Broccolini and pine nut salad

serves

4

prep

5 mins

cook

5 mins

difficulty

Easy

ingredients

4 bunches broccolini
1 bunch basil leaves, torn
1 bunch parsley, finely chopped
1 red onion, shaved
100g pine nuts, toasted
4 eggs
½ cup aioli
2 tsp white wine vinegar
2 tsp caster sugar
sea salt flakes and freshly-ground black pepper

method

Chop the broccolini very finely, then mix it with the basil, parsley, onion, and pine nuts.
Whisk the eggs, then pour it into a non-stick pan set over a moderate heat and cook, stirring constantly, until just firm. Allow to cool, then mix with the aioli, vinegar and sugar. Pour over salad and toss to combine.

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Spice up your life with this. A dash of Zhoug, add

THIS IS THE 💚 OF Queensland! Muttaburra is the

THIS RECIPE MAKES US THINK OF CHRISTMAS 🎄🎄… it must be the roast and the chermoula sauce! If you’re thinking of something different for #christmasmenu this year, we suggest our #naturesfreshnaturalbeef RUMP ROAST. Full recipe details follow.

Ingredients:

1.2kg piece Nature’s Fresh bolar blade

sea salt flakes and freshly-ground black pepper

2 tsp harissa paste

½ cup extra virgin olive oil

2 tsp cumin seeds

1 tsp coriander seeds

1 bunch coriander leaves

1 bunch parsley leaves

½ bunch thyme leaves

4cm piece ginger, minced

4 cloves garlic, minced

finely-grated zest and juice of 2 lemons

1 tsp chilli flakes

1 cup chickpea four

2 Tbsp buckwheat flour

2 sprigs rosemary leaves, finely chopped

Method:

1/ Truss the bolar blade with kitchen string, then rub with salt, pepper, harissa and 1 Tbsp olive oil. Set on a rack over a roasting pan and place in a moderate lidded barbecue and roast for 45 minutes, until medium. Allow to rest for 7 minutes.

2/ Place the cumin seeds in a pan over high heat and fry until toasted. Grind in a mortar and put half in a bowl, setting the rest aside. Toast and grind the coriander seeds and add to the bowl. Finely chop the herbs and add to the bowl with the ginger, garlic, zest, juice, chilli and ¼ cup extra virgin olive oil. Season with salt and pepper.

3/ Combine the flours, rosemary, reserved cumin and 1 cup ice cold water in a bowl and whisk well. Season with salt and pepper. Set a crepe pan over a moderate heat and add ¼ cup at a time, swirling to coat. Cook for 1 minute each side. Repeat with the remaining batter.

4/ Carve the beef and serve with the chermoula sauce and chickpea crepes.

CHRISTMAS IS SERVED 🎄🎄

Recipe by @fastedmedia with imagery by @roughcutstudioaustralia

#bolarblade #roastbeef #roast #christmasfood #christmascooking #festive #christmasmenu #christmasdinner #beef #recipeshare #christmasleftovers #recipe

Christmas Sorted! This recipe is sure to impress.

Fresh natural rump. We have two economically fri

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Broccolini and pine nut salad

serves

4

prep

5 mins

cook

5 mins

difficulty

Easy

ingredients

method

share recipe

add some more freshness.

connect with us for

fresh ideas

Nature’s Fresh

NH Foods

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Broccolini and pine nut salad

serves

4

prep

5 mins

cook

5 mins

difficulty

Easy

ingredients

method

share recipe

add some more freshness.

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Chipotle mayo

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connect with us for

fresh ideas

Nature’s Fresh

NH Foods

Follow Us