slow-roasted sumac lamb with rice, broad beans and burnt onion
asian beef and green tea noodle salad with charred eggplant 1 tablespoon sea salt flakes 2 cloves garlic, crushed 2 tablespoons grated ginger 1 tablespoon soy sauce 1 teaspoon sesame oil ¼ cup (60ml) black vinegar 2 tablespoons honey 4 star anise, crushed 1 cinnamon stick 800g beef eye fillet, trimmed and tied 2 tablespoons vegetable oil 1 large eggplant (aubergine), chopped 1 eschalot (French shallot) finely chopped 200g green tea noodles, cooked following the
packet instructions 1 tablespoon lime juice 1 Lebanese cucumber, peeled, deseeded and sliced micro (baby) purple shiso leaves and sliced green
chilli, to serve Preheat oven to 180°C (350°F). Place the salt, garlic, ginger, soy sauce, sesame oil, vinegar, honey, star anise and cinnamon in a large bowl and mix to combine. Add the beef, toss to coat and set aside in the fridge for 1 hour to marinate.
Heat a large non-stick frying pan over high heat. Remove the beef from the marinade, reserving the marinade, and pat the beef dry. Cook the beef, turning occasionally, for 6 minutes or until dark golden. Place on an oven tray and cook in the oven for 20 minutes for medium-rare or until cooked to your liking.
While the beef is cooking, heat the oil in a large non-stick frying pan over high heat. Add half the eggplant and cook for 6 minutes or until dark golden. Place in a large bowl and repeat with the remaining eggplant.
Add the reserved marinade to the pan and cook for 3 minutes or until slightly reduced. Strain through a fine sieve, place in a small bowl, add the eschalot and mix to combine. Place the noodles, lime juice and cucumber in a large bowl and gently toss to combine. Slice the beef and divide the salad and beef between bowls. Serve with the dressing, chilli and shiso leaves. SERVES 6.
Perfect for Casual entertaining, these salads look wonderfully generous served in the centre of the table in a large frying pan or platter, waiting invitingly for guests to help themselves.
squid and chorizo salad with brown rice, beetroot and apple 1½ cups (300g) short-grain brown rice 3 cups (750ml) water 2 cloves garlic, crushed 1 teaspoon finely grated lemon rind ½ teaspoon fennel seeds, crushed 6 cleaned squid tubes, cut into diamonds sea salt and cracked black pepper 2 teaspoons honey ½ teaspoon smoked paprika 1 tablespoon lemon juice 1 tablespoon sherry vinegar 400g beetroot, peeled and shredded 1 tablespoon extra virgin olive oil 2 x 150g air-dried chorizo, thinly sliced on an angle 1 green apple, peeled and thinly shredded 2 cups amaranth leaves+ Place the rice and water in a medium saucepan over medium heat and bring to the boil. Reduce the heat to low, cover with a lid and cook for 20 minutes or until tender. Set aside, covered, for 5 minutes.
While the rice is cooking, place the garlic, lemon rind, fennel, squid, salt and pepper in a large bowl and mix to combine. Set aside.
Place the honey, paprika, lemon juice and vinegar in a medium bowl, add the beetroot and toss to coat. Set aside.
Heat a large non-stick frying pan over high heat and cook half of the squid for 3 minutes or until lightly charred. Set aside and repeat with the remaining squid. Add the oil and chorizo to the pan and cook, turning, for 4 minutes or until golden and crisp.
Place the rice, squid and chorizo in a large bowl and toss to combine. Divide between plates and top with the beetroot, apple and amaranth to serve. SERVES 4–6. + Amaranth leaves are available from greengrocers. If unavailable, you can use purple basil, instead.