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- Grilled brochettes of provençal lamb belly with warm salad of green beans, prosciutto & feta
- Autumnal salad with beef & mustard caper dressing
- Eye fillet with horseradish, potato & pea salad
- Chargrilled fennel-salt pork with apple & pecan salad
Recipe of the day
Coriander, thyme & orange beef with stone fruit, feta & tomato saladby Celia Harvey | Cuisine issue #156
2 teaspoons black peppercorns, finely ground in a mortar and pestle
2 teaspoons white peppercorns, finely ground in a mortar and pestle
2 teaspoons coriander seeds, toasted and ground
2 teaspoons sumac*
1⁄4 cup chopped thyme (you can include any softer stems as well)
zest of 1 large orange, finely chopped
1.5kg x 2cm-thick rump steaks
olive oil for cooking
Put all the ingredients, except for the steak and oil, in a bowl and mix to combine. Sprinkle this mixture liberally over the steaks, turning to coat each side. Cover and set aside to marinate at room temperature for 1 hour.
Preheat the barbecue on high heat and rub the grill with oil. Season the beef with salt then barbecue for 5-7 minutes each side or until cooked to your liking. Remove from the barbecue and set aside in a warm place to rest for 5-10 minutes then slice.
* Sumac is a tangy red spice. Look for it in specialty food stores.
Stone fruit, feta & tomato salad
2 ripe nectarines
2 ripe peaches
2 ripe dark plums
4 Roma tomatoes
1 punnet yellow cherry vine tomatoes, halved
150g feta cheese, diced 1cm
1⁄4 cup thinly sliced spring onions(green and white parts)
1⁄4 cup thinly sliced mint leaves
1⁄4 cup red wine vinegar or cider vinegar
1⁄4 cup fruity olive oil
1⁄2 teaspoon sugar
2 teaspoons sumac
Cut the stone fruit and Roma tomatoes into wedges then toss together with the cherry tomatoes, feta, spring onions and mint.
Whisk the vinegar, olive oil, sugar and sumac together then pour this dressing over the salad and toss
to combine. Serve with the beef.
Wine - A Hawke’s Bay syrah.
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