Midwest Food Market

On Special 29th July - 11th August

Midwest Foods News

Midwest Foods is a member of the Countrywide Network which is Australia's largest national group of independent foodservice distributors. We stock an extensive and growing portfolio of Countrywide branded products in our Warehouse Shop. These Countrywide home brand products are high quality and are at competitive prices.

These products include
• Frozen Products
• Dairy and Smallgoods
• Canned Products
• Paper, Packaging and Disposables
• Dry Goods
• Cleaning Products

The Countrywide range of cleaning products includes dishwashing liquid, dishwashing machine powder, rinse aid, multi purpose spray cleaner, glass and window cleaner, disinfectant, sanitiser, grill and hot plate cleaner, floor and tile cleaner and bleach. For the Laundry we have washing powder, laundry liquid, nappy soaker and fabric softener which are all of the highest quality and equivalent to buying leading brands at the supermarket at a much lower price.

For more information on the Midwest Foods product range visit our website www.midwestfoods.com.au

Recipe of the week

Beef Fillet on Potato Rosti with Red Wine Jus

Ingredients

8 large (about 2kg) desiree potatoes, peeled
1 brown onion, coarsely-grated
60g butter, melted
Vegetable oil, to shallow-fry
8 prosciutto slices
8 (about 200g each) beef fillet steaks
1 rosemary sprig
1 cup dry red wine
2 cups beef stock
Steamed green beans and almonds, to serve
 
Method

Preheat oven to 100°C. Use the coarse side of a grater to grate the potatoes. Place in a colander and add the onion. Use your hands to squeeze out as much excess liquid as possible. Transfer to a medium bowl. Add the melted butter and season well with salt and pepper. Stir to combine.

Add enough oil to a large, non-stick frying pan to reach a depth of 1cm and place over medium heat. Spoon two, 1/3-cup portions of potato mixture into the pan. Use an egg lifter to flatten each portion to a 10cm disc. Cook for 2 minutes each side or until golden brown and cooked through. Transfer to an oven tray lined with paper towel. Place in the warm oven. Continue in three more batches with remaining potato mixture, adding and reheating more oil if necessary.

Wrap a slice of prosciutto around each beef fillet. Heat a large frying pan over high heat. Add the steaks and cook for three minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for five minutes to rest.

Meanwhile, add the rosemary sprig and wine to the pan and bring to the boil. Add the stock and bring to the boil. Cook, swirling the pan occasionally, for five minutes or until sauce is reduced by half and thickens to a syrupy consistency. Strain through a fine sieve and discard the rosemary. Place the potato on serving plates.

Top with beef and drizzle with sauce. Serve immediately with steamed green beans and almonds.

Serves 8