There’s no doubt...when Adrian Richardson visited the home of Maranoa Beef to whip up his Texan Style Beef Burgers, we were in culinary heaven! But if you’re wanting to whip together a quick, tasty, nourishing alternative, why not take advantage of our Butcher crafted Maranoa Beef Rissoles.
- 8 Maranoa Beef Rissoles
- 4 medium Potatoes, washed
- 2 teaspoons of Wholegrain Mustard
- 2 tablespoons of White Wine Vinegar
- 4 tablespoons of Olive Oil plus extra for brushing
- ½ small Brown Onion thinly sliced
- 1 tablespoon fresh thyme or dried oregano or any herb you have on hand
- Baby Spinach
- Place potatoes in medium saucepan and cover with water, add a little salt and bring to the boil. Cook for 6 minutes, or until potatoes are tender but firm. We don’t want to overcook them as they will be cooked again on the grill. Drain the potatoes and return to the pan to dry and cool. Once cool enough to handle, cut into quarters.
- To make the dressing, whisk together the mustard and white wine vinegar in a bowl. Slowly pour in the olive oil while continuing whisking, until you achieve a smooth and creamy consistency. Add the onion and herbs then season with salt and pepper.
- Now let’s head to the BBQ or Grill Pan...preheat to medium-high heat. Brush rissoles with oil and place on the grill and do the same with the potatoes (season with salt and pepper as you go). For the Rissoles we are looking to cook them for around 6-8 minutes until golden brown on both sides and cooked through. Then remove them from the heat to rest. For the Potatoes - cook until grill marks are achieved and the potatoes are starting to brown, about 5 minutes. Remove from grill and place in the bowl with the vinaigrette.
- To serve, add the spinach to the potatoes and gently toss to coat. Divide evenly among 4 plates and serve alongside your Maranoa Beef Rissoles. Drizzle with any remaining dressing.