Better Homes and Gardens (Australia) - - Summer Favourites -

Prepa­ra­tion time 1 hour Cook­ing time 2 hours Serves 8

1 small but­ter­nut pump­kin 2.5kg whole scotch fil­let Sea-salt flakes, to sea­son

1 Tbsp co­rian­der seeds

2 tsp black pep­per­corns

2 tsp cumin seeds

1 tsp car­away seeds

¼ cup Di­jon mus­tard

1½ cups Greek yo­ghurt 2 free-range eggs

2 cups self-rais­ing flour, sifted 100g blue cheese, crum­bled Large pinch fine salt

2 Tbsp ex­tra vir­gin olive oil Rocket and radish salad, to serve

STEP 1 Wrap the whole pump­kin tightly in 2 lay­ers of foil. Place to the side of hot coals in a moder­ate fire or bar­be­cue. Cook for 1 hour, turn­ing 2 or 3 times. Set aside to cool. (To oven roast, cook at 180°C for 2 hours, no foil re­quired.)

STEP 2 Use a sharp knife to slice ¾ of the way through the scotch fil­let to but­ter­fly open and gen­tly score both sides. Sea­son well with salt. Com­bine co­rian­der, pep­per­corns, cumin and car­away seeds in a mor­tar and pound to a coarse pow­der.

Rub mus­tard all over the beef, then sprin­kle with spice mix­ture.

STEP 3 Take a sec­tion of steel re­in­forc­ing mesh 1500 x 1700mm. Us­ing 2 long metal skew­ers, thread through 1 side of the meat. Drape skewer-

Ar­gen­tinian-style scotch fil­let

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