2 Tbsp olive oil
2 Tbsp smoked paprika
2 bunch brocollini, removed stems and cut into bite size
4 Scotch fillet steaks
salt & freshly ground black pepper
2 Tbs tomato relish each serve (4 plates)
4 medium potatoes
bought 300 ml sour cream (1 Tbs each potatoes)
Fresh pineapple cut to bite size
Preheat oven to 200°C. Season steaks with salt and pepper using fingers rub paprika and oil onto both sides of the steaks. Heat a heavy-based frypan and cook steaks for 4 mins each side, or until done to your liking.
Meanwhile bring saucepan to boil and add brocollini to boil. Then season with salt and pepper; divide on to 4 plates. Cut pineapple into bite size, top with relish and put together with brocollini.
Wash potatoes and pat dry with paper towels. Using a fork, pierce potatoes in about 6 places. Place directly on oven rack in the center of oven. Bake for 45 to 60 minutes or until tender when a skewer is inserted into the center. Cut a deep cross in top of each potato. Using a clean tea towel to hold potato, squeeze base gently to open up top. Spoon sour cream over potatoes. Serve the steaks with sour cream potatoes baked, freshly cut pineapple with tomato relish and brocollini.
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.
375 g Spinach Fettuccine
5 Tbsp olive oil + extra oil
2 carrots, chopped
2 chorizo, thinly cut
2 bunches Asparagus, sliced diagonally
2 pieces honey bacon
4 Garlic Cloves, sliced
Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Meanwhile, heat a non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring, for 2 to 3 minutes or until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.
Add garlic to pan. Cook, stirring, for 3 minutes or until garlic is tender. Add carrot. Cook, stirring, for 3 minutes. Add asparagus cook and stir for further 3 mins then the bacon. Stir in chorizo, and pasta cook for 3 minute to warm up chorizo and pasta. Add extra oil if too dry.
Fry egg one at a time, semi cooked the egg with egg yolk till a bit watery to be sauce. Then serve it on top of pasta.
4 rump steaks
2 Tsp olive oil
2 bunch asparagus, ends trimmed and cut
75 ml white wine
75 ml Worcester sauce
1 clove garlic, peeled and crushed
250 g button mushroom
2 Tbsp lemon juice
2 Tbsp extra olive oil for steaks
2 Tbsp tomatoes relish homemade or can buy
Salt and pepper to taste
Put the steaks in the dish, then mix the white wine, Worcestershire sauce, garlic, salt and pepper together; then pour this over the steaks. Cover with cling wrap, then place in the fridge for a few hours or, overnight. To cook steaks drain and dry them with kitchen paper, reserving the marinade.
Preheat the frying pan. When hot add oil, button mushroom and lemon juice; fry mushroom gently just caramelise it. Remove from pan; place in a plate, cover loosely with foil; then add steaks. Cook on one side until the first sign of moisture appears. Turn steaks once only (for 4 minutes on each side and extra 2 minutes before removing them to make sure its not too rare).
Test the steaks with finger: Rare is soft, medium feels springy and well done is very firm. Remove steaks from heat, put together with mushroom to rest steaks for 5 minutes before serving. Add the reserved marinade to the pan and let it bubble and reduce by about half. Meanwhile, boil water and cook asparagus with a pinch of salt. To serve, place the steaks on plates, top steaks with the reduce marinade, place button mushrooms,asparagus and tomatoes relish on the side.
4 rump steak fillets, asks butcher to cut equal size
200 g blue vein cheese
1 packet salad mix
1 packet tomatoes medley
2 long egg plants, cut into bite size
100 g paprika
1 brown onion, sliced
1 heads garlic, seperated into cloves (unpeeled)
3 tablespoons vegetable oil
3 cups beef broth
3 1/2 tablespoons all-purpose flour
1/4 cup water
2 teaspoons balsamic or other red-wine vinegar
Preheat oven to 230 C. Pat rump roast dry and season with salt and pepper. Put meat in a roasting pan, and scatter sliced onion around it. In another roasting pan toss egg plants with paprika. Mix well and roast in upper third of oven, stirring once, 20 minutes.
