BetterHomesAndGardensAustraliaDecember2015_

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Cook’s tips

Beef with paprika,

mustard and rosemary

■When you order this cut

from your butcher, ask for

it to be tied for you. This

will help the beef cook at

an even rate, as well as

ensuring it looks superb

when served at the table.

■Depending on the

thickness of your scotch

fillet, cooking times

may vary slightly. For

accuracy, you can test

beef with an electric meat

thermometer (60–65°C

for medium), which

you can purchase at

kitchenware shops

and department stores.

Beef with paprika

Chicken roulade

1 Tbsp extra virgin olive oil,

plus extra, to drizzle

Sea-salt flakes and freshly

ground black pepper,

to season

200ml crème fraîche

¼ cup natural roasted

almonds, finely chopped

1 cup watercress sprigs

½ cup mint leaves

¼ cup dill sprigs

1 lemon

Lemon wedges, to serve

1 Put vinegar and sugar in

a medium bowl, stirring to

combine. Add cucumber and

onion, tossing to combine.

Set aside for 45 minutes.

2 Preheat oven to 180ºC.

Line a large baking tray with

baking paper and arrange

salmon on top. Pour over

sauvignon blanc and oil, then

season. Cover tray with a layer

of baking paper, then foil to

enclose completely. Bake for

18 minutes or until fish is just

cooked through. Remove foil

and baking paper.

3 Transfer salmon to a large

serving platter. Spoon crème

fraîche into a small bowl,

season, then stir until mixture

becomes runny. Drizzle over

salmon, then sprinkle over

almonds, watercress, mint and

dill. Finely grate zest from

lemon over top, then drizzle

over extra olive oil.

4 Arrange pickled red onion

and cucumber alongside salmon

and serve with lemon wedges.

Beef with paprika,

mustard and rosemary

Preparation time: 10 mins

plus 45 mins resting

Cooking time: 40 mins

Serves 6

1.5kg whole scotch beef

fillet, tied (see Cook’s

tips, left)

Sea-salt flakes and freshly

ground black pepper,

to season

2 Tbsp extra virgin olive oil

1 Tbsp smoked paprika

1 Tbsp wholegrain mustard

6 sprigs rosemary

1 Remove beef from fridge,

cover in plastic wrap and set

aside at room temperature

for 30 minutes.

2 Preheat oven to 180ºC.

Remove plastic wrap from beef

and season. Heat ½ of oil in a

large non-stick frying pan over a

high heat. Add beef and cook,

turning every 4 minutes, for 16

minutes or until browned all over.

Transfer to a chopping board.

3 Combine paprika, mustard

and remaining oil in a small

bowl. Rub mixture onto beef to

coat well. Arrange rosemary

down length of beef and secure

with kitchen string at 4 intervals.

Transfer beef to a large roasting

tray. Roast for 40 minutes for

medium cooked. To be sure, you

can test by inserting a meat

thermometer into centre of beef

(see Cook’s tips, left). Set aside

to rest for 15 minutes, covered

loosely in foil, before serving.

Chicken roulade with

sausage and pistachio

stuffing

Preparation time: 20 mins

Cooking time: 45 mins

Serves 6

1 leek, white part only,

halved lengthways,

thinly sliced

1 stick celery, finely

chopped

2 cloves garlic, crushed

4 Tbsp extra virgin olive oil

6 x 150g skinless chicken

breast fillets

¼ cup flat-leaf parsley

leaves, very finely

chopped

Sea-salt flakes and freshly

ground black pepper,

to season

5 thin Italian pork and

fennel sausages

3 sage leaves, shredded

¼ cup sultanas, roughly

chopped

¼ cup pistachios, finely

chopped

¼ cup panko breadcrumbs

Extra 6 sage leaves

½ cup chicken stock

¼ cup pickled cocktail

onions, finely chopped

2 Tbsp white wine vinegar

2 Tbsp orange marmalade

1 Put leek, celery, garlic

and ½ of the oil in a large

frying pan over a medium heat.

Cook, stirring, for 10 minutes

or until leek has softened.

Transfer to a bowl and allow

to cool for 15 minutes.

2 Meanwhile, put chicken

between two sheets of baking

paper. Using a rolling pin, gently

pound to flatten to 1cm thick.

Combine parsley and 1 Tbsp of

remaining oil in a small bowl.

Season and set aside.

3 Squeeze sausage meat

from casings into a large bowl,

discarding casings. Add

shredded sage, sultanas,

pistachios, breadcrumbs and

cooled leek mixture to bowl,

stirring to combine.

4 Evenly divide stuffing

among chicken, spooning onto

one short end, then rolling up

tightly to enclose. Place extra

sage leaves down length of

each roulade, then tightly

secure with kitchen string

at 4 intervals. Rub parsley

mix over roulades.

5 Preheat oven to 180ºC.

Heat remaining oil in a large

ovenproof frying pan over a

high heat. Add chicken and

cook, turning, for 8 minutes or

until browned all over. Transfer