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Beef “Rex” Vol au Vents with Parsnip & Apple Mash and Baby Bok Choy

Try David's Beef “Rex” Vol au Vents from Week 4 of COME DINE WITH ME AUSTRALIA series 2.


  • Parsnip & Apple Mash

  • Baby Bok Choy in Black Bean Sauce


  • 1.

    Heat 2 teaspoons of oil in a deep non-stick frying pan over high heat

  • 2.

    Add one-quarter of the steak. Cook for 3 minutes or until browned. Remove to a plate. Repeat 3 times with remaining steak and oil

  • 3.

    Add onion to frying pan. Cook, stirring, for 2 minutes or until tender

  • 4.

    Add fresh ginger, galangal, garlic, lemongrass stalk, turmeric, red dried chillies, sunflower oil, cinnamon stick & cardamom pods. Cook for 1 minute or until aromatic

  • 5.

    Stir in coconut milk

  • 6.

    Return meat to frying pan. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 1 1/4 hours or until tender

  • 7.

    Add coconut and ketcap manis. Cook, stirring, for a further 15 minutes or until liquid has evaporated

  • 8.

    Garnish with yoghurt and crushed pistachios

  • Parsnip & Apple Mash:

  • 1.

    Cook the parsnip and apple in a pan of salted simmering water for 10 mins until tender, then drain

  • 2.

    Put the pan back on the heat, add the butter and spices, cook for a few minutes before adding the milk and warming through

  • 3.

    Add this to the parsnips and apple, season well then whizz in the food processor until smooth, or mash well by hand

  • 4.

    Spoon into a bowl and drizzle with a little melted butter to serve

  • Baby Bok Choy in Black Bean Sauce:

  • 1.

    In a large skillet pan, heat the vegetable oil until shimmering

  • 2.

    Add the minced garlic, ginger and cook over moderate heat until softened, about 2 minutes

  • 3.

    Add the black bean sauce, sherry, chicken broth and chilli paste, bring to a boil and simmer the sauce for 1 minute

  • 4.

    Meanwhile, place the bok choy in a steamer and steam until crisp-tender, about 3 minutes

  • 5.

    Add the bok choy and watercress to the skillet with the sauce. Stir the cornstarch mixture; add it to the skillet and stir-fry over high heat until the sauce is thickened

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Beef “Rex” Vol au Vents with Parsnip & Apple Mash and Baby Bok Choy.


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