A corner of topside is a great, economical cut of beef to roast. It’s best served rare and must be cooked at a high temperature, rested well and sliced very thinly. It’s delicious in sandwiches and rolls with horseradish mustard.
INGREDIENTS
1½ kilogram piece, corner of beef topside
olive oil
sea salt and freshly ground pepper
Salad
6 fresh figs, ripped in half
2 handfuls baby rocket
1 small red radicchio lettuce
1-2 large balls fresh mozzarella in whey, drained and patted dry (I used Clevedon Valley Buffalo Mozzarella)
8 strips of pancetta cooked until crisp
Dressing
½ cup packed basil
1 tablespoon capers
1 teaspoon Dijon mustard
finely grated zest 1 lemon
2 tablespoons lemon juice
1 clove garlic, crushed
½ cup olive oil
½ cup freshly grated Parmesan cheese
METHOD
Preheat the oven to 220˚C.
Rub the beef with a little olive oil and season generously with salt and pepper. Place on a rack set over a baking dish and roast for 40 minutes. Don’t baste the meat. Transfer to a plate, cover loosely and cool.
Dressing: Put the basil, capers, mustard, lemon zest and juice and the garlic in a food processor and pulse to combine. With the motor running, drizzle in the oil then add the cheese and process again. Season.
To assemble: Thinly slice the beef. Arrange all the ingredients on a large platter and drizzle with the basil dressing.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.