Recipe of the week – beef

Beef with salt roasted celeriac and walnut Gorgonzola pesto

Delicious combination of earthy flavours and textures in this quick and simple mid week supper – photo Ian Wallace

Serves: 6

1 large celeriac, trimmed (about 1kg)

2 tbs extra virgin olive oil

1 tsp sea salt

1kg piece beef filet

pesto

100g walnut pieces

1/2 bunch flat leaf parsley

2 tbs green olives

2 anchovy fillets, drained and chopped

1 tbsp balsamic vinegar

55g gorgonzola cheese

2 cups Autumn salad leaves, such as radicchio, red oak leaf, red chicory

salt and pepper

Preheat oven to 200c/180c fan-forced and line a baking tray with baking parchment. Make the pesto. Place the walnuts, parsley, olives, anchovies and some pepper in a food processor and blend until smooth. Blend in the oil, half the balsamic vinegar and then stir in the gorgonzola. Season to taste and set aside.

Peel the celeriac and cut in half, then cut each half into 1 cm thick slices. Combine the oil and salt and rub all over the celeriac pieces. Arrange on the prepared tray and roast for 30 minutes until charred and softened. 

Meanwhile, season the beef fillet. Heat an oven-proof frying pan over a high heat and when hot add the beef. Sear for 5 minutes until browned all over. Transfer to the oven and cook for 10 minutes. Remove from the oven and rest for 5 minutes.

Cut the beef into 6 thick steaks and arrange on a second baking tray. Spoon the pesto onto each steak and return to the oven for 5 minutes until the beef is cooked perfectly and the pesto golden.

Divide the celeriac between plates and top with the beef steaks. Spoon over any pan juices and serve with some mixed salad leaves.

© photo Ian Wallace

© recipe Louise Pickford

First published by Taste.com.au

On the griddle

I love the first barbecue of year. Here are a few of my favourite recipes for grilling, indoors or out, so you can enjoys these dishes where ever you are in the world.

We kick off with super succulent spicy tiger prawns (cooked in the shells to help keep the flesh moist) with a lovely salty/sweet/sour salad with fresh mango – a throw back to my days in Australia where the mango season is a joy to behold.

Sausages are sausages are sausages, well no actually and these ones are a good quality pork variety from the butchers served with a homemade salsa rossa and a piquant mustard mayonnaise.

Aubergines are a great meaty alternative for a veggie burger. Here they take on a South American flavour with chimichurri sauce and wickedly delicious crispy fried onion rings.

No barbie would be complete without a good old steak, so add a Mexican twist with a spicy japeleno salsa.

If seafood is your thing, then you should definitely try barbecuing shellfish in either covered with foil in metal dishes or wrapped up in foil parcel . It’s a lovely way of keeping all those juices. Pared with chorizo they are really yummy.

Vietnamese sesame and soy prawns and mango salad

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Serves: 4

12 large raw prawns

1 tbsp soy sauce

1 tbsp fish sauce

2 tsp caster sugar

1 tsp sesame oil

1 mango, peeled and stoned

1 cucumber

a handful fresh Thai basil, coriander and mint

125g grape cherry tomatoes, halved

4 tbsp salted cashews nuts, chopped

dressing

3 tbsp fish sauce

3 tbsp caster sugar

2 1/2 tbsp fresh lime juice

1-2 small red chillies, thinly sliced and seeded if wished

sea salt

Thai crispy fried shallots, to garnish

Prepare prawns. Using small scissors cut down the back of each prawn, through the shell and carefully pull out the dark vein and discard. Wash and pat dry. Place in a shallow dish. Combine the soy sauce, fish sauce, sugar and sesame oil, stir well to dissolve the sugar. Pour over prawns and set aside to marinate for 2 hours. Drain and pat dry.

Meanwhile, thinly slice the mango and cut into long thin strips or julienne. Thinly slice the cucumber and cut into julienne. Place in a bowl and add the herbs and cherry tomatoes.

Whisk together dressing ingredients until the sugar is dissolved.

Thread the prawns onto bamboo skewers. Heat a barbecue or griddle pan until hot and cook the prawns for 2-3 minutes each side until charred and cooked through. Toss the salad and dressing together adding the cashew nuts. Serve prawns and salad topped with crispy shallots.

Griddled sausages with salsa rossa

Grilled sausages with salsa rossa A

Serves: 4

1 large red pepper

2 tomatoes, diced

  2 tbsp red wine vinegar

1 tsp caster sugar

1 tsp dried oregano

100g good quality mayonnaise

1 tbsp whole grain mustard

8 premium pork sausages

Heat the barbecue or griddle pan until hot and cook the pepper for about 10 minutes, turning from time to time until charred all over. Set aside for 5 minutes and then slice open catching any juices in a small saucepan.

