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
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
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