CHORIZOANDVONGOLE PASTA
WITHSHELLFISH OIL
SERVES 4
1 smallredonion,thinlysliced
3 garliccloves,thinlysliced
1 driedchorizo,thinlysliced
250gpunnetcherrytomatoes
1kgclams(vongole),purged
(^1) / 2 cup(125ml)whitewine
(^1) / 2 bunchbasil,leavespicked,roughly
chopped,plusextraleavestoserve
400gspaghetti,cookedaccording to
packet instructions
SHELLFISHOIL
200mlextravirginoliveoil
1 redonion,finelysliced
4 garliccloves,roughlychopped
2 longredchillies, thinly sliced
1 tbspaprika
10 extralargegreenkingprawns,
peeled,deveined,chopped (heads
and shells reserved)
Fortheshellfishoil,placea largeheavy-
basedsaucepanoverhighheat.Addthe
oliveoil,redonion,garlicandchilli,and
cook,stirringfrequently,for3-4minutes
untiltheonionbeginstosoften.Scatter
overthepaprikaandreservedprawn
headsandshells.Cook,stirring
occasionally,for3-4minutesuntilthe
shellsbegintoroast.Reduceheattolow
andcook,stirringoccasionally,for10-12
minutestoinfusetheoil.Strainthrougha
finesieve,keepthe oil for the pasta and
discardsolids.
Placereservedshellfishoilin a large
heavy-basedsaucepanwitha lidoverhigh
heat.Addonion,garlicandchorizo,and
cook,stirringoccasionally,for5-6minutes
untiltheonionhassoftenedandthe
chorizois lightlybrowned.Addthecherry
tomatoesandcook,stirringoccasionally,
for4-5minutesuntilsoft.Addtheclams
andwhitewinethenplacethelidonthe
pan.Bringtotheboilandcook,shaking
the pan occasionally, for 4-5 minutes. Add
prawnandbasilandcookfora further
2-3minutesuntilalltheclamsareopen
(discardanyclamsthatremainclosed).
Seasontotaste.Tossthroughthecooked
spaghettiandtransfertoa servingbowl.
Scatter with extra basil to serve.
DAD’SEGGSWITHPANCETTA,
KALE& CHEESY BREAD
SERVES 4
6 x 50gthickslicessourdough
300gbrie,thicklysliced
(^1) / 4 cup(60ml)extravirginoliveoil
1 garlicclove,roughlychopped
1 onion,finelychopped
1 longredchilli, seeds removed, thinly
sliced
150gpancetta,cutintolardons
1 bunchkale(stalksremovedand
discarded),leavesroughlychopped
10 eggs,whiskedin a bowlwitha pinch
of finely ground black pepper
Preheatovengrilltohigh.Placebreadona
bakingtrayandtopevenlywithslices of
brie.Seasonandsetaside.
Place2 tbsoilin a largefrypanoverhigh
heat.Addthegarlic,onionandchilli.
Cook,stirringoccasionally,for4-5minutes
untiltheonionhassoftened.Addthe
pancettaandcook,stirringoccasionally,
for2-3minutesuntilstartingtobrown.Be
carefulwithyourseasoning– thepancetta
naturallycarriesa lotofsalt.Addthekale
andstiruntilwilted.Season, transfer to a
bowlandsetaside.
Grillbreadonthetopshelfoftheoven
for3-4minutesuntilthecheeseandedges
ofthebreadarelightly golden. Set aside
andkeepwarm.
Wipepancleanandreturnoverhigh
heatwiththeremaining1 tbsoil.
Pourin whiskedeggs– theywillbubble
immediately.Stireggsgentlyand
frequentlyandcookfor1-2minutesuntil
softandpillowyandnearlycooked
through(becarefulnottooverstirorthey
willlookdryandlumpy)Justbeforethe
eggs are fully cooked, add the kale and
pancettamixandstirgentlytocombine.
Cook,occasionallyfoldingthemixture,for
1-2minutesuntileggsarecookedthrough.
Serve immediately with cheesy bread.
BEEFRIB-EYECUTLETS WITH
CHIMICHURRI
SERVES 4
Youwillneed a meat thermometer for this
recipe.
4 x 600gthick-cutbeefrib-eyecutlets,
Frenchtrimmed,atroomtemperature
Extra virgin olive oil, to drizzle
CHIMICHURRI
Zestandjuiceof2 lemons, plus extra
wedgestoserve
1 tbsDijonmustard
1 buncheachcorianderandflat-leaf
parsley,finelychopped
(^1) / 2 smallredonion,finelychopped
2 garliccloves,finelygrated
1 longredchilli, seeds removed, finely
chopped
200ml extra virgin olive oil
Forthechimichurri,combineall
ingredientsin a medium-sizedbowl.
Seasonandstandfor 1 hour
beforeserving.
Preheata barbecueorchargrillpanto
high.Placesteaksona largeoventray,
drizzlewitholiveoilandseasonliberallyon
allsides.Reducebarbecuetemperature
tomediumandbarbecuesteaksfor
5-6minuteseachsideuntilcharredand
blackened.Searthesidesofthesteak
untildeepgoldenbrown.Removesteaks
fromthebarbecueoncetheinternal
temperaturereaches40°C-45°Con
a meatthermometer,coverwithfoiland
restona wirerackin a warmplacefor
15-20minutes.Thesteakswillcontinue
cookingunderthefoil,andtheinternal
temperatureshouldbebetween
52°C-55°Cformedium.Servesteaks with
chimichurri and extra lemon.