Brussels sprouts and ricotta gratin
Brussels
sprouts and ricotta gratin
·
1½ cups (300g) ricotta
·
2/3 cup (50g) finely grated Parmesan
·
2 eggs
·
1½ cups (375ml) milk
·
Sea salt and cracked black pepper
·
18 Brussels sprouts, trimmed and halved
·
2 teaspoons lemon thyme leaves
How to do it
1. Preheat oven to 180°C (350°F).
2. Place the ricotta, Parmesan, egg, milk, salt and pepper in a bowl and
whisk to combine.
3. Pour the mixture into the base of a 2 litre-capacity ovenproof dish.
Arrange the sprouts, cut-side up, on top of the ricotta mixture and sprinkle
with the thyme.
4. Bake for 45 minutes or until the sprouts are tender.
Grilled steak with green salsa
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2 teaspoons smoked paprika
·
Sea salt and cracked black pepper
·
4 x 150g rump steaks, trimmed
·
4 zucchinis (courgettes), thickly sliced
lengthways
·
Vegetable oil, for brushing
·
Crispy potato fries, to serve
Green salsa
·
½ cup coriander (cilantro) leaves
·
½ cup flat-leaf parsley leaves
·
1 clove garlic, crushed
·
1 large green chilli, seeds removed
·
2 tablespoons malt or cider vinegar
·
1 teaspoon white sugar
·
1 tablespoon olive oil
Grilled
steak with green salsa
How to do it
1. To make the green salsa, place the coriander, parsley, garlic,
chilli, vinegar, sugar and oil in a food processor or blender and process until
finely chopped. Set aside.
2. Mix together the paprika, salt and pepper and sprinkle over both
sides of the steaks. Heat a chargrill pan or barbecue over high heat.
3. Cook the steaks for 2 minutes each side or until cooked to your
liking. Set aside to rest.
4. Brush the zucchini with a little oil and chargrill or barbecue for 2
minutes each side or until just tender. Divide the zucchini between serving
plates. Slice the steak and place over the zucchini.
5. Spoon over the green salsa and serve with the crispy potato fries.
