Ainsley Harriott's Gourmet Express 2
Crusted Roast Rump Steak with Crispy Speckled Onions Rings
Page 80
| Course Type: Main Courses
(1 review)
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Recipe Reviews
Two parts to this recipe, the meat and the onion rings.
I've never made onion rings before and was surprised how easy and how tasty they were. The rings were first soaked in milk — is this usual? — then fried. One biggish (to me) onion served the two of us. If actually servied four, you might want to double this.
For my two steaks which might have been slightly bigger than asked, I made all the topping and that was fine. Again, you might want to double this.
Altogether, good food that made a nice meal in not too much time.
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