Food & Home Entertaining – September 2019

2 celerystalks,chopped

1 redonion,peeledanddiced

2 tbspsundriedtomatoes,chopped

3 tbspoliveoil

1 tbspred-winevinegar

smallhandfulfreshcoriander

chopped+extra,togarnish

HOWTODOIT

1 Combinealltheingredientsina

mediumbowl.Mixuntilwellcombined.

2 Serveimmediately,garnishedwith

theextracoriander.

POTATO,BROCCOLIAND

EGGSALAD

Serves 6 – 8 EASY 50 mins

WHATYOUNEED

600gbabypotatoes,halvedand

somekeptwhole,forvariety

400gbroccoliflorets

6 extra-largeeggs

150mlsourcream

200gmayonnaise

2 tbspwholegrainmustard

handfulfreshflat-leafparsley

1 tbspdriedoregano

saltandfreshlygroundblackpepper,

totaste

HOWTODOIT

1 Cookthebabypotatoesinapotof

boilingsaltedwateruntilsoft,about

20 minutes.Addthebroccoliflorets

inthelast 5 minutesofthecooking

time,toblanch.Removefromheatand

transfertoastrainer.Runtheveggies

undercoldwatertostopthecooking

process.Strainandsetaside.

2 Usingthestill-warmpot,boilthe

eggsuntilhard,about 15 minutes.

Drainandrunundercoldwateruntil

coolenoughtotouch.Peelandchop

the eggs, then add to the potato

mixture. Set aside until needed.

3 In a medium bowl, combine the

sour cream, mayonnaise, wholegrain

mustard, chopped fresh parsley, dried

oregano, and salt and freshly ground

black pepper. Mix until well combined.

Add the mixture to the eggs and

veggies, and toss until coated well.

Serve immediately.

MUSHROOM AND NUT-

STUFFED ROASTED

SIRLOIN OF BEEF

Serves 6 – 8 EASY 1 hr 45 mins

WHAT YOU NEED

1 tbsp olive oil, to fry + extra, to brush

2 tbsp salted butter

1 large onion, peeled and chopped

4 garlic cloves, peeled and grated

2 x 250g punnets Portabellini

mushrooms, chopped

4 fresh slices of bread of your choice

2 handfuls each fresh oregano, flat-

leaf parsley and rosemary, chopped +

extra, to garnish

100g roasted and salted mixed nuts

2 large eggs

100g dried cranberries

4kg rolled sirloin of beef

salt and freshly ground black pepper,

to taste

HOW TO DO IT

1 Preheat the oven to 200 ̊C. Place

the 1 tbsp olive oil and the butter in a

large saucepan placed over medium

heat. Once the butter has melted, add

the onion, and sauté until soft and

translucent, about 5 minutes. Add the

garlic and mushrooms, and fry until

soft, 5 – 10 minutes. Remove from heat

and set aside.

2 Place the bread in a food processor

and blitz to a fine crumb. Add the

breadcrumbs to the mushroom

mixture, stir in the fresh herbs, roasted

and salted mixed nuts, eggs and dried

cranberries. Mix until well combined.

Set aside.

3 Place the rolled sirloin of beef on

a chopping board, untie the string

securing it and unroll it. Brush with the

olive oil and season to taste with the

salt and freshly ground black pepper.

Spread the stuffing in a thin layer all

over the meat. Carefully re-roll the

sirloin and secure with several pieces

THREE-BEAN SALAD

78 SEPTEMBER 2019