Dish

Rump Steak Kebabs with Fresh Pineapple Salsa

Juicy nuggets of beef get topped with a spicy pineapple salsa
and crunchy peanuts, then wrapped in lettuce leaves. Cooking
the reserved marinade adds a glorious sticky glaze.

¾ cup fresh orange juice

2 tablespoons tomato paste

3 tablespoons soy sauce

3 tablespoons brown sugar

2 tablespoon fish sauce

1 tablespoon

sriracha chilli sauce

2 cloves garlic, crushed

2 tablespoons

grated fresh ginger

800 grams rump or

sirloin steaks, fat trimmed

and cut 2cm pieces

sea salt and ground pepper

To s e r v e

½ pineapple, finely diced

1 long red chilli, finely chopped

2 spring onions, finely chopped

cos lettuce leaves, toasted

sesame seeds, chopped

roasted peanuts and cooked

rice noodles and bok choy

12 x 15cm wooden skewers

soaked in cold water for

20 minutes

Combine all the ingredients except the steak, in a large bowl.
Season with salt and pepper. Add the meat and turn to coat well
and marinate for 1 hour. Thread the meat on to skewers.

Tip the marinade left in the bowl into a small saucepan. Bring
to the boil and simmer for 10 minutes until reduced and syrupy.
Set aside.

Cook the kebabs on a lightly greased preheated grill pan or
barbecue for 2 minutes each side or until cooked to your liking.

To s e r v e : Combine the pineapple, chilli and spring onions. Place
the skewers in the lettuce leaves and spoon over the warm
cooked marinade. Top with the pineapple salsa, sesame seeds and
peanuts. Serve with the rice noodles and bok choy. Serves 4

Baked Eggs with Spring Greens (vg)

Packed with veges and topped with eggs, this tasty, high-protein

meal can be used as a base, then you can get creative with

your own favourite additions. Try chickpeas, cherry tomatoes,

halloumi, sautéed mushrooms, green beans and pinenuts.

250 grams broccolini

24 asparagus spears, tough

ends snapped off

1½ cups frozen baby peas

2 large handfuls baby spinach

2 tablespoons olive oil

1 large leek, thinly sliced

2 cloves garlic, crushed

1 teaspoon cumin seeds

½ teaspoon ground nutmeg

¾ cup cream

2 teaspoons Dijon mustard

8 free-range eggs

parmesan, for grating

sea salt and ground pepper

Preheat the oven to 180°C fan bake.

Bring a large saucepan of well-salted water to the boil. First add

the broccolini and cook for 3 minutes, then add the asparagus

and cook for 2 minutes. Add the peas and bring back to the boil,

then drop in the spinach and stir to wilt.

Tip everything into a colander and drain well.

Heat the olive oil in a large sauté pan and add the leek, garlic,

cumin and nutmeg with a good pinch of salt. Cover and cook for

10 minutes or until the leeks are soft, stirring occasionally.

Stir in the cream and mustard and simmer for 5 minutes.

To cook: Take the broccolini and asparagus out of the colander

and arrange evenly in 4 shallow baking dishes. Add the peas and

spinach to the leek mixture and combine. Divide evenly between

the baking dishes.

Make 2 indents in each dish and break an egg into each one. Top

with a good grating of parmesan and season with salt and pepper.

Bake for 10 minutes or until the eggs are done to your liking.

Serve immediately with hot buttered toast. Serves 4

COOK’S NOTE: Use a small sharp knife to cut the broccolini

stems in half but leaving them attached at the top. This helps

them to cook more evenly as you want the vegetables to still

have some bite.

DISH 108