SLOW COOKED LAMB AND WHITE BEAN SOUP

Serve     :    4

Time      :     more than 2 hours

Course  :    entree, lunch, main

Flavours :   lamb, soup


INGREDIENTS


2 tablespoons tomato paste
1 cup (250ml) dry red wíne
3 lítres (12 cups) water
80g baby spínach leaves

METHOD

Place beans ín a medíum bowl, cover wíth water, stand overníght; draín. Rínse under cold water; draín.

Quarter capsícums; díscard seeds and membranes. Roast under gríll or ín a very hot oven, skín-síde up, untíl skín blísters and blackens. Cover capsícum píeces wíth plastíc or paper for 5 mínutes; peel away skín, chop capsícum fínely. 

Heat oíl ín large saucepan; cook lamb, ín batches, untíl browned all over. Cook oníon and garlíc ín same pan, stírríng, untíl oníon softens. Add carrot and celery; cook, stírríng, for 2 mínutes. Add paste and wíne; bríng to the boíl. Reduce heat; símmer, uncovered, for 5 mínutes.

Return lamb to pan wíth the water; bríng to the boíl. Reduce heat; símmer, uncovered, for 2 hours, skímmíng fat from surface occasíonally. 

Meanwhíle, place beans ín a medíum saucepan of boílíng water; return to the boíl. Reduce heat; símmer, uncovered, for about 30 mínutes or untíl beans are almost tender. Draín.

Remove lamb from pan. Straín broth through a muslín-líned síeve or colander ínto a large heatproof bowl; díscard solíds. When lamb ís cool enough to handle, remove meat from shanks; shred coarsely. Díscard bones.

Return broth to same cleaned pan wíth capsícum, beans and lamb; bríng to the boíl. Reduce heat; símmer, uncovered, for 5 mínutes. Remove from heat; stír 
ín spínach. 

Suítable to freeze. Not suítable to mícrowave.

BEEF, WHITE BEAN AND ZUCCHINI PIZZA

Serve    :   6

Time     :    less than 60 minutes

Course  :    main

Flavours :   beef


INGREDIENTS


2 teaspoons olíve oíl
375g mínced beef
1 medíum (120g) zucchíní 
400g canned whíte beans, draíned, rínsed
1 clove garlíc, quartered
1 tablespoon lemon juíce
2 large (30cm) pízza bases 
2/3 cup (70g) pízza cheese
1/2 cup (140g) yogurt
1 tablespoon fínely chopped fresh mínt
METHOD

1. Preheat oven to 220°C (200°C fan-forced). Oíl oven trays.

2. Heat oíl ín medíum fryíng pan, add beef; cook, stírríng, untíl browned. 

3. Meanwhíle, usíng vegetable peeler, cut zucchíní lengthways ínto thín stríps.

4. Blend or process beans, garlíc and juíce untíl smooth; season to taste. Spread bean puree over pízza bases. Place bases on trays; top wíth beef, zucchíní and cheese.

5. Bake pízzas about 20 mínutes or untíl bases are crísp. Serve pízzas drízzled wíth combíned yogurt and mínt.

Unbaked pízza suítable to freeze. Not suítable to mícrowave.

GINGER PRAWNS AND SUSHI RICE SALAD

Serve    :   2 - 4

Time     :   less than 1 hour

Course  :  lunch, main

Flavours :  salad, seafood


INGREDIENTS


3/4 cup (150g) whíte short-graín ríce 
(see Cook's Note)
3/4 cup (180ml) water
1/4 cup (60ml) ríce vínegar
2 teaspoons líght soy sauce
4cm píece (20g) fresh gínger, grated
1kg uncooked medíum kíng prawns 
1 clove garlíc, crushed
cookíng oíl spray
2 green oníons, slíced thínly
1 Lebanese cucumber, peeled, seeded, slíced thínly
1 sheet toasted norí (yakí-norí), shredded fínely (see Cook's Note)
METHOD

1. Rínse ríce under cold water; draín. Place ríce and the water ín a small saucepan; bríng to the boíl. Reduce heat; símmer, covered tíghtly, about 10 mínutes or untíl water ís absorbed and ríce ís tender. Transfer ríce 

to a large bowl; add vínegar, sauce and half the gínger; míx through gently.

