Put your Christmas hat on and get in the spirit as you plate up these hearty chat potatoes, Parmesan crisps, a pea pod-rocket salad and seared duck breast. Watch out for the cranberry-red wine jus; it is so good, you'll definitely be making the nice list this Christmas!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2
Potato
2 packet
parsley
1 clove
garlic
1 packet
Parmesan Cheese
(Contains Milk;)
1 packet
Premium Sirloin Tip
1 packet
Thyme
1
Cucumber
1
Leek
1 packet
Roasted Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
Sliced Mushrooms
1 packet
Mushroom Sauce
(Contains Gluten, Milk, Wheat; May be present: Soy. )
1 packet
Spinach & Rocket Mix
1 packet
Balsamic Vinaigrette Dressing
olive oil
20 g
butter
(Contains Milk;)
• See 'Top Roast Tips!' (below left). Preheat oven to 220°C/200°C fan-forced. • Cut each potato in half lengthways. • Place 1 potato half flat-side down, on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through. • Place on a lined oven tray and repeat with the remaining potato. • Drizzle with olive oil, season with salt and pepper and toss to coat. Arrange flat-side down and roast until tender, 30-35 minutes.
• Finely chop parsley and garlic. • In a small microwave-safe bowl, microwave the butter and garlic in 10 second bursts until melted. Add parsley, stirring to combine. • When potatoes have 5 minutes remaining, drizzle with herby butter, then sprinkle with Parmesan cheese and roast until melted and golden.
• While potatoes are roasting, heat a drizzle of olive oil in a large frying pan over high heat. • Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on both sides. • Transfer beef to a second lined oven tray and roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While beef is roasting, pick thyme. • Thinly slice cucumber and leek. • Roughly chop roasted almonds. • Once beef is resting, wipe out frying pan and return to medium-high heat with a good drizzle of olive oil. Cook leek and sliced mushrooms, tossing, until browned and softened, 6-8 minutes. • Remove pan from heat, then stir in mushroom sauce, thyme, a splash of water and any beefresting juices. Season to taste with salt and pepper.
• In a medium bowl, combine cucumber, spinach & rocket mix, roasted almonds and balsamic vinaigrette dressing. • Season to taste.
• Very thinly slice beef. • Divide beef mini roast, Parmesan hasselback potatoes and cucumber salad between plates. • Spoon leek mushroom sauce over the beef to serve. Enjoy!