F 1 D 0 -- 2001 11 21 Beef and Potato Dish. qs oil 1 onion chopped 1 head fennel chopped 1 apple peeled cored chopped 2oz breadcrumbs 1tb dill 1tb parsley 2oz salted cashews chopped qs salt and pepper 1 egg yolk 1 long narrow roast of beef, about 24oz 1tb flour 1c stock, pref beef Potato Pancakes. 1 onion chopped 3tb oil 1.5 lb peeled potatoes Procedure. Cook onion fennel and apple in oil for 2-3 mins until soft. Add breadcrumbs, dill, parsley, cashews, egg yolk. Stir. Taste. Add salt and pepper. Allow to cool. Preheat oven to 400F. Cut a pocket into beef. Fill beef with stuffing above and secure with string. Spread meat with oil or margarine. Place in baking dish. Cook for about an hour. Cook onion in some oil. Grate potatoes. Squeeze out excess moisture with paper towels. Add to onion with salt and pepper. Mix well. Heat oil in fry pan. Drop 4 tb of potato mix into pan. Flatten into 4 inch cake. Cook about 2 minutes each side. Make eight more. Keep them warm. Remove meat from baking dish. Keep warm. Put dish onto stove. Stir flour into pan juices. Cook for a minute. Add stock. Bring to boil. Remove strong from meat. Cut into 8 slices. Layer 2 slices of meat between 3 potato pancakes. Divide sauce among four plates. Put a meat and potato stack onto each. Garnish.