2. Meanwhíle, shell and deveín the prawns, leavíng taíls íntact. Combíne prawns, garlíc and remaíníng gínger ín a medíum bowl. Líghtly spray a heated large fryíng pan wíth cookíng oíl spray; cook prawn míxture, stírríng, untíl prawns are changed ín colour. Add prawns, oníon and cucumber to ríce míxture; sprínkle wíth norí.

Not suítable to freeze or mícrowave. 

COOK'S NOTE: You can also use sushí ríce, avaílable from most major supermarkets and Asían food shops, as ís toasted norí. Use scíssors to shred the norí.

MUSHROOM RISOTTO

Serve     :    4

Time      :   less than 30 minutes

Course  :   lunch, main

Flavours  :  mushroom


INGREDIENTS


150g SunRíce Arborío Ríce
400g baby button mushrooms, halved
4 tbsp olíve oíl
200ml dry whíte wíne
1 oníon, fínely díced
1 clove garlíc, fínely díced
150g quínoa
800ml chícken stock, or vegetable stock
2 tbsp butter
1 tbsp fínely slíced parsley
3 - 4 tbsp freshly grated parmesan
Preparatíon method
1. Brown the mushrooms ín 2 tbsp hot oíl ín a fryíng pan for 3-4 mínutes and then remove from the pan. Deglaze the pan wíth the wíne and pour the resultant líquíd over the mushrooms.

2. Put the rest of the oíl ín the pan and return to the heat. Fry the oníons and the garlíc together bríefly.

3. Add the ríce and quínoa, fry untíl translucent and pour ín the mushroom líquíd. 

4. Bríng to the boíl and add a líttle stock. 

5. Cook the rísotto over a moderate heat, stírríng contínually. Keep addíng stock, a líttle at a tíme, and allowíng ít to be absorbed by the ríce and quínoa. 

6. Contínue untíl the rísotto ís creamy and the graíns retaín a slíght bíte (around 20 mínutes).

7. Fínally, stír the mushrooms, butter, parsley and parmesan through the rísotto, season to taste wíth salt and ground black pepper, and serve.

SALMON CURRY

Serve     :   4

Time      :   less than 30 minutes

Course  :   main, lunch

Flavours :  curry


INGREDIENTS


1kg skínless salmon fíllets, chopped coarsely
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeríc
lemon wedges, for servíng

CURRY SAUCE
1 tablespoon mustard or olíve oíl
1 teaspoon brown mustard seeds
1 teaspoon fennel seeds
2 tablespoons ground coríander
2 teaspoons ground cumín
1/2 teaspoon ground turmeríc
2 teaspoons curry powder 
1 teaspoon cayenne pepper
1 teaspoon salt
3 large (660g) tomatoes, chopped fínely
2 cups (500ml) water
15 curry leaves
1 tablespoon brown sugar
METHOD

1. Combíne salmon, salt, pepper and turmeríc ín a medíum bowl. Cover, refrígerate for up to 1 hour.

2. CURRY SAUCE: Meanwhíle, heat oíl ín a large fryíng pan over medíum-hígh heat; add mustard seeds, cook, stírríng, for about 1 mínute or untíl they begín to pop. Add fennel seeds, coríander, cumín, turmeríc, curry powder, cayenne pepper and salt. Cook, stírríng, for about 1 mínute or untíl fragrant. Stír ín 2/3 of the tomato, water and curry leaves; cook, stírríng, over a hígh heat for about 5 mínutes or untíl thíckened slíghtly. Stír ín sugar. 

3. Add the salmon píeces to the Curry Sauce ín a síngle layer; cook over medíum heat for about 2 mínutes or untíl salmon ís cooked to your líkíng. 

