Roast Sirloin with Mustard and Balsamic Crust

1.5 kg beef sirloin

oil

2tsp Dijon or grain mustard

2t balsamic vinegar

2t olive oil

salt and freshly ground black pepper

2T chopped herbs

½ c fresh breadcrumbs

Heat a large frypan over medium-high heat.  Add a splash of oil and the beef and cook until golden brown on all surfaces.  Remove from heat and allow to cool. Mix the mustard, vinegar, 2 tsp oil, salt, pepper and herbs to form a smooth paste.  Add enough breadcrumbs to hold the paste together.  Spread the paste on top of the sirloin and press firmly to ensure that it sticks to the meat’s surface.

Preheat oven to 180C. Place the beef in a roasting dish and cook in the preheated oven for 45 mins.  To check if it is done, insert a small kitchen knife into the centre of the roast.  Count to five.  If the knife feels warm (tepid), the meat is rare.  If it feels bearably hot, the meat is medium.  You’re aiming for medium to medium-rare. Remove from the oven, wrap in foil and rest in a warm place for 10 mins.  Carve into thin slices and serve immediately.  Serves 6.  Everyday Cooking.

Roasted Fillet of Beef

Roasted Fillet of Beef

 

12-18 slices proscuitto or Parma ham

3 cloves of garlic, peeled

1 good handful of dried porcini, soaked in around 285ml ½ pint boiling water

3 good knobs of butter

juice of ½ a lemon

sea salt and freshly ground black pepper

900g/2lb fillet of beef (preferably from the middle, left whole)

3 good handfuls of fresh rosemary and thyme, leaves picked and chopped

2 glasses of red wine

 

Preheat your oven and an appropriately sized roasting tray to 230ºC.  Make sure there are no gaps in between the laid-out slices of proscuitto.  Chop one of the garlic cloves and fry with the soaked porcini in 1 knob of butter for a minute.  Then add half of the soaking water (make sure it is grit-free).  Simmer slowing and reduce for around 5 minutes before stirring in a squeeze of lemon, the remaining 2 knobs of butter and seasoning.  Rub your tasty and moist mushrooms over half of the laid-out proscuitto.  Season your fillet of beef and roll it in the herbs.  Place it on the mushroomy end of the proscuitto and slowly roll up the meet.  Once the beef is rolled up, pull off the paper and push in the ends of the proscuitto to neaten.  Lightly secure with 4 pieces of string.

 

Place the fillet in the hot roasting tray with a couple of cloves of garlic and cook for 25-30 mins (rare), 40 minutes (medium), 50 minutes (well-done) or 60 minutes (cremated!)  Half-way through, add the wine to the tray.  When the meat is done, remove it to a chopping board and leave it to rest for 5 minutes.  Pour any juices back into the roasting tray. Simmer the juices on the hob, scraping all the goodness from the sides of the tray.  Remove from the heat and serve as a light red wine gravy.  Slice the fillet as thick or as thin as you like, and serve with some potatoes or some gorgeous greens.  He likes to reserve a little of the cooked porcini to serve with the greens.  Serves 4.

Jamie Oliver.

Linguine with Grilled Lemon Chicken

Linguine with Grilled Lemon Chicken

 

6-8 boneless chicken thighs, skin on, trimmed of fat

Marinade: 1/2 c good olive oil, juice of 2 juicy lemons, 2 cloves garlic, crushed; a good grinding of black pepper

Sauce: 1/2 c extra virgin olive oil, large handful of Italian parsley leaves, chopped roughly; julienned zest of 2 lemons; salt and pepper

Garnish: parmesan, basil pesto

 

Combine the marinade ingredients and marinate chicken for 2 hours in fridge.  Preheat grill or BBQ and grill chicken until skin is crisp and chicken cooked through.  Rest 5 mins, then slice.  Meanwhile, cook pasta, combine sauce ingredients and toss with cooked pasta and chicken.  Garnish with parmesan and serve.  Pass around pesto separately.  Serves 4. Catherine Bell.

