Chicken, Kaffir Lime and Apricot Skewers
A simple twist on chicken skewers - this recipe combines sweet with citrus to create an aromatic sum...
1kg flatiron steak cut into 6 pieces
200 ml vegetable oil
100g rock salt
12 sprigs warrigal greens or spinach
Half a lemon
Wash and roast the parsnips whole on the rock salt for 1 hour at 180°C.
Peel and fry the skins in 180°C vegetable oil. Liquidise the parsnips with milk and butter, season with salt pepper and lemon juice.
Season the beef with salt and pepper, then char gill on a medium heat for 3 minutes, turning continuously.
Leave the beef to rest for a couple of minutes, then serve with the parsnip, charred greens and freshly grated horse radish.
Chef Darren Robertson
Recipe provided by Three Blue Ducks Bronte