Summer menu three

Summer menu three

Mid–late summer

By
From
Annie's Farmhouse Kitchen
Serves
8
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Bread & olives

Hapuku, tomato & zucchini salad

Grilled rump steak with salsa agresto, bearnaise & French fries

Almond & apricot tart with vanilla & apricot swirl ice cream

Bread & olives

Ingredients

Quantity Ingredient
1 Baguette, thinly sliced on the diagonal
extra-virgin olive oil, for brushing
250g mixed olives

Method

  1. Preheat the barbecue grill plate until hot or heat a chargrill pan over a high heat.
  2. Brush the bread with the oil, then cook on both sides until nice char lines appear.
  3. Serve with a bowl of mixed olives to graze on.

Hapuku, tomato & zucchini salad

Ingredients

Quantity Ingredient
1 garlic clove, crushed
100ml extra-virgin olive oil
600g mixed cherry and other small tomatoes, halved
4 yellow and green zucchini
600g hapuku fillet, skin and bones removed
1 tablespoon chopped flat-leaf parsley
1 tablespoon torn basil
juice of 1 lemon
salt flakes
freshly ground black pepper
100g rocket

Method

  1. Preheat a barbecue grill plate until hot or place a chargrill pan over a high heat. (If you don’t have either of these, just use a heavy-based frying pan.)
  2. Preheat the oven to 200°C.
  3. Toss the garlic and 50 ml of the oil through the tomatoes. Set aside.
  4. Slice the zucchini very thinly, either with a mandoline or a vegetable peeler. Set aside.
  5. Lightly brush the fish fillet with oil, place on the barbecue or in a chargrill pan and cook until char lines appear. Transfer to a baking tray and bake in the oven for 20 minutes or until the flesh is translucent in the middle. (Alternatively you can lower the hood if you have a hooded barbecue, and cook it for about 15 minutes.) Remove from the oven and leave to cool for 5 minutes.
  6. Flake the fish into the tomato mixture and add the zucchini ribbons, parsley and basil. Dress with the lemon juice and remaining oil, then season to taste with salt and pepper. Serve on a bed of rocket on a large communal plate.

Grilled rump steak with salsa agresto, bearnaise & French fries

Ingredients

Quantity Ingredient
2kg rump steak, cut into 4 cm thick steaks
salt flakes
freshly ground black pepper
200g rocket
1 quantity French fries

Bernaise sauce

Quantity Ingredient
300g unsalted butter
1 tablespoon chopped french shallots
50ml tarragon vinegar or good-quality white wine vinegar
3 tablespoons chopped tarragon
3 egg yolks
salt flakes
freshly ground black pepper
fresh lemon juice, to taste

Salsa agresto

Quantity Ingredient
80g natural almonds
50g walnuts
1 garlic clove
2 handfuls flat-leaf parsley
1 small handful basil leaves
3/4 teaspoon salt flakes
freshly ground black pepper
90ml extra-virgin olive oil
90ml verjuice, plus extra if needed

Method

  1. To make the bearnaise sauce, melt the butter in a small saucepan, then allow to cool and separate.
  2. Meanwhile, place the shallot, 2 tablespoons water, vinegar and 2 tablespoons of the tarragon in a small saucepan and boil until the liquid has reduced to 1 tablespoon. This should take about 5 minutes.
  3. Place the reduction and egg yolks in a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water). Whisk until the mixture is thick and creamy, then remove from the heat and gradually whisk in the yellow part of the melted butter. Discard the white milk solids. Season the bearnaise sauce to taste and add the remaining tarragon and a squeeze of lemon, if desired. Set aside. This will keep well at room temperature for 2–3 hours, but do not refrigerate.
  4. Meanwhile, preheat the oven to 200°C.
  5. To make the salsa agresto, spread out the almonds and walnuts on separate baking trays and bake for about 5 minutes, shaking to prevent burning. Remove the nuts from the oven, but leave the oven on. Rub the walnuts in a tea towel to remove the bitter skins, then leave to cool.
  6. Blend the nuts, garlic, parsley, basil, salt and several good grinds of black pepper in a food processor with a little of the oil. With the motor running, slowly add the verjuice and the remaining oil. The consistency should be like pesto – if it needs further thinning, add a bit more verjuice. Try to make this as close to serving as you can as it will start to oxidise if left to sit.
  7. Time to prepare the star of the show: the steaks.
  8. Preheat a barbecue grill plate or chargrill pan until hot.
  9. I always like to start my steak on the grill and finish it in the oven. If you are doing it this way, season the steaks on both sides – you should have two or three thick steaks to cook. Sear the steaks on the grill until nice char lines appear, then place on a baking tray and transfer to the oven. For a medium−rare steak I tend to give it about 5 minutes, then turn over and cook for another 3–5 minutes. Cook it for a bit longer if you prefer it medium or well done.
  10. If you prefer to cook your steaks completely on the barbecue, make sure it is very hot and cook them for about 10 minutes each side.
  11. Rest the steaks on a plate covered loosely with foil.
  12. I like to serve this on a platter in the middle of the table. Scatter the rocket over the platter, then slice the meat against the grain and arrange on the rocket. Spread the salsa agresto across the top in a thick ribbon and serve with the bearnaise sauce and French fries.

Almond & apricot tart with vanilla & apricot swirl ice cream

Ingredients

Quantity Ingredient
1 quantity Kate's excellent shortcrust pastry
500g ripe apricots
pure icing sugar, for dusting

Vanilla & apricot swirl ice cream

Quantity Ingredient
500ml milk
1/2 vanilla bean, split lengthways and seeds scraped
6 egg yolks
300g caster sugar
550ml pouring cream
160g apricot jam

Frangipane

Quantity Ingredient
125g unsalted butter, softened
125g caster sugar
2 eggs
30g plain flour
125g almond meal

Method

  1. To make the vanilla & apricot swirl ice cream, pour the milk into a saucepan, add the vanilla seeds and bring to scalding point. Whisk the egg yolks and sugar until pale, then pour in the hot milk and whisk until smooth and combined. Return the mixture to the saucepan and cook, stirring, over a medium heat until thickened. Remove from the heat and whisk in the cream. Set aside to cool, then churn in an ice-cream machine according to the manufacturer’s instructions. Once churned, swirl the apricot jam through the ice cream and freeze until set.
  2. To make the frangipane, combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream until light and fluffy. Add the eggs, one at a time, then add the flour and almond meal and beat until combined. Set aside.
  3. Preheat the oven to 180°C.
  4. Roll out the pastry on a lightly floured surface to a thickness of 3 mm and use to line a 24 cm fluted tart tin. Refrigerate while you prepare the apricots.
  5. Cut the apricots in half, then cut each half into thirds. Set aside.
  6. Remove the pastry case from the refrigerator and fill with the frangipane. Push the apricots into the frangipane so they stand with their points up.
  7. Bake for 40 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack until cool enough to handle, then carefully remove from the tin.
  8. Dust with icing sugar and serve with the vanilla and apricot swirl ice cream.

Timeline

  • 2 days ahead

    If you are making fries, cut them now.

    The day before

    Blanch and drain the fries. Make the base for the ice cream.

    The day of serving

    Make the pastry. Make the frangipane. Roll out the pastry and line the tart case. Assemble and bake the tart, then cool on a rack (don’t refrigerate). Churn the ice cream.

    1–2 hours before serving

    Prepare the fish. Get the vegetables ready to go with the fish. Prepare the steak. Prepare the rocket. Make the salsa agresto. Make the bearnaise sauce. Preheat the oil for deep-frying and cook the fries.

    To serve

    Grill the bread. Serve the bread and olives. Cook the fish. Assemble the fish salad and serve. Cook the steak and rest. Increase the oil temperature and finish cooking the fries. Carve the meat, plate and serve. Present the tart at the table with a bowl of ice cream.
Tags:
French classics
Farmhouse
rustic
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