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A recipe from Tarquin Carlin from historic Duntryleague Guest House & Golf Club


  • 1 Baguette
  • Olive oil
  • Salt & Pepper
  • 1 Sirloin steak
  • 1/2 punnet cherry tomatoes
  • Bunch continental parsley
  • quantity tomato chutney
  • 1 Zuchini
  • 1 Yellow squash
  • 1 Red capsicum
  • 1 Eggplant
  • 1 clove garlic (crushed)
  • quantity basil pesto
  • 100g fetta

For the Beef 
Cook steak to medium rare. Set aside to cool. Slice steak crossways into thin strips. Quarter cherry tomatoes & pick some leaves off the parsley.

For grilled Vegetables 
Drizzle capsicum with olive oil & roast in a 200 C oven until the skin starts to colour & the flesh softens.Once cooled peel the skin off and deseed.

Slice the zucchini, squash & eggplant lengthways into thin slices. Toss in olive oil, salt & pepper. Grill the slices until browned on either side & allow to cool. Dice the vegetables into small pieces & mix with the garlic.

Slice the baguette crossways to create thin discs of bread about 5mm thick. Lay out on an oven tray and brush with olive oil then season with salt and pepper. Place in 200degree oven for approx 5 min to dry bread out.

Beef – Spread some chutney on a crostini, curl a slice of beef on top and garnish with cherry tomato quarter and parsley leaf, Grilled vegetable – spread some pesto on a crostini. Pile on a teaspoon of the vegetable mix and crumble some fetta on top.

Basil pesto

  • 1 bunch of Basil
  • 40g pine nuts
  • 3 cloves garlic
  • 100ml olive oil
  • 40g parmesan
  • salt & pepper

1.toast pine nuts in a hot oven for a few minutes until the oil starts to sweat out.
2. In a food processor blend together the basil leaves, pine nuts, garlic & parmesan.
3. season with salt and pepper and add th olive oil to create a wet paste.

Tomato chutney 
(this is a large recipe, kind of difficult to make in small quantity)

  • 1kg spanish onion
  • 1kg over ripe tomato
  • 1 chilli
  • 200g sugar
  • 1 cinnamon quill
  • 2 star anise
  • 1 tsp mustard seed

Finely dice the spanish onion, tomato & chilli. Heat some olive oil in a heavy based pan and add the onion. cook until it starts to soften and add the tomato, sugar & chilli. Wrap the spices in muslin cloth & tie closed with string to make a parcel. Add it to the mixture. Turn down to a low heat and cook for several hours stirring occasionally. When the sugar caramelises to a dark brown colour & the mix has a jam like consistency remove it from the heat and allow to cool. Remove the spice parcel.