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  • Oil 30 ml
  • Beef, rump imported 1125 g

Corn and Red Pepper Fritter

  • Sweet-corn, frozen 500 g
  • Red Peppers 2 pc
  • Baking powder 10 ml
  • Flour, all purpose 150 g
  • Milk 160 ml
  • Oil 15 ml
  • Butter 30 g

Peppercorn sauce (Makes 1 L)

  • Onions 167 g
  • Black pepper (ground) 5 g
  • Cream 800 ml
  • Peppercorn, green 30 g
  1. Steak

    • On a hot griddle pan, heat the oil, and seal the steak on each side for a few minutes to achieve grill marks and desired doneness. If you need to, transfer to a hot oven to finish the cooking process.
  2. Corn and Red Pepper Fritter

    • Mix together all the ingredients.
    • In a hot pan, add a little oil. Spoon the mixture into a pan and allow to cook on each side for a few minutes. Place on a paper towel to drain off the excess oil.
  3. Peppercorn sauce (Makes 1 L)

    • Sauté the onions, then add the peppercorns and black pepper.
    • Add the cream, and reduce by 1/2.
    • Add the Knorr Jus, and correct seasoning.
  4. Serving dish

    Serve with butternut crisps, lightly seasoned with Knorr Aromat. The corn and red pepper fritter can last up to 3 days in the fridge.
  5. Chef's Tip

    Change up the dish by slicing up the beef and roasting the wedges, as opposed to crisps. Serve with a cooling chunky cream cheese.