I had every intention of getting something, actually several things, made from this issue of Delicious magazine early in the month. It just never seemed to happen though. I had even bought what I didn't already have for Jessica Brook & Phoebe Wood's Kumara, Chorizo & Goat's Cheese Tart. I had planned on making this one Sunday for lunch and having the left overs for lunch over the coming week. However, for whatever reason, it just didn't happen. I have decided that I am not overly keen on goat's cheese for the most part so I had decided to use some marinated bocconcini that I had found on special. When I didn't get the tart made, I used the bocconcini on a pizza and in some toasted pizza wraps so that it didn't go to waste. I still have the chorizo in the fridge but it is vac packed so it will be fine for a while yet.
I was also keen on Alice Hart's Carrot & Coriander Fritters with Haloumi and Sweet Lemon Dressing. Although I would have traded out the coriander, probably for thyme or mint perhaps even just plain old parsley. It was a bit of a reminder of Bill's Corn Fritters and I thought that you could probably make a great lunch dish or a light dinner with the addition of some saladish items.
Matthew Evans' Beef & Barley Soup was another that I had earmarked to make. I just love barley in a soup and usually make some kind of beef & barley soup each winter by just throwing things in a pot. This one was served with an orange gremolata, which seemed like an interesting addition. I will definitely be giving this one a try some time soon.
In the end I decided to make Louise FitzRoy's Sirloin Steak in a Tomato & Caper Sauce. The main reason that I chose this recipe was that time was getting on and I was starting to get hungry on Friday night and this was a very easy recipe but one that would be packed with flavour. I had a couple of scotch fillet steaks in the freezer so I pulled them out and zapped them carefully in the microwave to defrost. I don't normally defrost raw meat in the microwave as it is so easy to go over board and start cooking it. Some times it just cannot be helped though. This was such an easy dish to make and it really did pack a punch in the flavour stakes. I had some left over mashed potato that I re-heated, steamed some spinach and heated some frozen mixed vegetables to go with it. It was the perfect easy Friday night meal.
Steak in a Tomato & Caper Sauce
Ingredients
- 1/4 cup (60ml) olive oil
- 4 x 150g sirloin steaks
- 2 garlic cloves, thinly sliced
- 6 anchovy fillets on oil, drained
- 2 tbsp capers, rinsed, drained
- Small handful flat leaf parsley, finely chopped, plus extra leaves to serve
- 400g can tomatoes
- 2 tsp dried oregano
- Mashed potato, to serve
Method:
- Heat 1 tbsp oil in a frypan over high heat and sear steaks for 1 minute on each side then set aside.
- Reduce heat to medium, add remaining oil and cook garlic, anchovies, capers and parsley, stirring until anchovies melt.
- Add tomatoes and oregano and simmer over medium-high heat, stirring occasionally, for 5 minutes or until thickened.
- Return steaks and any juices to the pan cover with the sauce, simmer for 6-8 minutes.
- Season, then serve with mash and parsley leaves.
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