TheAustralianWomensWeekly_Food_Issue_22_2016

BARBECUED STEAK

WITH CORN SALSA

& ANCHOVY BUTTER

PREP + COOK TIME 1 HOUR SERVES 6

3 corn cobs (1.2kg), trimmed

⅓ cup (80ml) olive oil

6 x 250g beef scotch fillet steaks

1 small red onion (100g),

chopped finely

200g grape tomatoes, halved

¼ cup (60ml) lime juice

½ cup fresh coriander sprigs

lime wedges, to serve

ANCHOVY BUTTER

120g butter, softened

6 anchovy fillets, chopped finely

2 cloves garlic, crushed

2 tablespoons finely chopped fresh

coriander

1 Brush corn with 2 teaspoons of the

oil; cook on a heated barbecue grill

plate (or chargrill pan or grill), turning,

for 15 minutes or until lightly charred

and tender. Cool for 5 minutes.

2 Meanwhile, make anchovy butter.

3 Brush the steaks all over with

1½ tablespoons of the remaining

oil; cook on barbecue for 2 minutes

each side for medium rare, or until

cooked as desired. Cover steaks;

rest for 5 minutes. Thickly slice.

4 Combine the onion, tomato, juice

and remaining oil in a large bowl;

season. Cut kernels from corn,

keeping kernels together in large

pieces. Add to bowl with coriander;

toss gently to combine.

5 Top steak with sliced anchovy

butter and corn salad. Serve with

lime wedges.

ANCHOVY BUTTER

Mash ingredients in a small bowl

witha fork until well combined.

Roll mixture tightly in plastic wrap

to make a log; refrigerate until firm.

FELAFEL WRAPS

PREP + COOK TIME 45 MINUTES
(+ REFRIGERATION) SERVES 4

¾ cup (110g) frozen broad
beans, thawed, peeled
400g canned chickpeas,
rinsed, drained
⅓ cup coarsely chopped fresh
flat−leaf parsley
1 small red onion (100g), chopped
⅓ cup (50g) plain flour
2 teaspoons ground coriander
1 teaspoon ground cumin
1egg
4 large pitta breads (320g)
1 cup (260g) hummus
50g mesclun
125g cherry tomatoes, halved

MARINATED GRILLED EGGPLANT
6 baby eggplants (360g), sliced
thinly lengthways
2 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon white wine vinegar
2 tablespoons finely chopped fresh
flat−leaf parsley

1 Blend or process beans, chickpeas,
parsley, onion, flour, spices and egg
until almost smooth. Shape rounded
tablespoons of the mixture into
16 felafel patties. Place on a tray,
cover; refrigerate for 30 minutes.
2 Make marinatedgrilled eggplant.
3 Cook felafel on a heated oiled flat
plate (or in a frying pan) over medium
heat for 4 minutes each side or until
browned and heated through.
4 Spread pittas with hummus; top
with mesclun, eggplant, tomato and
felafel; roll to enclose filling. Serve
with grilled lemons, if you like.

MARINATED GRILLED EGGPLANT
Cook eggplant on a heated barbecue
grill plate (or chargrill pan or grill)
for 4 minutes or until browned lightly
on both sides. Combine eggplant with
remaining ingredients in a bowl.

“I like to keep weeknight cooking

simple and fuss-free. With these

recipes, you’ll have delicious meals

on the table in no time.”

Louise Patniotis, Food Editor, AWW Cookbooks

COOK’S

NOTES

BARBECUED STEAK WITH CORN

SALSA & ANCHOVY BUTTER

New-York cut steak (boneless

sirloin), eye fillet, rib-eye and

rump are all suitable for this

recipe. Make the anchovy

butter 1 day ahead and

refrigerate it or freeze

for 1 month.

What’s For Dinner?

78 AWW FOOD • ISSUE TWENTY TWO