g Carrots
- 80g Peas
- 40g Sugar Snaps
- 300g Beef Stock
- 1Tbsp Corn Starch
- 50g Salted Butter
- Thyme or Rosemary
- Salt & Pepper to taste
Serves 4
Method
Heat fry-pan to a medium-high heat and cook the Angel Bay Beef Rissoles until they have a nice caramelised brown colour and an internal temperature of 75c. Set rissoles aside and keep warm.
Add half the butter to pan and keep on a low heat, agitate the caramelised beef juices on the pan to help release them.
Add a 50 grams of beef stock to corn starch, mix until a smooth paste has formed.
Add remaining beef stock to the fry pan with the butter, bring to the boil then whisk in the paste. Continue cooking over a low heat until the desired thickness is reached. Check sauce for seasoning. Remove from the heat and add some hearty herbs, allow them to infuse in the warm sauce whilst you’re preparing the rest of the ingredients.
Cut potatoes to desired size and place them in a pot with salted cold water, bring to the boil then let them to simmer for five minutes or until cooked before straining the potatoes removing as much moisture as possible.
Cut carrots and parsnips to desired size, toss with potatoes, salt, pepper and oil until well coated. Place on an oven tray and into a preheated oven at 190c. Roast until vegetables are cooked and golden brown.
Place peas and sugar snaps in boiling salted water for 30 seconds, strain and toss with remaining butter, salt and pepper.
Assemble roasted vegetables and greens on the plate, add rissoles and a generous serving of gravy.