Chop the pepper, discarding the seeds and add to the pan with the tomatoes, vinegar, sugar, oregano and some salt and pepper. Bring to the boil and simmer, uncovered for 25-30 minutes until thickened and the liquid is evaporated. Puree until smooth.

Stir the mayonnaise and mustard together.

Cook the sausages on the griddle for about 10 minutes, turning until charred and cooked through. Serve with the sauces.

Aubergine burgers with chimichurri and crispy onions

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Serves: 4

2 medium aubergines, trimmed

2-3 tbsp olive oil

1 large onions

100ml milk

1 egg, beaten

100g dried breadcrumbs

4 burger buns

50g rocket leaves

aioli (optional)

chimichurri sauce

1 bunch flat leaf parsley

1/2 bunch fresh coriander

125 ml extra virgin olive oil

3 tbs red wine vinegar

1 garlic clove, chopped

1 tsp ground cumin

a pinch dried chilli flakes

salt and pepper

Start by making the chimichurri sauce. Whiz all the ingredients in a food processor or blender until fairly smooth and adjust seasonings to taste.

Thinly slice the onions into rings and place in a bowl. Cover with the milk and soak for 5 minutes.

Cut the aubergines horizontally into 3mm thick slices. Season the oil with salt and pepper and brush the slices with the seasoned oil. Heat the barbecue or griddle pan to high and once hot, grill the aubergine slices for 3-4 minutes each side until charred.

Drain the onion rings and dip firstly into the egg and then into the breadcrumbs to completely coat the rings. Heat 5cm vegetable oil in a wok until it reaches 180c on a sugar thermometer (or until a cube of bread crisps in 20 seconds). Deep-fry the onion rings for 2-3 minutes until crisp and golden. Drain on kitchen paper.

Slice rolls in half and char-grill until toasted. Fill rolls with aubergine slices, rocket leaves, onion rings, chimichurri sauce and aioli, if using.

Barbecued beef skirt with jalepeno salsa

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Serves: 4

1 tbsp chopped fresh rosemary

2 garlic cloves, crushed

grated zest 2 limes

1 tsp each salt and pepper

2 tbsp extra virgin olive oil

650g beef skirt steak

salsa

2-3 tbsp extra virgin olive oil

½ bunch coriander

2 jalepeno chilies, seed and roughly chopped

1 garlic clove, crushed

juice 1 lime

¼ tsp caster sugar

serving suggestions

cherry tomatoes, avocado and coriander

Place the rosemary, garlic, lime zest, salt, pepper and oil in a bowl and stir well to combine. Place the meat in a shallow dish, add the marinade, stir well and leave to marinate for at least 4 hours or overnight. Return to room temperature 1 hour before cooking.

Make the salsa just before you cook the meat to keep the lovely vibrant green colour. Place all the ingredients in a blender and blend until smooth, season to taste.

Preheat a barbecue or grill pan until hot, spray lightly with oil and add the meat. Cook for 3-5 minutes each side, depending on how well you like the meat cooked. Transfer to a board and rest for 5 minutes before slicing. Serve with the salsa and some cherry tomatoes, avocado and coriander leaves.

Clams and chorizo cooked on the griddle

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Serves: 4

1 kg small clams

150g chorizo, diced

2 garlic cloves, thinly sliced

grated zest and juice 1 lemon

50ml white wine

2 tbsp chopped fresh parsley

salt and pepper

beer, to serve

Soak the clams in clean water for 30 minutes, then rinse well and drain. Divide between 4 small metal dishes (or make foil parcels).

Add the chorizo, garlic, lemon zest, lemon juice and wine to the pans and seal each one under a sheet of foil (or wrap the foil up tightly forming a sealed parcel).

Heat the barbecue or griddle pan until hot, add the dishes or parcels and cook for 3-4 minutes until the clams have opened. Check one parcel to see. Scatter over the parsley and serve with beer.

 

Recipe of the week…………beef and chocolate!

Winter is most certainly upon us, with frosty mornings and log fires. It is just the time of year when I begin to crave comfort food. This rich beef stew flavoured with cinnamon and chocolate was inspired by a classic Catalan dish Estofado de Ternera a la Catalana. A little dark chocolate is added to the stew towards the end of cooking giving it a unique flavour.  It is likely that the dish originated in Mexico, where chocolate is added to counteract the fiery heat of the chillies in the classic Mexican stew,  Mole poblano.

It can be served with rice, but I love it spooned over potatoes, mashed with olive oil.

