CHARGRILL STEAK WITH CORN & ROCKET SALAD
SERVES 4 PREP 10 MINS COOK 15 MINS
2 corn cobs, husk removed
1 red capsicum, seeded, quartered
1 red onion, finely diced
60g baby rocket leaves
½ cup coriander sprigs
1 tbsp harissa paste
2 tbsp brown sugar
4 scotch fillet steaks
¼ cup extra-virgin olive oil
1 tbsp red wine vinegar
pinch cayenne pepper
mild tomato salsa, to serve
1 Preheat a chargrill plate or barbecue on high. Cook corn and capsicum 2-3 mins, turning to cook all sides. Remove capsicum, dice and place in a large bowl with onion.
2 Cook corn a further 3-4 mins. Cut kernels from cob and add to capsicum in bowl along with rocket and coriander.
3 Rub combined harissa and brown sugar over steaks and season. Spray grill plate with olive oil. Cook steaks 2-3 mins each side or until cooked to your liking. Set aside, loosely covered with foil, 5 mins.
4 Meanwhile, in a jug, whisk olive oil, vinegar and cayenne together. Toss vinaigrette through salad. Serve steak with salad and salsa.
You could use a ready-made vinaigrette or mayonnaise, if preferred.
MEXICAN MINCE BAKE
SERVES 4 PREP 5 MINS COOK 25 MINS
1 tbsp olive oil
1 red onion, thinly sliced
2 corn cobs, kernels removed
500g pork mince
2 zucchini, finely chopped
400g can diced tomatoes
35g sachet taco seasoning
1 cup chicken stock
175g packet original corn chips
½ cup grated tasty cheese
½ cup sour cream
coriander leaves, to serve
1 avocado, seeded, flesh scooped
1 tbsp lemon juice
1 Preheat oven to 200°C.
2 In a large, deep frying pan, heat oil on medium. Saute onion and corn 3-4 mins until tender. Add mince and brown 4-5 mins, breaking up any lumps.
3 Stir zucchini, tomato, taco seasoning and chicken stock through mince. Bring to boil. Simmer 5 mins.
4 Arrange half the corn chips in a shallow baking dish. Spoon mince over. Top with remaining corn chips and cheese. Bake 10-12 mins or until golden.
5 GUACAMOLE Meanwhile, in a bowl, mash avocado with juice and season to taste.
6 Serve bake topped with dollops of sour cream, coriander leaves and guacamole.
Add a drizzle of sweet chilli sauce, if liked. Replace pork with chicken or beef mince.
SERVES 4 PREP 10 MINS + MARINATING COOK 5 MINS
500g pork rashers (see tip)
½ cup honey and soy marinade
2 tbsp vegetable oil
1 red onion, cut into matchsticks
2 carrots, cut into matchsticks
1 green capsicum, seeded, cut into matchsticks
450g packet microwave long-grain rice
toasted black and white sesame seeds, to serve
1 In a shallow dish, combine rashers and marinade, turning to coat. Set aside 15 mins.
2 In a large frying pan, heat half oil on medium. Add onion, carrot and capsicum. Cook 6-8 mins until tender. Transfer to a bowl.
3 In same pan, heat remaining oil on high. Cook pork rashers, in two batches, 1-2 mins each side, until cooked.
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