Recipe of the week……………….steak!

Chimichurri steak sandwich with aioli and glazed onions

Chimichurri is piquant green herb sauce from Argentina and is commonly served with a variety of grilled meats. Here it adds a touch of class to a classic Sunday brunch pub sarni.

Steak Sandwich with chimicchuri

Serves: 4

3 tbs extra virgin olive oil, plus extra for frying

2 onions, thinly sliced

2 tsp chopped fresh thyme

1 tbs redcurrant jelly

4 x 150 g rib eye steaks

50 g baby spinach leaves

2 French sticks, split

1-2 tbs aioli

chimichurri sauce

1 bunch flat leaf parsley

1/2 bunch fresh coriander

125 ml extra virgin olive oil

3 tbs red wine vinegar

1 garlic clove, chopped

1 tsp ground cumin

a pinch dried chilli flakes

salt and pepper

beer, to serve

Start by cooking the onions. Heat the oil in a frying and add the onion, thyme and some salt and pepper and fry over a medium heat for 10 minutes until softened and lightly golden. Stir in the redcurrant jelly and cook for a further 5 minutes until jam like. Set aside.

Meanwhile, whiz all the ingredients for the chimichurri sauce in a food processor or blender until fairly smooth and adjust seasonings to taste.

Brush the steaks with a little oil and season lightly. Cook on a preheated ridged grill pan for 30 seconds to 1 minute each side until cooked to your liking. Rest briefly.

Cut the French sticks into 4 fill with the steaks, spinach leaves, chimichurri sauce, onions and some aioli. Serve at once.

 

 

 

 


Recipe of the week………….baked eggs

Baked eggs and Prosciutto with sage butter

A perfect way to begin the day. Spoil yourself this coming weekend (or weekday if you’re lucky enough) to a one pot dish of eggs baked in the oven with prosciutto and crispy sage leaves. It is a simple but quite delicious way to cook and serve eggs – an ideal brunch dish for 2.

Baked Eggs and Ham 2

25 g butter

12 large sage leaves

4 eggs

4 large slices prosciutto

1 tbs chopped fresh parsley, optional

a pinch smoked paprika

2 slices toasted sourdough

Preheat the oven to 200c/fan forced 180c. Melt the butter in a 20 cm ovenproof frying pan and gently fry the sage leaves over a medium heat for abut 1 minute until crisp and golden. Remove the sage leaves with a slotted spoon and set aside.

Place the ham slices in the ham and crack in the eggs so they all fit in a single layer. Transfer to the oven and bake for 3-4 minutes until the eggs are cooked to your liking.

Scatter over the sage leaves, parsley and a little smoked paprika and serve with toasted sourdough.

Tip: Although a heavy oven-proof frying pan is ideal for this dish, if you don’t have one then use a baking dish and fry the sage butter in a small frying pan first.


Little beads of goodness

Quinoa pronounced kin wah, is the seed of a grain-like crop grown in South and Central America and is closely related to species such as beetroot and spinach. It originated in the mountainous regions of Ecuador, Bolivia, Columbia and Peru where it has been grown for human consumption for over 3000 years. Its nutrient composition compares favourably with other cereals and is higher in essential amino acids such as lysine, making it a complete protein source. It also contains good levels of calcium, phosphorus and iron. It is gluten free and easy to digest. In its natural state the outer case of the seed is very bitter making it unpalatable but this is removed during processing. Despite this quinoa should always be well rinsed and soaked briefly before cooking. It is cooked rather like rice and once cooked it has a light fluffy texture and delicious nutty flavour. It can be cooked in either water or stock, flavoured with herbs and spices and combines well with vegetables, fruits and nuts. It is great in salads, as a side dish and provides a wonderfully power packed breakfast dish. Available as red, black or white quinoa, white tends to be the more widely available, and it can be found in health food stores and now in many larger supermarkets.

Grilled tuna steaks with preserved lemon quinoa salad

A00825PR Grilled tuna with quinoa salad copy

Serves: 4

Tuna is a good source of Omega 3 fatty acid and although it is recommended to eat fish twice a week (being a high source of protein but low source of fat) tuna does contain mercury it is best to only eat tuna (and other fish high in mercury such as swordfish and mackerel) once a week.

200g quinoa

250 ml water

80 ml orange juice

1 tsp ground cinnamon

1 tbsp finely chopped preserved lemon

50g toasted pistachio nuts

50g raisins

6 spring onions, trimmed and chopped

2 tomatoes, diced

2 tbsp each chopped fresh coriander and parsley

4 x 200g tuna steaks

dressing

60 ml extra virgin olive oil

juice 1/2 lemon

1 tsp caster sugar

salt and pepper

Place the quinoa in a bowl covered with plenty of cold water and leave to soak for 15 minutes. Drain in a sieve and transfer to a saucepan, add the water, orange juice, cinnamon and 1/2 teaspoon of salt and bring to the boil. Cover and simmer gently for 15 minutes, remove from the heat but leave undisturbed for 10 minutes. Fluff up the grains and leave to cool for 15 minutes.

Combine all the remaining ingredients except the tuna in a large bowl, stir in the quinoa. Whisk the dressing ingredients together, pour over the quinoa and stir well until evenly combined.

Brush the tuna steaks with a little oil, season lightly and sear on a preheated ridged grill pan for 30 seconds each side or until cooked to your liking. Rest briefly and serve with the quinoa salad.

Quinoa bircher muesli

A00826PR Quinoa bircher muesli copy

Serves: 4

Bircher muesli is given an extra protein boost with the addition of quinoa making this delicious breakfast dish the perfect choice if you are planning a hard work out or have a busy day ahead.

150g cooked quinoa (about 60 g raw quinoa)

90g rolled oats

50g mixed nuts, roughly chopped

25g sunflower seeds

50g mixed dried fruits, such as craisins and blueberries

1 apple, cored and gated

375 ml organic apple juice

125 ml Greek style yogurt

100 g frozen mixed berries

2 tbsp clear honey

Place the oats, nuts, dried fruits grated, apple, apple juice and yogurt in a bowl, stir well until evenly combined and set aside to soak for 4 hours or overnight.

Defrost the berries and blend together until smooth. Pass through a fine sieve and stir in the honey.

Divide the soaked quinoa mixture between bowls and top each with a drizzle of the berry sauce and serve with extra yogurt.