STARTERS

INGREDIENTS:

250ml red quiona

250ml pearl barley

100g baby carrots, halved

2 sweet corn cobs, kernels removed

125g baby vine tomatoes

100g gherkin cucumbers, sliced diagonally

2 avocado pears, diced and sprinkled with lemon

DRESSING:

250ml chopped mixed herbs (dill, mint, parsley, coriander)

125ml lemon juice

250ml olive oil

10ml chopped garlic

1 mild red chilli, seeded and chopped

1 shallot, finely chopped

Remove from the heat and set aside covered for about 10 minutes.

METHOD:

Cook the barley in water for 20-30 minutes until soft, then drain.

Pour some of the dressing over the quinoa and the barley.

Arrange the vegetables and grains on a platter and drizzle the remaining dressing over the vegetables before serving.

Makes 16-18

INGREDIENTS FOR CHOUX PASTRY:

250ml water

100g butter

250ml flour

3-4 eggs

INGREDIENTS FOR FILLING:

45ml olive oil

1kg beef fillet

60ml wholegrain mustard

salt and black pepper 4

5ml olive oil

250g crème fraîche

130g bottle of horseradish sauce

micro-herbs for garnishing

METHOD FOR CHOUX PASTRY:

Put the water and butter in a saucepan and bring to the boil. Remove from the heat and add in all the flour. Beat vigorously with a wooden spoon until the mixture forms a ball in the centre of the pan. Remove from pan and allow to cool completely. Put the dough in an electric mixer and add the eggs one at a time, beating well after each addition. Add only enough of the fourth egg to make a dough that is stiff and shiny and holds its shape.

Place spoonfuls of the mixture on a greased baking tray and bake at 190°C for 20-30 minutes until puffed up and golden brown. Remove and pierce the side of each puff for steam to escape. Return to oven and turn temperature down to 180°C for another 5 minutes. Remove and cool completely before filling.

METHOD FOR BEEF FILLING:

Heat the oil in a frying pan and brown the meat all over. Remove and cool. Spread with mustard and season well. Roast at 200ºC for 25 minutes for medium rare, or longer for well done. Remove and set aside to cool. Slice thinly. Combine the crème fraîche and horseradish sauce and mix well. Fill each puff with some horseradish cream and a few slices of meat. Place on a platter and garnish with micro-herbs. Note: To save time, buy sliced rare roast beef from a deli or butcher.

INGREDIENTS:

Juice and grated rind of 2 limes

2 green chillies, halved, deseeded and finely chopped

2 garlic cloves, crushed

60ml olive oil

125ml chopped fresh coriander

60ml chopped fresh mint

800g prawns, cleaned and in the shells

butter, for frying

lime wedges, to serve

METHOD:

Place the lime juice, rind, chilli, garlic, oil, coriander and mint into a food processor and process until smooth.

Transfer to a glass bowl. Add the prawns and stir to coat. Cover and refrigerate for 20 minutes to marinate. Heat a frying pan to hot, add a little butter and fry the prawns, in batches, for a few minutes.

After the last batch, return all the prawns back to the pan with the marinade and heat for a minute. Remove and serve with lime wedges.

Serves 4-6

INGREDIENTS:

1 head of broccoli, cut into florets and blanched

80g baby spinach or watercress

250g strawberries, halved

quarter cup of flaked almonds, toasted

sprouts or microgreens

INGREDIENTS FOR DRESSING:

1 small red onion, thinly sliced

3 tablespoons red wine vinegar

third of a cup of olive oil

1 teaspoon wholegrain mustard

raw honey to taste

herb salt and black pepper to taste

METHOD:

Blanch the broccoli by placing in boiling water for 2-3 minutes depending on the size of the florets. Plunge into ice cold water to stop the cooking and retain the colour and crunch.

Assemble the salad by placing the leaves on a platter with the tossed broccoli and strawberries on top.

Just before serving, spoon onions and dressing over the salad and top with almonds and sprouts.

Dressing: Combine all the ingredients and allow to marinate for 1 hour.