Having a bit of a play with flavors and i discovered how good potatoes, olives and speak together tasted. Yum! pair that with a perfect medium steak and my mushroom sauce and you have a delicious, easy meal. My tip is to always bring your steaks to room temperature before cooking so you get an even cook.
2 Large Potatoes, peeled and diced
8 Kalamata Olives, pitted and halved
50g Speck (Can use 2 Rashes streaky Bacon instead)
Salt & Pepper
2 Porterhouse steaks
1/2 Serving of my Mushroom Sauce (click here for recipe)
Preheat oven to 220'c. Put potatoes into a pot of salted water and boil for 10mins or until partly cooked, drain and fluff (to fluff cover potatoes and shake them to rough up the flesh, this is what crisps them up). Mix potatoes, olives and speck or bacon with a little olive oil, salt and pepper and place into the oven for 25mins or until golden and crispy.
Whilst potatoes are cooking heat up a non stick frying pan. When hot lay your steaks into it and press down gently, wait until it sealed and then flip, seal the other side and then put into the oven for 8mins. Once cooked rest until potatoes are done.
To serve i like to layer my potato mix along the plate with a fan of lightly pink steak and drizzled with mushroom sauce. My kind of heaven!
I love a good share platter and really this recipe is just a guide. You can add anything you like on here, be bold and try new flavors and combos.
200g Kalamata Olives (de-stoned)
200g Chilli & Garlic Olives
150g Sundried Tomatoes
12 Slices Salami
12 Slices Prosciutto
12 Slices Copper
Chunks of cheese (we had smoked, cheddar, peppercorn and edam)
Arrange all ingredients onto a platter and serve.
Other ingredients you might like to add include
This is my favorite bruschetta recipe with juicy slices of lamb backstrap layered on top. Lamb backstrap has become my favorite piece of meat to cook. It is delicious, lean and very quick to cook.
1 quantity of my bruschetta recipe
1 lamb Backstrap
50g Feta cheese
To cook the lamb heat a frying pan or barbecue on a medium-high heat. Cook the lamb for 3 minutes each side (or until cooked to your liking). Set aside in a warm place for 5 minutes to rest.
Top toasted bread with bruschetta mix, layer slices of lamb on top and crumbled over feta.
A delicious dish of meat (traditionally veal) stewed with stock and wine served with veggies. I cheated and used lamb served over a bed of warm soft polenta. I used a pressure cooked mu osso buco so it cut the time down, if you don't have one just use a oven dish and cook for double the time.
6 Lamb Steak
Seasoned plain flour, to dust
2 tbs olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
2 garlic cloves, crushed
375ml dry red wine
400g can diced tomatoes
250ml beef stock
Cheesy Polenta (click on highlighted word to get recipe)
Dust lamb with flour. Heat half the oil in a pressure cooker. Cook lamb until browned all over. Remove and set aside. Add remaining oil to dish. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 10 minutes. Stir in wine. Simmer until reduced by half. Stir in tomatoes and stock. Bring to the boil. Add lamb to the pressure cooker. Lock in pressure valve and set to slow cook for 60mins. Release the pressure valve and unlock lid, remove lamb and set aside to keep warm. Cook remaining sauce until slightly thickened. Add back in meat and serve over polenta.
Nothing makes me more happy than a juicy steak with a delicious sauce. This one ticks all the boxes! A medium porterhouse steak with homemade chips and a red wine jus.
1 Porterhouse Steak
Salt and Pepper
1 Cup Red Wine
1 Cup Beef Stock
1 Tablespoon Balsamic Vinegar
1 teaspoon Brown Sugar
Coleslaw (click on highlighted word to get recipe)
Add red wine, stock, vinegar and brown sugar to a small saucepan and reduce until a thick sauce consistency. Heat oil in a deep fryer.
Cut potato into thick sliced chips (leave the skin on, its yummy)
Meanwhile season steak and cook until your own liking ( i like mine medium) and cook chips until cooked thru, this should only take 4-5mins. Serve steak with chips, a serving slaw and a drizzle of sauce (or a drowning like i do).
These pulled pork stuffed spuds are filled with tangy, saucy and decadent pulled pork and topped with crunchy coleslaw and cheese. One word YUM!
8 Large Potatoes
Pulled Pork Mixture
1/2 small pork shoulder roast
1 Small pork shoulder, cut into chunks
1 Large Onion, chopped
Small handful Peppercorns
1 teaspoon Paprika
1 teaspoon Cayenne Pepper
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
2-4 Litres Chicken Stock
1/4 cup Apple Cider Vinegar
2 cups BBQ Sauce
3 Tablespoons Texas BBQ seasoning (optional - any bbq seasoning will substitute if wanted)
1 Knob butter
1 Cup Cheese
Coleslaw to serve (click here for my recipe)
To make pulled pork place all the pulled pork mixture ingredients except for the bbq sauce and bbq seasoning into a pressure cooker for 2hrs (slow cookers for 6hrs on high) or until meat can be pulled apart with a fork. Drain all but 1 cup of liquid. Place meat with bbq sauce, seasoning and remaining cup of liquid back into pressure cooker with the lid off (or transfer mixture to a large pot) and cook on a low heat for 20mins. Keep warm until serving.
