Monthly Archives: July 2012

Serves 10 hungry friends


Hi everyone

This dish was first born when I got over excited and bought too many red capsicums at a local farm’s market and because I had a large piece of rump beef in the fridge just begging to become a winning winter warming dish!!

The recipe may look long and complicated BUT trust me …………. the cooking and chopping of the vegetables part will take you about 30-45 minutes and then you can put the beef in the oven to cook slowly and literally walk away!  For example, when I made this dish for the first time, once I’d put the beef in the oven I walked down the hill into Manly for a couple of hours to catch up with friends and also of course to enjoy a coffee or two at Barefoot Coffee Traders!!  Then had the pleasure of coming home to a flat that smelt AMAZING and all that was left to do was cook some rice and make the yoghurt dressing HELLO couldn’t be easier really !!

If you are having friends over for a Sunday lunch you can save yourself some time and cut the vegetables the night before and start the cooking process first thing in the morning, put the beef in the oven and then go about your morning.  Not only will you not have to spend the whole morning in the kitchen cooking away madly, your friends will also have the joy of arriving to your house to the beautiful smell of their lunch cooking way and you looking super relaxed!

I like to serve this dish as the main event, so generally favour skipping serving an entrée and follow the main course with a decadent and varied cheese course to encourage friends to relax and enjoy the afternoon. This approach will also allow you to relax and enjoy the afternoon ………… and of course lap up the compliments xxx

You are also best warned though to serve the dish with a couple of warm baguette so your guests can mop up the juices ………….. saves them the embarrassment of licking their plates at the dinner table too ………..

To make this dish gluten free simply substitute the plain flour for rice flour.


Terase xxx



3kg rump beef – trimmed
4 brown onions – large dice
5 red capsicums  – large dice
100g butter – diced
100g plain flour (you can substitute with rice flour if you need to be gluten free)
½ bunch of thyme – picked
1 bunch Italian flat leaf parsley – roughly chopped
2ltr chicken stock – room temperature
5 bay leafs
280g tomato puree
6tsp sweet paprika powder
6tsp cumin powder
4 tsp coriander powder
½ nutmeg finely grated
400g Greek firm set yoghurt
3tsp of cumin powder
1 lemon – juice only

extra virgin olive oil (EVOO)
pink murray river sea salt
white pepper


– preheat oven to 150 degrees celsius
– place a large oven proof casserole pot with a heavy base on high heat on the stove top – a cast iron pot is perfect for this occasion!
– once the pot is heated – add a little EVOO and the onions and capsicumseason with salt and pepper and allow to cook for approx 8-10 minutes – you want the onions and capsicum to cook WITHOUT COLOUR – turn the heat down if you think it is too hot – make sure you stir the pot often to avoid any of the mix catching the bottom of the pot
– the purpose of this process if to bring out the nature sugars in the vegetables by gently sweating them – which will ultimately add to creating a depth of flavour in the dish
– remove the pot from the heat add the garlic, sweet paprika, cumin and coriander powder – mix in the dried herbs thoroughly – return pot to the heat and stir constantly to ensure the mixture does not stick to the bottom of the pot
– allow to cook for a further 3 minutes
remove the pot for the heat
– add the butter, thyme, bay and tomato puree – mix thoroughly
– return the pot to the heat and stir constantly to ensure the mixture does not stick to the bottom of the pot
– once the butter has melted
remove the pot from the heat and add the flour – stir the flour in well
– return the pot heat
cook for a further 5 minutes stirring constantly to avoid any of the mix sticking to the bottom of the pot
remove the pot from the heat
– add 1/3 of the stock – it is important that the stock is room temperature as it will help you avoid creating any lumps in the flour
– pay particular attention to ensuring you have none of the mix sticking to the bottom of the pot at this stage and stir the stock in completely before returning the pot to the heat
– on a medium heat stir the mixture constantly to allow the mix to thicken consistently as the flour and stock combine
– add the remaining stock to the pot in a further two stages – no need to remove the pot from the heat though for the remainder of the stock DON’T be tempted to add all the stock together as you will risk creating the perfect consistency
– once you’ve added the last portion of stock cook for a further 10 minutes and stir occasionally – the liquid should have a thick country soup like consistency / texture
remove the pot from the heat and add the rump beef gently to the hot liquid – depending on how wide and deep your pot is you may need to cut the rump into 2-4 large chucks to ensure they fit snugly in the pot – it is very important that the beef is totally submerged in the liquid
– return to the heat and bring to the boil skim if needed
– place a “cartouche” over the beef (a cartouche is a fancy French term – which basically in this case means placing some baking paper over the top of the mixture to act as a gentle lid, which will  help to regulate the temperature and allow excess moisture to escape)
– you want to fold back the cartouche slightly in two places to allow some space on the edge of the pot for some steam to escape – place some al-foil over the top of the pot – again allowing two small gaps for the excess moisture to escape – by small I mean no large then a 5 cent piece
– place on the middle shelf in your oven and allow to gently cook for 5-6 hours


