Style: October 07, 2022

14 Style | Promotion
MERLOT
PAIRING
ROSÉ
PAIRING
Feta spinach &
strawberry salad
This is a simple salad to put together but big on
flavour! Adding strawberries to a salad may sound
strange, but this combination really does work and
creates a tasty refreshing salad.
Horseradish crusted roast beef
WINE MATCH: Selaks Reserve Merlot Cabernet
For the perfect pairing, try serving alongside our Selaks Reserve
Merlot Cabernet. With a bouquet of wild berries and a hint of
spice, it displays flavours of ripe blackberry and plum with subtle
oak. The finish is long and satisfying.
Prep time: 10 mins
Cooking time: N/A
Serves:
4 - 6
Prep time: 20 mins
Cooking time: 1 hour
Serves:
6-8
Ingredients
• 125g Pams strawberries, cut into slices
• 120g Pams baby spinach
• 200g Galaxy creamy feta
• 70g sliced almonds, lightly toasted
Dressing
• 100ml olive oil
• 125g brown sugar
• 50ml white balsamic vinegar
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seed
• ¼ teaspoon smoked paprika
Method
1. Toss strawberries, spinach, feta cheese and
almonds together in a large bowl.
2. Whisk olive oil, brown sugar, white balsamic
vinegar, sesame seeds, poppy seeds and
paprika together in a bowl; drizzle over
salad and toss to coat.
For more recipes head to
newworld.co.nz
Ingredients
• 2 onions, peeled
• 1.2kg scotch fillet
Crust
• 60g butter
• 3 tablespoons horseradish
• 1 tablespoon pink peppercorns (substitute green peppercorns)
• 2 tablespoons Italian seasoning (or your favourite mix of Italian herbs)
• 1 tablespoon plain flour
• 2 tablespoons bread crumbs
Crème
• 1 teaspoon jalapeño Tabasco
• 3 tablespoons horseradish
• 150ml crème fraîche
Method
1. Preheat oven to 185°C. Slice the onions into thick rings and lay on
your roasting tray and set aside.
2. Trim the fat and sinew from the scotch fillet. Place the butter,
horseradish, peppercorns and seasoning in to a food processor and
mix until smooth. Mix through the flour and bread crumbs. Lay the
scotch fillet on the onions then spread over the crust with a palette
knife or clean hand.
3. Roast in the preheated oven for 40 minutes or until an internal
temperature of 53-55°C for medium rare. Remove from the oven
and rest for 15 minutes.
4. While the beef is cooking combine the crème ingredients together
in a bowl then transfer to a suitable dish for serving at the table.
After the meat has rested, slice and transfer to a serving platter with
the onions on the side and sprinkle with some flaky salt.
5. Serve with buttered green beans and your favourite roast veges.