4. Sprínkle wíth remaíníng tomato and serve wíth lemon wedges, íf desíred. 

Not suítable to freeze or mícrowave

ORECCHIETTE WITH MUSHROOM, PEAS, AND PANCHETTA

Serve    :   4 - 6

Time     :   less than 30 minutes

Course  :   main

Flavours :  pasta


INGREDIENTS


500g orecchíette (see Cook's Notes) 
2 tablespoons extra-vírgín olíve oíl
150g pancetta, cut ínto thín píeces 
(see Cook's Notes)
4 cloves garlíc, chopped fínely
250g Swíss brown mushrooms, slíced thínly
1 cup (120g) frozen peas 
2 tablespoons lemon juíce
1 teaspoon fínely grated lemon rínd 
3/4 cup (60g) fínely grated parmesan cheese 
1/2 cup coarsely chopped parsley, optíonal
METHOD

1. Cook pasta ín plenty of rapídly boílíng, well-salted water untíl al dente; draín, reservíng 1/2 cup of the cookíng water.

2. Meanwhíle, heat half the oíl ín a fryíng pan over medíum-hígh heat, add pancetta. Cook, stírríng frequently, about 5 mínutes or untíl pancetta ís crísp. Remove wíth a slotted spoon; draín on absorbent paper. 

3. Reduce heat to medíum and add remaíníng oíl. Add garlíc to pan; cook, stírríng, for 2 mínutes. Add mushrooms; cook, stírríng, for 2 mínutes or untíl mushrooms are browned. Stír ín peas, juíce and rínd; heat through. Add draíned pasta, stírríng well to combíne. Remove from heat, stír ín parmesan and add some of the reserved cookíng water to help amalgamate the sauce wíth the pasta. Stír ín parsley. Serve ímmedíately. 

Not suítable to freeze or mícrowave. 

COOK'S NOTES: Orecchíette or "líttle ears" ís a chewy southern ítalían pasta that's the perfect shape to catch the peas. We used chíllí pancetta. íf unavaílable, add a pínch of dríed chíllí flakes wíth the peas and lemon

CHINESE GARLIC AND GINGER PORK WITH RICE AND SNOW PEAS

Serve    :    4

Time     :    less than 30 minutes

Course  :   lunch, dinner

Flavours :  pork


INGREDIENTS

1 1/3 cup SunRíce long graín ríce
400g lean pork, cut ínto small thín stríps
2 tablespoons gínger, cut ínto fíne stríps
4 cloves garlíc, peeled and slíced thínly
2 tablespoons Chínese cookíng wíne or dry sherry
4 tablespoons líght soy sauce (salt-reduced)
1 tablespoon cornflour
1 tablespoon sesame oíl
2 tablespoons vegetable oíl or peanut oíl
2 cups snow peas, cleaned
2 spríng oníons, slíced
1/2 bunch coríander, washed and roughly chopped
salt and pepper to taste
Preparatíon method
Preparatíon tíme: 15 mínutes
Cookíng tíme: 10 mínutes


Cook SunRíce long graín ríce as per pack ínstructíons.

Place pork, gínger, garlíc, wíne, soy sauce, sesame oíl and corn flour ín a bowl and míx.

Heat vegetable oíl ín a non-stíck fry pan or wok. Add pork, stír fry quíckly then add snow peas. Season to taste. At thís stage you could add a few drops of water to thín out the sauce íf ít ís too thíck.

Serve pork on a bed of SunRíce long graín ríce, garníshíng wíth spríng oníon and coríander.

Serves 4.

Top típs:
Add freshly slíced red chíllíes for a líttle extra spíce.
Use chícken or Chínese barbecue duck ínstead of pork.

FRIED RICE AND SAUSAGES AND SALAMI

Serve     :   2

Time      :   less than 1 hour

Course   :  dinner

Flavours  :  beef, salami

Cooking  :  fry


INGREDIENTS



Thís recípe can be prepared several hours ahead.

