What a Sizzler

It's not yet summer proper, but even with our new Dyson bladeless fan (which is an astounding bit of home appliance wizardry once again brought to you by the inimitable Sir James Dyson) at full power, we are broiling in the 41 degree heat. Anyone who refutes the theory of global warming can take my sweat-sodden tissues and stuff it!

The cockroaches are rampant, moths prodigious and elephantine grasshoppers are seeking refuge in our semi. But all creatures, big and small, soon find themselves blasted with bug spray and lying on their backs in a daze, a not too dissimilar state to the one Nath and I are in, really.

But there is joy to be had even amidst this sultry, sticky hell. The 2009 edition of Larousse Gastronomique has landed on these blistering shores and I have procured my copy! Enfin! I'm studiously studying this culinary dictionary/encyclopedia and am currently up to "G".

It is unfortunately partial to French and European cuisine (which is to be expected, I suppose), but I do appreciate the efforts at mentioning exotic items like "Durian" (delectably described as 'unpleasant' and 'nauseating') and "Chinese and Japanese desserts" (apparently, they do not exist). It is too heavy to read in bed, but I do it anyway and lose all feeling in my thighs. The photos are sparse and the garnishing suggestions old-fashioned ("decorate with lettuce leaves". Heavens!).

But really, I do adore my Larousse! It is French, it is haughty and it is a triumph.

So what to do when it is so hot and humid that even your brains are stewing in your sweat? Make something easy for dinner. Tonight, we had broiled rump steak with a red wine sauce (from Larousse), and a rocket and parmesan salad. Bon Appetit!

Rump Steak with Red Wine Sauce

serves 4

4 rump steaks

2 cloves garlic

1 bay leaf

1 tsp thyme leaves or fresh tarragon, chopped

good glug of red wine

75ml beef stock

tablespoon butter

salt and pepper

Pat dry steaks with paper towels and season well with pepper. Heat a griddle, add olive oil and sear steaks. When steaks are done, set aside to rest. Lower heat and deglaze pan with wine, stock, herbs and garlic. Simmer until reduced by 1/3, then thicken with butter.

Easy Rocket and Parmesan Salad

400gm rocket leaves

1/2 cucumber, sliced

2 roma or truss tomatoes, sliced

handful olives

shaved parmesan

1 part red wine vinegar to 2 parts extra virgin olive oil

Dijon mustard and salt and pepper to taste

(eg 1/4 cup vinegar to 1/2 cup oil and 1 generous tspn mustard. The remaining dressing may be stored in the fridge for later use. How long does it keep for? If it tastes weird, throw it out!)

Combine oil and vinegar into an empty screw top jar. Shake, add mustard, salt and pepper, then shake further. Toss salad components in dressing and serve immediately.