Season the rib of beef well with salt and pepper and preheat the oven to 180C.
Heat a good heavy frying pan; make sure the pan can go into the oven. Put the beef into the heated frying pan and allow to brown then turn it and brown it on the other side.
Put the pan into the oven and allow cook for 10-15 minutes depending on how the beef is to be cooked - give it 10 minutes for rare to medium and 15 minutes for beef cooked medium to well done.
Allow meat rest for 5-8 minutes.
For the Salsa Rossa::
Heat some oil in a saucepan, once heated sweat off the onions. They are to be translucent in colour rather than browned.
Add the garlic and continue to cook, add some more oil if necessary. Add the skinned tomatoes and the drained and washed tinned tomatoes to the pan and heat through.
Add a pinch of chilli, be careful not to use too much at this stage. Chilli flakes differ in strength, start with a little and taste as you go, you can always add more.
Season with a little salt and add the teaspoon of sugar.
Cook for about 10-15 minutes.
Remove from the heat, slice the roasted peppers and add to the mixture.
Finally grate in some fresh horseradish, mix through.
Check seasoning and adjust as necessary.
Salsa rossa can be served hot, warm or cold. It will last for up to a week covered in the fridge.
For the Spinach Alla Romana::
Rehydrate the currants, have currants sitting in warmed water for 15 minutes, this makes the currants much juicier and tasty.
Put the washed spinach into a heated saucepan.
Cook down the spinach, it will literally shrink.
Remove the currants from the water and add them to the spinach, with some fresh pine nuts.
Once the mixture has been heated through, drain it in a sieve before putting it on a plate to serve.
For the Peppered Bone Marrow::
Chop peppercorns by hand. Using a blitzer will create a fine powder which is not what you are looking for.
Soak the bone marrow in water for as long as possible.
When ready to cook, dry the bone marrow on kitchen paper, roll in peppercorns and put on a hot pan to cook for about 2 minutes.
Cut the rested rib of beef into portions and serve on heated plates with a spoon of spinach Alla Roma, a spoon of salsa rossa and a piece of peppered bone marrow.
Pour any extra juices from the frying pan over the beef. Serve with creamy mashed potatoes, sprouting broccoli.
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Darwin ---the capital city of the Northern Territory Darwin has a pace that might - almost - be described as brisk, at least by Northern Territory standards. The city's populace now reflects its proximity to Asia: the mix of some 50 cultures including Aborigines, Vietnamese, Filipinos, Malays, New Guineans, Pacific Islanders, Japanese, Indonesians and European Australians, provides a strong cosmopolitan flavour. The Northern Territory’s capital, Darwin was founded in 1869, after more than 40 years of failed settlements in the north – abandoned one after another because of malaria outbreaks, cyclones, Aboriginal attacks and supply failure due to the sheer distance from the other white settlements. It was named after Charles Darwin, one of whose shipmates on the Beagle discovered the bay in 1839. The best way to appreciate Darwin's multiethnic mix is to visit this market, held every Thursday and Sunday evening from April to October, with stalls selling foods from around the world and handmade craft including crocodile products, indigenous art and jewellery. If you have come to Darwin city, you will understand the local culture and history of Darwin, taste some delicious food and enjoy the amazing scenery here ,also take some photo is a pretty good experience . do you think so. If you can ,take the photo to the profession canvas prints shop to made a canvas painting, it is can as a gift to your friends or hangs in your home to add more beauty to your home. My Canvas Prints-Canvas Prints http://www.mycanvasprints.com.au/home/
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