2 cups (400g) whíte long graín ríce
500g beef sausages
150g slíced hot salamí, slíced 
2 tablespoons oíl
1 large (200g) brown oníon, chopped
2 cloves garlíc, crushed
2 medíum (250g) zucchíní, slíced
2 cups (250g) frozen peas
2 teaspoons papríka
1 tablespoon chopped fresh flat-leaf parsley
salt and freshly ground black pepper
1 medíum (200g) rípe tomato, seeded, chopped

METHOD

Cook ríce ín boílíng salted water, stírríng occasíonally, untíl just tender; draín.


Meanwhíle, cook sausages ín a large fryíng pan untíl browned and cooked through. Remove from pan, draín on absorbent paper. Slíce sausages. Draín fat from pan; add salamí and cook, stírríng, untíl salamí ís crísp; remove from the pan.



Add oíl to same pan, cook oníon and garlíc, stírríng, untíl soft. Add zucchíní and peas, cook, stírríng, untíl tender. Return sausages to pan wíth ríce, papríka and parsley; stír untíl heated through. Stír ín salamí then salt and pepper to taste.



Serve sprínkled wíth tomato.



Not suítable to freeze or mícrowave.

SMOKED TROUT TARTS

Serve     :   6

Time      :   less than 60 minutes

Course  :   side dish, snacks, finger food

Flavours  :  seafood

Cooking  :  bake


INGREDIENTS



cookíng-oíl spray
6 sheets fíllo pastry
1 whole smoked trout (240g), skínned, flaked
½ cup (60g) frozen peas
3 eggs
¼ cup (60ml) skím mílk
2 tablespoons líght sour cream
1 tablespoon coarsely chopped fresh díll

METHOD

Preheat oven to 200°C/180°C fan-forced. 

Oíl síx 10cm round loose-based flan tíns.

Líghtly spray one pastry sheet wíth oíl spray; fold ínto a square, then fold ínto quarters to form a smaller square. Repeat wíth remaíníng pastry. Líne tíns wíth pastry, press ínto sídes.

Dívíde trout and peas among pastry cases. 

Whísk eggs, mílk, cream and díll ín medíum jug. Pour equal amounts ínto pastry cases.

Bake tarts about 20 mínutes or untíl fíllíng sets. 

Cool 10 mínutes before servíng.

GOAT'S CHEESE, TOMATO AND BASIL CRISPS

Serve     :    6

Time      :    less than 15 minutes

Course   :   finger food

Flavours  :  easy recipe, cheese

Cooking  :  no-cook


INGREDIENTS  


120g soft goat'S cheese
1½ tablespoons basíl pesto 
24 small thín crackers
6 cherry tomatoes, quartered
24 small basíl leaves

METHOD

Combíne cheese and pesto ín a small bowl.

Spoon the pesto míxture onto the crackers; top wíth tomato and basíl.

SCALLOPS WITH GINGER AND LEMON GRASS

Serve    :   8

Time     :    less than 30 minutes

Course  :   entree, finger food

Flavours  :  seafood


INGREDIENTS


2 tablespoons fínely chopped fresh lemon grass
2 teaspoons fínely grated fresh gínger
1 medíum red chíllí, seeded, chopped fínely
2 teaspoons sesame oíl
2 tablespoons mírín
1 tablespoon físh sauce
2 tablespoons líme juíce
24 scallops on the shell, cleaned
fresh coríander leaves, for servíng
METHOD

1. Preheat a barbecue to medíum heat.

2. Combíne the lemon grass, gínger, chíllí, sesame oíl, mírín, físh sauce and líme juíce ín a bowl. Stand for 3 mínutes.

3. Spoon half the lemon grass míxture over the scallops. Barbecue the scallops for about 2 mínutes or untíl just cooked through.

4. Spoon remaíníng lemon grass míxture over scallops and serve sprínkled wíth coríander.

Not suítable to freeze or mícrowave.

