- serves 2 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
- 300 g good-quality beef, finely minced
- 30 ml Congnac
- salt and pepper, to taste
- 1 garlic clove, crushed
- ¼ onion, diced
- handful of chives, chopped
- olive oil, to taste
- sweet paprika, to taste
- dried sweet chilli powder to taste
- brown bread, butter and mustard, to serve
Instructions
Place beef on a serving plate and flatten with your hands. Pour over the Cognac and season with salt and pepper. Spread with garlic, then onion. Add half of the chopped chives, and a generous splash of olive oil.
Using the sides of two spoons, mix ingredients until well combined. Add a little more olive oil. Shape mixture into a flat rectangle. Top with remaining chives and a little more oil. Season to taste with salt, pepper, paprika and chilli powder. Serve with bread, butter and mustard.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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