“You need to write recipes for Mediterranean Deli?”
“Yup”, I replied.
“So, you have to make up a new kind of Humus?”
“They don’t just make humus!”
“Yes they do! Are you going to use humus?”
“I dunno yet.”
“I like eating it with a spoon.”
“Gosh, you’re helpful.”
I’ve been itching to get my hands on some Mediterranean Deli products to play with. And play, I certainly did. People think that Medi Deli only make dips and that you can’t do anything with dip other than eat it with chips. Well, my aim in creating these recipes was firstly, to show that they do make other products and secondly, that dip itself, is a far more versatile product than you think.
Posh Pregos
I liked the sound of Posh Pregos, even though this isn’t one at all, so sue me. This combination of flavours is different, but trust me, it’s delicious. You can vary the amount of each ingredient depending on your tastes. This recipe feeds four.
Steak:
- 3 rump steaks
- Black pepper, crushed
- Oil, for frying
- Ciabatta:
- 4 Ciabatta rolls
- Butter for toasting
- Salt to taste
Toppings:
- 1 pack rocket
- 7 radishes, sliced thinly
- 1 punnet baby tomatoes, halved
- 4 spring onions, sliced on the angle
- 1 avo, sliced length ways
- 1 tub Mediterranean Deli Black Seaweed Cavi-Art
Dressing:
- 3 Tbsp Mediterranean Deli Taramasalata
- 2 Tsp lemon juice
- Black pepper to taste
Beetroot:
- 1 bunch baby beetroot, washed
- Salt, to taste
- Oil, for roasting
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Roast ‘em beets:
1. Wash the beetroots thoroughly, place in roasting dish, sprinkle with salt and oil, then into oven preheated to 180° for 35min or until soft.
Season that steak:
2. We’re making seared black pepper steak. Rub steaks with oil, coat (yes, coat) with black pepper, a little salt and set aside.
Get going on the dressing:
3. Mix ingredients and set aside. Easy.
Topping time:
4. Slice radishes finely. Halve baby tomatoes. Top and tail the spring onions, remove outer leaves and slice on the diagonal. Slice avo, but leave the pip next to it as this stops browning.
Sear it:
5. Sear steaks on a high heat, so they are nicely sealed on both sides, then set aside for a few minutes while you toast the ciabattas, then slice.
Ciabatta baby:
6. Halve ciabattas. Melt butter in pan and sprinkle with salt. Toast both halves ‘til golden brown.
Bring it together:
7. Place rocket on the base of the ciabatta, then avo and steak. Top with radishes, spring onions and tomatoes. Drizzle (liberally) with Tarama dressing and dot with the Cavi-art and serve with roasted baby beetroot.
