From Producer To Plate
The Australian Women's Weekly Food|Issue 69 2021
Nurture your family and friends with meals prepared with nourishing whole foods – and a whole lot of love.
From Producer To Plate

SPICE-RUBBED BEEF RIB EYE WITH MERLOT SAUCE

PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 4

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon smoked paprika

2 teaspoons unrefined sugar (see notes)

2 cloves garlic, crushed

¼ cup (60ml) extra virgin olive oil

2 x 400g rib-eyes of beef, bone-in

500g potatoes (see notes), peeled, chopped coarsely 90g butter

2 tablespoons finely grated fresh horseradish

¼ cup (60ml) warm milk

1 cup (250ml) beef stock

1 cup (250ml) merlot red wine

1 Combine spices, half the sugar, the garlic and 1 tablespoon of the oil in a small bowl. Rub spice mixture all over beef. Cover; refrigerate for 30 minutes.

2 Place potatoes in a medium saucepan; cover with water. Bring to the boil; boil for 15 minutes or until tender. Drain well. Mash potato with two-thirds of the butter, the horseradish, and milk until smooth; season to taste. Cover and keep warm.

3 Meanwhile, combine stock, wine and remaining sugar in a small saucepan; bring to the boil. Reduce heat to medium; simmer, uncovered, for 10 minutes or until liquid is reduced by one-third. Whisk in remaining butter. Season to taste.

Denne historien er fra Issue 69 2021-utgaven av The Australian Women's Weekly Food.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

Denne historien er fra Issue 69 2021-utgaven av The Australian Women's Weekly Food.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

FLERE HISTORIER FRA THE AUSTRALIAN WOMEN'S WEEKLY FOODSe alt
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

ADVANCED - Cooking class

This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!

time-read
3 mins  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

slow cooker of the month

Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 mins  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

Tea party for Mum

It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.

time-read
4 mins  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

time-read
3 mins  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 mins  |
Issue 93