13 December 2011

CHRISTMAS BEEF & SALMON

Fabulous beef and salmon recipes: that's my choice this year for a perfect summer Christmas Day.

GRILLED SPICY SALMON * 1 side of fresh salmon (about 1.5kg) * 2 cloves garlic, chopped * 2 small shallots, chopped * 2 stems lemongrass, chopped * 1 fresh red chilli, seeded and chopped * 1 tbsp turmeric powder * ½ tsp salt * 1 tbsp fish sauce (nuoc mam) * 2 tsps sesame oil * ½ cup coriander leaves, chopped * 4 tablespoons crushed roasted peanuts

Remove the pin bones from the salmon with a tweezer (they run down the upper half of the fish, and can be felt by running your thumb lightly over the middle of the salmon. Set the salmon aside while you make the marinade. Pound the garlic, shallot, lemongrass, chilli, turmeric, and salt with the fish sauce and sesame oil with a mortar and pestle or in a food processor to form a paste. With the salmon skin side down, spread this over the surface and leave for an hour or so for the flavours to infuse. Preheat the grill until very hot then place the salmon under until cooked through and the surface is golden. Garnish with coriander leaves and peanuts, and serve on a large platter with a green salad. Serves 12 or more Wine match; riesling

ROASTED STUFFED SCOTCH FILLET OF BEEF * 2kg piece of Scotch fillet * 1 roasted red pepper, cut into strips * 6 anchovies (or 2 tbsps anchovy paste) * 12 thin slices bacon

Pre heat the oven to 200°C. Cut down halfway down into the length of the scotch fillet and stuff the centre with red peppers and anchovies. Push the meat together again and wrap the entire length with the bacon slices. Place the meat in the oven and roast for 55 minutes to an hour, depending on how thick your meat is. (If cooking on the barbecue, pre-heat the barbecue, and turn off one of the burners and cook the meat so it is positioned over the extinguished burner with the hood closed. That way it will cook gently and not flare up or burn.) Remove from the oven and allow to rest, covered, for 20 minutes so the juices are re-absorbed, before carving into neat slices. Serves 12 or more. Wine match; pinot noir

ALL CHRISTMAS RECIPE PHOTOS BY ELIZABETH CLARKSON AND STYLED BY KATE ARBUTHNOT; MORE RECIPES BELOW