TAKE IT AWAY
1 honeydew melon 1 cup fresh or frozen peas, blanched 150g marinated goat’s feta, drained 1 bunch mint, leaves picked 1 bunch chives (we used micro chives) 150g prosciutto, thinly sliced ¼ cup (60ml) extra virgin olive oil 1 tbs white wine vinegar Finely grated zest and juice of 1 lemon Using a sharp knife, cut the skin away from the melon and, with a spoon, scrape out the seeds then discard. Cut into long wedges. Bring a saucepan of water to the boil. Add the peas and cook for 30 seconds then drain. Refresh in cold water, then drain. Arrange half the melon slices onto a serving plate. Crumble over half the goat’s cheese and scatter over half the peas, mint and chives. Tear half of the prosciutto over the melon. Then repeat the process. To make the dressing, combine the olive oil, vinegar, lemon zest and juice. Season and combine, then drizzle over salad.
MUSHROOM & PEPPER SERVES 4
400g casarecce or other short pasta cup (80ml) extra virgin olive oil 200g Swiss brown mushrooms, halved 200g oyster mushrooms, halved 150g shimeji mushrooms, (or other Asian mushrooms) 2 garlic cloves, crushed 50g unsalted butter Juice of 1 lemon cup (80ml) white wine extra shaved to serve, (or pecorino) 50g toasted pine nuts, chopped Micro red radish to serve (optional) Bring a large saucepan of salted water to the boil. Cook the pasta until al dente. Meanwhile, heat 2 tbs olive oil in a large frypan over medium-high heat. Add half the mushrooms, season and cook, tossing for 2-3 minutes until golden. Remove from pan. Repeat with remaining oil and mushrooms. Return all mushrooms to the pan. Add the garlic and butter. Cook for 1 minute. Add wine and lemon juice and cook 2-3 minutes until reduced slightly. Drain the pasta, reserving pecorino and reserved water to the pan and toss to coat. Serve pasta topped with pine nuts, micro herbs and extra pecorino.
wine vinegar) 1 tsp caster sugar 1 cup (300g) aioli 2 tbs extra virgin olive oil 8 slices seeded sourdough (or other bread) 4 slices aged cheddar cheese For the quick pickle, combine the vinegar and sugar plus 1 tsp salt in a bowl. Add beetroot and toss to coat. Set aside for 15 minutes. To make the black garlic aioli, mash black garlic with a fork then combine with aioli. Preheat chargrill over high heat. Brush the steak with olive oil then season well with salt and freshly ground black pepper. Cook for 4 minutes a side for medium rare then rest, lightly covered in foil for 5 minutes. Meanwhile, toast the sourdough on the chargrill until slightly blackened. Top a slice of sourdough with tomato, drained beetroot pickle, avocado, cheese, sliced steak, aioli, rocket and another slice of bread. Repeat for other sandwiches. 2 x 350g lamb backstrap (or 700g lamb leg steak) 2 tbs extra virgin olive oil 8 tortillas Tabbouleh ½ cup (100g) quinoa chopped ¼ cup (60ml) extra virgin olive oil For the tabbouleh, bring a saucepan of water to the boil over medium heat. Add the quinoa and cook until tender. Drain and rinse under cold water to cool and then shake to drain excess water. Combine with remaining ingredients, season and set aside. For the tzatziki, combine all ingredients in a bowl, season and set aside. Brush the lamb with oil, then season well with salt and freshly ground black pepper. Heat a frypan over high heat, add the backstraps and cook, turning, for 6-7 minutes for medium rare. Set aside, lightly covered in foil to rest for 5 minutes. Meanwhile, warm the tortillas in the oven or in a frypan. Serve the wraps topped with tabbouleh, tzatziki, lamb and extra parsley. WOOLWORTHS SHOPPING LIST
ADD TO TROLLEY MEAT/SEAFOOD
• oyster blade steak • chicken thighs • lamb leg steak • prosciutto
• aioli • casarecce* (or other short pasta) • curry powder • ground cumin • ground turmeric • pine nuts • quinoa • basmati rice • sourdough • smoked paprika • tinned tomatoes • tortillas
• aged cheddar • coconut cream • frozen peas • Greek- style yoghurt • goat’s feta • pappadams • pecorino* • pure (thin) cream • unsalted butter • white wine
• avocado • beetroot • garlic • ginger • honeydew melon • Lebanese cucumber • lemons • onion • oyster mushrooms* • red chilli • red onion • roma tomatoes • shimeji mushrooms* (or other Asian mushrooms) • Swiss brown mushrooms* • chives parsley • mint
more than just fillet; cuts like cheek, brisket, neck and short ribs. They break down carcasses with the skill of a surgeon. They hang or age their own meat. If you want advice on what cut, they’ll offer it. When you ask for bacon they want to know if you want streaky, middle or back. If you want pig’s skin for your bolognese, lamb on a spit, or chickens spatchcocked ,they will do it. They make their own sausages. They might even cure their own bacon or hams. This all matters now with Christmas on its way and the need to order a ham or turkey so pressing. So love the butcher you’re with or go find yourself a good one.