Vegetables
R15
Main courses - Beef continued
R14
Classic roast beef
1.5kg boned rib roast
Freshly ground black pepper
2 cloves garlic, crushed
1 tablespoon olive oil
GRAVY
2 tablespoons plain flour
1/4cup red wine
1 cup vegetable stock
2 cups beef stock
1 tablespoon English mustard
Salt and pepper, to taste
1. Rub outside of meat with combined pepper, garlic
and olive oil.
2. Preheat frypan on
‘High Sear’ setting.
Place
prepared beef into frypan and sear on all sides.
Cover with lid, reduce to heat setting 6-8 and
cook for a further 11/2hours or until cooked to
desired doneness.
3. Remove and cover with foil and allow to stand for
15 minutes before carving.
GRAVY
1. Drain excess fat from the frypan. Reduce to heat
setting 4-6. Stir flour into pan residue, cook for 1-2
minutes. Increase to heat setting 8-10 to lightly
brown flour.
2. Reduce to heat setting 4-6. Gradually add wine,
stock and mustard.
3. Increase to heat setting 14 and stir gravy
continuously until it comes to the boil, reduce
heat and simmer 3-4 minutes until gravy thickens.
Season to taste and serve.
4
Asparagus with
sweet Thai dressing
3 bunches fresh asparagus, trimmed
1 Spanish onion, peeled and thinly sliced
1/4cup freshly chopped coriander
1/4cup freshly chopped mint
1 tablespoon finely snipped garlic chives
1 tablespoon extra virgin olive oil
2 tablespoons freshly squeezed lime juice
2 small red chilli, finely sliced
1/4cup red wine vinegar
1 tablespoon fish sauce
1. Cut asparagus into 8cm lengths.
2. Pour 6 cups of water into frypan. Cover with lid
and bring water to the boil on heat setting 14.
3. Place asparagus into the boiling water. Cook for 5
minutes until asparagus is tender. Remove and
rinse under cold water.
4. Drain asparagus onto paper towel. Toss asparagus,
onions and herbs together in a serving bowl. Cover
and chill for an hour before serving.
5. Combine oil, juice, chilli, red wine vinegar and fish
sauce. Pour over asparagus and toss lightly.
Serve with salad leaves.
Ratatouille
1/4cup olive oil
2 cloves garlic, thinly sliced
1 large Spanish onion, peeled and roughly chopped
3 red capsicum, seeded and cut into 4cm cubes
1 medium eggplant, roughly chopped
8 Roma tomatoes, chopped
4 zucchini, thickly sliced
1/3cup chicken stock
1/3cup basil leaves
Freshly ground black pepper
1. Heat oil in frypan on heat setting 14. Add garlic
and onion and sauté for 2 minutes until softened.
2. Add capsicum, eggplant, tomatoes, zucchini, stock
and basil and sauté for 2 minutes. Cover with lid
and bring to the boil. Reduce to heat setting 4-6.
3. Simmer for 15 minutes or until vegetables have
softened and liquid thickens.
Serve with pasta as an accompaniment to beef,
chicken, pork or lamb.