Cocktail recipes

Watermelon coolers

Cheese recipes

Halloumi and sweet melon platter

Steak recipes

Grilled steak with mustard-and-herb butter

Fish recipes

Baked fish with mushroom-cream crust

10 minutes

Pasta with ricotta-basil pesto

4 minutes

Mustard roast beef with fresh tomato sauce

10 to 15 minutes

Chicken escalopes with grilled marrows and Parmesan

10 minutes

Focaccia with herb salad and torn coppa

10 minutes

Watermelon recipes

Watermelon jelly with berry sorbet in sweet Manna bowls

5 minutes

Lasagne recipes

Open mushroom and shrimp lasagne

25 minutes

Fudge recipes

Vanilla and caramel fudge frappe

Steak recipes

Char-grilled steak and rocket wraps

10 minutes

Char-grilled steak and rocket wraps

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 10 minutes

Ingredients

4 x 250 g minute steaks
5 T olive oil
Sea salt and freshly ground black pepper
2 brinjals, thinly sliced
6 baby marrows, thinly sliced lengthways
70 g fresh rocket, rinsed
8 mini basil-pesto wraps, toasted
Potato salad, for serving
Chives, chopped, to garnish

For the monkeygland sauce:

1 T olive oil
½ onion, finely chopped
2 cloves garlic, chopped
2 T tomato sauce
3 T honey
2 T sweet chilli sauce
½ x 410 g can diced tomatoes
1 t ground cumin
1 T smoked paprika
3 T Worcester sauce
2 T chutney
1 T balsamic vinegar

Method

Drizzle the steaks with 2 T olive oil and season with a generous crack of black pepper. Set aside while you make the monkeygland sauce, then grill the steaks over smouldering coals for 4 to 5 minutes a side, depending on the thickness of the steak and how you like your meat cooked.
Remove from the heat and set aside to rest. Toss the brinjal and baby marrow slices in the remaining olive oil and season lightly, then grill over hot coals until charred.
Sandwich the steaks, topped with monkeygland sauce, vegetable strips and rocket, between toasted wraps and serve with potato salad garnished with chopped chives.

To make the monkeygland sauce: Place a small pan over a medium to low heat, add 1 T olive oil and, when hot, add the onion and garlic and fry gently until softened.
Stir in the remaining sauce ingredients and reduce until thickened. Remove from the heat and allow to cool.

TASTE’s take:
Everyone will love this take on steak rolls and the home-made monkeygland sauce is deliciously moreish.

Spinach lasagne

Pot bread

Italian fondue

Watermelon coolers

Halloumi and sweet melon platter

Grilled steak with mustard-and-herb butter

Baked fish with mushroom-cream crust

Pasta with ricotta-basil pesto

Mustard roast beef with fresh tomato sauce

Chicken escalopes with grilled marrows and Parmesan

Focaccia with herb salad and torn coppa

Watermelon jelly with berry sorbet in sweet Manna bowls

Open mushroom and shrimp lasagne

Vanilla and caramel fudge frappe

Char-grilled steak and rocket wraps

Char-grilled steak and rocket wraps

Ingredients

Method