1/2 cup extra virgin
olive oil
flaky sea salt and freshly ground black pepper to taste
6 small cocktail tomatoes, halved
8 pitted black Kalamata olives, halved
1/2 cup small basil leaves
1/4 cup white wine vinegar
METHOD
To prepare globe artichokes, first trim the stems about 3cm from the base. Boil the artichokes in a large saucepan of water to which a good squeeze of lemon juice has been added to prevent discolouration. Cook for 15-25 minutes, depending on the age and size. They are cooked when an inside petal can be pulled away easily. Turn upside down to drain. Remove the tough outer leaves and the fuzzy choke inside. Halve the artichokes lengthwise.
Place the bread cubes and artichokes in a large bowl. Drizzle with 3 tablespoons of oil. Toss gently to combine. Place in a roasting dish. Season. Grill for about 7-8 minutes or until lightly browned, turning halfway through cooking.
Return to the bowl. Combine with the tomatoes, olives and basil. Whisk the remaining oil and vinegar to combine and drizzle over the salad. -Serves 3-4 as
a starter or light meal
STIR-FRIED STEAK & SNOW PEAS
INGREDIENTS
Beef: 400g frying steak, eg rump, sirloin, fillet
1 Tbsp each: hoisin sauce, sesame oil
2 Tbsp each: soy sauce, dry sherry
1 tsp cornflour
Vegetables: 200g snow peas
1-2 Tbsp rice-bran oil
1 Tbsp grated root ginger
1 red capsicum, seeded and julienned
1 spring onion, sliced
METHOD
Julienne the beef and place in a bowl. Combine the hoisin, sesame oil and 1 tablespoon of the soy sauce. Add to the beef. Mix well. Stand for at least 15 minutes.
Combine the remaining soy, sherry and cornflour to make a sauce and place a side
Trim the stem ends of the snow peas then cut in half diagonally. Heat 1 tablespoon of the rice bran oil in a wok, until hot. Stir-fry the ginger for 15 seconds. Add the snow peas and capsicum and stir-fry for 1-2 minutes, until crisp-tender. Place aside.
Heat the remaining oil. Stir-fry the beef in batches for about 1-2minutes each batch, until just cooked. Return the vegetables to the pan together with the spring onion. Stir the sauce mixture then add to the wok, stirring until thickened and hot. -Serves 4.
BROAD BEAN & FENNEL SALAD
INGREDIENTS
3 cups broad beans
1 small fennel bulb
1/4 cup shaved parmesan cheese
flaky sea salt and freshly ground black pepper to taste
3 Tbsp lemon juice
2 cloves garlic, crushed
1/4 cup extra virgin olive oil
METHOD
Cook the broad beans in boiling salted water for about 5 minutes, until tender. Drain. Cool slightly then slip the skins off.
Shave the fennel bulb and place in a salad bowl. Add the cooled beans, parmesan and seasonings. Whisk the lemon juice, garlic and olive oil and drizzle over the salad. -Serves 4-6.
COURGETTE FRITTERS
INGREDIENTS
Serve as a light meal with a salad and crusty bread.
3 medium (400g) courgettes, coarsely grated
2 tablespoons each: chopped coriander, mint
1 small chilli, seeded and diced
100g feta cheese, crumbled
1 shallot, diced
2 eggs, lightly beaten
1/4 cup self-raising flour
salt and pepper to taste
2 tablespoons rice bran oil
METHOD
Place the grated courgettes in a clean tea towel and squeeze out any liquid. Combine with the coriander, mint, chilli, feta and shallot. Whisk the eggs, flour and seasonings then fold in the courgette mixture. Heat a little oil in a non-stick frying pan on medium. Drop large spoons of the mixture into the pan. Cook in batches on both sides, until golden and cooked through. Delicious served with a fruit salsa. -Serves 4-6.
