recipes

Cook with Callum

One hearty, one hot-and-cold. A comforting plate of beef with pearl barley, mushroom and feta, then a showstopping parfait of burnt pineapple, salted coconut, jalapeño granita and basil oil.

On the Table

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Beef with Mushroom, Asparagus, Pearl Barley & Feta

Burnt Pineapple, Salted Coconut Parfait, Jalapeño Granita, Basil Oil

COURSE 01 - THE CENTREPIECE

Beef with Mushroom, Asparagus, Pearl Barley & Feta

SERVES

4

Ingredients

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•   ⅔ cup pearl barley
•   1 tablespoon olive oil, plus 1 tablespoon extra
•    2x 200g beef steaks (such as fillet, scotch or porterhouse)
•    Pinch of salt

• 250g mixed mushrooms, sliced

• 2 garlic cloves, thinly sliced
• 6 sprigs thyme

• 1 tablespoon butter

• 2 cups baby spinach

• 2 bunches asparagus, trimmed

• 2 tablespoons sherry vinegar (substitute red wine vinegar)

• 1 bunch parsley, roughly chopped

• 60g feta cheese, crumbled

Method

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Bring a large saucepan of water to the boil. Boil pearl barley for 20-25 minutes or until tender. Drain and set aside.

Heat one tablespoon oil in a large frying pan over medium-high heat. Season the beef with salt and add to the pan. Cook for 3-4 minutes each side or until golden brown and cooked to your liking. Remove beef from the pan and set aside to rest before slicing.

Add a tablespoon of oil and the asparagus to the same pan and cook until lightly coloured, season with salt and transfer to a medium bowl. Return pan to heat, add half the mushrooms and fry until golden brown on all sides. Remove mushrooms from pan and repeat with remaining mushrooms. Return all mushrooms and asparagus to the pan and stir through garlic, thyme, butter and baby spinach until fragrant and spinach has wilted.

Combine pearl barley, sherry vinegar, ¾ of the parsley and remaining one tablespoon of oil in a large bowl. Divide between serving bowls and top with beef, mushrooms and asparagus. Garnish with feta and remaining parsley.

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COURSE 02 - THE BRIGHT SIDE

Burnt Pineapple, Salted Coconut Parfait, Jalapeño Granita, Basil Oil

SERVES

4

Ingredients

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Salted Coconut Parfait

•    3 egg yolks
•    40g caster sugar
•    5g salt
•    40g vegetable oil
•    140g thickened cream
•    100g coconut milk

Basil Oil

•    1 bunch basil, leaves only
•    2 limes, zested
•    150g vegetable oil

Burnt Pineapple & Jalapeño Granita

•    1 small pineapple, skin & core removed
•    100g caster sugar
•    100g water
•    1 jalapeño, seeds removed, thinly sliced
•    juice of 2 limes

Method

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For the salted coconut parfait add egg yolks and sugar to the bowl of a stand mixer. Bring a saucepan of water to a simmer and place the stand mixer bowl over the saucepan. Hand whisk the mixture for 2-3 minutes or until sugar dissolves. Transfer to stand mixer fitted with a whisk attachment and beat for 2-3 minutes or until thick and pale. Add salt and slowly add the oil whilst the mixer is still whisking. Mix until fully incorporated.

In a separate bowl, whisk cream to stiff peaks, add coconut milk and whisk again until stiff. Fold into the egg mix. Set a 6-cavity silicon donut mould over a tray and fill at least four cavities. Freeze for 2 hours or until firm.

For the basil oil, blanch the basil leaves in a saucepan of boiling water for 20 seconds and refresh in a bowl of iced water. Dry with a paper towel. Add to the jug of a high-speed blender with the lime zest and oil. Puree for 3-4 minutes or until the mixture is hot to touch. Allow to infuse for 30 minutes, then strain through a muslin lined sieve. Set aside in the fridge.

For the jalapeño granita, add jalapeños to a small saucepan with sugar and water. Simmer for 3-4 minutes or until syrup has reduced slightly but the jalepenos are still bright green. Reserve jalapeño slices for garnish then stir through lime juice. Set half the syrup aside for glazing pineapple. Blitz remaining syrup with half the pineapple in a food processor or blender. Transfer to deep tray and freeze for at least 2 hours.

For the burnt pineapple, place the remaining pineapple, cut side down, in a frying pan and cook until well blackened. Rotate to cook the other exposed edge. Cut blackened pineapple wedge and into 1cm slices. Generously brush the syrup over pineapple. Set aside.

To serve, unmould the coconut parfait and place on each plate. Fill the centre of the parfait with the basil oil. Scrape the granita and place on the side of the parfait. Garnish with leftover chilli slices.

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About the Author

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Callum Hann

Callum is an Adelaide-based chef known for his fresh, no-fuss approach to home cooking. Drawing on his Barossa Valley roots, his style favours simple techniques and quality local produce over anything overly fussy. Whether it's a quick weeknight dinner or something a little more special, Callum's recipes are all about helping everyday cooks feel confident in the kitchen.