When we visited Jean and Roy she made roast beef and couscous wraps from Celebrate The Rain, pg. 21--wonderful!! One of the highlites of the trip.
We got this from an Oct/03 Food & Wine--different twist.
1 1/2 T evoo
1 1/2 T fresh lemon juice
1 1/2 C small watercress sprigs
3/4 C shredded red cabbage
1/4 very thinly sliced red onion, or sweet onion
Salt and freshly ground black pepper
16 slices of rare roast beef from one lb of beef (Boars Head is good)
Pesto, for garnishing
1. In a medium bowl, whisk the oil with the lemon juice. Add watercress, cabbage and onion--season with salt and pepper and toss to coat.
2. Lay each slice of roast beef on a flat surface and lay filling across short end and rollup--cut in half and trim as needed--repeat, dividing filler equally until all beef is used. Dot with pesto and serve. Can refrigerate before serving for about an hour.
We rolled a little different than the recipe and give our method here and really like thin sliced roast beef. You can cut into thirds if desired.
We got this from an Oct/03 Food & Wine--different twist.
1 1/2 T evoo
1 1/2 T fresh lemon juice
1 1/2 C small watercress sprigs
3/4 C shredded red cabbage
1/4 very thinly sliced red onion, or sweet onion
Salt and freshly ground black pepper
16 slices of rare roast beef from one lb of beef (Boars Head is good)
Pesto, for garnishing
1. In a medium bowl, whisk the oil with the lemon juice. Add watercress, cabbage and onion--season with salt and pepper and toss to coat.
2. Lay each slice of roast beef on a flat surface and lay filling across short end and rollup--cut in half and trim as needed--repeat, dividing filler equally until all beef is used. Dot with pesto and serve. Can refrigerate before serving for about an hour.
We rolled a little different than the recipe and give our method here and really like thin sliced roast beef. You can cut into thirds if desired.
"He who sups with the devil should have a. long spoon".
) pkg. of pork belly with hoisin sauce.
