Sunday, July 19, 2009

Beef with Crunchy Coriander Coating


An easy and tasty Beef starter dish with Crunchy Coriander Coating.

Preparation time : 30 minutes
Cooking time : 15 minutes

Ingredients - Serves 6
  • 3 slices toast bread, crust removed, cut pulps into small cubes
  • 3 tablespoons milk
  • 1 small carrot or 75 g, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • 3 tablespoons parmesan cheese
  • 300 g minced beef
  • For the coating mix:
  • 1 sachet MAGGI® Coating Mix
  • 1 clove garlic, crushed
  • 4 tablespoons coriander leaves, chopped
  • 2 eggs, lightly beaten
  • 2 cups vegetable oil or 500 ml, for frying
Preparation
  • Mix and mash white toast pulps and milk until they are smooth.
  • Add carrot, parsley, oregano, black pepper powder, parmesan cheese and the minced meat. Mix until well combined.
  • Divide the mixture into equal portions. Shape portions into a big finger shape (around 15 fingers). Put fingers in a 200˚C preheated oven for 10 minutes or until they are cooked. Set aside to cool.
  • Meanwhile, combine MAGGI® Coating Mix , garlic and coriander in food processor and blend them until the coating mixture changed to green color.
  • Dip each finger in eggs then in the prepared MAGGI® Coating Mix mixture.
  • Heat oil to 190˚C. Deep fry the coated meat fingers for 5-6 minutes or until they are golden brown in color.
  • Serve hot with tahina sauce.
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