SLOW-COOKED CAPSICUM & ’NDUJA WITH MARINATED STEAK

SERVES 4 / PREPARATION 20 MINUTES + MARINATING TIME / COOKING 30 MINUTES

In full summer I tend to make a lot of Italian-style peperonata; the capsicums and onions become silky soft cooking down with some great olive oil and a dash of wine or water. Often some tomatoes are added to the mix, or I stir through cooked Puy lentils and top with some crumbled feta or sliced mozzarella. Leftovers may get added to a frittata, a pizza or tossed through pasta. Here though I’ve added ’nduja, a piquantly spicy pork paste which adds a little extra richness to the dish. I’ve served it with a piece of marinated then grilled beef.

FOR THE CAPSICUMS

3 tablespoons olive oil

4 capsicums, any colour, deseeded and sliced

2 onions, sliced

2 teaspoons picked thyme leaves

½ cup white or red wine, water or stock

2 tablespoons ’nduja (or more if you really want it very spicy) 1 small handful parsley leaves, chopped

1-2 tablespoons red wine vinegar

Heat the oil in a wide saucepan and add the capsicums, onion and thyme leaves. Season generously with salt. Fry for 10 minutes to soften, stirring occasionally, then add the wine, water or stock, cover and cook for 8-10 minutes (if it is in danger of drying out, add a dash more water). Remove the lid, add the ’njuda and fry for a few minutes, stirring until it melts into the capsicums and all the liquid has evaporated. Sprinkle with the parsley and vinegar. Serve warm or at room temperature. This can be made ahead and gently reheated. Delicious with a side of new potatoes or grilled bread.

MARINATED STEAK

600-700g beef steak (scotch, sirloin, tri tip and skirt all work well)

1 tablespoon olive oil

2 teaspoons thyme leaves, finely chopped

Marinate the beef with the oil and thyme for 30 minutes or overnight. Bring out of the fridge 30 minutes before you plan on cooking.

Grill on the barbecue (or cook in a frying pan) over a high heat until cooked to your liking. Allow to rest. Serve with the slow-cooked capsicums & ’nduja.

VEGETARIAN/VEGAN Omit the ’nduja and in its place add 2 tablespoons tomato paste and ½ teaspoon chilli flakes. Serve with crisply fried tofu, haloumi or add a tin of drained white beans to the capsicum to heat through (you may need to add a dash more water).