Two easy meals for the middle of the week.
Scotch fillet with soba noodles and honey glazed vegetables
Serves 4
- 200g soba noodles
- 1 Tbsp mirin
- 1 Tbsp rice wine vinegar
- 1 Tbsp honey
- 1 tsp finely grated fresh ginger
- 2 Tbsp Extra virgin olive oil
- 800g scotch fillet (trimmed)
- 1 bunch small radishes, quartered
- 1 carrot, diced
- 400g small brussels sprouts, halved
- 2 tsp mixed sesame seeds
Dressing
- 1 Tbsp tamari or soy sauce
- 2 tsp mirin
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp finely grated fresh ginger
- 1 tsp sesame seeds
Cook noodles in a large saucepan of boiling water following packet directions until tender. Drain and rinse under cold running water.
Make the dressing – combine tamari, mirin, sesame oil, honey, ginger and sesame seeds. Set aside for later.
In a separate bowl combine the extra mirin, vinegar, honey and ginger.
Heat 1 tablespoon of the oil a large non-stick frying pan over medium-high heat. Trim visible fat from steak and then season with salt and pepper. Cook (turning the steak at the halfway point) for 5 minutes for medium. Transfer to a plate. Cover and set aside for 5-10 minutes.
Heat 1 tablespoon of the oil in pan over medium-high heat. Add the radish, carrot and halved brussel sprouts. Season with salt and pepper. Cook, for 5-6 minutes or until golden brown, stirring regularly. Add mirin mixture and cook for 2 more minutes or until glazed and sticky, stirring regularly. Add in 1 tsp of sesame seeds.
Thinly slice the beef. Divide the noodles in the bowls and top with honey glazed vegetables and beef. Finish with the dressing and sprinkle the remaining sesame seeds.
Recipe by Jessica Spendlove for Australian Beef; australianbeef.com.au
Crispy prosciutto and leek soup
Serves 4
- 1 tsp avocado oil
- 2 leeks, trimmed, roughly chopped
- 1/2 brown onion, chopped
- 1/2 head cauliflower, cut into florets
- 1L chicken broth
- 1 tsp sea salt
- 150g prosciutto, sliced into small pieces
- 300ml canned coconut milk (full fat)
- 2 Tbsp parsley, chopped
In a large pot or dutch oven, heat the avocado oil over medium heat. Once hot, add the leeks and onion and sauté for 4 to 5 minutes. Add the cauliflower, chicken broth and sea salt. Bring to a boil, then reduce heat and let simmer for 15 to 18 minutes.
Meanwhile, heat a large non-stick skillet over medium heat. Add the prosciutto and cook for 3 minutes per side or until crisp. Remove from the pan and set aside.
Add the coconut milk to the soup and stir to incorporate. Blend the soup with a stick blender or in a blender. Ladle into bowls and top with crispy prosciutto and parsley. Serve and enjoy!
Make it vegan: Use vegetable broth and omit the prosciutto.
Recipe by nutritionist and founder of Well Belly Health, Elyse Comerford; wellbellyhealth.com.au
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