Waitrose & Partners Weekend Issue 613

ADVERT I S EMENT F E ATURE Serves 4 Prepare 15 minutes Cook 10 minutes 4 x 150g Aberdeen Angus beef sirloin steaks 2 tbsp olive oil 1 tbsp Cooks’ Ingredients Piri Piri Rub 200g trimmed sugar snap peas, halved lengthways 120g pack extra äne green beans, halved 120g pack Florette Rocket & Baby Kale Mix ½ Essential Cucumber, cut into rough chunks ½ x 280g jar sliced artichoke hearts, drained 2 salad onions, änely sliced For the dressing 1 Perfectly Ripe Extra Large Avocado, peeled, stoned and roughly chopped ½ x 25g pack basil 1 lime, juice 1 clove garlic, peeled 50g natural yogurt 2 tbsp extra virgin olive oil Piri piri steak salad with avocado green goddess dressing 1 Add the steaks to a plate with the oil, a pinch of salt and the piri piri rub. Mix until well coated, then set aside. 2 Add the sugar snaps and green beans to a saucepan of boiling, lightly salted water and cook for 1-2 minutes, or until just cooked but ärm. Drain and rinse under a cold tap until cold, then leave to drain completely. 3 Add the avocado to a blender with the remaining dressing ingredients and 5 tbsp water. Blitz until smooth and season to taste. 4 Heat a large nonstick frying pan over a high heat. Add the steaks and cook, in batches if necessary, for 1-2 minutes on each side for rare. Remove from the pan and leave to rest for 5 minutes before slicing. Toss together the remaining ingredients (except the salad onions) with the steak, then serve with spoonfuls of dressing and the salad onions sprinkled over the top. Per serving 2640kJ/637kcals/53g fat/16g saturated fat/9.5g carbs/6g sugars/6.1g äbre/27g protein/0.8g salt Jerk hot dogs with avocado & jalapeño salsa Serves 4 Prepare 15 minutes Cook 20 minutes 3 tbsp Bart Jerk Paste 3 tbsp vegetable oil 360g pack Unearthed Bratwurst 2 red onions, peeled and änely sliced 1 tsp salt 1 tbsp caster sugar 1 tbsp sherry or red wine vinegar 4 hot dog buns For the salsa 1 Perfectly Ripe Extra Large Avocado, peeled, stoned and änely diced 1 jalapeño, roughly chopped ½ x 25g pack coriander, roughly chopped ½ tsp garlic salt 1 lime, juice 1 Mix together the jerk paste and 1 tbsp vegetable oil with the sausages until well coated. Cover and leave to marinate in the fridge for 1 hour (or overnight if possible). 2 When ready to eat, heat a widebased frying pan over a medium heat with the remaining 2 tbsp oil. Once hot, add the red onions, salt and sugar. Cook for 12-15 minutes or until softened and caramelised, then add the vinegar and remove the onions to a bowl and keep warm. Meanwhile, mix together the salsa ingredients. 3 Return the pan to a medium heat, add the jerk sausages and cook for 10-12 minutes, until browned all over and piping hot throughout. 4 Split the buns and äll with the onions, then top with the hot dogs and änally the avocado and jalapeño salsa. Delicious with sweet potato fries on the side. Per serving 2722kJ/653kcals/41g fat/11g saturated fat/46g carbs/14g sugars/6g äbre/20g protein/4.7g salt 3 WAYS WITH AVOCADO Serves 4 Prepare 10 minutes Cook 20 minutes 275g Leckford Estate Portabella Mushrooms, cut into 1cm slices 1 tbsp soy sauce 1 tbsp toasted sesame oil 1 Perfectly Ripe Extra Large Avocado, peeled, stoned and roughly chopped 2 tsp Japanese rice vinegar 1 tsp wasabi, plus extra to taste 1 tbsp sesame seeds, toasted ½ tbsp vegetable oil Egg &mushroom bagels with wasabi smashed avo 4 Fitzgeralds Multiseed & Cereal Bagels 4 British Blacktail Free Range Medium Eggs 30g Cooks’ Ingredients Crispy Fried Onions 4 tbsp Tracklements Fresh Chilli Jam 1 Preheat the oven to 200ºC, gas mark 6 and line a baking tray with foil. Add the mushrooms, soy and sesame oil with a pinch of black pepper and mix until well combined. Put into the oven for 15 minutes, then remove and leave to cool slightly. 2 Put the avocado in a bowl with the rice vinegar, wasabi and the sesame seeds with a pinch of salt, then mix. Taste and add more wasabi, if liked. 3 Toast the bagels. Meanwhile, heat a nonstick frying pan over a mediumhigh heat with a drizzle of oil and add the eggs. Add a pinch of salt, then fry until the whites are opaque and ärm. 4 Divide the avocado between the bottom halves of the bagels, then top with the mushrooms. Add the eggs, then top with the fried onions. Spread the chilli jam on the lid and serve. V Per serving 2346kJ/561kcals/26g fat/ 5.8g saturated fat/57g carbs/12g sugars/ 11g äbre/20g protein/1.8g salt

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