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Shaved Beef Ciabatta Lunch Roll with Fetta and Horseradish Cream
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 450 | g | Beef Carvery |
| 10 | each | QBA Ciabatta Lunch Rolls White |
| 200 | mL | Thickened cream |
| 10 | g | Fresh thyme, finely chopped |
| 10 | mL | Minced horseradish |
| 200 | g | Wild rocket |
| 300 | g | Marinated feta |
| 2 | g | Salt |
| 2 | g | Pepper |
Method
Step 1
Preheat oven to 180° C. Remove the Beef Carvery from the cry-vac bag and clean off any excess fat. Using a sharp knife, shave the beef into thin slices and place onto a small oven tray ready to heat.
Step 2
In a small mixing bowl whip together the pure cream, finely chopped thyme, minced horseradish, salt and pepper, until you reach a soft peak. Set aside until required.
Step 3
Slice the Artisan Ciabatta Lunch Rolls in half and place onto a small lined oven tray. Wash and drain a handful of wild rocket and set aside.
Step 4
Place the sliced meat and lunch rolls in the oven for 8-10 minutes.
Step 5
Once warmed through, remove the meat and bread from the oven and start to assemble. Layer the rocket, sliced beef and fetta onto the roll and finish off with the horseradish cream.