Prego Rolls

 

Duncan Welgemoed recipe for prego rolls from Africola restaurant in Adelaide.

What you will need

To taste: grassy-flavoured olive oil

¼ cup (loosely packed) mint

¼ cup (loosely packed) flat-leaf parsley

2 tsp rosemary

½ Spanish onion, thinly sliced

To serve: chakalaka (see recipe)

  Prego 60 ml (¼ cup) olive oil

2½ tbsp jarred kalamata olive brine (optional)

40 ml red wine

1 tbsp tomato sauce

1 tbsp coarsely chopped flat-leaf parsley

2 birdseye chillies, finely chopped

1 garlic clove, finely chopped

1 fresh bay leaf, coarsely torn

1 tsp dried oregano

400 gm trimmed beef rump, cut into 100gm steaks, then butterflied to very thin steaks

  Pocket bread 250 gm (1 2/3 cup) self-raising flour, plus extra for dusting

2 tsp baking powder

250 gm natural yoghurt

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