Beef stew with chocolate and cinnamon

Beef Stew

Serves: 6

1.5 kg beef chuck steak, cubed

200 g panchetta, diced

4 tbs extra virgin olive oil

75 ml red wine vinegar

2 onions, chopped

4 garlic cloves, chopped

2 carrots, roughly chopped

2 cinnamon sticks, crumbled

4 large sprigs fresh thyme

3 strips orange peel

300 ml red wine

750 ml beef stock

4 tbs tomato puree

2 tbs dark 75% or higher chocolate, finely chopped

salt and pepper

flat leaf parsley, to garnish

olive oil mash, to serve

Preheat the oven to 160c. Season the beef with salt and pepper. Heat a large frying pan and dry fry the panchetta for 2-3 minutes until golden. Transfer to a flame-proof casserole. Add 1 tablespoon of oil to the frying pan and fry the beef in batches for 5 minutes until evenly browned, adding more oil if necessary. Transfer to the casserole.

Pour the wine vinegar into the frying pan and stir over a medium heat to deglaze the pan and reduce slightly. Add to the meat.

Add the remaining oil to the casserole and fry the onions, garlic, carrot and some salt and pepper for 10 minutes. Add to the meat with the cinnamon sticks, thyme and orange peel and then stir in the wine, stock and tomato puree. Place some foil over the pan and then seal with the lid. Bring to the boil, transfer to the oven and cook for 11/2 hours or until the meat is tender.

Place the chocolate in a small bowl and stir in 2-3 tablespoons of the meat juices until smooth. Then stir this back into the stew and return to the oven for a further 15 minutes. Garnish with parsley and serve with olive oil mash.

Tip: Olive oil mash compliments the stew perfectly. Make mash potato in the usual way but substitute a fruity extra virgin olive oil for butter along with a splash of milk for the perfect consistency.

© text and recipe Louise Pickford/© photo Ian Wallace

First published in Grazia UK.

 

All fired up

It’s that time of year again, the tell-tale spiral of smoke swirling above gardens; backyards buzzing with talk and the evocative aroma of food sizzling on the barbecue. What is it that makes us so drawn to this age old method of cooking? I think its a combination of factors – its sociable, its outdoors and therefore has a more relaxed ambience and of course it is all about the taste – barbecued food should cook over a direct heat so the outside caramelises keeping the inside juicy and moist and of course delicious.

This recipe is my version of a classic south American barbecued steak traditionally served with a green sauce called Chimichurri – the cut used is a beef skirt steak that comes from the belly of the beast and it is best to marinate the steak before cooking, to help tenderise it. It is also best cut across the grain once cooked, again this helps tenderise the beef. The sauce, similar to a salsa is made with coriander and spices and goes really well with beef. Keeping with the all South American theme I have opted for blue potatoes to serve as crisps with the steak. They tend to be drier and more starchy than other varieties and lend themselves very well to deep-frying. You should be able to find them in larger supermarkets or speciality green grocers – alternatively you can use a more traditional chipping potato such as Yukon Gold, King Edwards or Maris Bard.

 Barbecued beef skirt wraps with chilli, coriander and lime salsa

Photo Ian Wallace
Photo Ian Wallace

Serves: 6

1 tbsp chopped fresh rosemary

2 garlic cloves, crushed

grated zest 2 limes

1 tsp each salt and pepper

2 tbsp extra virgin olive oil

1 kg skirt steak

500 g blue potatoes, peeled

ancho chilli powder

salsa

2 x bunches fresh coriander (50g)

2 large garlic cloves, crushed

1 small red chilli, seeded and chopped

juice 2 limes

1 tsp caster sugar

150 ml extra virgin olive oil

salt and pepper

serving suggestions

250 g heirloom tomatoes, 1 avocado, diced

coriander leaves and aioli

Place the rosemary, garlic, lime zest, salt, pepper and oil in a bowl and stir well to combine. Place the meat in a shallow dish, add the marinade, stir well and leave to marinate for at least 4 hours or overnight. Return to room temperature 1 hour before cooking.

Make the salsa just before you cook the meat to keep the lovely vibrant green colour. Place all the ingredients in a food processor and blend until smooth, season to taste.

Preheat your barbecue (or ridged-grill pan) until hot and add the meat. Cook for 3-5 minutes each side, depending on how well you like the meat cooked. Transfer to a board and rest for 5 minutes before slicing.

Make the chips. Either buy or make your own. Cut the potatoes into wafer thin slices. Soak in cold water for 30 minutes, drain and dry thoroughly on kitchen towel. Heat 5 cm oil in a wok or saucepan until a cube of bread, when added, sizzles immediately. Fry the potato wafers, in batches, for about 2 minutes until crisp and golden. Drain on kitchen paper. Sprinkle with a little ancho chilli powder and salt and serve at once.

Photo Ian Wallace
Photo Ian Wallace

This recipe and both images first appeared in Grazia UK June 2014