Beef and Kerrygold Cheddar crumble

Ingredients

Preparation

Cut the onion and pepper into thin strips and chop the garlic. Cook the onion and pepper in a pan with oil over a high heat until lightly golden brown. Then add the chopped garlic and cook for a couple of minutes more over a low heat. Mix the meat and tomato in a bowl. Add the spices to the onion, cook for a few seconds, add the meat and tomato and season with salt.

Cook over a low heat for 20 minutes or until the liquid fully evaporates and add the chopped coriander. Toast the bread in butter in a pan over a low heat until golden brown (about 3-4 minutes). Crumble the cheese and mix with the panko away from the heat. Remove immediately from the pan so that the cheese does not melt

Assembly: Using a round mould, place the hot sautéed mixture on a plate and finish by sprinkling the crumble on top.

Notes: To serve from a bar, you can have the sautéed mixture ready on a plate and the crumble (panko and cheese) separate to prevent the breadcrumbs from becoming soggy. At the moment of serving, mix the bread and cheese, heat the sautéed mixture in the microwave and sprinkle on the crumble at the last moment.

Tip: The panko can be substituted with normal breadcrumbs.

Wine

Modelo black beer