Weekday Food … Ready, Set, Go! (Part 3)

Thursday’s English Roast Beef And Yorkshire Pudding

Serves 4 to 6

Preparation: 20 minutes, plus chilling time

Cooking: 1 hour

Thursday’s English Roast Beef And Yorkshire Pudding

·         Beef fillet 800g

·         Olive oil 1T, plus extra for moistening

·         Worcester sauce 1T

·         Sea salt and freshly ground black pepper

·         Watercress, for serving

For the gravy:

·         Port ½ cup

·         Hot English mustard 1t

·         Organic beef stock ½ cup

·         Sea salt and freshly ground black pepper

For the Yorkshire pudding:

·         Large free-ranae eaas 2

·         Full-cream milk ¾ cup

·         Iced water 2 T

·         Cake flour 120g

·         Salt ½ t

·         Oil 2T

1.    Preheat the oven to 220*C. Moisten the beef with olive oil and sear in a pan, then transfer to a roasting pan.

2.    Mix the olive oil, Worcester sauce and seasoning and coat the beef. Roast for 15 minutes. Wrap the meat in foil and rest.

3.    Serve the beef thinly sliced with the Yorkshire pudding, gravy and watercress.

4.    To make the gravy, pour the Port into the roasting pan and simmer. Stir in the mustard and stock and simmer. Season to taste

5.    To make the Yorkshire pudding, whisk the eggs, then add the milk and water. Sift in the flour and salt and whisk until smooth. Chill for 30 minutes. Preheat the oven to 220*C. Grease a square baking pan with the oil and heat in the oven until smoking hot. Whisk the batter, then pour into the pan. Bake for 25 minutes.

Fat-Conscious

Wine: Cederberg Cabernet Sauvignon 2009

Friday's Moroccan Fish Couscous

Serves 4

Preparation: 30 minutes

Cooking: 30 minutes

·         Olive oil 2 T

·         Onion 1, finely chopped

·         Garlic 2 cloves, crushed

·         Dried chili flakes 1t

·         Ground cumin 1t

·         Ground coriander ½ t

·         Paprika 1t

·         Saffron a pinch

·         Cinnamon 1 stick

·         Tomatoes 1 x400 g can, crushed

·         Fish or vegetable stock 2 cups

·         Chickpeas 1 x 400 g can, drained and rinsed

·         Carrot batons 200 g

·         Seedless raisins 4 T

·         Sustainable white fish 4 portions (100-150g each), filleted and skinned

·         Sea salt and freshly ground black pepper

·         To taste

·         Fresh coriander a handful

·         Hot couscous, for serving

1.    Heat the olive oil in a pan. Add the onion and cook gently until soft, but still pale. Add the garlic and spices and stir for 1 minute, or until fragrant, adding more oil if necessary.

2.    Add the tomatoes and simmer for 5 minutes. Pour in the stock and bring to the boil. Cook, uncovered, for 5 minutes. Stir in the chickpeas, carrots and raisins and cook for another 5 minutes.

3.    Submerge the fish in the sauce, cover and cook on the lowest possible heat for 5 minutes, or until the fish is just cooked and still moist. Check seasoning. Add the fresh coriander and serve with the hot couscous.

Friday's Moroccan Fish Couscous

Fat-Conscious, Health-Conscious, Dairy-Free

Wine: De Grendel Viognier 2011