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Posts Tagged ‘Rosemary’

Epic rib-eye steak

New Year’s eve is a night we treasure to eat nice food and open a good bottle of wine; just the two of us (the third still flakes out around 7pm). This year we are glad that Jamie Oliver is back on song with his new book “5 Ingredients”. This was delicious, luxurious and yes –  very few ingredients.

Wine suggestion: from our cellar came a bottle of the Chateau Rayas “Pignan” 2005 which while 12 years old was beautifully youthful, smooth, complex and deep. A 100% grenache from a very particular vineyard this is a remarkable wine that we’re glad to have shared together to begin 2018.

Epic Rib-Eye Steak – serves 4

  • 600g piece of rib-eye steak (ideally about 5 cm thick), fat removed
  • 4 sprigs of fresh rosemary, leaves stripped
  • 4 cloves of garlic, peeled and finely sliced
  • 350g mixed mushrooms, tear up any larger ones into bite size chunks
  • 1 x 660g jar of white beans
  • 1 tbsp red wine vinegar

Place a large non-stick frying pan over a medium-high heat. Rub the steak all over with a little olive oil, a pinch of salt and some black pepper, then sear on all sides for 10 minutes in total. You’re looking for a nice dark brown on the outside and medium rare in the middle – of course keep cooking if you prefer it more cooked than this. When done, remove to a warm plate and cover with tin foil.

Turn the heat under the pan down to medium. Add the rosemary leaves and crisp up for 30 seconds, then add the garlic and mushrooms with a splash of oil if needed and cook for 8 minutes or until golden.

Pour in the beans and their juice, add the red wine vinegar and simmer for 5 minutes, then season to taste. Sit the steak on top and pour over any juices from the plate. Slice the steak at the table and serve with with a drizzle of your best olive oil.

(Original recipe from 5 Ingredients by Jamie Oliver, Michael Joseph, 2017.)

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As well as being super-healthy this dish is bursting with great flavour; and it achieves this without the use of salt or pepper. We are usually very generous with seasoning (we take our inspiration for the pros) but this has more than enough delicious flavour without any: we were impressed and helped ourselves to seconds after scoffing the initial bowl.
Serves 4
  • 6 Chicken Thighs, skinless, boneless and quartered
  • olive oil
  • 2 Onions, sliced
  • 2 cloves Garlic, crushed
  • 2 sprigs of Rosemary, leaves picked and chopped
  • 1 tbsp Balsamic Vinegar
  • 2 tbsp Pearled Spelt (or Pearled Barley if you can’t find this)
  • 500ml Chicken Stock
  • 250g waxy potatoes like Charlotte, peeled and quartered
  • small bunch of Parsley, chopped
Heat oven to 190C / fan 170C / Gas 5.
Fry the chicken thighs in a little olive oil until browned. Remove and then add the onions and cook until softened.
Add the garlic and rosemary and cook for a minute, add the balsamic and cook for a further minute.
Add the rest of the ingredients, including the chicken, bring to a simmer, cover and transfer to the oven for one hour.
When cooked stir in the parsley and serve in bowls with crusty bread.
(Original recipe from BBC Good Food)

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This literally takes 20 minutes and you will probably have everything you need except the pork fillet and mushrooms. Cheap, tasty, healthy, and perfect for a Wednesday. We had some potatoes and cabbage in the cupboard which complimented nicely.

20-minute pork pan-fry – to serve 4

  • 500g pork fillet, cut on the diagonal into finger-thick slices
  • 1 tbsp plain flour
  • 2 tsp dried rosemary
  • 3 tbsp olive oil
  • 250g chestnut mushrooms
  • a big clove of garlic, finely chopped
  • 300ml vegetable stock

Tip the flour and rosemary into a plastic food bag and add salt, pepper and the pork slices. Give it a good shake to coat the meat.

Heat 2 tbsp oil in a big frying pan, add the pork and fry for 3-4 minutes until nicely browned, turning once. Remove it from the pan.

Add the rest of the oil and fry the mushrooms for a couple of minutes until starting to soften. Add the garlic and pork to the pan along with any flour left in your plastic bag. Stir in the stock, bring to the boil and simmer for 5 minutes.

You could add a splash of wine if you like or just drink a glass with it.

Serve with some mash and cabbage or something else green.

Find the original recipe on BBC Good Food.

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