Method

For the hollandaise:
Place the vinegar, water and mustard in a double boiler or in a bowl over boiling water. Add the egg yolks and whisk until smooth and thick. Add the butter, 1 cube at a time, and continue whisking over heat until thick and emulsified. Season with salt and pepper and stir in the parsley.

For the chips: 
Heat the oil to 160 °C. 2.Parboil the potatoes for 3 minutes in salted water. Drain and pat dry with a dish cloth. Deep-fry for 8 minutes. Scoop out with a slotted spoon, drain on paper towels and cool.

For the croquettes:
Heat the olive oil in a pressure cooker. Add the onions and sauté until soft. Add the beef cubes and fry until browned. Add the parsley, carrots and stock. Cook in a pressure cooker on full pressure for 20 minutes. Remove from the heat and cool. Drain the meat and vegetables and reserve the meat stock.

Melt the butter in a separate saucepan over medium heat. Add the flour and cook for 2 minutes while stirring. Gradually add the reserved stock and bring to the boil. Turn the heat to low and simmer for 5 minutes. Remove from the heat and pour the sauce into a bowl.

Put the beef and vegetables into a food processor and process until fi ne. Add to the sauce in the bowl, adjust the seasoning and place in the fridge until cold. Preheat the oven to 200 °C. 6 Roll the cold meat mixture into croquette shapes. First dip in the beaten egg and then roll in the crumbs. Put the croquettes on a plate and place in the fridge.

For the tomato sauce:
Put the tomatoes in a roasting dish, coat with olive oil and bake in the oven for 10 minutes. Leave to cool. Remove the skins and crush coarsely. Add a little olive oil and season with salt, pepper and sugar. Bring the temperature of the oil up to 190 °C.

To serve:

Deep-fry the croquettes in the hot oil for 3 minutes, or until golden brown. Drain on paper towels.

Re-fry the chips in the oil for about 4 minutes, or until golden. Drain on paper towels.

Serve the croquettes immediately with the chips and 2 sauces.

Extracted from MasterChef South Africa: The Cookbook. Human & Rousseau.