Last of the sum­mer wine

Have fun while the sun shines, with a long lunch fea­tur­ing the best of this boun­ti­ful sea­son, says NZ House & Gar­den Food Edi­tor, Sally But­ters. VEG­ETABLE SALAD WITH TAHINI YO­GHURT DRESS­ING SCOTCH FIL­LET WITH ROASTED RED ONIONS & GAR­LIC

Waikato Times - Your Weekend (Waikato Times) - - Weekend Kitchen -

Blanched broc­coli and cau­li­flower, com­bined with roasted egg­plant, cour­gettes and cap­sicums, cre­ate a de­light­ful med­ley served with a slightly tangy, creamy dress­ing.

1 large head of broc­coli 300g cau­li­flower 1 egg­plant 3 cour­gettes 2 cap­sicums 2 ta­ble­spoons olive oil Juice of half a lemon Hand­ful of fresh mint leaves to gar­nish


¾ cup nat­u­ral unsweet­ened yo­ghurt 2 ta­ble­spoons tahini 2 cloves gar­lic, crushed 2 ta­ble­spoons lemon juice 1 ta­ble­spoon olive oil 1 tea­spoon honey ½ tea­spoon ground cumin Ground cumin and chilli flakes to gar­nish

Cut broc­coli and cau­li­flower into flo­rets and blanch in boil­ing wa­ter.

Ten­der beef fil­let, sweet roasted red onions and whole bulbs of roasted gar­lic, for squeez­ing over the meat when you eat it, make this sim­ple dish delicious.

1.2-1.5kg piece beef scotch fil­let or sir­loin 4 large red onions 3 whole bulbs of gar­lic

cup olive oil 1 ta­ble­spoon brown sugar 1 ta­ble­spoon bal­samic vine­gar 1 clove gar­lic, crushed 1 ta­ble­spoon whole­grain mus­tard 6 sprigs thyme

Heat oven to 200C. Line a roast­ing dish with bak­ing pa­per. Tie beef into a neat roll with cook­ing string. Peel red onions and cut into quar­ters with­out cut­ting off the root (so the seg­ments still hold to­gether). Re­move any loose pa­pery skin from gar­lic bulbs and slice the tops off to ex­pose the cloves. In a bowl com­bine olive oil, brown sugar and bal­samic vine­gar. Add red onions and gar­lic bulbs to mix­ture and toss to coat, then place them in the roast­ing dish. Slice egg­plant and cour­gettes length­ways into 5mm slices. Re­move seeds from cap­sicums and cut flesh into strips. Brush egg­plant, cour­gette and cap­sicum slices with olive oil. Grill on a bar­be­cue or in a grill pan un­til cooked. Ar­range on a plat­ter with broc­coli and cau­li­flower. Squeeze over the juice of half a lemon and gar­nish with fresh mint leaves. Serve with dress­ing. Dress­ing: Com­bine all in­gre­di­ents and sea­son to taste. Place in a bowl and sprin­kle with a pinch of ground cumin and a few chilli flakes. Serve next to the veg­eta­bles. Serves 6-8 Add the crushed gar­lic and mus­tard to the bowl and mix with any re­main­ing oil mix­ture. Brush gen­er­ously over fil­let. Add meat to roast­ing dish and scat­ter thyme sprigs over. Place in oven, im­me­di­ately low­er­ing the tem­per­a­ture to 180C. Cook for about 60 min­utes (medium rare) or un­til meat is cooked to your lik­ing. Turn the onions once dur­ing the cook­ing time. Serves 6-8

BLACK­BERRY SAN­GRIA San­gria is the quin­tes­sen­tial Span­ish thirst quencher that turns an av­er­age bot­tle of red into some­thing sub­lime. Don’t stint on the gar­nishes – they are an es­sen­tial part of the san­gria ex­pe­ri­ence.

1 bot­tle red wine ¼ cup caster sugar ½ cup black­berry nip 1 orange, juiced Ice for serv­ing

For gar­nish:

Black­ber­ries, orange slices, fresh mint leaves Place wine, caster sugar, black­berry nip and orange juice in a large jug. Stir to dis­solve sugar. Add a gen­er­ous amount of ice to a serv­ing jug or in­di­vid­ual glasses. Pour san­gria over, stir and add gar­nishes. Serves 8

Ber­nadette Hogg, Recipes & food styling: Styling: Clau­dia Kozub Pho­to­graphs: Manja Wachsmuth

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