Make steak, sweet potato fries, cinnamon-apple pudding

Want to spice up your dinner routine? Try Australian chef Michael Moore's recipes for barbecue rib steak with fresh horseradish and pickled chili, sweet potato fries, and cinnamon apple upside-down pudding.

Barbecue rib steak with fresh horseradish and chili
Servings:

Serves 4.

Ingredients

  • For the steaks:

    • 4 12-ounce (300 g) rib-eye steaks on the bone
    • 1 tablespoon olive oil
    • Sea salt and pepper
    • 2-ounce (60 g) piece of fresh horseradish
    • 1 cup of red mustard or red frill leaves
    • 1/2 cup pickled chili (see recipe below)
  • For the pickled sweet chilies:

    • 1/2 teaspoon yellow mustard seeds
    • 1 cup water
    • 3 tablespoons red wine vinegar
    • 1 small onion, finely sliced
    • 1 slice lemon
    • 1 tablespoon caster/superfine sugar
    • Pinch of sea salt
    • 8 medium-sized red chilies, finely sliced
    • 1 tablespoon agave nectar
    • 1 tablespoon olive oil

Preparation

Baking Directions:

Sweet potato fries
Servings:

Serves 4.

Ingredients

    • 20 fluid ounces (600 ml) vegetable oil
    • 12 ounces (300 g) sweet potatoes, peeled
    • Pinch of sea salt flakes

Preparation

Baking Directions:

Cinnamon apple upside-down pudding
Servings:

Serves 4.

Ingredients

    • 4 red apples
    • 2 ounces (60 g) butter
    • 1 teaspoon ground cinnamon
    • Pinch ground cloves
    • Pinch ground nutmeg
    • 3 tablespoons agave nectar
    • Pudding mixture
    • 4 ounces (120 g) fresh ricotta
    • 1/2 teaspoon vanilla essence
    • 4 fluid ounces (120 ml) milk (2 percent fat)
    • 2 ounces (60 g) butter
    • 2 eggs, separated
    • 1 teaspoon caster/superfine sugar
    • 2 tablespoons ground almonds
    • 2 tablespoons self-raising/bakers flour, sifted
    • 2 tablespoons flaked almonds

Preparation

Baking Directions:

TOP