Linguine with Chilli, Anchovies, Breadcrumbs and Basil

Linguine with Chilli, Anchovies, Breadcrumbs and Basil

 

400g dried linguini

olive oil

175g sourdough bread, chopped into coase breadcrumbs

4 anchovies, diced

2 small red chillies, de-seeded and diced

2 cloves garlic, crushed

2T chopped parsley

handful of torn basil leaves

1 c grated parmigiano

salt and freshly ground black pepper

 

Heat a large heavy-based frypan over a medium-high heat.  Add a very generous splash of oil and the breadcrumbs and cook for 4-5 mins, stirring often, until the breadcrumbs are golden and crunchy.  Remove from heat and set aside.  Return the pan to the heat and add a splash of oil, the anchovies, chilies and garlic.  Cook for 30 secs, stirring often, until fragrant.  Add to breadcrumbs.  Drain the cooked pasta and toss with the anchovy and breadcrumb nix, parsley, basil and parmigiano.  Season to taste and serve immediately.  Serves 4.  Everyday Cooking.

Spaghetti Carbonara from Everyday Cooking and In the Kitchen

Spaghetti Carbonara from Everyday Cooking and In the Kitchen

 

400g dried spaghettini

olive oil

125g bacon, thinly sliced

4 egg yolks

2T cream

2T grated parmigiano

salt and lots of freshly ground black pepper

2T chopped parsley

Heat a frypan over a medium heat.  Add oil and cook the bacon until crispy.  Chop into small pieces.  Beat egg yolks, cream, cheese, salt and pepper together,  The pepper needs to be plentiful, so it dominates in the finished dish.  Drain pasta and toss with the egg mix, bacon and parsley, and serve.  Serves 4.  Everyday Cooking, Campion.

Spaghetti Luna Rossa

Spaghetti Luna Rossa

 

5T extra virgin olive oil

2 large cloves garlic, crushed

1 tiny dried ‘bird’s eye’ chilli, crushed or to taste

2 x 400g cans Italian tomatoes, mashed

salt

freshly ground black pepper, to taste

500g spaghetti

1 ½ c small cherry tomatoes, halved

20 or so fresh basil leaves

2 handfuls of fresh rocket leaves, trimmed

piece of fresh Italian parmesan cheese in the block

Put the oil in a saucepan.  Heat gently and add the garlic and chilli.  Cook until the garlic is just starting to colour, then pour in the tomatoes.  Season with a little salt and black pepper and bring the sauce to the boil.  Cook gently for about 30 mins or until pulpy, stirring occasionally.  The sauce can be made ahead and gently reheated when required.

 

Cook the spaghetti in plenty of boiling water.  Take the sauce off the heat and add the cherry tomatoes and basil to the hot sauce.  Drain the spaghetti and turn it into a bowl.  Toss the sauce through, then strew the top with rocket leaves.  Toss again, then scatter the parmesan over.  Serve immediately. Serves 6

Spaghetti with Capers, Pomodorini and Fried Breadcrumbs

Spaghetti with Capers, Pomodorini and Fried Breadcrumbs

 

220g spaghetti (approximately half a packet)

1 Tbs olive oil, plus extra

1/2 cup fresh breadcrumbs

1 Tbs capers

1 jar pomodorini (cherry tomatoes available from gourmet food stores)

1 handful basil or rocket leaves

Parmesan (I used Pomaro, a New Zealand version)

Sea salt and freshly ground black pepper

1. Bring a large pot of salted water to the boil.

2. Meanwhile, heat the olive oil in a fry pan and fry the breadcrumbs until golden and crispy, remove and set aside.

3. Add the capers to the pan. Remove the tomatoes from the jar and add, stirring while slightly squashing to release juices. Add a tablespoon of liquid from the jar with a little more olive oil and simmer for 2 minutes, then season.

4. Cook the spaghetti until al dente then drain and add to the pan. Add the basil or rocket and combine. Serve in a warm bowl with grated parmesan and the breadcrumbs scattered over.  Serves 2.  Amanda Laird.

Spaghetti with Breadcrumbs, Tuna, Parsley and Lemon

Spaghetti with Breadcrumbs, Tuna, Parsley and Lemon

 

400g dried spaghetti

olive oil

175g sourdough bread, chopped into coarse breadcrumbs

2 garlic cloves, crushed

8T chopped parsley

chopped zest and juice of 1 lemon

350g canned tuna, drained

salt and freshly ground black pepper

125g parmigiano, grated

Heat a large heavy-based frypan over a medium-high heat.  Add a very generous plash of oil and the breadcrumbs and cook for 4-5 mins, stirring often until breadcrumbs are golden and crunchy.  Add garlic, parsley, lemon zest, juice, tuna, salt and pepper.  Cook briefly.  Toss with cooked pasta and parmigiano.