A few weeks ago, I reviewed the Toollio, a very handy kitchen tool that really makes your life easier when it comes to cooking. Today, I want to show you yet another recipe that I have created using this fantastic appliance: Onion Crusted Scotch Fillet with home-made Chips. It is another very quick meal idea, as I believe that everyone, even the people who are pressed for time, deserve a delicious home cooked meal and that the Toollio can be very useful for this purpose, as it is a time saver. I wanted to try the tenderiser attachment, so I picked up some beautiful scotch fillet steak (one of my favourite cuts). Using the attachment was a breeze and after cooking them, the steaks were so soft, they almost melted in the mouth. I was really impressed. I also made my own breadcrumbs thanks to the cheese grater attachment using some stale bread. Yet another show stealer were the home-made chips (or crisps). I thinly sliced some potatoes with the vegetable cutter and deep fried them. They were crisp and crunchy just like store bought chips, but they tasted so much better. They were also very quick to make and my girls thoroughly enjoyed them. I can see myself making all kinds of flavoured chips with thanks to the Toollio and I can’t wait! Give this recipe a go and stay tuned for more of my recipes made using the Toollio!
Onion Crusted Scotch Fillet with home-made Chips
Onion Crusted Scotch Fillet with Home-made Chips - a scrumptious dinner idea!
- 4 scotch fillet steaks
- 1 cup breadcrumbs
- 3 tbsp parsley chopped
- 6 tbps onion chopped
- Extra virgin olive oil spray
- Salt to taste
- 2 or 3 potatoes
Onion Crusted Scotch Fillet
To make the breadcrumbs, grate your stale bread using the Toollio Cheese Grater attachment. Keep it aside.
Mix together the breadcrumbs, chopped parsley and onion and salt.
Tenderise the scotch fillets using the Toollio Tenderiser attachment.
Spray the scotch fillets with some extra virgin olive oil on both sides, then coat them well on both sides with the onion and breadcrumb mixture.
Put them in a baking dish, greased with some extra virgin olive oil and spray some more on the top of the scotch fillets.
Bake in a pre-hetead oven at 180°C – 355°F for 10 to 15 minutes (for medium rare/medium), depending on the thickness of your steaks.
Serve immediately with the chips on the side.
Peel and thinly slice the potoatoes using the Tollio’s vegetable cutter attachment.
Put the slices in a bowl filled with ice and cold water and keep them in it for 30 to 60 minutes. This will help them to crisp up when fried.
Deep fry them in hot vegetable oil (at 180°C – 355°F) until crisp. Put them in a plate covered with kitchen paper to drain the excess oil.
Sprinkle with salt and serve.
This is a sponsored post, but the opinions and recipe in this post are my own.