Friday, 27 March 2015

Steak with a Sun-dried Tomato Marinade


Oh dear. This was good, very, very good....

I bought myself a nice, fat juicy steak to cook for my evening meal last night and I wanted to add a little something to it. Having also just bought some sun dried tomatoes at the deli, I thought why not have a go at combining the two.......the result was so good, especially with some blue cheese crumbled on top .......

Recipe (serves 2)

2 large rump steaks
6 halves sun dried tomato
1 tablespoon sun dried tomato paste
1 tablespoon olive oil
1 teaspoon coriander seeds
half teaspoon black peppercorns
pinch sea salt

Some sun blush tomatoes
Some crumbled blue cheese


Pop your coriander seeds and peppercorns in a pestle and grind up - not to small just enough to break up the seeds...


Chop your sun dried tomatoes and add them to the pestle, followed by the tomato paste, olive oil and salt crystals.

Give it all a good mix together and  then spread it all over your steaks.



Cover the steaks with clingfilm and pop into the fridge for at least 30 minutes to marinade.

Remove your steak from the fridge about 10 minutes before you want to cook it - I think it helps the flavour.

Now heat your griddle, or a grill, to a high heat and then pop your steak on (or under) and cook for however long you like to cook your steak. If your not sure check out my post on 'how to cook a perfect steak' for some guidance....

The tomato marinade will burn - that adds to the flavour - so don't panic when that happens...

When your happy your steak is cooked to your liking, remove from the griddle and let it rest for a few minutes before serving. Whilst it resting, throw the sun blush tomatoes on the griddle and quickly move them among the steak juices to add colour and heat them through.

Once you have placed your steak on the plate, crumble on your cheese, add the sun blush tomatoes and may be a bit of salad - or chips - and serve.....


Hope you all have a great weekend

Love Lizx
 steak and sun dried tomato



Thursday, 26 March 2015

Too much choice.......



I have finally decided to retire my mixer.

I have had it since I was 19 so it done an amazing job ........... but, still, the time has come for it to go to the 'great-white-goods-grave-in-the-sky'.

So, I've decided what I want (was there any other choice?..... oh come on really!.....) but, and now here's the big dilemma - 

WHAT COLOUR SHOULD I CHOOSE?

There are just so many, all beautiful, and - as always with this sort of thing - I'm actually afraid to make the wrong choice and in a few days wish I had gone for another....





I could choose ones with patterns.....




There are ones that are pastels; there are ones that are metallic; there are ones that are matts; and there are some so bright you can't help smiling at them.....





But do you know what?

In the end I just know that I'm gonna buy one this colour........



Have a great day

Lizx


Wednesday, 25 March 2015

A Spring Time Antipasto Salad with a Lemon and Basil Dressing


A salad, as far as I'm concerned, should have a lot going on with it - it's got to keep you interested whilst you eat! Especially if it's to form the main part of your meal and not playing side-kick to the meat or pie or pasta or........well you know what I mean.....

Anyway, this time of the year it's great to start adding some of the fresh ingredients that are beginning to arrive on the vegetable shelves with the spring just around the corner.

Last Sunday was beautifully warm in our garden and we decided to eat our lunch outside - the first since probably last September! - So I thought a big bright busy salad was the order of the day.......

Recipe  - I'm going to list what I had in this salad quantities are fluid add as much or as little as you like....

1 bag salad leaves - I used rocket you can use what ever you like
jar artichoke halves
some sun blush tomatoes
pitted kalamata olives
a ball of mozzarella - drained, dried and ripped into bite size pieces
a large handful sugar snap peas
handful radish - washed and sliced
baby piccolo tomatoes - halved

For the dressing

A small handful fresh basil leaves
juice and zest of a lemon
1 peeled clove garlic
6 tablespoons olive oil
salt & pepper

First make up your dressing.....
You can make this dressing one of two ways........

1 - in a small electric mixer - just pop all your ingredients into the mixer - give it a whiz - add extra olive oil to thin if needed and your ready to go......

or -

2 - Grab a jam jar, add chopped basil, crushed garlic, lemon zest & juice, olive oil and seasoning and then give it a good old shake.

Now, on a large plate, arrange your salad. Start with the salad leaves and then evenly distribute all your other ingredients - adding as much or as little of each as you fancy - and just before serving drizzle, just a little, of the dressing over.


I like to pop a small jug of the dressing on the table for people to add more if they wish - too much dressing can ruin a salad, so it's easier just to add a hint and let others pour on more......


Have a great day
Lizx
 Antipasto

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Those observant ones amongst you will have noticed this ......

                   
                                                                 ......... appearing on my recipe posts in the last few days.

 I have finally figured out how to add printable recipes and I have also just finished days of adding it to all my previous posts (I have square eye now!) 

 So, from now on, all my recipes will have this little icon sitting at the bottom of the page just waiting for you to hit the link and print a photo free recipe. I have tried to keep it to one page to save your ink & paper.......