The Utility Salad (v)
We created this salad on shoot day, just happening to have the perfect ingredients to hand (thanks Claire!). It goes brilliantly with the lasagne, pie, and spaghetti and would be equally at home with roast chicken. I love a tangy dressing, but if you prefer milder, add 1 tablespoon more extra virgin olive oil.
1 radicchio
1 large cos
1 large fennel bulb
½ cup walnut pieces, toasted
DRESSING
¼ cup extra-virgin olive oil
3 tablespoons apple cider vinegar
2 teaspoons caster sugar
2 teaspoons Dijon mustard
sea salt and ground pepper
SALAD: Tear the salad leaves and halve, core and finely slice the fennel. Toss together in a large shallow bowl.
DRESSING: Put all the ingredients in a jar and shake together until well emulsified. Pour over the salad and toss gently. SERVES 6-8
Hungarian Goulash Pie
As the nights grow cooler this pie is just the ticket for warming the cockles in a hearty manner.
⅓ cup extra-virgin olive oil1.1 kilograms stewing steak, cut into 5cm cubes1 onion, chopped1 teaspoon caraway seeds4 cloves garlic, crushed1 yellow capsicum, chopped1 red capsicum, chopped1 carrot, finely chopped1 cup white wine400 gram tin chopped tomatoes1 cup beef stock2 tablespoons tomato purée1 tablespoon caster2 tablespoons paprika (regular sweet, NOT smoked)3 bay leaves200 grams small waxy potatoes, chopped2 tablespoons plain flour400 grams ready-rolled flaky puff butter pastry¼ cup grated mozzarella1 egg yolk, whisked with 1 tablespoon cream½ teaspoon sesame seeds½ teaspoon caraway seeds
