ROULADES OF BEEF STUFFED WITH ANCHOVIES & ONIONS

Preparation Method :

• Put the minced beef, mashed potato, fried onions, breadcrumbs, 150 ml double cream, salt and pepper, eggs, parsley and arrowroot or corn flour into a large bowl.
• Blend them thoroughly and place the mixture in the refrigerator for 1 hour.
• Remove the mixture from the fridge, place a layer of cling film on a large board and divide the meat mixture into 6 equal portions.
• Moisten the mixture with cold water and spread into a 40cm (16 inch) square, about 0.5cm thick.
• Divide the mixture again into 4 x 10cm (4 inch) squares.
• Then repeat the process with the remaining mixture. It will end up with 32 squares (to make 4 roulades per person).
• Cut each anchovy into 4 strips.
• Then place a thin layer of finely sliced leeks on each square with 2 strips of anchovy.
• With a spatula and the cling film, carefully roll up each square to form a Swiss roll shape.
• Chill and repeat the method with the remaining mixture.
• Heat the butter in a frying pan and cook the roulades, about 4 at a time, turning it so they are evenly cooked all over, and keeping them warm.
• When all the roulades are cooked, using the same pan, add the stock and boil until reduced by half.
• Then add the remaining cream.
• Gently bring to the boil and simmer it for 5 minutes, add the chopped capers and a little seasoning, and serve with the roulades.