A really big thanks to our neighbour Nigel for giving us these lovely steaks; we hope the BBQ smells were good for you too!
So the other bits we did were cheesy mushrooms from Jamie’s 30 minute meals and some home-made oven chips which are way better than the ones you buy in a bag.
Jamie’s Cheesy Mushrooms – for 4
- 4 large flat Portobello mushrooms (about 250g in total)
- 2 cloves garlic
- 1/2 a red chilli
- 2 sprigs flat-leaf parsley
- 1/2 a lemon
- 70g mature Cheddar cheese
Trim the mushroom stalks and put them in a small earthenware dish so they fit pretty snug.
Crush 1/2 a garlic clove over each mushroom.
Finely chop the chilli and parsley and divide between the mushrooms.
Grate over the zest of half a lemon and drizzle well with olive oil and season.
Cut the cheese into 4 chunks and put 1 on each mushroom.
Grill on the top shelf for 9-10 minutes or until golden.
N.B. We couldn’t find Portobello mushrooms today so we used field mushrooms instead. They were nowhere near cooked in this time so we stuck them on the BBQ for 5 minutes to finish them off. If you can only find field mushrooms it might be best to cook the bottoms of them on the BBQ or griddle pan or even a frying pan first before finishing with the other ingredients under the grill.
Heat your oven to as hot as it goes.
Cut your potatoes into 1 cm thick slices and then cut the slices into chips about 1cm thick.
Cook the chips in boiling water for 3 minutes and drain really well.
Spread the chips out on a baking tray and drizzle with vegetable or groundnut oil and season. Make sure all the chips are coated with oil but you don’t need to use very much.
Cook in the oven for 15-20 minutes.
Wine Suggestion: We had an Argentinian Malbec – perfect with steak!