Beef Olives With Roasted Garlic And Caper Mash
Indulge your taste buds in a Beef Olives Roasted Garlic and Caper Mash recipe | ROYCO®
Quick Facts
Preparation Time:
mins
Cook Time:
mins
Serves
Ingredients
- 1 kg topside beef cut into thin steaks (6-8)
- 2 tbsp oil
STUFFING
- 1 pkt beef sausage off the casing
- 2 slices brown bread soaked in milk
- 1 tbsp chopped parsley
- 1 egg
- 2 tbsp butter
- 1 onion finely chopped
- 1 pkt ROYCO® Beef Goulash Dry Cook-in-Sauce
- 2 cups water
- ROASTED GARLIC AND CAPER MASH INGREDIENTS
- 6 potatoes peeled and cubed
- 1 whole garlic bulb
- olive to drizzle
- 1 tsp ROYCO® Brown Onion Gravy
- 2 tbsp butter
- 2 tbsp capers
- LOADED CAULIFLOWER SALAD INGREDIENTS
- 1 head cauliflower broken into florets
- 2 carrots peeled and sliced
- 1 pkt ROYCO® Veggie Bake for roasted vegetables
- 4 hard boiled eggs, chopped
- 6 slices bacon chopped and fried
- 1 cup grated white cheddar cheese
- 1 spring onions sliced
DRESSING
- ½ cup mayonnaise
- ½ cup sour cream
- salt and pepper
Method
- Place the steaks between two sheets of cling wrap and flatten using a meat mallet
- Combine all the stuffing ingredients and roll to form a sausage
- Place the sausage on each steak and roll to form a parcel
- Tie with a string or secure with a toothpick
- Heat oil in a saucepan and seal the parcels on all sides until golden brown
- Remove and set aside
- Melt butter in the same saucepan and sauté the onion until soft
- Stir in ROYCO® Beef Goulash Dry Cook-in-Sauce add water and stir to combine and bring to a boil
- Add the beef olives, cover with lid and simmer for 1-2 hour or until beef olives are soft and tender
- ROASTED GARLIC AND CAPER MASH METHOD
- Cut the top of the garlic bulb, drizzle with oil and sprinkle with ROYCO® Brown Onion Gravy
- Place the garlic in a tinfoil and roast for 45 minutes
- Boil potatoes in salted water until soft
- Once garlic is roasted squeeze it out and mix in with mash until well mixed
- Add in butter and capers and mix well
- LOADED CAULIFLOWER SALAD METHOD
- In a roasting pan place cauliflower and carrots, drizzle with olive oil and sprinkle with ROYCO® Veggie Bake and roast until tender for 20 minutes
- In a salad bowl place cauliflower and carrot mixture, add eggs, half the cheddar cheese
- Mix all the dressing ingredients and pour over the salad
- Sprinkle on top crisp bacon, rest of cheese and spring onion
