October 11, 2024 / Lyn Jones / 0 Comments
Kick off your BBQ feast in style. This spicy dip is loaded with herbs, spices and creamy Greek-style yoghurt. Serves 6
Ingredients
200g baby carrots, peeled, halved lengthways
1 bunch radishes, halved lengthways
250g pkt Qukes Baby Cucumbers, halved lengthways
Coles Original Corn Chips, to serve
Jalapeño dip:
2 spring onions, coarsely chopped
1 garlic clove, crushed
1 jalapeño chilli, seeded, chopped
1 cup coriander leaves
1 cup mint leaves
1/4 tsp ground cumin
1 lime, rind finely grated, juiced
1/4 cup (60ml) extra virgin olive oil
1 cup (280g) Greek-style yoghurt
Step 1
To make the jalapeño dip, place spring onion, garlic, chilli, coriander, mint, cumin, lime rind, lime juice, oil and 1/4 cup (70g) yoghurt in a blender. Season. Blend until smooth. Transfer to a bowl. Stir in the remaining yoghurt.
Step 2
Serve the dip with carrot, radish, cucumber and corn chips.
June 4, 2017 / Lyn Jones / 0 Comments
serves 6
Ingredients
1.2kg Australian beef blade roast
1 tbs olive oil and 2 extra Tabs for balsamic cauli & carrots
2 garlic cloves, finely chopped
1 tbs Dijon mustard
2 tbs fresh thyme leaves and 1 extra Tab for balsamic cauli & carrots
800g whole cauliflower, trimmed, cut into florets
240g baby carrots, trimmed and washed
2 tbs balsamic vinegar glaze
Chopped fresh continental parsley, optional to serve
1. Remove beef from refrigerator and bring to room temp for 30 minutes before cooking.
Preheat oven to 200°c fan-forced.
2. Combine oil, garlic, mustard and thyme in a bowl. Season. Spread mixture all over the beef.
3. Place beef on a wire rack in a shallow roasting tray. Reduce oven temp to 160°c fan-forced, cook beef for 50 minutes, for medium rare. Remove beef from oven, cover loosely with foil and rest for 20 minutes.
4. Increase oven to 220°c fan-forced. Combine cauliflower, carrots, oil and thyme leaves in a bowl. Season. Toss to coat. Tip onto a large baking paper-lined oven tray and spread out. Roast for 15 minutes or until tender. Drizzle with 1 tablespoon of the balsamic glaze and a little extra oil.
5. Carve beef and serve with roasted cauliflower & carrots scattered with parsley with extra balsamic glaze to the side.
TIPS:
1. If you don’t have a wire-rack, thickly slice 2 large onions and lay onto base of pan instead.
2. For medium rare roast at 160°c fan-forced for 25-30 minutes per 500g.
3. Serve with beef gravy if you prefer.