700g steak, sliced in to strips 80ml soy sauce 15ml + 30ml olive oil 30ml + 30ml butter 700g potato, cut into wedges 6 cloves of garlic, minced 5ml chilli flakes 5ml rosemary, finely chopped 10ml thyme, finely chopped
Add the steak strips, soy sauce, 15ml olive oil and a few grindings of black pepper to a bowl and mix through. Set aside to marinade. Place a large cast-iron pan over medium-high heat and add 30ml olive oil and 30ml butter. Add the potato wedges and cook for 10 minutes or so, stirring every now and then, until fork-tender. Remove from the pan and keep aside. Add the other 30ml butter to the same pan over medium heat and wait for it to melt. Add the garlic, chilli, rosemary and thyme. Drain the marinade from the steak and keep aside. Add the steak strips to the pan and fry until browned. Pour in the marinade and cook for a further 3-4 minutes. Add the potato and cook until warmed through. Check the seasoning and adjust to your liking. Serve with a crispy salad.
This is an easy recipe that deliver fork-tender fillet and melts in your mouth…
Chimichurri Sauce: 60ml parsley 60ml chives 30ml thyme leaves 1 clove of garlic 2,5ml salt 125ml olive oil 45ml apple cider vinegar
1 whole beef fillet, trimmed about 4 litres beef stock
For the Chimichurri Sauce: Place the parsley, chives, thyme, garlic and salt on a chopping board and chop together until very fine. Add the herb-mixture to a small bowl and pour in the olive oil and vinegar. Stir together until the salt has dissolved. Cover and set aside at room temperature so that the flavours can develop.
Put a cast iron pan over high heat and wait for it to warm up. Pat the fillet dry and season generously with salt and pepper. Now sear the fillet in the hot pan, on both sides. If the meat sticks to the pan when you want to turn it, it simply means it hasn’t caramelised enough. Be patient and wait until it comes loose easily and then turn it. Place the browned fillet in a large saucepan and pour in enough stock to cover it by at least 3 cm. Bring the stock to the boil, turn the heat down to a simmer and cook for one hour. Do not cover the saucepan and check the liquid every now and then – top up the stock so that the fillet stays submerged. Turn off the heat and now place a lid on the saucepan. Rest the fillet in the stock for one hour. Remove the meat from the saucepan and pat it dry with a clean tea towel. Slice in to 0,5cm thick slices and arrange on a serving plate. Serve the fillet with the Chimichurri sauce.
If you need to speed things up in the kitchen you may make this soup with store-bought stock and rotisserie chicken.
45ml olive oil 1 onion, finely chopped a small bunch of salad onion, chopped 1 clove of garlic, minced 1l chicken stock 2 eggs 60ml fresh lemon juice 375ml cooked rice 500ml cooked chicken breast, shredded
Place a saucepan on medium-high heat and add the oil, onion and salad onion. Cook until the onion is soft and translucent. Add the garlic and stir-fry for 1 minute. Pour in the chicken stock and season with salt and pepper. Bring the mixture to the boil, turn down the heat and leave to simmer. Add the eggs, lemon juice and 60ml of the rice to a blender. Blend until smooth. Keep the blender running and slowly pour in 250ml of the hot stock. Now pour this mixture into the stock mixture in the saucepan while stirring. Add the rest of the rice and the shredded chicken. Simmer the soup for 10 minutes, on a low heat (do not let it boil) until thick. Spoon into bowls and serve immediately.
This can be served warm or cold, as a fragrant pasta salad.
250g dried pasta (I used Cavatappi) 30ml olive oil 1 onion, chopped 2 cloves of garlic, minced 2 handfuls of baby spinach 250ml hummus the juice and grated rind of 1 lemon a handful of small basil leaves
Cook the pasta according to packet instructions. Reserve about a cup of the cooking water. Add the olive oil to a large saucepan and cook the onion over medium-high heat until soft and translucent. Add the garlic and stir-fry for one minute. Now add the spinach and stir-fry for another minute. Turn the heat down slightly and add the hummus. Slowly add the cooking water of the pasta while stirring constantly. Stop adding water once it is of a consistency that will cover the pasta and still stick to it. Add the cooked pasta and stir to coat with the sauce. Squeeze over the lemon juice and grate the lemon over the pasta. Taste and season with salt.
Serve the hummus pasta with grated parmesan cheese and a scattering of basil leaves.
Preheat your oven to 190℃. Place an ovenproof saucepan on medium-high heat, add the oil and butter and add the bacon. Fry until cooked and starting to turn crispy. Remove the bacon with a slotted spoon, leaving behind the fat. Add the onion to the saucepan and cook until soft and translucent. Add the garlic and stir-fry for 1 minute. Turn off the heat. Add the rice, stock, 60g butter, pumpkin and cooked bacon to the saucepan and stir together. Cover with a lid/aluminium foil and bake for 45 minutes, until the rice is soft. Remove from the oven and stir in the parmesan. Taste and season with salt and pepper.|Sprinkle over the parsley and serve.
