Peanut-roast beef rolls with rösti and pineapple-cucumber salsa

Name: Peanut-roast beef rolls with rösti and pineapple-cucumber salsa
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1/2 Cucumber; 1/2 (approx. 500 g) Pineapple; 2 Limes; 1 red chilli pepper; 1 piece(s) (approx. 20 g) Ginger; 3 TABLESPOONS Peanut oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp demerara sugar; 3 TABLESPOONS salted roasted peanuts; 1/2 potty Coriander; 16 thin slices of raw roast beef (approx. 60 g each; cut by the butcher); 6 heaped Tbsp creamy peanut butter (glass); 2 Onions; 1 kg Potatoes; 1 Egg (Gr. M); 3 TABLESPOONS Cornstarch; 6 TABLESPOONS Oil; 7-10 Tbsp Freezer bag; 16 wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

1/2 Cucumber
1/2 (approx. 500 g) Pineapple
2 Limes
1 red chilli pepper
1 piece(s) (approx. 20 g) Ginger
3 TABLESPOONS Peanut oil
7-10 Tbsp salt and pepper
7-10 Tbsp demerara sugar
3 TABLESPOONS salted roasted peanuts
1/2 potty Coriander
16 thin slices of raw roast beef (approx. 60 g each; cut by the butcher)
6 heaped Tbsp creamy peanut butter (glass)
2 Onions
1 kg Potatoes
1 Egg (Gr. M)
3 TABLESPOONS Cornstarch
6 TABLESPOONS Oil
7-10 Tbsp Freezer bag
16 wooden skewers

Directions

1
Wash cucumber for the salsa. Peel the pineapple, cut into slices and cut out the stalk. Dice both very finely. Wash organic lime hot, dry it and rub the peel off. Squeeze both limes.
2
Slice chilli lengthwise, remove seeds, wash and cut into fine rings. Peel ginger and chop very finely. Mix everything with peanut oil. Season to taste with salt, pepper and 1-2 teaspoons of sugar.
3
Chop nuts. Wash the coriander, shake dry and pluck off the leaves. Dab the flesh dry and possibly tap it a little thinner between the layers of a freezer bag. Spread a thin layer of 4 tbsp. peanut butter on the meat.
4
Sprinkle with peanuts and coriander. Roll up roast beef slices and pin them with wooden skewers.
5
For the Rösti, peel the onions and cut into strips. Peel, wash and grate the potatoes. Mix with onions, egg and 2 tbsp. starch. Season with salt and pepper. Portion by portion in 4 tbsp. hot oil approx.
6
Fry 24 small flat Rösti until golden brown. Drain on kitchen paper and keep warm in the oven (approx. 50°C).
7
Heat 2 tablespoons of oil in a casserole or small roaster. Fry the rolls in it in portions on all sides over a high heat for 1-2 minutes. Season with salt and pepper and remove. Deglaze frying pan with 1⁄2 l water and bring to the boil.
8
Stir in 2 tbsp. peanut butter. Stir 1 tablespoon starch and a little water until smooth. Stir into the boiling sauce and simmer for 2 minutes. Season to taste with salt and pepper. Put the rolls into the sauce, cover and stew for 5-7 minutes.
9
Dress everything.^.