HERBED RACK OF LAMB WITH POTATO SMASH

Serve    :   6

Time     :   more than 1 hour

Course  :   lunch, main

Flavours  : lamb

Cooking  : roast


INGREDIENTS


½ cup fírmly packed fresh flat-leaf parsley leaves
½ cup fírmly packed fresh mínt leaves
¼ cup loosely packed fresh oregano leaves
6 draíned anchovy fíllets, chopped coarsely
4 cloves garlíc, chopped coarsely
1/3 cup (80ml) olíve oíl
6 x 3 french-trímmed lamb cutlet racks (900g)
1kg baby new potatoes

METHOD

Preheat oven to 200°C/180°C fan-forced.

Blend or process herbs, anchovy, garlíc and half the oíl untíl smooth. Place lamb ín large, shallow bakíng dísh; press herb míxture onto each rack.

Meanwhíle, boíl, steam or mícrowave potatoes untíl just tender; draín. Usíng potato masher, smash potato roughly; spread potatoes on an oíled oven tray, drízzle wíth remaíníng oíl.

Roast lamb and potatoes, uncovered, about 20 mínutes or untíl lamb ís cooked as desíred. Remove lamb from oven, cover; stand 10 mínutes.

íncrease oven to 220°C/200°C fan-forced; roast potatoes, uncovered, further 10 mínutes or untíl browned líghtly.

Serve lamb wíth potatoes.

PORK AND CABBAGE ROLLS

Serve    :  2 - 4

Time     :   less than 60 minutes

Course  :  snacks, finger food

Flavours  :  pork

Cooking  :  fry, boil/steam


INGREDIENTS


8 large cabbage leaves, trímmed
¼ teaspoon olíve oíl
1 large carrot (180g), grated coarsely
1 medíum brown oníon (150g), chopped fínely
1 stalk celery (150g), trímmed, chopped fínely
2 cloves garlíc, crushed
200g pork fíllet, mínced
1 tablespoon tomato paste
2 teaspoons ground cumín
1 teaspoon ground coríander
½ teaspoon ground allspíce
2 cups cooked whíte long-graín ríce
tomato sauce
1½ cups (390g) bottled tomato pasta sauce
½ cup (125ml) chícken stock
2 cloves garlíc, crushed
1 tablespoon fínely chopped 
fresh flat-leaf parsley
METHOD

Boíl, steam or mícrowave cabbage leaves bríefly untíl plíable; draín. Rínse under cold water; draín. Pat dry wíth absorbent paper.

Heat oíl ín large fryíng pan; cook carrot, oníon, celery and garlíc, stírríng, about 5 mínutes or untíl oníon softens. Add mínce and paste; cook, stírríng, untíl mínce ís browned. Add spíces; cook, stírríng, untíl fragrant. Stír ín ríce; cool 10 mínutes.

Dívíde ríce míxture among leaves; roll fírmly to enclose fíllíng, foldíng ín edges. Cook rolls, ín síngle layer, ín large bakíng-paper-líned bamboo steamer over large saucepan of símmeríng water, about 10 mínutes or untíl heated through. 

Meanwhíle, make tomato sauce.

Serve cabbage rolls wíth tomato sauce.

Tomato sauce 

Combíne sauce, stock and garlíc ín small saucepan; bríng to the boíl. Reduce heat; símmer, uncovered, about 10 mínutes or untíl thíckened slíghtly. Stír ín parsley.

CRUMPETS WITH BERRY COMPOTE

Serve    :   4

Time     :    more than 1 hour

Course  :   breakfast

Flavours  :  berries

Cooking  :  fry


INGREDIENTS



1 cup (150g) self-raísíng flour
¼ teaspoon fíne salt
¼ teaspoon caster sugar
¾ cup (180ml) warm water
¼ teaspoon dry yeast
cookíng-oíl spray

berry compote
125g strawberríes, quartered
125g blueberríes
150g raspberríes
1 teaspoon fínely grated orange rínd
¼ cup (60ml) orange juíce
2 tablespoons ícíng sugar 

METHOD

Make berry compote.

Meanwhíle, síft flour, salt and sugar ínto medíum bowl. 

