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Herefords Australia - Performance Cattle, Superior Beef

Hereford Recipe

Jamaican-Jerk Hereford Beef Scotch Fillet with Cornbread and Roasted Capsicum Salad -  With Ed Halmagyi

Preparation time:
15 minutes + 2 hours marinating
Cooking time: 40 minutes
Serves 8


Ingredients:
  • 2 tsp ground all spice
  • 2 tsp chilli flakes
  • 1½ tsp dried thyme
  • 1 tsp ground ginger
  • 1 tsp grated ginger
  • 1 tsp ground black pepper
  • ½ tsp ground nutmeg
  • 2kg Hereford scotch fillet
  • 2 each red, green and yellow capsicums
  • cooking oil spray
  • 150g white maize meal*
  • 2 tsp baking powder
  • 1 tsp fine salt
  • 300ml buttermilk
  • 75g feta, crumbled
  • salt flakes and freshly-milled black
  • pepper
  • 1 baby fennel, finely shaved
  • ½ red onion, finely shaved
  • 1 bunch parsley leaves
  • ½ cup extra virgin olive oil
  • 1 Tbsp red wine vinegar
  • lime wedges, to serve

1. Preheat oven to 220°C. Combine the spices in a small bowl and rub onto the beef. Cover with cling film and refrigerate for 2 hours to marinate. Sprinkle the capsicums with cooking oil spray and arrange on an oven tray, then bake for 20 minutes, until blackened. Place in a bowl, cover with cling film, then set aside to cool completely. Once cool, peel and de-seed, then cut into strips and place on kitchen paper to dry.

2. Sift the maize meal, baking powder and fine salt into a bowl, then add the buttermilk and two-thirds of the olive oil. Mix well, add the feta, then press into a lined 20cm cake tin. Reduce the oven to 180°C and bake for 30 minutes, until deep-golden. Cool on a wire rack.

3. Season the beef with salt, sprinkle with cooking oil, then cook on a hot barbecue grill for 15 minutes, turning often, until medium. Set aside to rest for 10 minutes.
Combine the capsicums, fennel, onion and parsley in a bowl, season lightly with salt and pepper, then drizzle with vinegar and the remaining oil.

4. Carve the beef, cut the cornbread into wedges, and serve with lime wedges.

*White maize meal is also called ‘harina’ and is made from pre-cooked corn that is coarsely ground to a rough flour. Popular in South America and the Caribbean for making breads, tortillas and tamales, it is sold in Australia as P.A.N.


Published in the Herefords Australia Magazine (Summer 2014)

    

 


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