www.womanthismonth.com 83 November 2014 GRILLED FIG AND BASIL PIZZA For the dressing: 1 tbspn fish sauce 60mls coconut milk 1 tbsn freshly squeezed lime juice 1 1/2 tspns cider vinegar 1 tbspn chives 1 garlic clove, sliced For the salad: 400g fillet steak 1 tspn oil pinch salt pinch freshly ground pepper 1 tbspn unsalted butter 1 garlic clove 1 thyme sprig 1 tbspn barbecue sauce 200g kale 1/2 purple onion, thinly sliced • To make the dressing, combine all of the ingredients in bowl and let stand for 15 minutes. • For the salad, heat a fry pan with the oil and prepare the fillet steak by rubbing it with oil, salt and pepper generously. • With the fry pan very hot, add the steak and cook for two minutes, until browned and crusty. Add the butter, garlic and thyme to the skillet and spoon the melted butter over the steak. • Flip the steak and cook for two minutes on the second side, spooning the butter on top. Add the barbecue sauce, cover and let it stand off the heat for two minutes. • Transfer the steak to a chopping board, cover loosely with foil and let it rest for five minutes. • Thinly slice the steak and place in a large serving bowl. Add the baby kale, sliced onion, cucumber and dressing. Toss the salad well and serve. FILLET AND KALE SALAD 1 frozen dough pizza base 3 tbspns olive oil 100g raspberry jam 50g fresh basil leaves 240g fresh mozzarella cheese, sliced or in small balls 240g crumbled Gorgonzola cheese 1/2 purple onion 300g fresh black figs, cut into wedges or slices 90g prosciutto sprinkle raw sugar sprinkle sea salt • Heat the oven as required of the pizza base. • Place the pizza base onto a baking tray lined with baking foil and bake it for 15 minutes allowing it to colour and crisp nicely. • Remove the base from the oven and, using a fork, stab multiple times to pierce the crust well. Drizzle olive oil over the top of the pizza and allow it to permeate the holes. • Allow to sit for 2-3 minutes while preparing the other ingredients. • Spread the pizza with raspberry jam and the basil leaves and then sprinkle the top of the pizza base with the fresh mozzarella, the cut and sliced figs, and the crumbled Gorgonzola. Roll the thin slices of prosciutto and tuck into spaces between the figs. •Sprinkle with the raw sugar and sea salt and return to the oven to bake for 20 minutes. • Remove and top it with more fresh basil leaves. Serve immediately with fresh double cream.
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