Learn how to make your own garlic-chilli butter in a few simple steps, Chef! This lip-smacking liquid will be drizzled on a toasted ciabatta bun, which will be stacked with fried schnitzel, fresh greens, slices of tangy tomato & onion, plus creamy mayo. Sided with oven-roasted potato fries.
Garlic-chilli Burnt Butter & Beef Roll
Garlic-chilli Burnt Butter & Beef Roll
with potato fries & mayo
Hands on Time: 30 - 40 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Beef
- Beef Schnitzel (without crumb)
- Ciabatta Roll/s
- Ciabatta Rolls
- Fresh Chilli/es
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Greek Salt
- Green Leaves
- Hellmann's Tangy Mayo
- Onion
- Onions
- Potato
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
OVEN FRIES
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Remove from the oven and sprinkle over the Greek salt. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CHILLI BURNT BUTTER
Place a pan over medium heat with the chilli (to taste) and the garlic. Add 20g [40g]|#7DA0D7 of butter and a drizzle of oil. Fry until fragrant and the butter is melted and foaming, 2-3 minutes. Remove from the pan and set aside. Just before serving, drain the garlic and the chilli.
FRY THE SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, slice, and season.
Onion
Return the pan to medium heat with a drizzle of oil, if necessary. Fry the Onion until slightly soft, 3-4 [4-5]|#7DA0D7. Remove from the heat.
MAKE A TOAST
Halve the bun/s, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
TIME TO EAT
Smear the bottom bun with ½ the mayo, top with the green leaves, the Tomato, the sliced schnitzel and the onion, drizzle over the garlic-chilli burnt butter, and close up. Serve alongside the fries and the remaining mayo for dunking. Well done, Chef!
OVEN FRIES
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Remove from the oven and sprinkle over the Greek salt. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CHILLI BURNT BUTTER
Place a pan over medium heat with the chilli (to taste) and the garlic. Add 20g [40g]|#7DA0D7 of butter and a drizzle of oil. Fry until fragrant and the butter is melted and foaming, 2-3 minutes. Remove from the pan and set aside. Just before serving, drain the garlic and the chilli.
FRY THE SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, slice, and season.
Onion
Return the pan to medium heat with a drizzle of oil, if necessary. Fry the Onion until slightly soft, 3-4 [4-5]|#7DA0D7 minutes. Remove from the heat.
MAKE A TOAST
Halve the bun/s, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
TIME TO EAT
Smear the bottom bun with ½ the mayo, top with the green leaves, the Tomato, the sliced schnitzel and the onion, drizzle over the garlic-chilli burnt butter, and close up. Serve alongside the fries and the remaining mayo for dunking. Well done, Chef!
OVEN FRIES
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Remove from the oven and sprinkle over the Greek salt. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
CHILLI BURNT BUTTER
Place a pan over medium heat with the chilli (to taste) and the garlic. Add 60g [80g]|#7DA0D7 of butter and a drizzle of oil. Fry until fragrant and the butter is melted and foaming, 3-4 minutes. Remove from the pan and set aside. Just before serving, drain the garlic and the chilli.
FRY THE SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, slice, and season. You may need to do this step in batches.
Onion
Return the pan to medium heat with a drizzle of oil, if necessary. Fry the Onion until slightly soft, 5-6 minutes. Remove from the heat.
MAKE A TOAST
Halve the buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
TIME TO EAT
Smear the bottom bun with ½ the mayo, top with the green leaves, the Tomato, the sliced schnitzel and the Onions, drizzle over the garlic-chilli burnt butter, and close up. Serve alongside the fries and the remaining mayo for dunking. Well done, Chef!
OVEN FRIES
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Remove from the oven and sprinkle over the Greek salt. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
CHILLI BURNT BUTTER
Place a pan over medium heat with the chilli (to taste) and the garlic. Add 60g [80g]|#7DA0D7 of butter and a drizzle of oil. Fry until fragrant and the butter is melted and foaming, 3-4 minutes. Remove from the pan and set aside. Just before serving, drain the garlic and the chilli.
FRY THE SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, slice, and season. You may need to do this step in batches.
Onion
Return the pan to medium heat with a drizzle of oil, if necessary. Fry the Onion until slightly soft, 5-6 minutes. Remove from the heat.
MAKE A TOAST
Halve the buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
TIME TO EAT
Smear the bottom bun with ½ the mayo, top with the green leaves, the Tomato, the sliced schnitzel and the Onions, drizzle over the garlic-chilli burnt butter, and close up. Serve alongside the fries and the remaining mayo for dunking. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Garlic-chilli Burnt Butter & Beef Roll?
The preparation time for Garlic-chilli Burnt Butter & Beef Roll with potato fries & mayo is between 30 and 40 minutes.
What is the total time required to make Garlic-chilli Burnt Butter & Beef Roll with potato fries & mayo?
The total time required to make Garlic-chilli Burnt Butter & Beef Roll with potato fries & mayo is between 40 and 50 minutes.
How many servings does Garlic-chilli Burnt Butter & Beef Roll provide?
4 servings
What are the main ingredients in Garlic-chilli Burnt Butter & Beef Roll?
Beef, Beef Schnitzel (without crumb), Ciabatta Roll/s, Ciabatta Rolls, Fresh Chilli/es, Fresh Chillies, Garlic Clove, Garlic Cloves, Greek Salt, Green Leaves, Hellmann's Tangy Mayo, Onion, Onions, Potato, Tomato, Tomatoes
What is the nutritional information of Garlic-chilli Burnt Butter & Beef Roll?
Calories: 1070, Carbs: 106 grams, Fat: grams, Protein: 53.1 grams, Sugar: 15.2 grams, Salt: 2452 grams
How do I prepare Garlic-chilli Burnt Butter & Beef Roll?
TIME TO EAT: Smear the bottom bun with ½ the mayo, top with the green leaves, the tomato, the sliced schnitzel and the onion, drizzle over the garlic-chilli burnt butter, and close up. Serve alongside the fries and the remaining mayo for dunking. Well done, Chef! ONION: Return the pan to medium heat with a drizzle of oil, if necessary. Fry the onion until slightly soft, 3-4 [4-5]|#7DA0D7 minutes. Remove from the heat. FRY THE SCHNITZEL: Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, slice, and season. CHILLI BURNT BUTTER: Place a pan over medium heat with the chilli (to taste) and the garlic. Add 20g [40g]|#7DA0D7 of butter and a drizzle of oil. Fry until fragrant and the butter is melted and foaming, 2-3 minutes. Remove from the pan and set aside. Just before serving, drain the garlic and the chilli. OVEN FRIES: Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Remove from the oven and sprinkle over the Greek salt. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). MAKE A TOAST: Halve the bun/s, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
What should be prepared from my kitchen to make Garlic-chilli Burnt Butter & Beef Roll?
Beef, Beef Schnitzel (without crumb), Ciabatta Roll/s, Ciabatta Rolls, Fresh Chilli/es, Fresh Chillies, Garlic Clove, Garlic Cloves, Greek Salt, Green Leaves, Hellmann's Tangy Mayo, Onion, Onions, Potato, Tomato, Tomatoes
How many calories does Garlic-chilli Burnt Butter & Beef Roll have?
1070 calories
How much fat content does Garlic-chilli Burnt Butter & Beef Roll have?
grams
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