Name: Grilled white, yellow, red and purple brinjals with peanut tahini and fillet steaks
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: coloured brinjals (1 of each colour) 4,olive oil 4T,sea salt, to taste ,Black pepper, to taste ,parsley, roughly chopped 2T,lemon, juiced 1,portions of beef fillet steaks 4 x 150g,sunflower oil 2T,ginger 1 piece 5cm,garlic cloves, thinly sliced 4,For the peanut tahini ,roast peanuts 150g,sunflower oil 125ml,sea salt, to taste

Cooking with

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Seared beef fillet burger with roast tomatoes, buffalo mozzarella and polenta chips

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus chilling time

Cooking Time 20 minutes

Ingredients

3 tomatoes, halved
1 T olive oil, plus extra for frying
1 t sugar
Sea salt and freshly ground black pepper
400 g beef fillet
125 g buffalo mozzarella, sliced
30 g rocket leaves
4 Portuguese rolls, toasted
70 g Parmesan, shaved
Aïoli, for serving (see harissa chicken burger for aïoli recipe)

For the tomato relish:

1 T olive oil
200 g Rosa tomatoes, halved lengthways
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 T white wine vinegar
2 t white sugar
1 lemon, juiced
35 g tomato paste
1/4 cup water
2 T parsley, finely chopped

For the polenta chips:

Olive oil, for greasing
1 litre chicken stock
1 litre water
500 g polenta
35 g Parmesan, finely grated
2 cups sunflower oil
Sea salt and freshly ground black pepper

Method

Preheat the oven to 200°C. Place the tomatoes on a baking tray, drizzle with olive oil, sprinkle with sugar, salt and pepper and roast for 15 to 20 minutes, or until soft.

Heat the olive oil in a large frying pan. Brown the beef fillet evenly on both sides. Finish in the oven for 5 to 7 minutes, remove and allow to rest. Slice into thin strips using a sharp knife.

To assemble, layer slices of fillet, buffalo mozzarella, rocket leaves, a roast tomato and a dollop of tomato relish on one half of a toasted Portuguese roll. Top with Parmesan shavings and the remaining half of the roll. Serve with crispy polenta chips and aïoli.

To make the tomato relish, heat the olive oil in a saucepan over a medium heat. Fry the Rosa tomatoes, shallot and garlic until golden and tender. Add the white wine vinegar and sugar, stirring to prevent it from sticking. Add the lemon juice, tomato paste and water and simmer for 5 to 10 minutes, until thick. Stir through the chopped parsley.

To prepare the polenta chips, brush two 22 x 30 cm baking trays with olive oil. Bring the stock and water to a boil in a large saucepan over a medium-high heat. Gradually add the polenta in a thin steady stream, whisking constantly until incorporated. Reduce the heat to medium and cook, stirring constantly with a wooden spoon, for 2 minutes. Remove from the heat and stir in the Parmesan. Pour the polenta evenly into the prepared baking trays and use the back of a spoon to smooth the surface. Cover with baking paper and chill for 30 minutes.

Turn the polenta out onto a clean work surface, then use a sharp knife to cut it into 2 cm x 8 cm strips. Heat the sunflower oil in a large, heavy-based saucepan until very hot. Add the polenta chips in batches and deepfry for 5 minutes, or until golden brown. Season to taste.

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