» Print Recipe
This recipe is from the MasterChef Live event held in Sydney in December 2010.
To cook the carrot & celery, sauté slowly in a pan together with a bit of oil till soft. Mix beef, vegetables, parsley and cooking liquor together and season. Roll in gladwrap tight to form a sausage shape. Refrigerate to
Set for an hour and then remove the gladwrap. To assemble the croustillant lay a sheet a sheet of brick pastry down, brush with egg wash and place the beef mixture on the pastry. Roll up tightly and refrigerate to set until you are ready to cook it.
To make the remoulade, mix the celeriac, mayonnaise and parsley together and season.
To assemble the salsa verde blend all of the above ingredients together until smooth.
» Metric Converter