To finish:

– once the beef is cooked – remove from the oven and gentle remove from the liquid using some BBQ tongs
– place the meat on your chopping board and gently pull the meat apart with the tongs – the meat should fall apart super easy ………. return the meat to the liquid and keep warm on a medium heat
– cook the rice using your preferred method
– check the seasoning and add more salt and pepper if required
– chop the parsley last minute and stir though just before serving
– place the yoghurt and cumin in a mixing bowl and combine well – add the lemon juice and season well with pink murray river sea salt – transfer to a serving bowl

To serve:

– I like to serve this dish in the pot is was cooked in as it me this is meant to be a very homely dish served at a big table with friends and family – you can serve the rice in a warm bowl with a lid ………….. to keep it warm for those that want seconds!!  The yoghurt also goes beautifully with dish
– I also often serve this dish with polenta – and simply place the cooked polenta on the bottom of a large serving platter and gently place the beef on top



–  make sure you use a pot with a heavy base – this will ensure even and constantly heat – French style cast iron pots are best suited
– if you have any left overs (which I doubt because it is soooooooo good) you can freeze and reheat later or indeed use as pie filling
– don’t be tempted to cut any corners when sweating off the vegetables or adding the stock 



Me again!!

Salsa Verde is a classic Italian dish that is oh so versatile and not complicated to make at all.  You can also make this gluten free friendly by removing the bread (and add some toasted almond flakes), this will change the texture slightly, but with the lovely blend of flavours you will still achieve a beautiful salsa.

You will need a good food processor with a sharp blade to ensure you don’t bruise the herbs and with a couple of minutes you can easily make a great all round dish that you can either use as a side dish at a bbq or on top of a beautifully cooked lamb backstrap or simply stirred through a pasta dish with some fresh prawns and rocket or one of my all time favourite snacks of warm sourdough baguette with soft goats cheese and a generous dollop of salsa verde mmmmmmmmmmmm heavenly xx


Terase xxx


2  parsley bunches – picked
1 basil bunch – picked
4 anchovy fillets
2 garlic cloves – peeled and roughly chopped
9-10 small caper berries (rinse)
2 slices of sourdough for breadcrumbs (you can use white bread if you’d prefer)
1 lemon – juice only

Dandaragan Extra Virgin Olive Oil (EVOO)

Pink Murray River Sea Salt


  • place bread uncovered on the bench the night before to dry out for the breadcrumbs


  • measure out and prepare all your ingredients first
  • rip the bread into smallish pieces and place in the food processor along with the garlic – blend on high speed until you achieve an fine bread crumb consistency – remove from the blender and place in a small bowl
  • place  parsley in the bottom of the food processor and then the basil (the basil is more delicate then the parsley so better that the parsley get hit by the blade first) – pulse twice for 3 to 4 seconds at a time
  • add the anchovies and capers to the parsley and basil – turn the processor on high and slowly drizzle in the EVOO – you want to achieve a slightly chunky mixture – the process should take about 20-30 seconds max.  You don’t want to over work the herbs as they will become dull in flavour and loose some of their vibrant colour too if over worked in the food processor
  • remove the mix from the processor and place into a large mixing bowl – add the breadcrumb and garlic mix and combine well – add the lemon juice and check to see if you need any extra salt (remember that there is a good amount already in the anchovies and capers) – you may also like to add some more EVOO
  • place mixture in a serving bowl


  • salsa verde is best served at room temperature – so remember if you are taking it out of the fridge to do so a good 15 minutes before you intend to use it


  • salsa verde goes beautifully with any grilled / bbq’d meat or fish – is also a great addition to a sandwich of poached chicken with goats cheese and salad – and a welcome lively treat to any omelette or homemade tart or pizza
  • will last in the fridge for 3-5 days if you ensure you cover it with EVOO – this will stop it oxidising (fancy work for keeping the air way from the produce to extend its freshness and colour)