The_Australian_Women_Weekly_Food_Issue_24_2017

AWW FOOD • ISSUE TWENTY FOUR 129

PORK&CHEESE

QUESADILLAS

PREP + COOK TIME 50 MINUTES SERVES 4

1 tablespoon olive oil

500g pork mince

1 medium green capsicum (200g),

chopped finely

1 fresh long red chilli, chopped finely

1 clove garlic, crushed

½ cup coarsely chopped coriander

8 x 20cm flour tortillas

2 tablespoons olive oil, extra

2 cups (240g) coarsely grated

cheddar cheese

Guacamole, to serve (recipe, page 126)

BLACKENED STEAK SALAD

PREP + COOK TIME 30 MINUTES + COOLING

SERVES 4

4 x 15cm flour tortillas

2 teaspoons hot paprika

1 teaspoon ground black pepper

½ teaspoon cayenne pepper

¼ teaspoon dried oregano

¼ teaspoon dried thyme

500g beef fillet

3 medium tomatoes (450g),

chopped finely

1 large green capsicum (350g),

chopped finely

1 lebanese cucumber (130g),

seeded, chopped finely

½ cup coarsely chopped mint

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 clove garlic, crushed

1 lime, cut into wedges

1 Cook tortillas on a heated oiled

grill plate (or grill or barbecue) for

1 minute each side or until browned

lightly. Cool. Break into pieces.

2 Combine hot paprika, black

pepper, cayenne pepper, oregano and

thyme in a bowl. Rub beef all over

with spice mixture, season; cook on

heated oiled grill plate (or grill or

barbecue), turning, for 3 minutes

each side or until browned and

cooked as desired. Transfer beef to

a heatproof plate. Cover with foil;

rest for 5 minutes, then slice thinly.

3 Place beefand tortilla pieces in

a bowl. Add the tomato, capsicum,

cucumber and mint. Whisk oil,

vinegar and garlic in a bowl. Add

dressing to beefsalad; toss to combine.

Season to taste. Serve with lime wedges.

1 Heat oil in large frying pan over

medium heat; cook mince, stirring,

for 3 minutes or until browned. Add

capsicum, chilli and garlic; cook,

stirring, for 1 minute or until fragrant.

Remove from heat; stir in coriander,

season to taste.

2 Brush one side of each tortilla

with extra oil. With oiled−side down,

spread mince mixture evenly over half

the tortillas; sprinkle with cheese. Top

with remaining tortillas, oiled−side up.

3 Cook quesadillas, in batches, in a

heated sandwich press for 2 minutes

or until browned lightly and heated

through. Cut quesadillas into

quarters; serve with guacamole.

BLACKENED

STEAK SALAD