Christmas dessert

Christmas pudding trifle

10 minutes or one hour, depending on method

Warm potato and bean salad with assorted cold cuts

30 to 40 minutes

Brinjal recipes

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

30 to 40 minutes

Steamed mussels tossed with smashed peas and drenched in lemon and chilli butter

10 minutes

Spaghetti with spicy sausage sauce

30 minutes

Seafood recipes

Hot and sour prawn soup with cardamom infusion

5 minutes

Pizza recipes

Fig and prune pizza with caper berries

15 minutes

Mexican recipes

Mango, macadamia and red onion salsa

1 minute

Panna cotta

Tiny berry panna cottas with basil dust

Twice-as-nice organic pasta

20 minutes

Baked red pepper with mozzarella pearls

30 - 40 minutes

Pittas topped with tender steak and mustard mayo

10 minutes

Pittas topped with tender steak and mustard mayo

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

4 x 200 g matured free-range rib-eye steaks
2 T olive oil
2 T Dijon mustard
2 T whole-grain mustard
½ cup mayonnaise
6 pitta breads

For the tomato salsa, combine:

4 ripe tomatoes, quartered
2 large red onions, quartered
30 g fresh basil leaves
1 red chilli, chopped
4 T Woolworths cranberry-infused balsamic-vingegar reduction
sea salt and freshly ground black pepper, to taste

For the barbecue sauce, combine

2 T tomato paste
2 cloves garlic crushed
2 T avocado oil
4 T Worcestershire sauce
2 T maple syrup
1 T dry mustard

Method

Rub the steaks with the olive oil.

Place a griddle pan over a high heat and, when hot, fry the steaks for 4 minutes a side, or until done to your liking.

Remove the steaks from the pan then toss the barbecue sauce into the hot pan, leaving it to rest for 5 to 7 minutes.

Combine the mustards and mayonnaise then set aside for serving.

Cut the steaks into thick slices then divide among the pittas.

Serve the pitta breads with the salsa and a generous dollop of mustard mayonnaise. Season to taste.

Per serving: 3214.4kJ, 41g protein, 42g fat, 55.8g carbs

TASTE’s take:

From rib-eye to rump, sirloin to fi llet, these quick and easy ways with beef elevate steak to a whole new level.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Christmas pudding trifle

Warm potato and bean salad with assorted cold cuts

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

Steamed mussels tossed with smashed peas and drenched in lemon and chilli butter

Spaghetti with spicy sausage sauce

Hot and sour prawn soup with cardamom infusion

Fig and prune pizza with caper berries

Mango, macadamia and red onion salsa

Tiny berry panna cottas with basil dust

Twice-as-nice organic pasta

Baked red pepper with mozzarella pearls

Pittas topped with tender steak and mustard mayo

Pittas topped with tender steak and mustard mayo

Ingredients

Method