slow-roasted su­mac lamb with rice, broad beans and burnt onion

donna hay - - MAIN SALADS -

asian beef and green tea noo­dle salad with charred egg­plant 1 ta­ble­spoon sea salt flakes 2 cloves gar­lic, crushed 2 ta­ble­spoons grated ginger 1 ta­ble­spoon soy sauce 1 tea­spoon sesame oil ¼ cup (60ml) black vine­gar 2 ta­ble­spoons honey 4 star anise, crushed 1 cin­na­mon stick 800g beef eye fil­let, trimmed and tied 2 ta­ble­spoons veg­etable oil 1 large egg­plant (aubergine), chopped 1 es­chalot (French shal­lot) finely chopped 200g green tea noo­dles, cooked fol­low­ing the

packet in­struc­tions 1 ta­ble­spoon lime juice 1 Le­banese cu­cum­ber, peeled, de­seeded and sliced mi­cro (baby) pur­ple shiso leaves and sliced green

chilli, to serve Pre­heat oven to 180°C (350°F). Place the salt, gar­lic, ginger, soy sauce, sesame oil, vine­gar, honey, star anise and cin­na­mon in a large bowl and mix to com­bine. Add the beef, toss to coat and set aside in the fridge for 1 hour to mar­i­nate.

Heat a large non-stick fry­ing pan over high heat. Re­move the beef from the mari­nade, re­serv­ing the mari­nade, and pat the beef dry. Cook the beef, turn­ing oc­ca­sion­ally, for 6 min­utes or un­til dark golden. Place on an oven tray and cook in the oven for 20 min­utes for medium-rare or un­til cooked to your lik­ing.

While the beef is cook­ing, heat the oil in a large non-stick fry­ing pan over high heat. Add half the egg­plant and cook for 6 min­utes or un­til dark golden. Place in a large bowl and re­peat with the re­main­ing egg­plant.

Add the re­served mari­nade to the pan and cook for 3 min­utes or un­til slightly re­duced. Strain through a fine sieve, place in a small bowl, add the es­chalot and mix to com­bine. Place the noo­dles, lime juice and cu­cum­ber in a large bowl and gen­tly toss to com­bine. Slice the beef and di­vide the salad and beef be­tween bowls. Serve with the dress­ing, chilli and shiso leaves. SERVES 6.

Per­fect for Ca­sual en­ter­tain­ing, th­ese sal­ads look won­der­fully gen­er­ous served in the cen­tre of the ta­ble in a large fry­ing pan or plat­ter, wait­ing invit­ingly for guests to help them­selves.

squid and chorizo salad with brown rice, beet­root and ap­ple 1½ cups (300g) short-grain brown rice 3 cups (750ml) wa­ter 2 cloves gar­lic, crushed 1 tea­spoon finely grated lemon rind ½ tea­spoon fen­nel seeds, crushed 6 cleaned squid tubes, cut into di­a­monds sea salt and cracked black pep­per 2 tea­spoons honey ½ tea­spoon smoked pa­prika 1 ta­ble­spoon lemon juice 1 ta­ble­spoon sherry vine­gar 400g beet­root, peeled and shred­ded 1 ta­ble­spoon ex­tra vir­gin olive oil 2 x 150g air-dried chorizo, thinly sliced on an an­gle 1 green ap­ple, peeled and thinly shred­ded 2 cups ama­ranth leaves+ Place the rice and wa­ter in a medium saucepan over medium heat and bring to the boil. Re­duce the heat to low, cover with a lid and cook for 20 min­utes or un­til ten­der. Set aside, cov­ered, for 5 min­utes.

While the rice is cook­ing, place the gar­lic, lemon rind, fen­nel, squid, salt and pep­per in a large bowl and mix to com­bine. Set aside.

Place the honey, pa­prika, lemon juice and vine­gar in a medium bowl, add the beet­root and toss to coat. Set aside.

Heat a large non-stick fry­ing pan over high heat and cook half of the squid for 3 min­utes or un­til lightly charred. Set aside and re­peat with the re­main­ing squid. Add the oil and chorizo to the pan and cook, turn­ing, for 4 min­utes or un­til golden and crisp.

Place the rice, squid and chorizo in a large bowl and toss to com­bine. Di­vide be­tween plates and top with the beet­root, ap­ple and ama­ranth to serve. SERVES 4–6. + Ama­ranth leaves are avail­able from green­gro­cers. If un­avail­able, you can use pur­ple basil, in­stead.

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