Buffalo Steaks, Vegetable Ragout and Bush Tomato Damper

For the ragout, cut the vegetables into 0.5 cm cubes. Heat the oil and sauté the garlic for a few seconds.

Then add the onion and bell bell pepper and sauté until the onion cubes become translucent. Then add zucchini and sauté for 2-3 minutes. Finally, add eggplant cubes and sauté for another 2-3 minutes. Add tomato juice, cover and simmer until the mixture thickens and the vegetables are cooked. Add salt and season with pepper. To prepare the damper, sift flour and baking powder in a suitable bowl. Stir in the remaining ingredients and let the dough rest for half an hour. Cut into 8 rectangles or possibly circles of 3 cm thickness and bake at 200’C for about 20 min. Cut each steak into 2 slices and press flat. Mix well kitchen herbs, bread crumbs and parmesan. Turn the medallions in flour on the other side, shake off excess, dip in the beaten eggs and roll in the bread crumbs. Heat oil in a frying pan and fry the meat on both sides until golden brown. Then bake in a hot stove (200’C) for 2-3 min. Divide the ragout evenly on 4 plates, arrange 2 medallions and 2 or possibly more Damper slices on top. If desired, garnish with fried slices of white turnip.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – that way you always have everything at hand!

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