Preheat oven to 200'c. Using a metal skewer pierce through the middle of each potato until all potatoes are secure. With a fork prick each spud all over (this prevents the potato from bursting). Place into the oven for an hour or until potatoes are golden and soft.
Once potatoes are cooked, slide off of the skewer and slice a small cross at the top of each spud. Squish the bottom of the spud to ooze all the potato goodness out the top. Top with butter and let melt before adding a generous serving of pulled pork, coleslaw and cheese.
My husband and I love to get these kebab chips from the kebab shop down the road. But being on a tight budget means we can't always have them. So why not make them? First you have to make the kebab meat. I like to use beef (which is untraditional i know!) but its what we had on hand and i think it goes well. I mince my meat twice as well but if you don't have your own mincer that's fine. Top with your favorite toppings (kinda like nachos) to ta da! a meal in a bowl!
500g Mince Beef
3g Cumin Powder
3g Ground Coriander
2 Garlic Cloves, Crushed
1 Onion, Grated
1 Tablespoon Olive Oil
500g Frozen Shoestring fries or my homemade shoestring fries
Smokey BBQ Sauce
Mix all of the kebab meat items together and combine well. Heat oil in a large frying pan and add mince, cook until mince is well browned and crispy.
Deep fry chips or oven bake them until cooked. Once chips are cooked layer your bowl with chips and crispy mince and top with sour cream, cheese and bbq sauce.
I created this recipe one night when i wanted to make a quick stew with leftovers. I picked up some amazing lamb necks from the local shop and with a bit of love from the pressure cooker in 50mins i had the most wonderful aroma permeating my house. You can swap out any of the veggies for what you like, and if you want to cook it in a slow cooker just chuck it on for 6-7hrs on low. The trick is to cut all your veg roughly the same size so they cook evenly.
8 Lamb necks
Plain flour to dust
2 Tablespoons olive oil
1 large Onion, peeled and roughly chopped
1 Clove Garlic, minced
2 Carrots, sliced
100mls Red Wine
2 Tablespoons Tomato Paste
1 Tin Chopped Tomatoes
1 cup Peas
1 Cup Corn
1 Cup Beans
8 Small Potatoes, diced and chopped
1/2 Litre Beef or Chicken Stock
Lightly dust necks with flour. Heat oil in the pressure cooker and seal lamb necks until browned. Place on a plate a set aside.
Place onions, garlic and carrots in the pressure cooker and sauté for 2 minutes, or until onions are soft and brown. Add red wine. Stir for 2 minutes , scraping the bottom of the pan for any brown bits. Reduce liquid by half. Put lamb back in the pressure cooker. Add in tomato paste, mixing well to coat the lamb necks. Add in tinned tomatoes, peas, corn and beans. Stir. Check the liquid in the pressure cooker. Add just enough stock to cover the lamb and vegies. Cover the pressure cooker and bring to high pressure. Set to 40mins. Release pressure. Carefully open the lid. Season and serve with a few slices of buttered bread.
Since my husband asked to make this a few years ago we've have struggled to find the right ingredients and recipe to replicate what we get at the take away store. Finally! thru error and trial of different flavors, we've nailed it! A sticky, sweet slightly crusted pork tenderloin with a succulent juicy inside... mmmm!
2 Pork Fillets, Halved
1 teaspoon Sesame Oil
2 Tablespoon Dark Soy Sauce
1 teaspoon White Pepper
3 Tablespoon Honey
2 Tablespoon Sugar
1 Tablespoon Fish Sauce
3 Tablespoon Chinese Cooking Wine
1 Cup Water
Few drops of red food colouring
Place all the ingredients in a bowl and marinate fillets for as long as you like up to 24hrs (you can marinate them for as little as 30mins, if you can't wait)
Heat a non-stick frying pan, add pork fillets and seal until they form a slight crust. Add a few tablespoons of the marinade and baste the pork until it's cooked (this should take 10-12mins).
Awesome served with coleslaw.
Note: If sauce becomes very sticky you can add a little more water, but i do like it very sticky or you can add more marinate to the pan.
You know when you have a great paella when you have a caramelised crust on the bottom of the pan, this one does just that!
This paella is quite simple but looks like it could be quite hard. Its the perfect one pot wonder and once cooked, simply place the pot in the centre of the table and let your loved ones enjoy.
500g Chicken thighs, diced
3 Spring Onions, chopped
1 Garlic Clove, Crushed
2 Tablespoons Olive Oil
1 Chorizo Sausage, diced
2 Tablespoons Tomato Paste
2 teaspoon Paprika
1/2 Cup White Wine (Cook with a wine you would drink)
400g Short Grain Rice (I use risotto rice)
4 Cups Chicken Stock
1 Cup of Frozen peas
250g Prawns, uncooked and shelled
Bunch Parsley to serve
1/2 Lemon to serve
In a large saucepan, heat oil on a medium heat. Add chicken and cooked until golden. Add spring onions, chorizo and garlic and cook for 3mins. Stir in tomato paste and paprika and cook for 1 min. Pour in wine and cook until almost evaporated. Stir in rice and stock, stir and cook covered for 15mins. Add peas and prawns and cook, covered, for a further 10mins or until rice is tender.
Sprinkle with parsley and a squeeze of lemon to serve.
Note: You can change up any of the meat and seafood ingredients in this recipe to suit your tastes. Pork, beef and all types of seafood work well.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.