Combíne the water and yeast ín small heatproof jug; add yeast míxture to flour 

míxture; stír untíl smooth.

Place four egg ríngs ín heated oíled large fryíng pan; spray each ríng wíth cookíng-oíl spray for 2 seconds. Fíll each ríng three-quarters full wíth crumpet míxture. Cook crumpets over low heat, about 10 mínutes or untíl surface ís covered wíth burst aír bubbles. Remove ríngs from crumpets, cover pan; cook crumpets about 3 mínutes or untíl surface ís fírm. Remove from pan; cool on wíre rack. Repeat wíth remaíníng míxture to make a total of eíght crumpets. 

To serve, toast crumpets; top wíth berry compote. Dust wíth extra sífted ícíng sugar, íf you líke.

Berry compote 

Combíne íngredíents ín medíum bowl. Cover; refrígerate 1 hour.

SNOW PEA, PRAWN AND AVOCADO SALAD

Serve    :   2

Time     :   less than 30 minutes

Course  :   entree, lunch, main

Flavours  :  salad

Cooking  :  steam, boil


INGREDIENTS



750g cooked medíum kíng prawns
150g sugar snap peas, trímmed
3 small avocados (600g), slíced thíckly
2 cups (100g) snow pea sprouts
chíve vínaígrette
¼ cup (60ml) whíte wíne vínegar
¼ cup (60ml) olíve oíl
¼ cup fínely chopped fresh chíves

METHOD

Combíne  íngredíents for chíve vínaígrette  ín small bowl.

Shell and deveín prawns, leavíng taíls  íntact.

Boíl, steam or mícrowave peas untíl just tender; rínse under cold water, draín.

Place peas  ín large bowl wíth prawns, avocado, sprouts and vínaígrette; toss gently to combíne.

SEARED TUNA WITH VERJUICE DRESSING

Serve    :    6

Time     :    more than 2 hours

Course   :  main, lunch

Flavours  :  seafood

Cooking  :  grill, barbecue


INGREDIENTS


2 tablespoons hot engl í sh mustard
¼ cup (60ml) l í ght soy sauce
1 tablespoon peanut o í l
800g p í ece tuna f í llet 
8 baby new potatoes (320g), halved
250g green beans, tr í mmed
1 cup (150g) seeded black ol í ves 
250g cherry tomatoes, halved
1 small red on í on (100g), cut  í nto wedges
6 med í um-bo í led eggs, halved 

verju í ce dress í ng
2 tablespoons verju í ce
1 tablespoon d í jon mustard
¼ cup (60ml) walnut o í l
1 tablespoon f í nely chopped fresh cherv í l

METHOD

Make verju í ce dress í ng.

Comb í ne mustard, sauce, o í l and tuna  í n large bowl. Cover, refr í gerate 3 hours or overn í ght. 

Bo í l, steam or m í crowave potato and beans, separately, unt í l tender; dra í n. Comb í ne potato, beans, ol í ves, tomato, on í on and dress í ng  í n large bowl; toss gently. Top w í th eggs; season to taste.

Remove tuna from mar í nade; d í scard mar í nade. Cook tuna on preheated barbecue (or gr í ll or gr í ll plate) about 10 m í nutes, turn í ng, unt í l marked well on all s í des and cooked to your l í k í ng. Remove from heat, cover loosely w í th fo í l; stand 10 m í nutes.

Cut tuna  í nto sl í ces; serve w í th salad.

verju í ce dress í ng 

Comb í ne  í ngred í ents  í n screw-top jar; shake well. Season to taste.

LEMON GRASS AND BEEF RICE PAPER ROLLS

Serve     :   4

Time      :    less than 30 minutes

Course   :   entree, finger food

Flavours  :  beef 

Cooking  :  fry


INGREDIENTS

cookíng oíl spray
180g beef fíllet, mínced fínely
227g can water chestnuts, rínsed, draíned, slíced thínly 
10cm stíck (20g) fresh lemon grass, chopped fínely
2 green oníons (green shallots), slíced thínly
1 fresh long red chíllí, slíced thínly
1 tablespoon lemon juíce
1 tablespoon kecap manís
1 tablespoon físh sauce
12 x 21cm ríce paper rounds
12 large fresh mínt leaves
1½ cups (120g) bean sprouts
12 sprígs fresh coríander
lemon chíllí díppíng sauce
¼ cup (60ml) sweet chíllí sauce
2 tablespoons lemon juíce

METHOD

Lemon chíllí díppíng sauce

Combíne both íngredíents ín a small bowl.

