Crunchy Quinoa Welsh Beef Goujons
Deliciously crunchy, and even better served with two different dips.
- 450g PGI Welsh Beef sirloin steak, cut into 1cm thick slices
- 225g cooked quinoa
- 1 egg
- 1 egg white
- 2 tbsp seasoned flour
- 75g parmesan cheese, finely grated
- 1/2 tsp dried rosemary
- 1/2 tsp dried herbs
- Pinch cayenne pepper
Preheat oven to 160C / 140C fan / Gas 3. To make the quinoa crispy, spread out evenly onto baking parchment on a baking tray and bake in the oven for approximately 20-25 minutes. Cool.
Turn up the oven to 200C / 180C fan / Gas 6.
Beat the egg and egg white together. In another bowl combine the quinoa, seasoning, dried herbs and parmesan cheese together.
Dip the sliced beef in the seasoned flour, then in the egg mixture and then coat in the quinoa mix. Place on a non-stick baking tray, spray lightly with oil and bake for 15-20 minutes until crunchy.
Serve with dips. To make aioli, combine mayonnaise with crushed garlic and black pepper. For a horseradish mayonnaise dip, mix 1 tbsp creamed horseradish, 2 tbsp mayonnaise, 2 tbsp creme fraiche and chopped parsley. Dip and enjoy!