Steak, Purple Carrot Chips & Pea Shoot Salad

Steak, Purple Carrots and Pea shoot salad

Not only does this look great, it tastes absolutely amazing. The flavour combinations are great, everything tastes fresh with the crunch of the carrots and the shoots complimented by a juicy tender steak soaked in a garlic and parsley butter. Hmmmm, I’m hungry again! I hope you all enjoy this as much as we did.

Ingredients

Carrots

3 purple carrots, peeled
1 handfull of sage leaves
3 tbsp olive oil
salt to taste

Method

Pre heat the oven to 200 degrees celcius. With a peeler, slice thin slices of carrot. Spread the carrot and sage leaves into an oven tray, drizzle with olive oil, season with salt and cook in the over for 30 minutes or until crispy.

Steak & Garlic Butter

4 rump steaks (do use a different cut if you prefer, we love rump steak)
2 tbsp olive oil
salt and black pepper
1 clove of garlic, crushed
150g butter, room temperature
1 cup of fresh flat leave parsley, chopped

Method

Prepare the butter about 1 hour before serving. Combine the ingredients garlic, parsley and butter and mix well. Put the mixture in a piece of cling film and roll tight. Place in the fridge to harden for approximately 45 min to 1 hour. To cook the steak, heat oil in a non stick pan. While the oil is heating up, rub the steaks with the salt and pepper. Seal the steaks properly on all sides. Once sealed, transfer to an oven tray and pop it in with the carrots. Cook for about 12 – 15 min for medium rare. Please note that this will vary based on the thickness of the steak.

Pea Shoot Salad

4 cups of pea shoots, stems slightly trimmed
1 tbsp lemon juice
1 tsp red wine vinegar
2 tbsp olive oil
1 tsp black pepper
salt to taste

Method

Whisk all the ingredients for the dressing together until it thickens slightly. Mix little bits of the dressing into the pea shoots at a time and taste as the dressing can be quite potent and this way you can control the flavour to your preference. Once you are ready to serve the meal and you are all plated up, slice the butter and place a slice on top of each steak. Serve immediately as the butter will melt and you want it to look pretty when you serve it. I hope you all enjoy.

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Lamb Chops with Quinoa Salad

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So, what the hell is Quinoa right? The way I can describe it would be a mixture between rice and couscous. It needs to be rinsed before cooking, and the taste is a bit like couscous. The recipe below can easily be done with couscous should you not be able to find quinoa, it is the flavour combinations that makes this meal a great dinner or Sunday lunch option.

Ingredients

Salad

1 cup uncooked quino
1 cup vegetable stock
3/4 cup water
200g cherry tomatoes, whole
100g feta cheese, crumbled
2 cups fresh rocket leaves
1 onion, thinly sliced
1 1/2 tsp brown sugar
3 tbsp balsamic vinegar
1 tbsp olive oil

Method

Rinse the quinoa before cooking. Add the quinoa, water and stock to a large pot and simmer on medium heat for approximately 15 – 20 minutes or until the liquid has evaporated. Once cooked mix with a fork and allow to cool down to room temperature before serving. You can pop in in the fridge to speed up this process. Add the olive oil to a pan and fry the onions until translucent. Add the brown sugar and stir for 2 minutes. Add the balsamic vinegar and stir allowing the mixture to thicken and become sticky. Approximately 5 minutes. Once the Quinoa has cooled down, coarsely chop half of the rockets leaves and mix this as well as the crumbed feta with the quinoa. Build up the salad by adding a spoon of onion onto followed by the remainder of the rocket leaves. Keep the tomatoes aside as they will roasted with the lamb chops.

Lamb Chops

12 lamb chops
2 cloves garlic, crushed
1/2 cup fresh rosemary leaves
salt and pepper to taste
olive oil for cooking

Method

Pre heat your oven to 200 degrees Celsius. Using a pestle and mortar mash the garlic, rosemary, salt and pepper together until it forms a paste. Rub this paste onto the lamb chops. Place them in a oven tray along with the whole cherry tomatoes, drizzle over some olive oil and cook in the oven for 15 – 20 minutes or until the chops are cooked to your preference. Serve with the salad and enjoy.