Shopping at the fruit
and veg market, these gorgeous baby asparagus caught my eye.
The flavour
combinations in this dish could be considered bold, but I promise you, the
nuttiness of asparagus, bite of cabbage, richness of egg, sweetness of capsicum
and that distinct barbeque smokiness of the steak all tie together beautifully.
Cooking this cabbage
accompaniment is so ridiculously simple!
Fry diced onion in a little olive oil until translucent. Add ½ a red cabbage, 3 tbsp red wine vinegar, 3
tbsp brown sugar, ½ cup apple cider and simmer, covered, for 15 minutes or
until the cabbage is tender. Season with salt and nutmeg.
To roast capsicum, turn barbeque to medium
heat. Place capsicums on flame and char until skin is blackened and blistering.
Remove, and place in a plastic bag or a bowl covered with cling wrap until the
steam has worked its magic and the skins can be removed easily. Chop roughly
into pieces, drizzle with some good quality olive oil and season with salt,
pepper and chilli flakes. Boil eggs.
Place the fillet steak on the barbeque and cook
to your liking. About a minute before the steak is done, place asparagus spears on the griddle plate and
cook until both sides are wonderfully marked. As soon as they’re ready, dress
with a good squeeze of lemon juice,
olive oil, salt and pepper. Take the steak off the heat and let rest.
Toast off some silvered almonds in a dry pan until
golden brown and that brilliant aroma is your pleasure.
Pile up all elements
of the dish and finish with generous drizzle of olive oil. So delicious!
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