This dish is all about simplicity and good ingredients. Buy as much of it as you can from local producers at farmers markets, and with things like cheese, meat and olive oil, simply buy the best you can afford. You can find pearl barley at most good gourmet grocers and health food stores.
Ingredients : 2 sirloin steaks
10-15 assorted heirloom tomatoes (buy from local farmers markets if you can, they will taste far better)
1 bunch assorted herbs (go wild! basil, parsley, sage, thyme, dill, whatever you feel like!)
1 cup pearl barley
2 1/2 cups water
-In a pot, place the pearl barley, water and a pinch of salt. Bring to the boil and simmer for around 30 minutes. The water should be absorbed almost completely, barley should become soft but chewy.
-Meanwhile, slice the tomatoes into assorted shapes and sizes e.g., half the small ones, quarter the larger ones. Place in a bowl with a good glug of extra virgin olive oil , salt and pepper to taste.
– Bring another pan to a high heat and cook your steaks to your liking (see our post on how to cook the perfect steak)
– when the barley is soft, strain through a sieve and toss around half through the already prepared tomato salad.
– when your steak is done, on a plate, place the steak, with a chunk of blue cheese on top. arrange the tomato and barley salad around the meat. Done!
RIVERLAND BEEF CHEEKS (in just 30mins!)
Usually beef cheeks take 4-5 hours to full braise and turn into the tender, intensely beefy cut that people flock to in the winter months. We are really proud to offer our slow cooked beef cheeks as part of our winter range. They will take 4 hours out of the cooking process and give you an amazing product. Use them any way you like, but below is my simple recipe for red wine beef cheeks!
Ingredients (serves 4)
-4 Riverland Beef cheeks
-1 diced brown onion
– 2 cloves Garlic
-2 sprigs rosemary
-2 sprigs thyme
-1 cup dry red wine
1. Buy some of our already slow cooked beef cheeks from your closest Riverland Market
2. bring a pan to high heat on the stovetop and add a good glug of olive oil and the diced onion. When translucent , add 2 whole peeled garlic cloves, 2 sprigs rosemary and 2 sprigs thyme.
3. when the garlic starts to caramelise, add one cup red wine and reduce by half
4. Remove the cheeks from their packaging and place them along with the liquid in the packet into a casserole or oven proof dish. pour over the red wine reduction, including the garlic and herbs
5. place in oven @180 Celsius , uncovered, for 25 mins, turning the cheeks over at half way.
6. Remove from the tray and serve with as much or as little of the red wine reduction as you like!
Recipe by Brendan Langfield
This recipe is extremely simple. It combines the robust flavours of Southern American cooking, with cheap and delicious pork cutlets. The salsa is a little like a stir fry, in that its all about preparation. have everything chopped and set aside, so the cook process is quick and easy.
– 1 tbsp smoked paprika
– 1/2 tbsp garlic powder
– 1/2 tsp ground sage
– 1/2 tsp sea salt (eg flakes)
– 1/2 tsp ground black pepper
– 1/4 tsp cayenne pepper
– 2 large pork chops/cutlets
– 2 cobs of fresh corn
– 1 red capsicum
– 1 cucumber
– 1 lemon
– 250g greek yoghurt
– 2 tbsp butter
1. Combine all the dry spices in mix well to create the cajun seasoning
2. Sprinkle the seasoning thoroughly and evenly over the pork cutlets, set aside.
3. remove kernels from the corn cobs, set aside
4. dice the capsicum and cucumber, set aside
5. remove the zest from the lemon and dice as finely as you can. Stir about 2 heaped tsp of zest through the greek yoghurt, set aside.
6. heat a non stick pan on high heat with 2 tbsp olive oil. When hot, add the seasoned pork cutlets. Cook on each side for roughly 2 minutes. Cook it like you would cook a steak, and don’t be scared about a little pink, pork is best served medium!
7. Meanwhile, in a separate pan, heat 2 tbsp butter until melted. Add the corn kernels and cook until tender (roughly 2 minutes). When tender , add cucumber and capsicum. Toss the pan to warm the ingredients through – do not cook for too long, this is just to warm the other ingredients!
8. Remove the pork from the pan and rest for 2 minutes. Serve with the lemon yoghurt and warm salsa!
There are hundreds of apparently ‘fool proof ways’ to cook the perfect steak. To be completely honest, it is Never fool proof, but the more education you have, the better you will cook your steak every time.
here is the method we follow. Once you learn how the steak should ‘feel’, it is actually really easy.
1. stab both sides of your steak with the sharp point of a knife.
2.Sprinkle with salt – we prefer flaked or sea salt, but table salt will work fine – and rub it into the steak.
3. place in a hot pan with a generous glug of olive oil and follow the ‘Rule of thumb’ below! The meaty part of your thumb provides a reference point for how your steak should feel, when cooked to a certain level of doneness.