Southern View: July 08, 2021

SOUTHERN VIEW Latest Canterbury news at starnews.co.nz
Thursday July 8 2021 9
Rest roast meat 10min before serving
This simple, succulent
eye fillet of beef is a
winner. It is hard to
overcook and holds
well — in fact the
longer it rests the
better it is. It can be
served within 10min
of cooking, served
warm or cooked
ahead and served at
room temperature
Roasted eye fillet of
beef with rocket and
shaved parmigiano
reggiano
Serves 8
Ingredients
1½kg eye fillets of beef, silver
skin trimmed
3 tbsp extra virgin olive oil
4 handfuls rocket leaves
1 serving parmigiano cheese, for
shaving
Directions
Heat the oven to 210 deg C fan
bake.
Heat a large frying pan or char
grill until hot.
Rub the beef with 1 tablespoon
oil and grind over plenty of black
pepper. Brown beef on all sides
then transfer to a shallow roasting
dish.
Place in oven and roast beef for
18-20 minutes for medium-rare
beef.
Remove from oven, sprinkle
with salt, cover loosely with foil
and a clean tea towel and leave to
rest.
Rest for at least 20 minutes if
you are serving at room temperature.
Slice beef and place on a large
platter. Scatter over rocket, shave
over some parmigiano reggiano
and drizzle with remaining olive
oil.
Self-crusting broccoli and
pine nut tart
Ingredients
Butter, to grease dish
1 head broccoli
3 spring onions, sliced
1 cup grated tasty cheese
4 eggs
1 cup milk
½ cup self raising flour
1 serving salt and freshly ground
pepper, to taste
1 tbsp fresh oregano, chopped
⅓ cup pine nuts
Directions
Heat oven to 200 deg C. Grease a
A roasted
eye fillet will
often go for
two meals. Try
leftovers in a
sandwich.
ceramic quiche dish with butter.
Cut the broccoli into bite-sized
florets and cook in boiling, salted
water for 3 minutes, then drain
well.
Scatter broccoli over the base of
the dish.
Scatter over sliced spring onion
and grated tasty cheese.
Beat eggs in a bowl, add milk
and flour, then whisk to combine.
Season with salt and pepper and
stir in oregano.
Pour this mixture over the
broccoli and scatter with pine
nuts.
Bake for 25-30 minutes or until
golden brown and set. Serve
warm, cut in wedges.
Savoury tomato and olive
mince on ciabatta
Ingredients
400gm mince
2 tbsp oil
1 onion, peeled and finely
chopped
2 cloves garlic, crushed
500gm tomato pasta sauce
250gm brown mushrooms,
sliced
1 tsp dried basil
1 tsp dried oregano
¼ cup fresh parsley,
chopped
1 tbsp black olives, chopped
1 loaf ciabatta bread
1 packet rocket leaves, or salad
greens
Directions
Heat oil in a large saucepan and
brown the mince.
Add onion, garlic and mushrooms
and cook for a further 5
minutes.
Add pasta sauce, basil and
oregano. Cook over a low heat
for 40 minutes stirring often. Stir
through parsley and olives.
Cut six, 2cm thick slices of
ciabatta and grill, turning to
brown both sides. Place toasted
bread on four plates and spoon
over mince mixture. Serve with
salad greens.
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