Bevan Smith enjoys healthier, less complicated eating.
As life rolls on and he older I get, the more I find that I tend to like things less complicated. The same can be said for food, and as a chef preparing hundreds of dishes across the seasons, my favourites are often the simplest. This is very true when it comes to what my family and I are inclined to eat at home on a day to day basis. Carbs are less likely to feature these days (unless of course they’re in the form of new-season jersey bennes!) and greens are definitely in and we eat them by the bucket-load. Pulses, like chickpeas and lentils add texture and protein, especially in the form of fish or lean meats and poultry, are also high on the list. Simply paired and finished with a lick of extra virgin olive oil or a delicious, easy sauce, you have a super-tasty dinner without feeling like you’ve overdone things. All taste, no guilt and room for some nice aged cheese or a glass of red wine afterwards. Now that’s how life should be.
Seared tuna with chickpeas, iceberg lettuce, hummus and harissa
Most white fish work well in this dish but I particularly like tuna or lemon sole.
Serves 2
½ cup hummus (see recipe below)
½ cup chickpeas, cooked
¼ cup harissa (see recipe below)
¼ iceberg lettuce
40ml olive oil
2x 150g tuna steaks, 1 cm thick
1-2 cups salad greens (optional)
20ml extra virgin olive oil
- Spoon hummus on to the centre of two large plates and spread out slightly with the back of the spoon. Scatter chickpeas over the hummus then spoon harissa over the hummus and chickpeas.
- Cut lettuce into 2 wedges and place a wedge on each plate.
- Heat olive oil in a heavy based frying pan over a high heat until very hot. Lightly season tuna on both sides with a little salt and pepper and sear for 30 seconds on each side.
- Remove tuna from pan and place a steak on each plate. Serve with salad greens if using and a drizzle of extra virgin olive oil.
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Hummus
You can never have too much hummus!
Makes 2 cups
1 cup dried chickpeas, soaked in cold water overnight
2 cloves garlic, peeled
1 Tbsp tahini paste
Juice of 1 lemon
½ cup olive oil
1 cup water
- Drain chickpeas and place in to a small pot. Cover well with water and bring to the boil over a high heat. Reduce heat slightly and cook for 45 minutes or until tender, topping up with additional water as needed. Drain cooked chickpeas and rinse well in cold running water.
- Place chickpeas into a food processor with garlic, tahini paste and lemon juice and process until well combined. With the motor still running, add olive oil and ¾ of the water. For a wetter consistency, add remaining water and season to taste. For a thicker hummus, omit remaining water. Hummus keeps for up to 10 days in the fridge.
Harissa
One of our favourite go-to sauces.
Makes 1½ cups
1tsp ground chilli
1½ tsp cumin seeds, roasted and ground
1½ tsp caraway seeds, roasted and ground
3 cloves garlic, peeled
5 roasted red capsicums, skin and seeds removed
2 tsp tomato paste
2 tsp quality red wine vinegar
1 tsp sweet Spanish smoked paprika
½ cup extra virgin olive oil
Place chilli, cumin, caraway, garlic and peppers into a food processor and blend until smooth. Add tomato paste, red wine vinegar, smoked paprika and blend to combine. Scrape contents of blender into a stainless steel bowl and whisk in olive oil and season to taste. Store harissa in the fridge for up to 3 weeks.
Roast duck spring rolls with chilli lime dipping sauce
Spring rolls can be made ahead of time but must be covered with a damp cloth to avoid them drying out.
Serves 4
1 cold roast duck
1 telegraph cucumber
1 Bok choy or ½ a Chinese cabbage
2 cups Asian salad greens such as Vietnamese mint and Thai Basil leaves
2 cups coriander leaves
2 cups mint leaves
6 spring onions, thinly sliced
20x 16cm rice paper sheets
- Remove meat from the duck, discard carcass and roughly shred the duck meat into a bowl. Cut cucumber into four quarters and slice, with the bok choy, into thin strips.
- Fill a large bowl with warm water. Place 2 rice paper sheets into the water for 30 seconds before removing sheets from the water, shaking off excess water. Lay each sheet on a damp teatowel, then place a little duck, cucumber, bok choy, greens and herbs into the bottom edge of each sheet. Fold the part of the rice paper sheet closest to you over the ingredients just enough to almost cover. Fold in each side and roll up firmly. Place spring roll to the side on a damp tea towel and repeat until all spring rolls are made.
- Slice spring rolls in half and serve with chilli lime dipping sauce (see below).
Chilli lime dipping sauce
1 tsp dried chilli flakes
1 tsp sea salt
5-6 limes, zested and juiced
3 Tbsp fish sauce
3 tsp caster sugar
Place chilli flakes and salt in a motor and pestle and grind together to a fine powder. Add lime, fish sauce and sugar and muddle until sugar is dissolved. Keeps for 1 week in the fridge. If limes are not available or are not in season, simply substitute with lemons.
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Roast venison with wilted greens, quinoa and pomegranate molasses
Serves 2
30ml olive oil
2x 150g pieces venison, denver leg
4-5 cups greens such as purple sprouting broccoli, kale sprouts, cavolo nero
2 cups cooked quinoa, slightly warmed
40ml pomegranate molasses
30ml extra virgin olive oil
- Place a large pot of water over a high heat and bring to the boil.
- Heat olive oil in a frying pan over a high heat until very hot. Lightly season venison on both sides with a little salt and pepper and sear in the pan until well coloured on all sides. Remove venison from the pan.
- Cook greens in boiling water for 1 to 2 minutes. Drain well and squeeze out as much excess water as possible. Divide greens and quinoa between 2 plates.
- Return venison to a hot pan for a further 20 seconds on each side to bring it back up to temperature. Remove venison from pan, carve and serve on top of the greens. Drizzle with a little pomegranate molasses and extra virgin olive oil and serve immediately.
