4Chianina striploin steaks (about 200gm each), finely chopped (see note)2golden shallots, finely choppedFor deep-frying:vegetable oil4Desiree potatoes, cut into matchsticksMilk panini10 gmdried yeast 250 gm“00” flour, sieved20 gmcaster sugar95 mlmilk, at room temperature50 gmsoftened butterFor brushing:eggwash2 tspsesame seedsChianti ketchup500 mltomato passata200 mlred wine vinegar200 gmcaster sugar150 mlChianti, or another medium-bodied red wine
For milk panini, combine yeast, 50gm flour and 60ml lukewarm water in the bowl of an electric mixer fitted with a dough hook, set aside until foamy (8-10 minutes). Add remaining flour, sugar, milk and 1 tsp fine sea salt, stir to combine, then, with mixer on medium speed, add butter a little at a time until incorporated and dough is smooth and elastic. Cover with plastic wrap and set aside until doubled in size (50 minutes-1 hour).
Meanwhile, for Chianti ketchup, combine ingredients in a saucepan over low-medium heat and bring to a simmer, stirring occasionally, until thick and rich (45 minutes-1 hour).
Preheat oven to 180C. Divide dough into 4 pieces, shape into ovals, place on baking trays lined with baking paper and set aside until doubled in size (45 minutes-1 hour). Brush with eggwash, scatter with sesame seeds, bake until golden and cooked through (20-25 minutes). Cool on a wire rack, halve horizontally and set aside.
Meanwhile, combine beef and shallot in a bowl, season to taste, then shape into 4 even-sized patties. Set aside until required.
Preheat oil in a deep-fryer or deep-sided frying pan to 120C. Fry potato in batches until just cooked through (2-3 minutes). Drain well, set aside to cool completely. Increase deep-fryer to 180C.
Heat a large frying pan over high heat, add patties and cook, turning once, until cooked to your liking (3-4 minutes each side for medium-rare). Set aside to rest, keep warm.
Deep-fry chips until golden and crisp (4-6 minutes), season to taste with sea salt and serve with patties, Chianti ketchup and panini.
Note Chianina beef is available from Isola Chianina Beef. If unavailable, substitute Angus beef.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.