steak Canapés

Servings - 10-14

Ingredients:

Pickled Radish:

4 Radish

100ml White Wine Vinegar

20g Brown Sugar

100ml Water

2 Bay Leaves

1 tsp Black Peppercorns

Hashbrown:

2 medium Agria Potatoes, grated

1/2 Onion, finely chopped

1/2 cup All Purpose Flour

2 Egg

2 Garlic cloves, finely chopped

Salt and Pepper

Caramilised Onion:

4 1/2 Onions

4 tbsp Brown Sugar

6 tbsp Balsamic Vinegar

6 tbsp Butter

Salt and Pepper

Steak:

400g Sirloin Steak

Salt and Pepper

Ricotta Spread:

125g Ricotta Cheese

95g Cream Cheese

3 Garlic cloves, finely chopped

4 tbsp Lemon Juice

2 tsp Lemon Zest

2 tbsp chopped Basil Leaves

Salt and Pepper

Instructions:

  1. Slice the radishes and put them aside, in a pot add the white wine vinegar, brown sugar, bay leaves and peppercorns, bring to a boil. Once at a boil pour in to a container, add 100 ml cold water and add radishes.

  2. Dice the onions and add them in to a pot with butter, let them sweat for 2-3 minutes then add in brown sugar, balsamic vinegar and salt and pepper. Cook on a low heat until the onions are soft and dark. Stir regularly.

  3. Grate the potato, squeeze the excess liquid out and place in a bowl. Cut the onions and add in to the bowl. Add flour, eggs, garlic, salt and pepper to the bowl and mix until well combined. Fill a cookie cutter with the mixture and press it down to make sure its compact. Place in to the freezer. After 30 minutes heat a pan up with some oil and fry frozen hash browns.

  4. Mix togther the rictotta, cream cheese, finely chopped garlic, lemon juice, lemon zest, chopped basil and salt and pepper.

  5. Make sure the steak is room temperature, heat a pan up with a dash of oil. Season steak with salt and pepper. Redner the fat down, then place the steak on its side. Cook until medium-rare. Let it rest for 10 minutes then thinly slice.

  6. To assemble, start with a hasbrown, add a teaspoon of the ricotta mix add the caramelised onions, add a piece of the steak and top it with a piece of pickled radish.