Sunday Herald Sun - Stellar - - On Sunday - “When the kids want take­away but you want them to eat a home-cooked meal, this is the per­fect com­pro­mise”


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.


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


• 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.

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