Life is about celebrating and sharing good food and good health with those around you. It’s something I live by. Wholeheartedley. After taking the challenge through the Australian desert, running 44km from Uluru to Kata Tjuta, nothing feels better than to cook up a delicious feast with my family and friends and cheers EVERYTHING we have before us.
In this meal I’m bringing all my favourites to the table. Brussel sprouts with dukkah crumb, roast sweet potato and parsnip chips, heirloom tomato salad and a dukkah crusted beef blade roast with homemade tomato chutney. The yummiest nourishing balance of protein, iron and zinc from beef, sulfur and glucosinolate rich brussels, high quality carbs from sweet potato and parsnip, vitamins, minerals and antioxidants a plenty with my tomatoes (how great are heirloom – seriously!) and dukkah generously partying throughout the plate to bring plenty of flavour and healthy fats to the table too. Yum, yummity, yum. Recipe awaits you below….
GF: DF: SF
1kg Beef Blade Roast
1/3 cup olive oil
3/4 cup Aussie Dukkah+
400g sweet potato, scrubbed and cut into wedges
400g parsnip, scrubbed and cut into wedges
250g Brussel sprouts
250ml tomato chutney+
Sea salt and black pepper
Preheat oven to 160C and place a rack in a medium roasting pan.
Combine 1/4 cup olive oil and 1/2 cup aussie dukkah+ in a bowl, then rub the dukkah mix into the beef Place beef in the roasting pan and roast in oven for 50 minutes for rare, 60 minutes for medium rare, 70minutes for medium. Place sweet potato and parsnip on baking trays lined with greaseproof paper, drizzle with olive oil, season with salt and pepper and roast in oven with beef. Do the same with brussel sprouts and cook in oven with beef and root vegetables. (Vegetables will only need to cook for 60 minutes maximum on this temp.) Once beef is cooked, cover and set aside to rest for 15minutes before carving. Serve with homemade tomato chutney, roast sweet potato and parsnip, heirloom tomato salad and brussels served on a plate sprinkled with aussie dukkah.
Heirloom tomato salad
400g heirloom tomatoes, quartered
1/4 cup parsley leaves picked
1 teaspoon balsamic Vinegar
1 tablespoon walnut or extra virgin olive oil
Place the tomatoes and parsley leaves in a salad bowl and top with balsamic vinegar and walnut oil. Season and serve.
1kg vine ripened tomatoes
1/4 cup olive oil
1 yellow capsicum, seeded and cut into thin strips
1 Spanish onion, peeled and finely chopped
1 teaspoon sea salt
1/4 cup apple cider vinegar
1/4 cup coconut sugar
2 small red apples, grated
1/4 cup raisins
2 cloves garlic, crushed
1/2 teaspoon all spice
Blanch tomatoes, peel skins, seed and roughly chop.
Heat the olive oil in a large saucepan over a medium heat, add capsicum and Spanish onion and cook for 10 minutes.
Add the remaining ingredients and cook on a low, stirring occasionally for 3-4 hours. Allow to cool completely then transfer to storage container. Can be kept refrigerated up to 2 weeks.
1/4 cup sesame seeds
1/2 cup pistachios
1/2 cup almonds
1/4 cup sunflower seeds
2 tablespoons ground coriander
1 teaspoon sea salt
Heat a small saucepan over a medium high heat and roast the sesame seeds, pistachios, almonds and sunflower seeds until golden.
Combine with coriander and sea salt and grind in a mortal and pestle or blitz in a coffee grinder until a crumb forms. Store in an airtight container up to 3 weeks.