Project Description

Smokey southern beef

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

  • 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!

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