Project Description


Ed Halmagyi




Perfection Fresh


Angus Reserve

Full Recipe in Details

  • 2 tsp fennel seeds

  • 2 tsp ground sumac

  • 4 x 400g Angus Reserve OP rib eye cutlets

  • Sea salt flakes and freshly-ground black pepper

  • 1 cup extra virgin olive oil

  • 1 cup toasted hazelnuts, skinned

  • 2 slices day-old sourdough bread, crusts removed

  • 6 cloves garlic

  • 2 tsp smoked paprika

  • 1 tsp ground cumin

  • finely-grated zest and juice of 2 lemons

  • 1 head Bambino® Sweet Baby Cabbage

  • Toast the fennel seeds lightly in a pan set over a moderate heat until they begin to smoke. Transfer to a mortar and pound to crack. Mix with the sumac and rub onto the rib eye cutlets, then season generously with salt and pepper.

  • Drizzle the steaks with 2 Tbsp extra virgin olive oil, then cook on a hot barbecue for 12 minutes, turning regularly, until medium-rare. Set aside to rest.

  • Meanwhile, combine the hazelnuts, bread, garlic, paprika, cumin, zest, juice and ½ cup oil in a food processor and pulse until a coarse paste forms. Season generously with salt and pepper. If the mixture is too thick, add water, not additional oil.

  • Rub the Bambino Baby Cabbage pieces with the remaining oil and a little salt, then cook on the hot grill for 5 minutes, until lightly blackened. Serve with the Romesco and rib eye cutlets.

  •  Preheat oven or air fryer at 190°C. 

  • Roll out puff pastry on counter and cut into triangles. Place 1 tablespoon of the curry filling and fold over. Use a fork to seal the pastry completely.

  •  Lightly brush the pastry with egg wash.

  • Place pastry in the oven and bake for 20 minutes or until golden brown.

Share this recipe