FAVOURITES

TV FOOD

SMOKED DUCK WALNUT AND CHARGRILLED PEAR SALAD

Preparation time 10 mins Cooking time 5 mins Serves 4

2 pears, peeled and cored

ƒ/… cup extra virgin olive oil Sea-salt flakes and freshly ground

black pepper, to season

ƒ/… tsp cayenne pepper

180g smoked duck, very finely sliced 2 cups baby rocket leaves

ƒ/• head fennel, shaved

ƒ/• cup toasted walnuts, chopped

ƒ/• cup green beans, blanched

and halved lengthways

2 Tbsp pickled cherries

2 tsp freshly grated ginger

250g cooked beetroot, finely sliced

STEP 1 Cut pears into wedges. Toss with 1 tablespoon of the olive oil. Season and sprinkle with cayenne pepper. Heat a chargrill pan on high. Grill pear for 4 minutes, turning, until lightly charred. Allow to cool.

STEP 2 Put pear, duck, rocket, fennel, walnuts and halved beans in a bowl, mixing gently. Puree pickled cherries, ginger and remaining oil in a jug using a stick blender.

STEP 3 Arrange beetroot on a plaer. Top with salad and dressing. Serve.

SUMMER RATATOUILLE AND BLACK PEPPER BEEF KEBABS

Preparation time 30 mins plus overnight marinating Cooking time 1‚/„ hours Makes 10

1.5kg piece well-marbled beef

rump, cut into 4cm cubes

6 large ripe tomatoes, cored 6 fresh bay leaves

2 cloves garlic, smashed 140ml extra virgin olive oil Sea-salt flakes and freshly ground

black pepper, to season 30ml red wine vinegar

2 eggplants

2 medium zucchinis

2 white onions 1 large red capsicum

1 large yellow capsicum Iceberg leŸuce leaves and

shaved parmesan, to serve

MARINADE

300ml red wine

ƒ/… cup extra virgin olive oil

2 Tbsp tomato sauce

1 Tbsp brown sugar

1 Tbsp Worcestershire sauce 2 sprigs rosemary, picked

and finely chopped

2 cloves garlic, grated

2 tsp freshly ground black pepper

STEP 1 To make marinade, pour red wine into a saucepan. Bring to the boil on high heat and cook until reduced to 100ml. Stir in remaining marinade ingredients. Set aside to cool.

STEP 2 Put beef in a large bowl. Stir in †/‡ of the marinade. Chill, covered, overnight. Store remaining marinade in the fridge, covered, until required.

STEP 3 For summer ratatouille, preheat oven to 160°C fan-forced (180°C conventional). Put tomatoes on a snug-fiing oven tray with bay leaves and garlic. Drizzle with 100ml of the oil. Season. Bake for 1 hour, until tomatoes are blistered and well cooked.

STEP 4 Remove tomatoes from oven. When cool enough, peel off their skins. Lightly smash with the back of a spoon. Add vinegar. Keep warm.

STEP 5 Dice vegetables into diamonds the same size as beef cubes. Toss with remaining olive oil. Season.

STEP 6 Thread a few different pieces of vegetable onto each skewer, then 3-4 cubes of beef. Follow with a few more vegetable pieces. Season, then brush kebabs with reserved marinade.

STEP 7 Cook kebabs on a preheated barbecue for 10 minutes, turning every couple of minutes and basting with more marinade as they cook.

STEP 8 Serve beef kebabs with ratatouille, leuce and parmesan.