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Mondays, Tuesdays & Wednesdays | TV2

Ep 35 Will and Steve: Beef Bombs with Roasted Chilli Mayonnaise


Prep: 45 mins

Cook: 25 mins

Serves: 6

 

Ingredients

  • Salt and pepper, to season
  • Plain flour, to dust
  • 2 eggs, lightly beaten
  • Vegetable oil, to deep-fry
  • Chopped coriander, to serve

 

Lime Vinaigrette

  • 40ml lime juice
  • 1 tbs white wine vinegar
  • 2 tsp caster sugar
  • 2 tsp Dijon mustard
  • 125ml olive oil

 

Beef Bombs

  • 1 loaf sourdough, cut into 5cm cubes
  • 500g beef mince
  • 1 onion, grated
  • 1 long red chilli, deseeded, finely chopped
  • ½ bunch coriander stalks, finely chopped  
  • 50g bocconcini, chopped finely
  • 1 egg yolk
  • 3 tsp Dijon mustard
  • 3 garlic cloves, crushed
  • 1 tsp dried oregano
  • 2 tsp smoked paprika

 

Salad

  • 1 red onion, thinly sliced
  • ½ white cabbage, shredded
  • ½ bunch coriander leaves, finely chopped

 

Mayonnaise

  • 2 long red chillies, halved lengthways, seeds scraped
  • 1 egg yolk
  • 1 tbs lime juice
  • 1 tbs white wine vinegar
  • 1 tsp Dijon mustard
  • 250ml (1 cup) grapeseed oil
  • 250ml (1 cup) olive oil
  • A splash of tabasco

 

Method

  1. To make vinaigrette, whisk all ingredients in a bowl until sugar dissolves. Season with salt and pepper, then set aside.
  2. Preheat oven to 180C. Line an oven tray with baking paper.
  3. To make beef bombs, place bread on a baking tray. Bake for 10 minutes or until crisp and dried. Cool, then add to a food processor and process until crumbs form.
  4. Place ½ cup of the toasted breadcrumbs in a bowl with remaining ingredients. Season with salt and pepper. Using your hands, combine mixture and roll into walnut-sized balls.
  5. Dust meatballs in flour then dip in beaten egg and roll in remaining breadcrumbs. Place on prepared tray in a single layer. Refrigerate until required.
  6. To make salad, place onion in a bowl. Cover with water, then stand for 10 minutes. Drain, then place in a bowl with remaining ingredients.
  7. To make mayonnaise, using tongs, cook chilli halves over an open flame until charred all over. Place in a small bowl and cover with plastic wrap. Stand for 5 minutes, then peel.
  8. Place egg yolk, lime juice, vinegar, mustard and chillies in a food processor and process until smooth. With the motor running, drizzle in oils until thick and smooth. Stir in Tabasco, then season with salt and pepper. Refrigerate.
  9. Add dressing to salad and toss to combine.
  10. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Gently drop beef bombs into the oil and fry, turning halfway, for 3-4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt.
  11. Divide beef bombs among serving plates, then add salad and mayonnaise to each plate. Garnish with coriander to serve.

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