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

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.