Crunchy Salad with roasted peanut butter dressing - PAUL WEST

Serves 6

Peanut butter

• 1 cup of peanuts
• Tsp of salt
• TB of peanut oil

 Salad

• Small bunch of radishes, cut into matchsticks
• 2 carrots, cut into matchsticks
• ½ bunch of celery, cut into matchsticks
• ½ head of Chinese cabbage, thinly sliced
• Cucumber, cut into matchsticks
• Red onion, thinly sliced
• Small bunch of coriander
• ½ cup of pumpkin seeds

 Dressing

• ½ cup of peanut butter
• 2TB of Rice wine vinegar
• TB of honey
• Tsp of Soy sauce

 Method

Preheat oven to 180C.

Lay the peanuts onto a baking tray and transfer them to the hot oven. Roast for about 10 minutes, they’ll be golden coloured and the oil will start to release.

Transfer the warm nuts to a food processor and process on high for minute intervals. Stopping to scrape down the sides and then continuing. Once a smooth paste has been achieved, add the salt and peanut oil and blend until smooth and emulsified.

Make the dressing by combining all the ingredients in a jar and giving it a good shake.

Combine the salad ingredients in a large bowl and add enough dressing to give everything a light coating. Toss and serve.

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Skirt steak, beetroot, sheep yoghurt - PAUL WEST

Serves 6

•  2x 500g skirt or flank steaks
• Small bunch of baby beetroot
• ¼ cup of baby capers
• ½ cup of sheep yoghurt
• Small bunch of leafy greens like rocket or red mizuna
• Olive oil for cooking
• Salt and pepper

Method

Preheat the oven to 200C

Lay a piece of foil on the bench and place the beets on top. Sprinkle over some salt, pepper, a splash of oil and a little bit of water. Lay another piece of foil on top and roll up the edges all around to make a parcel. Place the parcel on a baking tray and roast for around 25 minutes or until the beets are tender.

 Bring the hogget up to room temperature and season generously with salt and pepper. Heat a large frypan over a medium high heat and add a splash of olive oil to the pan. Cook the hogget fat side down until nicely browned, turn the meat and cook on all sides so that the meat is evenly browned. I like to cook mine to medium rare but you can cook it to whatever done-ness you desire. Place the meat somewhere nice and warm to rest.

Remove the cooked beets from the foil and while still warm rub the skins off. Cut into halves or quarters and place to one side.

 In a small fry pan, heat a little oil over a high heat and add the capers. Fry them until they are crispy and then drain them first in a fine sieve and then onto some paper towel.

To assemble the dish, slice the lamb and arrange on a plate with the leaves, yoghurt, fried capers and beets. Dress with a little olive oil and some salt and pepper and enjoy.

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Passionfruit and coconut puddings - PAUL WEST

Serves 6

•  200g unsalted butter, plus extra for greasing
• 1/2 cup of caster sugar
• 1 vanilla pod, scraped
• 3 free range eggs
• 4 passionfruit (1/2 cup of pulp), pulp removed
• 1 cup of SR flour
• ½ cup of plain flour
• ½ cup of desiccated coconut

 Sauce

• 4 passionfruit, pulp removed
• ¼ cup of sugar

 Cream whipped to soft peaks to serve

 Method

Preheat oven to 180C and grease 6 oven proof ramekins

In the bowl of a stand mixer combine the butter, sugar and vanilla and beat until smooth and creamy.

 Add the eggs one and a time, making sure that the previous one is absorbed before adding the next. Sift the flours together and then fold them through the egg/butter mix. Once smooth, fold in the coconut. Spoon the mixture into the ramekins and transfer them to a baking tray. Pop them all in the oven. Bake for around 25 minutes.

 While baking, make the sauce by combining the sugar, passionfruit and enough water to make a syrup in a saucepan. Heat until the sugar has dissolved and place to one side.

 Remove the ramekins from the oven and allow to cool briefly. Spoon over some cream and then some of the passionfruit sauce, enjoy!