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small crispy potato kebabs with thyme, hanger steak, leek fondue, fresh cheese goat



Recipe for 12 Tapas

Leek fondue

500 Kg
1 Piece(s)
White onion

Fingerling potatoes

300 Gr
Fingerling potatoes
1 Tbsp
Duck fat
3 Sprig(s)

Hanger steak

4 Piece(s)
Hanger steak
100 Gr
Fresh goat cheese
10 Sprig(s)
  • Butter
  • Salt and pepper
  • Vegetable oil

Preparation time: 45 min

  • Prep

    Peel the onion and chop finely.

    Put the potatoes in salted cold water in a large pot and bring to a boil for 4 minutes.

    Chop the thyme. 

    Slice the leeks in 4, wash them and mince finely.

  • Leek fondue

    In a pot, melt the butter and sweat the onion, add the leeks.

    Lower ther heat, mxi often to soften the leeks. Add a bit of water if needed.

    Season with salt and pepper


  • Fingerling potatoes

    Slice the potatoes in thick slices. In a pot, cook them with duck fat for few minutes.

    Add thyme, salt and pepper. Bake in the oven for 8 minutes. Don't over cook them if not you won't be able to pick them with the skewers.

    Put aside and let cool down on a baking tray.

  • Hanger steak

    In a hot pan, sear the meat on both sides. Bake in the oven for 5 minutes.

    Remove from oven, let aside for 10 minutes and then slice.

  • Plating

    On a skewer, pick a potato slice, fold a piece of meat in two and pick. Repeat.

    Put the skewers on a baking tray with cooking paper and cover with blue cheese.

    Bake in the oven until the blue cheese melt and serve!


  • Finishing

    In a plate, start with the leek fondue, then add two skewers and decorate with chopped chive.

Vous pouvez remplacer le fromage bleu par un autre, exemple fromage de chévre

Une attention particulière est nécessaire sur la triple cuisson des pommes de terre, bien comprendre que chaque étape est importante.

Cela facilite le temps de réalisation, bon appétit

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