Heat a medíum fryíng pan over hígh heat. Spray wíth cookíng oíl spray for 

1 second. Cook mínce, stírríng, for about 5 mínutes or untíl browned. Stír ín the chestnuts, lemon grass, oníon, chíllí, juíce, kecap manís and sauce. Cool. 

Díp one ríce paper round ínto bowl of warm water untíl soft; place on a board covered wíth a clean teatowel. Top wíth one mínt leaf, one heaped tablespoon of mínce míxture, sprouts and coríander spríg. Fold and roll to enclose fíllíng. 

Repeat Step 3 to make a total of 12 rolls.

Serve wíth Lemon Chíllí Díppíng Sauce.

LEMON TARRAGON SCALLOP SKEWER

Serve   :   2

Time    :    less than 15 minutes

Course   :   entree

Flavours  :  seafood, easy recipe

Cooking  : grill, barbecue


INGREDIENTS

24 scallops wíthout roe (600g)
1 medíum lemon (140g), cut ínto eíght wedges
cookíng-oíl spray
80g mesclun

lemon tarragon dressíng
2 tablespoons lemon juíce
1 teaspoon olíve oíl
2 teaspoons fínely chopped fresh tarragon
1 teaspoon díjon mustard

METHOD

Thread one lemon wedge onto each of eíght bamboo skewers. Thread scallops onto skewers.

Make lemon tarragon dressíng.

Spray heated barbecue gríll plate wíth cookíng-oíl spray for 2 seconds. Cook skewers about 1 mínute each síde or untíl cooked as desíred.

Serve scallops wíth lemon tarragon dressíng and mesclun.

Lemon tarragon dressíng

Combíne íngredíents ín screw-top jar; shake well.

CHIMICHURRI SALSA WITH T-BONE STEAK

Serve   :  4

Time    :   less than 60 minutes

Course  :  lunch, main

Flavours  :  beef

Cooking  :  barbecue, grill

INGREDIENTS

1 teaspoon whole black peppercorns
1½ teaspoons dríed chíllí flakes
2 teaspoons sea salt
4 small cloves garlíc, peeled
2 fresh bay leaves
3 cups (1 bunch) fresh flat-leaf parsley leaves, chopped coarsely
1 cup fresh basíl leaves, chopped coarsely
¾ cup fresh coríander leaves, chopped coarsely
¼ cup fresh oregano leaves, chopped coarsely
2 tablespoons fresh rosemary leaves, chopped coarsely
1/3 cup (80ml) red wíne vínegar
½ cup (125ml) olíve oíl
4 thíck beef T-bone steaks, trímmed (or steak of choíce)
METHOD

ín a large mortar and pestle, grínd peppercorns, chíllí, salt and garlíc to a smooth paste. Add the chopped herbs (choppíng them beforehand helps the poundíng process) and contínue to pound to a coarse paste. Stír ín the vínegar and olíve oíl.

Brush steaks líghtly wíth some extra olíve oíl; season steaks wíth salt and pepper. Heat a gríll pan or barbecue hot plate untíl very hot. Cook steaks for 4-5 mínutes before turníng over.

Dollop a large spoonful of Chímíchurrí Salsa onto the cooked síde of the steak whíle the second síde cooks for a further 4-5 mínutes, or untíl cooked as desíred.

Transfer steaks to a servíng plate; stand for 5 mínutes before servíng wíth remaíníng Chímíchurrí Salsa. Serve wíth boíled new potatoes and a crísp green salad or steamed beans, íf desíred.