Ingredients
| ½ cup quinoa (I used Kiwi Quinoa) | |
| 600g brussels sprouts, halved | |
| 2 tablespoons olive oil | |
| 2 cloves garlic, thinly sliced | |
| 1 teaspoon finely chopped thyme leaves | |
| 300ml cream | |
| 1 ball mozzarella, sliced into rounds | |
| 1 cup fresh breadcrumbs | |
| ½ cup vegetarian-rennet parmesan (or use something like Mahoe Very Old Edam) | |
| 1 standing rib steak, approx 1½ inches thickness (approx 900g with bone on) |
This richly indulgent dish is great as a vege main with a bitter green salad but it’s also a delicious side for a piece of beef. When brussels sprouts are out of season I use cauliflower florets in their place. I served this with a magnificent aged, standing rib steak from Mangarara. It’s a more than generous serve for two, the only squabble being over who gets the bone to gnaw on. Of course you can use any cut of beef you prefer.
Instructions
| 1. | GRATIN |
| 2. | Heat the oven to 180°C. |
| 3. | Put the quinoa in a pan with 2 cups water, season with salt and cook for 20-25 minutes until cooked through. Drain and set aside. |
| 4. | Meanwhile drizzle the brussels sprouts with 1 tablespoon olive oil and some salt and pepper, put in a baking dish and bake for 30 minutes. |
| 5. | Toss through the cooked quinoa, the garlic, thyme and cream, and top with the mozzarella slices. |
| 6. | Toss the breadcrumbs with the remaining olive oil and parmesan and scatter over the top. |
| 7. | Bake for 30 minutes or until bubbling. |
| 8. | STEAK |
| 9. | To cook the steak, bring to room temperature at least an hour before cooking. Lightly oil and salt. |
| 10. | Heat a cast-iron pan (if you don’t have a pan large enough, then cook on a grill/barbecue) and cook for 3 minutes on each side and brown the edges lightly. |
| 11. | Put into the oven and cook for 10 minutes for medium rare (internal temperature 50°C if using a thermometer), flipping over halfway through the cooking time. |
| 12. | Remove and rest for at least 10 minutes before slicing. |
| 13. | For both options, serve with a salad of greens including some bitter leaves. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings
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