SOYA, CHILLI AND HONEY BRAAIED BEEF FILLET
Serves 4
EASY
Preparation: 15 minutes Cooking: 35–45 minutes
Woolworths free-range beef fillet 800 g sea salt and freshly ground black pepper, to taste
olive oil, for searing
For the braai basting, mix: soya sauce ½ cup red chillies 2, seeded and chopped honey ¼ cup canola oil 3T
1 Season the fillet and rub in olive oil. Sear all over on a very hot braai until golden brown and a crust starts to form – resist the urge to keep turning it over. 2 Remove from the heat and pour the basting over the fillet as it rests. Just before you’re ready to serve, place it back on the braai and baste the meat until sticky and catching slightly but not burning. 3 When cooked to your liking, remove from the heat and allow to rest for 10 minutes. Slice, dress with basting sauce and serving with the salad.
DAIRY-FREE
WINE: Woolworths Signature Cabernet Sauvignon from Thelema 2018
Side
DIY CRUNCHY ASIANINSPIRED NOODLE SALAD
Serves 4
EASY
GREAT VALUE Preparation: 20 minutes Cooking: 5 minutes
vermicelli noodles 300 g, cooked and cooled fruit of your choice (melon, pineapple, watermelon or mango) 350 g fresh mint 15 g fresh basil 10 g spring onions 4, chopped baby red onions 2, thinly sliced Woolworths baby gem lettuce, for serving pickled ginger, for serving sesame seeds, toasted, for serving
For the dressing, mix: rice wine vinegar ¼ cup fish sauce a few drops caster sugar 1T garlic 1 clove, chopped chilli 1, chopped
Arrange the salad ingredients in sections on a large platter. Allow guests to assemble their own salads and pour over the dressing. Top with pink pickled ginger, herbs and toasted sesame seeds.
DAIRY-FREE
WINE: Woolworths Neil Ellis Viognier 2019