Smokey southern beef with wheat and pomegranate salad
Smokey southern beef with wheat and pomegranate saladChristo Hattingh2020-05-06T15:00:25+00:00
Full Recipe in Details
Marinated then barbecued, this beef eye fillet roast is the hero dish of any occasion. Serves 8.
1 cup boiling water
1 cup brown sugar
1 cup sweet barbecue sauce (see Notes)
1 cup tomato ketchup
1 bunch fresh thyme
8 garlic cloves, bruised
1 tablespoon whole black peppercorns
1.25kg beef eye fillet
1/4 cup season-all seasoning
1/4 cup smoked paprika
2 tablespoons sweet paprika
Freekeh or bulgur wheat and pomegranate salad
350g packet roasted cracked wholegrain freekeh, buckwheat or bulgur wheat, prepare as per packet instructions.
1 onion, finely chopped (use a Spring onion bunch if you prefer – milder and sweeter)
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
Jewels of 2 pomegranates
2 oranges, peeled, segmented
50g fresh baby spinach
1/2 cup fresh mint leaves, finely chopped
1 bunch fresh flat-leaf parsley
GUIDE / INSTRUCTIONS
Preheat your oven to 180C/160C fan-forced. Combine apples, juice, sugar and water in small saucepan over low-medium heat. Cook, stirring, for 3 minutes or until the apple is very slightly softened.
To make the crumble, combine the flour, sugar, oats and butter in a bowl. Use your fingertips to rub the butter into the flour mixture until the mixture resembles breadcrumbs.
Transfer your hot fruit mixture into a 3 cup-capacity ovenproof dish, draining off some of the liquid. Sprinkle crumble mixture over the apples. Bake in the oven for 20-25 minutes or until golden and delicious. Serve warm with ice-cream or whipped cream. Enjoy!
Have a super week ahead and enjoy eating well and staying healthy!