ROVI will reopen later this week. Aiming to be environmentally responsible, we've installed a state of the art heat-recovery system. It was an exercise in optimism, which unfortunately failed, and we now need to go back to the old technology. Heartbreaking, but had to be done. We are sorry about the inconvenience, and can't wait to share our beautiful new creation with you soon!
Aleppo chilli flakes
Cook this with coconut milk and serve with fresh fruit to go Malaysian with your brunch. A NOPI favourite
Black glutinous rice
A great and dramatic addition to salads, noodles and vegetables
1½ tbsp harissa
2 300g beef sirloin steaks, trimmed
Salt and black pepper
2 large yellow peppers
2 tbsp olive oil
1 garlic clove, peeled and crushed
400g tin chopped Italian tomatoes
½ tsp flaked chilli
¼ tsp sweet paprika
1 tbsp preserved lemon skin, thinly sliced
2 tbsp chopped parsley, plus extra to garnish
Brush the harissa into the meat, season with a quarter-teaspoon of salt and some black pepper, and leave to marinade for at least an hour (or in the fridge overnight).
Meanwhile, make the sauce. Cook the peppers under a hot grill for 20-25 minutes, turning twice, until charred all over. Place in a bowl, cover with clingfilm until cool, then peel them and cut into long, thin strips. Discard the skin and seeds.
Heat the oil in a medium frying pan over medium heat. Fry the garlic for 30 seconds on medium heat, add the tomatoes, chilli, paprika, a quarter-teaspoon of salt and some black pepper, bring to a simmer and cook for seven minutes. Add the pepper strips, preserved lemon skin and parsley, and cook for seven minutes, until the sauce thickens but is still easy to pour. Set aside and allow to come to room temperature.
Preheat the oven to 190C/375C/gas mark 5. Place a ridged griddle pan on a high heat and, when smoking hot, add the steaks and cook for a minute a side. Transfer to a baking tray and cook for eight minutes, until done to medium. Serve warm or at room temperature, sliced into thin strips, with sauce spooned on top and sprinkled with parsley, if you like.