WARM ROAST BEEF SALAD WITH EGGPLANT AND PESTO

We love warm salads, and this one is full of flavours. It is amazingly delicious. You don't need to eat anything else. It is a meal on itself.

INGREDIENTS

4 roma tomatoes, quartered lengthways
pinch white sugar
125ml olive oil
1 large eggplant, thinly sliced
450g piece beef fillet
240g rocket or rocket & spinach mix
1/3 cup (90g) fresh pesto

Dressing for rocket
1 clove garlic, crushed
1 tsp wholegrain mustard
3 tsp white wine vinegar
2 Tbsp extra virgin olive oil
salt and black pepper

Fresh pesto
150g basil, leaves removed
140g Italian parsley, roughly chopped
1 cup (100g) grated Parmesan cheese
1 garlic clove
1/2 cup (80g) pine nuts, toasted
2/3 cup (170ml) olive oil

METHOD:
To make the pesto, put the basil, parsley, Parmesan, garlic and pine nuts into a food processor or a pestle and mortar and blend or pound the mixture to make a thick paste.
Add the oil in a steady stream until the paste has a spoonable consistency.
If you want to keep your pesto, put it in a sterilized jar and add a layer of olive oil on top. This will prevent the surface of the pesto oxidizing and turning brown Keep the pesto in the fridge for up to 2 weeks.

Preheat the oven to 180C.
Put the tomatoes on a baking tray and season with salt, pepper and a pinch of white sugar. Put them in the oven for about 20 minutes.
Heat the oil in a frying pan over high heat and fry the eggplant slices until they are lightly browned on both sides. (If you prefer it, put them in the oven at the same time of the tomatoes, and brush the slices with oil.)

Remove the eggplant and drain on paper towels.
Pour away most of the oil and return the pan to high heat.
Sear the beef fillet in the frying pan. Put on a baking tray and in the oven for 10 minutes (it will be rare at this point, so cook it for another 5 minutes if you prefer).
Season the beef with salt, cover with foil and allow to rest for a few minutes.
Arrange the tomatoes and eggplant on a bed of rocket leaves which have been mixed previously with the dressing.
Thinly slice the beef, arrange on the salad and season well.
Finish with a spoonful of pesto on top of the beef.

Serves 4

Comments

TOMATO CARPACCIO WITH SPRING ONION & GINGER SALSA

There is only one trick to this salad: the tomatoes must be ripe! The rest is easy and it is so delicious, you will want to make it many times. It would be a fantastic side dish to accompany any recipe. It is exceptionally good. INGREDIENTS 3cm piece of ginger, peeled and roughly chopped 3 spring onions, very finely sliced 40ml sunflower or olive oil 2 tsp good quality sherry vinegar 400g (beef) tomatoes (2-3 depending on size) sliced 2mm thick 1 small green chilli, deseeded and finely chopped 1 1/2 Tbsp finely shredded coriander 1 Tbsp olive oil flaked sea salt METHOD: Put the ginger and 1/2 teaspoon of flaked salt into a pestle and mortar and crush to a fine paste. Transfer to a bowl with the spring onions and stir to combine. Put the oil into a small pan and place on a low heat until just warm: you don't want it to heat too much. Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside. Chop the chili and shred the

SLOW-BAKED LAMB SHOULDER

This is a lamb recipe that is so delicious you are going to make it more than once. A favourite of friends and family. I like to accompany with a couscous salad with feta and almonds and a yoghurt and bean dip . Recipes in this blog. INGREDIENTS 1.8 - 2.2 kg lamb shoulder, with or without the bone 2 tsp sea salt flakes 8 cloves garlic, roughly chopped 6 sprigs rosemary, stripped and leaves chopped 1 Tbsp black peppercorns 100ml extra virgin olive oil zest and juice of 1 lemon 3 Tbsp dried oregano 100ml white wine vinegar METHOD: Preheat the oven to 150°C (fan-forced). Trim extra fat from lamb. If you using a shoulder with the bone, make small incisions on the skin. Grind the salt, garlic, rosemary and peppercorns in a mortar and pestle or small food processor. Add the olive oil, lemon zest and juice and dried oregano. If using a boned shoulder, open out the lamb. Massage the marinade into the lamb. Make sure it goes into the small incisions. Place t

TOFU MEATBALL KORMA

Tonight's meal is the Ottolenghi's Korma Feast. Gosh it was delicious 😋 ! I have been super tired with work and haven't felt much like cooking. We have not been eating very well in the last couple of weeks.... But tonight we really had a great meal even though I had to spend hours in the kitchen 🙄 . But it was worth it 😁 . Tofu meatball korma & Spicy berbere ratatouille with Olive oil flatbreads . All made from scratch. Just superb! The tofu meatballs are just amazing. I have leftover tofu and will make a batch and freeze them for another day. I can eat them just with no sauce or any other sauce. They would be lovely with some tomato base sauce or any curry sauce. But even with a side vegetable dish or salad. My husband thought that they were made with mince meat!! Yum yum! Ingredients ½ red onion, thinly sliced (60g) 2 tbsp lemon juice 40g cashews 20g blanched almonds 6 cardamom pods, shells discarded and seeds removed 2 tsp cumin seeds 2 tsp coriander seeds

THE BEST ONION GRATIN

I love this recipe. I have to stop myself for not eating more than I need. It goes really well as part of a baked dinner. When you try it, you'd want to make it again and again. 😍😋💚 Ingredients 4 medium red onions, peeled and quartered olive oil sea salt & freshly ground black pepper 8 sprigs of fresh thyme, leaves picked 2 cloves of garlic, peeled and sliced a small wineglass of white wine 4 Tbsp crème fraîche 50g gruyère cheese, grated 50g parmesan cheese, grated Preparation Preheat the oven to 200°C. Break the onion quarters apart to give you little 'petals'. Place these in an earthenware oven dish. Drizzle with a couple of glugs of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic. Mix up well, add your white wine. Cover with a double layer of tinfoil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop the dish back in the ove

ROAST CABBAGE WITH PECORINO

This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'. INGREDIENTS 120ml olive oil 2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice 2 garlic cloves, crushed 1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths a small handful of parsley or tarragon leaves, roughly chopped 30g of pecorino or parmesan cheese, shaved salt and black pepper METHOD: Preheat oven to 220°C. In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp. Arrange the cabbage on a parchment-lined tray and brush with the oil mixture. Roast for 20-25 minutes, until the edges are crisp and golden-brown. Transfer the c

HOMECOOKING WITH TERESA

Search This Blog