Accredited practising dietitian Emily Hartley shares some of her favourite recipes using fresh produce from Norwood Place.
roast eye fillet with chimichurri
1 whole eye fillet (roughly 800g)
Extra virgin olive oil
Cracked black pepper and salt to taste
1/2 cup olive oil
2 tbsp red wine vinegar
1/2 cup parsley, finely chopped
3-4 cloves garlic, finely chopped or minced
2 small red chilies or 1 red chili, deseeded and finely chopped
3/4 tsp dried oregano
1 level tsp coarse salt and pepper to taste
- Preheat oven to 180ºC. Season the eye fillet generously with salt and pepper and drizzle with olive oil. Heat a large heavy based fry pan on high heat. When hot, add the fillet and sear until brown on all sides.
- Place eye fillet onto a large heavy based roasting tray and place into the oven for 15 minutes for medium rare (or longer depending on your cooking preference).
- Prepare chimichurri by mixing all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours before using. Ideally, let it sit for more than 2 hours, if time allows. Chimichurri can be prepared earlier and refrigerated for 24 hours.
- Remove eye fillet from the oven, allow to rest before slicing into thick slices.
- Generously drizzle chimichurri over the sliced eye fillet. Serve hot.
fig & goat’s cheese salad
6 large fresh figs
6 cups rocket
60g marinated goat’s cheese
1/2 cup walnut halves
2 tsp shallots, finely diced
2 tbsp white balsamic vinegar
1 tsp honey
Pinch of sea salt
Freshly ground black pepper
2 tbsp walnut oil
- Preheat oven to 180ºC. On a lined baking tray spread walnuts evenly. Roast for 5-10 minutes until fragrant and toasted, stirring halfway through. Leave to cool while preparing the dressing.
- In a jar, mix together shallots, vinegar, honey, oil, salt and pepper. Gently shake until mixed together.
- Remove the stems from figs and slice into quarters.
- Mix the rocket with the toasted walnuts and half of the vinaigrette. Arrange figs on the top of the salad and lightly drizzle each with a little of the remaining vinaigrette. Sprinkle the salad with crumbled goat’s cheese.
- Finish with a sprinkle of sea salt and freshly ground black pepper.
- Serve immediately.
chimichurri bbq prawns
The chimichurri sauce can be used with other meat and seafood. Why not switch out the eye fillet for some delicious BBQ prawns?
400g raw King prawns
Rind and juice from 1 lemon
1 long chilli, finely sliced & deseeded
2 tsp of garlic, minced
Salt & freshly ground black pepper
- Prepare chimichurri as per recipe above.
- Combine half of the chimichurri mixture with the prawns in a large bowl and toss to coat evenly. Cover and refrigerate for 15 minutes.
- Heat a barbecue grill plate to high. Remove prawns from marinade and thread onto metal or bamboo skewers. If using bamboo skewers, soak them in cold water for at least 30 minutes before threading prawns to prevent burning while cooking.
- Grill prawn skewers for 2 minutes on each side or until prawns are cooked through and golden. Drizzle remaining chimichurri over cooked skewers and serve with lemon wedges.
shop the ingredients
All ingredients are available from the following food retailers at Norwood Place: