2 lamb racks (8 cutlets on each rack), French-trimmed, excess fat trimmed
2 cups basil leaves
2 garlic cloves, roughly chopped (for pesto)
1/4 cup pine nuts, toasted
1/3 cup finely grated parmesan
1/2 cup rice bran oil or olive oil, plus extra
1 eggplant, trimmed, cut into 3cm pieces
2 zucchinis, trimmed, cut into 3cm pieces
1 large red capsicum, seeded, coarsely chopped
1 red onion, coarsely chopped
2 garlic cloves, thinly sliced (for the ratatouille)
250g cherry tomatoes
1. Preheat oven to 200 degrees Celsius. Place the eggplant, capsicum, zucchini, onion and garlic in a roasting pan. Drizzle with oil and season with salt and pepper. Cook, turning occasionally, for 20-30 minutes or until the vegetables are tender. Remove from the oven and arrange the cherry tomatoes over the vegetables and continue roasting for a further 10 minutes or until tomatoes begin to release their juices.
2. Season the lamb with salt and pepper. Heat 2tbls of oil in a large non-stick frying pan over a high heat. Cook the lamb racks for 2 minutes on each side or until golden brown. Transfer to a roasting pan, drizzle with oil. Roast in oven for about 20 minutes for medium or until cooked as desired. Remove from the oven and cover loosely with foil. Set aside for 5 minutes to rest.
3. To make the pesto, place basil, garlic, pine nuts and parmesan in the food processor and process until finely chopped. With the motor running, gradually add the oil until well combined and a smooth paste forms. Season to taste with salt and pepper.
4. Divide the vegetables and lamb among serving plates and garnish with micro-herbs. Serve with pesto.
All of the ingredients in this recipe were sourced from local suppliers here in Bendigo and represent produce typical of the Central Victorian region.
6 x pieces of beef eye-fillet steak
12 x button mushrooms, thinly sliced
1/2 x finely grated orange rind
1 tbls fresh orange juice
1 x zucchini, sliced
4 x squash, cut into quarters
2 tspn garlic (chopped)
1 x small red chilli, chopped (optional)
1 tbls red wine vinegar
1 tbls tomato sauce
2 tbls tomato sauce
20 g butter
4 Tbls rice bran oil or cooking oil
1/2 cup micro herbs (optional)
1. Tie kitchen strings around the steak to keep them in a round shape. Season the meat with salt and pepper both sides.
2. Preheat a barbecue or char-grill pan on medium. Cook steaks 3-4 minutes each side for medium or until cooked to your liking. Transfer to a warm plate and set aside in a warm place to rest. Remove and discard the kitchen strings.
3. Meanwhile, place 2 tbs. of oil in a non-stick frying pan on medium-high heat. Add butter. Sauté 1 tsp. of garlic for 1 minute. Add the mushrooms and cook for 2-3 minutes or until soft. Season with salt. Transfer to a bowl and keep warm.
4. Using the same pan, heat the rest of the oil and fry the zucchini and squash for 3-5 minutes or until soft.
5.Combine hoisin sauce, tomato sauce, chilli, orange rind, orange juice, red wine vinegar and the rest of the garlic in a small saucepan. Cook on medium heat until heated through.
6. To serve, divide zucchinis and squash on serving plates. Place 2 steaks on top of the zucchini and top the steak with mushrooms. Drizzle with orange hoisin sauce. Garnish with micro herbs.