CHERMOULA RIB-EYE ROAST WITH BROCCOLINI

Sunday Herald Sun - Stellar - - Weekly Planner -

“A cel­e­bra­tory meal with a hint of Morocco”

SERVES 6

2.5kg beef rib-eye roast (4 ribs) 120ml ex­tra virgin olive oil 2 bunches broccolini 1 garlic clove, crushed 2 tbs sherry vine­gar (or red wine vine­gar) 100g al­mond flakes, toasted Lemon wedges and mi­cro herbs (op­tional) to serve

Chermoula paste

½ onion, peeled and chopped ½ bunch co­rian­der, leaves and stalks ½ bunch flat-leaf parsley, leaves and stalks 2 garlic cloves 1 tsp each ground cumin, turmeric, cayenne pep­per, cracked black pep­per 2 tsp sweet pa­prika 1/3 cup (80ml) ex­tra virgin olive oil

Pre­heat oven to 180°C. For the chermoula paste, place all the in­gre­di­ents plus 1 tsp salt into a food pro­cesser and blend un­til a paste has formed.

Us­ing a sharp knife, trim any excess sinew off the rib-eye, then brush with 2 tbs oil. Heat a large fry­pan over high heat. Add the roast and cook, turn­ing for 10-12 min­utes un­til seared and charred all over. Re­move from the pan and place on a lines bak­ing tray. Spread over the chermoula paste.

Roast in the oven for 45 min­utes, or un­til the core tem­per­a­ture is 51°C. Re­move from the oven and let rest for 15 min­utes, lightly cov­ered in foil.

Blanch the broccolini and place in a bowl. Com­bine the garlic, re­main­ing 80ml olive oil and vine­gar, then sea­son and toss through broccolini. Place in a serv­ing bowl and top with al­mond flakes, lemon wedges and mi­cro herbs. Serve with sliced beef.

NUTRI­TION • 67G PRO­TEIN • 13G SAT FAT • 3G CARB • 2G SUG­ARS • 570MG SODIUM • 810 CAL (3395KJ)

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