Corn on the cob with steaks and curd

Name: Corn on the cob with steaks and curd
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Corn cobs (approx. 250 g each); 1 Pot of basil; 1 small bunch of chives; 500 g Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Hoof steaks (approx. 150 g each); 2 Onions; 2 TABLESPOONS Oil; 2 TABLESPOONS Butter; 1 sprig of rosemary; 7-10 Tbsp Rosemary and salad

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Corn cobs (approx. 250 g each)
1 Pot of basil
1 small bunch of chives
500 g Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Hoof steaks (approx. 150 g each)
2 Onions
2 TABLESPOONS Oil
2 TABLESPOONS Butter
1 sprig of rosemary
7-10 Tbsp Rosemary and salad

Directions

1
Clean and wash the corncobs. Cook in boiling water for about 30 minutes. In the meantime, wash the basil and cut it finely, except for a little bit for garnishing. Wash the chives and cut into small rolls. Mix herbs and quark.
2
Season to taste with salt and pepper. Wash the steaks and dab dry. Peel onions, cut into rings. Heat oil. Fry the steaks and onions for about 5 minutes, turning them over. Season with salt and pepper and take out. Melt butter in the frying fat. Add a sprig of rosemary. Arrange steaks and onion rings and quark in portions with one corncob each.
3
Season with salt and pepper and take out. Melt butter in the frying fat. Add a sprig of rosemary. Arrange steaks and onion rings and quark in portions with one corncob each. Drizzle the cobs with rosemary butter. Serve garnished with fresh herbs and salad leaf