Steak with Chimichurri Sauce and Baby Fried Onions

Steak with Chimichurri Sauce and fried baby Onions

Chimichurri sauce is an amazing accompaniment to steak. It really works well with rich steak that has quite a bit of fat. Easy to make, yummy to eat. The onions were fantastic too. I found a bunch of different baby onions in the shop and had to buy them. This is one of the ways I decided to use them.

Ingredients

Chimichurri Sauce

1/3 cup fresh oregano
1/3 cup fresh chives
1 cup fresh coriander
1 cup fresh flat leave parsley
juice of 1 lemon
1 red chilli
2 tbsp red wine vinegar
salt and pepper to taste
1/3 cup extra virgin olive oil

Method

Combine the herbs (with their stalks)), chili, lemon juice and half of the olive oil in a food processor. Process until it becomes finer and then add half the vinegar, salt and pepper. while processing this slowly pour in the remaining olive oil. Don’t add all the oil if not needed. Taste and if more acidity is required add the remaining vinegar. Adjust seasoning as per your preference. Set aside until ready to serve.

Ingredients

Fried Baby Onions

20 baby onions
500 ml buttermilk
2 tbsp smoked jalapeno sauce
1/2 cup flour
2 cups oil for deep frying
2 ziplog bags

Method

Place the oil in a pot for deep-frying. Try and use a smaller pot so that the oil is high enough to cover the onions completely when being fried. Mix the buttermilk and tabasco together in a ziplog bag and set aside. Peel and slice the onions into quarters from the top making sure not to cut all the way through. This will give them a nice shape after being fried while still holding together. Place them in the ziplog bag with the buttermilk and tabasco and marinate in the fridge for 30 minutes. Place the flour in the other ziplog bag and once the onions have marinated transfer them into the flour. Shake around so that they are well coated in the flour. They are not ready for deep frying.

Heat the oil for about 5 minutes before starting to fry. Once golden remove from oil and place on kitchen towel to absorb the excess oil. Season with flaky seas salt as soon as it has been removed from the oil.

Steak

2 x 1.5cm sirloin steaks
flake sea salt
olive oil

Method

While the onions are frying season both sides of the steak with the seas salt. Heat oil in a cast iron pan and once the pan is very hot add the steak. Fry for 3 minutes a side for medium. Once cooked, rest for 4 minutes before serving with the onions and sauce. Enjoy

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Beetroot & Bocconcini Salad

Beetroot & Bocconcini Salad

Yes, more beetroot. If you have it, why not use it right. Super yummy salad inspired by a starter we had a a wedding a few weeks ago. Enjoy

Ingredients

2 medium cooked and peeled beetroots
1/2 cup bocconcini
1/4 cup pine nuts
1 cup fresh rocket leaves
extra virgin olive oil
balsamic glaze
salt & pepper to taste

Method

Slice the beetroot as desired. I decided to cut mine into different shapes… cubes, slices and quarters. Roast the pine nuts in a dry non stick pan for 3 – 4 minutes until you can smell the smoky flavour. Roasting the pine nuts gives it an amazing flavour. Arrange the rocket, beetroot, bocconcini and pine nuts on a plate. Drizzle with oil, balsamic and season with salt and pepper. Enjoy

Beetroot & Feta Dip with Salt Crackers

Beetroot & Feta Dip with Crackers

Quick, easy and delicious. Yes, you can buy all this easily but I’m sure friends would appreciate something you made yourself. For me I love trying to make simple things myself… That way I am able to improvise when I have people come over unexpectedly and need to serve something with theirs drinks at short notice.

Beetroot & Feta Dip

Ingredients

2 medium cooked and peeled beetroots
1/3 cup feta cheese
1/3 cup walnuts
juice of 1 lemon
salt and pepper to season

Method

Combine all the ingredients in a food processor and process until your desired consistency. I processed mine till it was still a bit chunky. As easy as that.

Salt Crackers

Ingredients

1.5 cups flour
1/2 cup water
1 tbsp lime juice
3 tbsp olive oil
smoked flake sea salt

Method

Pre heat your oven to 180 degrees Celsius. Mix all the above ingredients together and knead the dough for a few minutes on a floured surface. Allow to rest for 20 – 25 minutes. Using a rolling pin roll out on a floured surface to approximately 1.5 mm thick. Brush with oil and sprinkle with sea salt. Cut into desired cracker shapes and place in a baking tray lined with baking. Bake for 10 minutes or until and crispy.

Serve with the dip and some fresh veggies. Enjoy

Smoked Salmon & Avo Toast

Avo & Salmon Toast

This recipe is courtesy of my husband darranboyd.com

He has become a bit of an avo & salmon addict and this creation is yummy, easy to make and perfect as a late breakfast or lunch. Its pretty light and leave out the bread for a no-carb version. This recipe serves 2 people. Hope you enjoy

Ingredients

2 avos, halved
4 eggs
30g smoked salmon
fresh dill
salt and pepper to taste
4 slices of good quality bread

Method

Preheat the oven to 180 degrees celsius. Half the avo’s and remove the pips. Layer the inside of the avon where the pip was with a little bit of the smoked salmon. Crack all your eggs into a bowl making sure not to break the yolks. Carefully remove the yolks with either an egg shell or your hand and place inside the avo. Place more salmon onto, season with salt and pepper and garnish with some of the fresh dill. Bake in the oven for 8 – 9 minutes. The yolks should still be runny.

