Kitchen clas­sics

Use this novel way to serve food or pack it for a pic­nic — sim­ply layer the in­gre­di­ents and re­frig­er­ate Un­til ready to serve

WKND - - Contents - By car­men niehaus Pic­tures: David Bri­ers styling: sonja jordt In­gre­di­ents

Who said you al­ways have to eat off a plate? Meals in jars are your handy, tasty por­tion con­trol hack

For the meat:

• 1 pick­led beef loin

• Few sprigs of rose­mary

• Few sprigs of thyme

• 4- 6 black pep­per­corns

• 4 gar­lic cloves, peeled

• 1 onion, peeled

• Veg­etable stock to cover the meat

• Honey, to brush

For the roast veg­eta­bles:

• 1 bunch each whole beet­root and

car­rots, green tops in­tact

• Hand­ful of rose­mary, chopped

• 2- 3 gar­lic cloves, crushed

• 45 ml honey

• Olive oil, to driz­zle

• Sea salt flakes to taste

For the dress­ing:

• 15 ml whole­grain mus­tard

• 5 ml Di­jon mus­tard

• 15 ml honey

• 60 ml Greek yo­ghurt

To as­sem­ble:

• Se­lec­tion of let­tuce leaves

• 3- 4 nec­tarines and/ or plums, sliced

• Red onion, finely chopped


Pre­heat the oven to 200° C.

Put the beef loin in a saucepan and add the rose­mary, thyme, pep­per­corns, gar­lic and onion. Cover with the veg­etable stock and sim­mer for 2- 3 hours or un­til the meat is ten­der. Cool slightly in the stock.

Score the fatty layer, if nec­es­sary, and brush with honey. Brown un­der a pre­heated grill and leave to cool, then carve thinly.

Ar­range the veg­eta­bles in a roast­ing pan and scat­ter the rose­mary and gar­lic on top. Driz­zle with the honey and oil and sea­son with salt. Roast un­til the veg­eta­bles are done.

Mix the in­gre­di­ents for the dress­ing and pour into a small jar.

To as­sem­ble, ar­range a layer of let­tuce leaves in a jar, fol­lowed by a layer of meat slices, fruit and veg­eta­bles. Scat­ter the chopped onion on top and cover. Serve with the dress­ing.

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