Put meat in the oven roast for, 20 minutes. Reduce temperature to 150 degrees and put 50 g blue vein cheese to melt on top of steak. For medium-rare meat 130 degree and vegetables are golden, about 20 to 25 minutes. Transfer meat and vegetables to a platter and keep warm, covered loosely with foil.
Make gravy: add broth to meat roasting pan and deglaze pan over high heat, scraping up browned bits. In a small bowl, whisk together flour and water and add to simmering broth in a stream, whisking. Add vinegar and simmer, whisking, 3 minutes. Strain gravy through a fine sieve and spoon the gravy onto plate with rump, egg plants and salads.
400 g Barramundi frozen and package , cut into rough pieces
½ cup olive oil
4-5 cloves garlic
1 large red onion
Leek, finely chopped
2 cups kale, chopped
1 cup pouring cream
4 to 6 pieces filo pastry, bought
butter for greasing baking dish
¼ cup spring onions, chopped
¼ cup thyme, chopped
Pre-heated 200C. Thaw the barramundi.
Add olive oil to hot pan.Saute onions, garlic and leek.Season with a little salt. Add kale, spring onion and thyme to the pan and season with pepper. Cook kale until tender soft about 10 mins. Then add barramundi cook for a few minutes.
Lightly beat the eggs in a bowl, add the cream and whisk together.Add the mixture from the pan into the bowl and mix together. Transfer cooked ingredients into the grease baking dish and lined with filo pastry.
Place in oven 25-35 minutes until filo is lightly brown.
1 fresh red and green chili – de-seeded or not, your choice
3 cloves garlic-peeled
1/2 lemon juice
1 tsp capers
1 small gherkins pickled in sweet vinegar (opt)
6 anchovy fillets
1 handful flat-leaf parsley, leaves picked
1 handful fresh basil, leaves picked
1 handful fresh thyme, leaves picked
1 handful sage, leaves picked
1 handful fresh mint, leaves picked
A few sprigs fresh oregano, remove stems
A few sprigs coriander, leaves picked
5 Tbs red wine vinegar
2 Tbs white wine vinegar
8 tablespoons really good extra virgin olive oil
1-2 tsp sugar (opt)
freshly ground black pepper
Blend in food processor / blender finely garlic, capers, gherkins, anchovies, all the herbs and vinegar, then slowly pour in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt, sugar and maybe a little more vinegar. Sauce should have sweet / sour herby flavour.
This sauce goes well with roasted ham, chicken, beef, lamb, turkey, french stick bread, salads and even as pasta sauce.
170 g caster sugar
230 ml skim milk
finely grated zest of 1 orange
1tsp vanilla essence
100 ml extra virgin olive oil
3 tsp frangelico (optional; see Note)
2 eggs, lightly beaten
1⅓ cups (200 g) self-raising flour
1/2 tsp bicarbonate of soda
1/8 tsp cream of tartar
8 small apricots, cut in quarters
125g craisins dried
chocolate powder, for sprinkling
Preheat your oven to 160°C fan-forced. Grease and flour a 23 cm round cake tin line it with baking paper.
Place the sugar, milk and orange zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil. Turn off the heat and stir in the vanilla, olive oil and frangelico (if using), then let the mixture cool for 5–10 minutes.
Add the beaten egg, cream of tartar, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot quartered and craisins on to batter the any way you like. Sprinkle with the chocolate powder and bake for 55minutes to 1 hour and 10 mins or until browned/dark brown and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a 10-20 mins, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting.
Tip: Serve just as it is.
• For an alcohol-free version, replace the liqueur with milk.You can use full cream milk if you desire to.
• If using very small apricots like I did, layer quarters on top of each other so that they won’t completely sink into the batter as it cooks.