Serve: 4
Oven roasted Ribeye with spicy salsa Verde

1 kg of Karan beef Ribeye, off the bone
2 tablespoons of butter

½ cup of flat-leaf parsley
½ cup of basil
½ cup of mint
1 clove garlic finely chopped
2 tablespoons capers, chopped
2 cornichons, chopped
½ small green chili, chopped
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper

METHOD:

Pre heat your oven to 180C and get an ovenproof pan hot on a medium heat.
Keep the Karan beef ribeye whole if you can, season the meat well with salt, pepper and olive oil. (Make sure the meat is at room temperature before you cook it)
Sear the Karan beef until it is golden brown, add the butter to the pan.
Put the pan in the oven and cook meat for 30 min, basting the cut every 10min with the melted butter in the pan.
Remove meat from the oven and cover loosely with tinfoil.
Allow meat to rest for 15-20 min before you start cutting.

Salsa Verde
Pick and roughly chop the herb leaves.
Add the garlic, capers, cornichons and continue chopping, mixing it all together until fine.
Place everything into a large bowl and add the lemon juice and extra virgin olive oil, taste and season with salt and pepper.
This process can be done in a blender to speed things up.

Saffron Butternut arancini with saffron Mayo
2 cups arborio rice (risotto rice)
½ cup white wine
8 cups chicken stock
1 onion, finely chopped
¼ cup parmesan, grated
½ tablespoon saffron
500g diced butternut
100g cubed chorizo sausage
2 tablespoons olive oil
3 tablespoons butter
Salt and pepper, to taste
2 cups herbed bread crumbs
1 cup flour
2 eggs, beaten

Saffron Mayo
Pinch of saffron strands
2 egg yolks
1 tablespoon Dijon mustard
4 garlic cloves, peeled and crushed
Juice of ½ a lemon
300ml vegetable oil
100ml olive oil
Sea salt and freshly ground black pepper

METHOD:
Pre heat oven to 180C. Season butternut well with salt, pepper and olive oil.
Roast butternut until cooked through, allow to cool and keep aside for later use.
Pan fry the chorizo sausage off on a medium to high heat, keeping in mind that the sausage is already cured, so don’t cook it for to long, transfer meat to a clean container for later use.
In a large pot, heat olive oil and fry off onions with saffron until soft.
Add rice and coat well with oil.
Deglaze the pot with white wine and allow the rice to absorb the wine.
Stir in hot chicken stock one ladle at a time, letting the stock be absorbed before adding any more.
Once you have added all the stock, add the cooked butternut and chorizo, stir well.
Finish the dish off by adding the Parmesan, butter and season with salt and pepper. 
Cool the risotto.
Make tablespoon size balls out of the cooled risotto mixture.
Roll the balls in the flour, then egg, then breadcrumbs.
Heat canola/vegatable oil to 180C best to use a deep fryer for this to control the temperature of the oil, but a large pot with oil will work fine.
Fry arancini for 3 minutes. Remove and pat dry with paper towels. Serve immediately with saffron mayo.

Saffron mayo
Soak the saffron in 1 tablespoon of boiling water for 30 seconds.
Beat the egg yolks with the mustard, garlic, lemon juice and saffron plus a little of its water in a bowl (or blend in a food processor).
Add the oils gradually in a slow, steady stream.
Season with salt and pepper, adding a little more lemon juice if you like a sharp flavour.

Flame roasted artichokes with red quinoa and toasted pistachios
500g small artichokes cooked (you can buy these off the shelve roasted
and marinated in oil at most deli shops)
1 medium shallot, finely chopped
1/4 cup shelled pistachio nuts, toasted
Juice and zest of 1 lemon
1 teaspoon Dijon mustard
1/2 cup red quinoa cooked
1 tbsp olive oil
salt and pepper

METHOD:
If you haven’t cooked your quinoa, start that first.
Keep in mind that it expands to four times its original volume when cooked, so you don’t need to make a lot. I like to use chicken or veg stock to cook my quinoa for extra flavour.
Prep the artichokes by cutting them in quarters length wise, keep a ¼ cup of the marinate oil and add the lemon juice, rind and mustard, whisk and marinade artichokes.
Thinly slice the shallot. Heat 1 tablespoon olive oil in a pan on medium to high heat. When the oil swirls easily in the pan add the shallots and pistachio nuts. Cook the mixture for a minute or two until the shallots have almost completely softened, take off the heat and allow to cool.
Add to the artichokes and quinoa to the fried shallots and mix well.
You can add fresh rocket to the mixture at this point for extra colour.

Raw salad of shaved asparagus, courgette and parmesan with lemon dressing
12 large asparagus spears trimmed
4 medium size courgettes
100g washed watercress
1/4 cup finely grated Parmesan
Piece of parmesan for shaving
1 ½ tablespoons fresh lemon juice
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper

METHOD:
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). Repeat the process with the courgettes.
For the dressing Combine grated Parmesan, lemon juice and mustard in a small bowl and whisk in the oil until well blended.
Season dressing generously with salt and pepper.
Combine the asparagus, courgette and watercress.
Drizzle dressing over mixture and toss.
Transfer to a serving plate