This is one of the most rewarding meals and it is put together in LESS THAN 30 MINUTES!!
6-8 chicken breasts, bone- and skinless 125ml olive oil half an onion, chopped 60ml lemon juice 30ml apple cider vinegar 2 cloves of garlic, chopped 125ml cup packed with basil leaves 60ml cup packed with mint leaves 15ml rosemary, chopped 3 anchovy fillets/15ml anchovy spread
Preheat your oven to 220℃. Place the chicken on a baking sheet and drizzle over some olive oil. Rub the oil all over the breast and season with salt and pepper. Roast the chicken for 15-20 minutes, remove from the oven and cover with aluminium foil to rest. Set aside. For the herb dressing: Add the oil, onion, lemon juice, vinegar, garlic, herbs and anchovy to the cup of a blender and blitz at high speed for one minute.
Arrange the chicken on a serving platter and spoon over the herb dressing.
250g smoked bacon 125ml yoghurt 125ml mayonnaise a squeeze of lemon juice 45ml olive oil 80ml milk 100g + 100g feta cheese 3 cos lettuce (or other crunchy lettuce) 125g sugar snaps 250ml frozen peas, thawed 1 avocado pear, sliced
Dice the bacon and cook until done and slightly crispy on the edges. Set aside to cool. Add the yoghurt, mayonnaise, lemon juice, olive oil, milk and 100g of feta cheese to a blender and blitz on high speed until smooth. Set aside. Arrange the lettuce on a serving plate. Scatter over the sugar snaps, peas, avocado pear and bacon. Spoon/drizzle the dressing over the salad. Crumb the remaining 100g feta on top, add a few grindings of black pepper and serve.
2 aubergines olive oil 250g cherry tomatoes 1 red onion, chopped 3 cloves of garlic, minced 2 x 400g tins of chopped tomato 15ml fresh thyme, chopped 300g orzo 100g parmesan cheese, grated a handful of fresh basil 1 Burrata
Preheat your oven to 200℃ and line a baking sheet with baking paper. Slice the aubergine into discs, spread them out on the prepared baking sheet and generously drizzle with olive oil. Scatter the cherry tomatoes over the aubergine and bake for 30 minutes. Place a saucepan on medium-high heat and add some olive oil. Fry the onion and garlic until soft. Add the chopped tomato and thyme and season with salt and pepper. Simmer for 15 minutes while stirring occasionally. Cook the orzo according to packet instructions. Drain the orzo and add it to the tomato sauce. Add the grated parmesan and stir through. Spoon the orzo into a serving dish and top with the aubergine, roasted tomato and burrata. Serve with fresh basil leaves scattered on top.
Preheat your oven to 180℃. Wash the potatoes and bake them in the oven until cooked. Remove and set aside. Heat the oil in a large saucepan set over medium-high heat. Add the beef and cook until golden brown and any liquid has evaporated. Add the onion, garlic and tomato paste and cook for a few minutes while stirring. Sprinkle with the flour and add the Worcestershire sauce and beef stock. Bring to the boil while stirring. Cover, turn the heat down slightly and simmer for 30 minutes. If the mixture becomes too dry, add a little water. Season the beef with salt and pepper and set aside. Turn your oven up to 220℃. Cut the potatoes in half lengthwise and scoop out the flesh, leaving about 0,5cm of potato still stuck to the skin. Place the potato flesh in a bowl and mash until smooth. Add the butter and nutmeg and mix through. Season with salt and pepper. Spoon the mashed potato into a piping bag. Spoon some of the beef into the hollowed potato and pipe some mashed potato over the beef. Place the potatoes in a baking dish and bake in the oven until warm and golden on top. Serve with a fresh salad.
Fondant potatoes are delicious but quite cheffy to make… I have taken out the chewiness without compromising on any taste. Less fiddling and a delicious, stress-free side-dish!!
45ml vegetable oil 5 large or 10 medium potatoes 45g butter a handful of thyme 250ml chicken/vegetable stock
Preheat your oven to 200℃. Peel the potatoes and slice off the rounded ends. Now half the potato so that you have 2 cylinders off at least 4cm in height when they stand on a flat/cut side. (not more than 5cm) Place a cast iron pan on medium-high heat and add the vegetable oil. Arrange the potatoes, flat side down in the pan and cook until golden – about 6 minutes. Flip them around onto the other flat side and brown this side as well – about 6 minutes. Add the butter to the pan and allow to melt. Add the thyme (be careful it will spit!) and baste the potato with the butter. Pore the stock around the potatoes and season with salt and pepper. Place a lid on the pan and bake in the oven for 35 minutes. Check that the potatoes are tender by inserting a sharp knife – if not, bake another 5 minutes. Sprinkle with salt and fresh sprigs of thyme and serve immediately.