Spicy Beef and Gouda Antipasto
Serve this savoury antipasto warm, tucked into ready-made croustades or spooned onto toasted slices of baguette. For an idea that’s sure to impress, spoon mixture into large spring roll wrappers to make appetizers. You can make the antipasto ahead: cover and refrigerate for up to 2 days. Warm to serve. You can find spring roll wrappers at your local Asian supermarket or check the produce section in some of the larger grocery stores.
Mix together oil, vinegar, chili powder and cumin in medium bowl. Add beef, tossing to coat. Cover and marinade for 15 to 20 minutes. Discard marinade. Season beef with salt and pepper to taste.
Heat oil in large non-stick skillet, over medium-high heat; sauté garlic and onion until softened, about 2 minutes. Add marinated beef; cook, stirring constantly, until beef is browned but still slightly pink in centre, about 4 minutes.
Transfer to bowl using slotted spoon; toss with Gouda cheese, jalapeño and sambal oelek. Garnish servings of antipasto with diced or thinly sliced red and yellow pepper if desired.
Spring Roll Appetizers: Use two 8-inch (20 cm) spring roll wrappers for each spring roll – 20 total. Double wrapping makes them much easier to handle.
Lay 1 spring roll wrapper on work surface. Spoon a scant 1/2 cup (125 mL) beef antipasto mixture into centre of wrap. Top with red and yellow pepper slices, if desired. Roll into cylinder shape, folding edges inward to close. Combine 1 egg yolk with 1/2 tsp (2 mL) water. Lightly brush egg wash on top of spring roll and seal. Wrap spring roll with a second wrapper; place on parchment paper lined baking sheet. Repeat with remaining wrappers, forming 10 spring rolls.
Ingredients
Directions
Mix together oil, vinegar, chili powder and cumin in medium bowl. Add beef, tossing to coat. Cover and marinade for 15 to 20 minutes. Discard marinade. Season beef with salt and pepper to taste.
Heat oil in large non-stick skillet, over medium-high heat; sauté garlic and onion until softened, about 2 minutes. Add marinated beef; cook, stirring constantly, until beef is browned but still slightly pink in centre, about 4 minutes.
Transfer to bowl using slotted spoon; toss with Gouda cheese, jalapeño and sambal oelek. Garnish servings of antipasto with diced or thinly sliced red and yellow pepper if desired.
Spring Roll Appetizers: Use two 8-inch (20 cm) spring roll wrappers for each spring roll – 20 total. Double wrapping makes them much easier to handle.
Lay 1 spring roll wrapper on work surface. Spoon a scant 1/2 cup (125 mL) beef antipasto mixture into centre of wrap. Top with red and yellow pepper slices, if desired. Roll into cylinder shape, folding edges inward to close. Combine 1 egg yolk with 1/2 tsp (2 mL) water. Lightly brush egg wash on top of spring roll and seal. Wrap spring roll with a second wrapper; place on parchment paper lined baking sheet. Repeat with remaining wrappers, forming 10 spring rolls.
