W09 - Premium 2 - Cheese Fondue - Steak (regular) - Bread - European
roasted baby potatoes, broccolini and radish- Melk (inclusief lactose)
- Gluten
- Rogge
- Tarwe
- Kan sporen van allergenen bevatten
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- Sesamzaad
- Soja
Ingredienten
25 gram
Geraspte cheddar
(Bevat: Melk (inclusief lactose))
25 gram
Geraspte Goudse kaas
(Bevat: Melk (inclusief lactose))
1 stuk(s)
Knoflookteen
1 stuk(s)
Steak
½ takje(s)
Verse rozemarijn
½ bosje(s)
Radijs
1.5 tl
Paprikapoeder
200 gram
Krieltjes
125 gram
Broccoli
65 gram
Kastanjechampignons
1 snufje
Nootmuskaat
½ stuk(s)
Witte ciabatta
(Bevat: Gluten, Rogge, Tarwe Kan bevatten: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)
75 gram
Kookroom
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
2 el
[Plantaardige] roomboter
1 el
Wittewijnazijn
0.51 tl
Mosterd
1 el
Olijfolie
¼ el
Bloem
½ el
Suiker
naar smaak
Peper en zout
Benodigdheden
Instructies
Preheat the oven to 200°C. Take the steak out of the fridge and allow it to reach room temperature. Bring plenty of water to the boil in a pan. Boil the broccoli in the pan for 1 - 2 minutes. Drain and set aside.
Cut the Ciabatta in 1cm dices, place on a parchment lined-baking sheet and toast in the oven for 3-4 minutes.
Wash the potatoes. Cut them in wedges. Transfer the potatoes to parchment-lined baking sheet and drizzle with olive oil. Add the paprika powder, season with salt and pepper, then toss well to coat. Roast in the oven for 16 - 20 minutes or until golden-brown, tossing halfway. Add the broccoli to the baking sheet for the last 12 -15 minutes of cooking time.
Discard the radish leaves and quarter the radishes. Add them to a bowl and mix with the sugar and half a tbsp per person white wine vinegar. Mix well and set aside for later. Crush or mince the garlic. Melt a knob of butter in a frying pan over medium-high heat. Quarter the mushrooms and add to the pan together with half of the garlic. Fry for 4 - 6 minutes, or until cooked. Season to taste with salt and pepper.
Heat a knob of butter in another frying pan over medium-high heat. Add the rosemary to the pan. When the butter is nice and hot, fry the steak for 1 - 3 minutes per side. Remove from the pan, season with pepper and allow to rest for at least 3 minutes under alimiunium foil. In a small bowl, mix the flour with 0.5 tbsp water per person. Stir well, making sure there are no clumps left.
Heat a drizzle of olive oil in a fondue pan or large saucepan over medium-high heat, then fry the garlic for 1 - 2 minutes. Deglaze with the remaining white wine vinegar. Add the cream and bring to a gentle boil. Simmer for 2 - 4 minutes. Add both cheeses, the mustard and the nutmeg. Stir well and allow the cheese to melt. Add the flour mixture and keep stirring on very low-heat. Simmer for 1 - 2 minutes. Season to taste with salt and pepper.
Serve the cheese fondue in a small bowl with the broccoli, mushrooms, potatoes, ciabatta and radishes on the side. Cut the steak into bite-sized strips ready to dip in the cheese fondue.
Did you know... mushrooms are high in phosphorus, which works with calcium to strengthen bones and teeth. Phosphorus is mainly found in meat, fish and dairy, but along with mushrooms there are also other plant-based sources such as pulses and wholegrains.
