I'm sure I'm not the only one whose ears pricked up when there was a news item recently suggesting that burnt toast and potatoes could have a link with cancer. The issue, apparently, is caused by a substance known as acrylamide, which is found when certain starchy foods become burnt.
You needn't worry too much though. At the heart of the message was a call to ensure you don't overcook your starchy foods. Toast remains okay as long as it's not burnt, and golden french fries are still fine, too. Who likes burning those foods anyway? Some foods, though, benefit from a little charring, especially when it comes to barbecues. The toasty brown sear on steaks and chops enhances their meatiness through a process known as the Maillard reaction, and cooking garlic, onions and chillies until they're golden brown can bring out sweet, nutty flavours.
Here's a quick and easy dish that's definitely enhanced by the incorporation of toasty flavours.
RARE ROAST BEEF WITH BLACKENED GREEN CHILLI SALSA
Serves 4
Beef fillet is at its best cooked rare, but you should always sear the outside. Make sure your meat is well browned before putting it in the oven.
• 60ml extra virgin olive oil
• 750g beef eye fillet
• salt and pepper, to season
• 1 small lemon, halved
• 4 long green chillies
• 2 garlic cloves, unpeeled
• 2 large spring onions, white part whole, green parts finely chopped
• ¼ cup finely chopped parsley
• ¼ tsp caster sugar
Preheat the oven to 200°C. Heat 1 tbsp oil in a frying pan over high heat. Season the beef with salt and pepper and sear until completely browned, about 5 minutes. Add the lemon halves, cut side down, for the last minute. Remove the fillet and lemon halves and transfer the beef to an oven tray.
Roast the beef in the oven until cooked to your liking, about 20 minutes for rare. Remove from the oven and set aside to rest for 10 minutes.
Turn the largest element on your stove top to mediumhigh heat. Using tongs, flame-grill the chillies, garlic and white part of the spring onions, turning constantly until blackened all over. (If you have an electric or induction stove that doesn't produce a flame, you can blacken the vegetables in a heavy grill pan over high heat.) Place into a bowl and cover with plastic wrap for 10 minutes.
Remove the skin from the chillies and discard stems and seeds. Peel the garlic and remove outer layer of the spring onions. Finely chop the chillies, garlic and spring onions together, then add to a bowl with the remaining 2 tbsp oil, chopped green spring onion, parsley, caster sugar and juice from the lemon. Stir until the sugar dissolves. Season with salt and pepper. Slice the beef and serve with the salsa.
Adam's tip: If you want to get a good sear on meat, fish or vegetables in a frying pan, the process is really very simple. Get the pan very hot, don't use too much oil, and don't muck around with it too much. The more you prod and poke and flip your food in a pan, the less it will sear.
ROMESCO SALAD
Serves 4
This salad borrows flavours from Spain's classic romesco sauce and there's no doubt that roasted peppers, almonds, garlic and sherry vinegar make a great combination.
• 200g day-old ciabatta loaf, crusts removed, torn into 2cm pieces
• extra virgin olive oil
• salt and pepper, to season
• 4 vine-ripened tomatoes, cut into bite-size pieces
• 250g jar roasted piquillo peppers (or roasted capsicums in oil), drained and cut into large pieces
• 2 cups parsley leaves
• 1 /3 cup toasted almonds, chopped
• 1 /3 cup roasted skinless hazelnuts, chopped
Dressing
• 1 garlic clove, minced
• 60ml sherry or red wine vinegar
• 80ml extra virgin olive oil
• ½ tsp caster sugar
• ¼ tsp smoked paprika (optional)
• salt and pepper, to season
Preheat the oven to 190°C. Scatter ciabatta pieces in a large lined oven tray, drizzle with oil and season with salt and pepper. Bake the bread for about 10 minutes, turning halfway through, until dry and golden. Set aside.
To make the dressing, whisk the ingredients together in a bowl until well blended and season to taste. Combine the tomatoes, peppers and parsley in a large bowl. Pour the dressing over the top and toss to combine. Serve the salad scattered with the croutons and nuts.