4 rump steaks (or beef cut of choice), rinsed
For the marinade:
4-5 cloves garlic
2 teaspoons whole, black peppercorns
1 teaspoon coarse sea salt
1 teaspoon ground rosemary
1/4 cup olive oil
1/4 cup balsamic vinegar
You’ll get better results by marinating the night before or at least 4-5 hours before cooking.
For the marinade:
Blend the garlic and peppercorns. Add the rosemary and sea salt and blend to mix well. Add the olive oil and balsamic vinegar and mix well. Pour the marinade into a plastic bag. Place the rinsed rump steaks in the marinade and seal the bag. Allow to marinade either overnight or at least 4-5 hours before using. Cook the rump steaks with all the sauce on the griddle pan until your liking.
400 g asparagus, cut stems off
400 g cherries toatoes, cut in half
1 squeeze lemon juice
freshly ground black pepper
a bottle of tomato relish (2 Tbs relish for each plates)
Heat a large griddle pan and dry-griddle the asparagus spears on both sides until nicely marked. As soon as they’re ready, put them on to four plates and dress with a good squeeze of lemon juice and three times as much olive oil. Season with sea salt and freshly ground black pepper to taste. For cherries tomatoes brush oil and season with salt and pepper. Grill face down, char a little. Then put on to four plates together with the asparagus.
400 g asparagus, cut stems, cut into 2 mm long
2 leaves cos lettuces, chopped
water to boil
salt and pepper to taste
Boil asparagus in hot boiling water until tender, remove drain dry and season with salt and pepper. Set aside. Blanch cos lettuce in the boiling water and removed and place in the 4 plates with some marinade.
3 medium potatoes
garlic, thinly sliced
salt and cracked black pepper
1 cup custard
2 tablespoons grated parmesan
Preheat oven to 180C. Lightly grease four ramekins. Thinly slice potatoes. Arrange the potato over the base of each ramekin and sprinkle with a few slices of garlic and season with salt and cracked black pepper. Continue layering with the remaining potato, adding garlic every third layer. Combine custard with cheese. Pour into the ramekins then bake for 45 minutes or until potato is cooked through and top is golden. Stand for 5 minutes before serving.