Sunday, 19 February 2012

Spice-Rub Roast Beef and Corn Bread

Yesterday I went to the butcher and once again marveled at how cheap beef is! Well... when in Rome :) So I bought a huge (1kg) topside roasting piece for $12. Over last week we used the nice leafy bits of a bunch of coriander and the inside of a stick of lemongrass, so we had all the husky stemmy rooty bits left over. I thought they'd make a great base for a spice rub for the piece of beef, so I whizzed them up in a blender, along with a whole red chilli, a few tsp of whole coriander seeds, a slosh of soy sauce and a tbsp of vegetable oil. I rubbed the mixture all over the piece of meat and roasted it indirectly in the BBQ for 45 minutes - a little rarer than the packet instructions of 25 minutes per 500g.

To go with, I was tempted to make Sophie's pots again. But it's Sunday, and if I'm not going to innovate at the weekend, when else will I?? I poked around the cupboards for a bit until I spotted half a bag of corn bread mix - not a full add-water-and-go mix, just a nice combination of corn flour, white flour and corn meal. We'd used it in the bread maker before but I figured it would work well if I adapted a recipe I found online to use it instead. I also got to use these darling little non-stick baking tins my mum gave me at Xmas, so that we could each have our own tiny little loaf! Exquisite :) A couple leaves of lettuce and the meal was complete - and well within the spec of the BBQ challenge week rules, which I appear to have completely adopted on hot days!


  • 1 ear of sweet corn on the cob
  • 1 cup of corn bread mix (or half and half white flour and corn meal)
  • 1 1/2 tsp baking powder
  • 2 tsp sugar
  • 1/2 tsp salt
  • 2/3 cup natural yoghurt
  • 1 tsp vegetable oil
  • 1 egg, lightly beaten

Preheat the oven (or use an indirect heat on a BBQ) to 180-200C. BBQ, steam or grill the corn until tender - and if possible, singed and golden. Hold the cob vertically, using a corn-on-the-cob-holder or fork if you need, and use a sharp knife to strip off the kernels. Leave to cool while you make the batter. Mix all the rest of the ingredients in a large mixing bowl, stirring and folding until the flour has just stopped appearing. Add the sweet corn kernels, stir, then scrape into two 2x4" baking tins, or one small loaf tin. (You could also double the recipe back up to the original, and use a 19" cake tin). Bake for 35-45 minutes (45-55 if you double the recipe). Serve with butter or margarine for spreading.

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