While the avon are baking drizzle the bread slices with a bit of olive oil and grill on a griddle pan until its nice and toasted. Serve together with the avo halves and enjoy.

Baby Peppers stuffed with Brown Rice

Brown Rice Stuffed Baby Peppers 2

I have made these before (the bigger pepper version) and forgot to post on my blog and when I saw these cute little peppers in the shop, of course I had to buy it and add to my recipe collection. It might sound silly to get excited about baby peppers but since everything in Singapore is imported you have to grab it when you can. And believe it or not, its the first time I saw these! This is a very easy meal to make. It is vegetarian and its is packed with loads of flavour. Hope you enjoy.

Ingredients

2 cups cooked brown rice
1 corn, kernels removed
1 red chili, deseeded and finely chopped
1 shallot, finely chopped
1/3 cup coriander, chopped
1/2 cup of kidney beans, drained
1 cup grated monterey jack cheese
12 – 15 small peppers or 4 big peppers
extra cheese to top the peppers

Method

Pre heat the oven to 180 degrees celcuis. Cut the tops off your peppers and remove the core and seeds without cutting through the flesh. If the pepper aren’t able to stand up by themselves, cut a little bit off the top to stabilise them. Drizzle and rub therewith olive oil. Set aside.

Cook you rice as per the packet instructions and set aside. I cooked my brown rice in chicken stock with a little bit of butter. Once the rice is cooked allow to sit for 10 minutes and mix together with all the other ingredients. Season the mixture with salt and pepper. Using a spoon get a good amount of stuffing in each pepper and cover with a little bit of cheese. Bake in the oven for 15 minutes if using small peppers or 35 minutes when using the big peppers. Make sure that the peppers are soft but still holds their shape. Serve hot and enjoy

Gnocchi with Sundried Tomato Pesto and Crispy Kale

Gnocchi with Sundried Tomato Pesto and Crispy Kale

Gnocchi no. 2… The kale is a great edition as it adds a beautiful crunch and the flavour helps to balance out the richness of the sundried tomato pesto. Hope you enjoy

Ingredients – Gnocchi

1 kg russet potatoes
1 cup plain flour
1 tbsp corn starch
1 tsp sea salt
1 egg

Method

Heat a large pot of salted water and boil your potatoes until they are fork tender. Do not peel them before cooking. Once cooked drain and allow to cool a bit before peeling off the skin as they get pretty hot and will burn your fingers.

Once peeled push through a potato ricer and place on a floured surface. Mix in the egg, salt and corn starch and start with half of the flour. Incorporate more flour until you get a dough consistency. If you don’t use all the flour its fine. Do not overwork your dough. Once a dough is formed roll out into snakes and cut your gnocchi about 1.5 cm long each and 1 cm thick. Make sure to pack the cut gnocchi on floured baking tray leaving spaces in-between.

Heat some fresh salted water in a large pot and bring to boil. Once boiling add the gnocchi. Once they float to the surface they are cooked. Strain and set aside.

Ingredients – Kale

200g fresh kale
olive oil to drizzle
salt for seasoning

Method

Preheat oven to 180 degrees Celcius. Tear and place kale leaves on a baking tray lined with baking paper. Drizzle over some olive oil and season with salt. Bake for 5 – 7 minutes or until the kale is nice and crispy. Set aside

Ingredients – Sundried Tomato Pesto

1 cup sundried tomatoes drained from the oil
1/3 cup pecan nuts
1 cup fresh basil leaves
1/2 cup olive oil
1/3 cup parmesan cheese
1 red chilli
salt and pepper to taste

Method

Combine all the ingredients except for the olive oil in a food processor and process until find chopped. Now slowly add the olive oil while processing and continue to process until you get your desired consistency. Mix the gnocchi and sundries tomato pesto together until all the gnocchi is coated in the sauce. Serve with shaved parmesan and crispy kale.

Gnocchi with Sage Butter

Gnocchi with Sage Butter

Gnocchi is a great option for meatless Monday’s as it is very filling and you can add many many different sauces too it. I made two versions… One with sage butter and one with sundried tomato pesto. In all honesty, go mad with whatever sauce you like. Hope you enjoy.

Ingredients – Gnocchi

1 kg russet potatoes
1 cup plain flour
1 tbsp corn starch
1 tsp sea salt
1 egg

Method

Heat a large pot of salted water and boil your potatoes until they are fork tender. Do not peel them before cooking. Once cooked drain and allow to cool a bit before peeling off the skin as they get pretty hot and will burn your fingers.

Once peeled push through a potato ricer and place on a floured surface. Mix in the egg, salt and corn starch and start with half of the flour. Incorporate more flour until you get a dough consistency. If you don’t use all the flour its fine. Do not overwork your dough. Once a dough is formed roll out into snakes and cut your gnocchi about 1.5 cm long each and 1 cm thick. Make sure to pack the cut gnocchi on floured baking tray leaving spaces in-between.

Heat some fresh salted water in a large pot and bring to boil. Once boiling add the gnocchi. Once they float to the surface they are cooked. Strain and set aside.

Ingredients – Sage Butter

50g butter
1 handful of fresh sage leaves
juice of 1/2 a lemon

Method

Melt the butter in a pan and once it starts to bubble add the sage leaves. The butter will let you know when it is nice and burnt as you will be able to smell the nutty flavour. Once the butter has browned add the lemon juice followed by the gnocchi and fry for a few minutes in order to coat the gnocchi in your beautiful butter sauce. Serve immediately with some shaved parmesan and enjoy.