Monthly Archives: November 2012

Marinated steak,cripsy potatoes and a simple salad.


Steak is always a good option if you’re having a busy day and have almost no time to cook something decent. It’s done in minutes, and by adding some simple, stress-free ingredients to it, you can make a hell of a dinner without spending hours in the kitchen.

For two people you will need:

2 steaks (the cut is up to you, I chose for a cut called ”bullet” steak) each about 200g

2 cloves of garlic

1tsp of dried thyme

Black pepper

Olive oil

2-3 tsp of lemon or lime juice

Salt to taste

For the quick oven fries:

4-5 large potatoes, washed, unpeeled, cut into thin wedges

1 tbsp of provencale herbs

Salt,pepper to taste

1 garlic clove

2-3 tbsp of oil

For  the simple salad:

Mixed lettuce leafs

A few cherry tomatoes- quartered

Olive oil,balsamic vingerar, salt to dress the salad with.

So, let’s start with the potatoes. Cut them into very thin wedges, they will cook quickly. Toss them with salt,pepper, chopped garlic and herbs. Add the oil and mix them well, so they’re all evenly coated. Pop them onto a tray lined with baking paper and bake for about 20-25min in a preheated oven on 180C or until golden and crisp.

Once those babies are in the oven you rub your steak with pepper, oil, lemon juice, thyme  and sliced garlic. Do not salt it, as it will get tough. Salt it later, after it’s cooked and rested. Leave it for a few minutes for the flavours to infuse.

When the steak is marinating you can toss the salad with some oil, vinegar, salt and tomatoes. Set aside.

When the potatoes are done, turn the oven off and leave the tray in the oven, so they don’t get cold.

Preheat your pan, with no oil in it (there’s oil on the meat already). When it’s very, very hot- almost smoking, take your steak, take the garlic slices off of it (so they don’t burn) and place your steak in the pan. Cook it how you like it, I like it medium-rare, so I cooked it for about 1,5-2 min each side, and then let it rest for 2-3 min after being cooked. You can of course cook it for longer, just remember to not keep turning your steak. Turn it once.

For medium steak I’d cook it (depending on the thickness) for about 3 min each side and turn it just once. Then let it rest for 3-4 minutes. If you slice the steak too soon, without allowing it to rest, all the juices will flow out of it. When you rest your meat, you allow the juices to go back to the center of the cut ,which makes for a juicy steak. After you slice it, season it with salt.

Serve with cripsy potatoes and salad on the side.

Enjoy 😉



Banana mousse with butterscotch ripple


This dessert is so easy, it can be done in under 10 min, then all it needs is chilling time. It can be done way it advance and it will blow your socks off.

Ingredients (serves 4)

4 large banans, ideally chilled in the freezer for an hour

500ml of whipping cream

2 tbsp of lemon juice

100 g of soft, light brown sugar

50g of butter

Dark chocolate for decoration

A blender


So, first make the butterscotch sauce, because it needs to cool down before you can assemble the dessert. Put the sugar, 150ml of cream and the butter in a sauce pan, over medium heat. Keep stirring until the sugar disolves completely. Let it come to a boil and bubble away for 2-3 min, while stirring constantly, so the sauce doesn’t burn. Then turn it off and let it cool until room temperature.

Put  your banans in the blender, along with lemon juice and the rest of the cream. Blend until thick, creamy and fluffy ( about 2-3 min).

Once the sauce is cooled and your mousse is done- you can assemble the dessert. I like to serve it in a glass, doing it by layers. Some mousse, some sauce, some mousse and some sauce again, trying to ripple it through a bit. (You can use a toothpick for that) I make a swirl of butterscotch sauce on the top and grate chocolate over it.

Then let it cool for 30 min minimum before serving. Enjoy 😉



Brown Spanish rice, vegetable salsa and chorizo stuffed chicken


This is another fine example of my odd inventions. I call it spanish style, I’m sure real spaniards would frown upon that- however I tried using traditional spanish flavours-and that’s why I call it spanish style.

So- let’s get started.

Ingredients (serves 4)

4 chicken fillets

12 slices of chorizo sausage

1 clove of garlic

2 tbsp of olive oil

Salt, pepper to taste

2 yellow peppers- diced

1 large courgette- diced

400 g of white rice

3 tsp of tomato puree

3-4 tbsp of oil

1 heaped teaspoon of paprika powder

Water to cook the rice in – boiling hot

Fresh coriander leafs

Lime wedges or slices

So, the first thing you want to do is cut a pocked in your chicken. Use a sharp knife and just cut out a pocked along the fillet- just deep enough to put the chorizo in. season the chicken with salt and pepper and then sear in a very hot pan, until the breast has some nice golden colour (about 2 min each side).

Remove the chicken from the pan. It will not be fully cooked. Don’t worry about that. It will finish cooking in the oven.  Mix crushed clove of garlic with 2tbsp of olive oil and rub inside and outside of the fillet. Then place the chorizo slices inside the pocket.

Now you’re meat is ready to go into the oven for about 15min, 180C. ( I always prepare the meat in advance and only put it into the oven when the rice is nearly done- that way everything is ready at the same time.)

For the vegetable salsa – as I call it, just fry up the peppers and courgette with a bit of salt and pepper- for about 3-4 min, just until the vegetables are slightly soft. Don’t cook them too long, you want them a bit crunchy. Once ready-set aside, you can heat it up quickly, when you need it later on.

Now for the brown spanish rice, You will need a large pan with high edges, heavy bottom if possible. Heat up 3-4 tbsp of oil and when it’s hot add the rice (measure it in a cup, bowl or glass. If you add 1 glass of rice you know you need 2 glasses of water- it’s always a 2 parts of water for 1 part of rice rule).

Toast off the rice until its slightly brown and golden-stir a lot, don’t let the rice burn. This way you give the rice a nice nutty flavour. When the rice is golden brown, you add the paprika powder, your boiling water, salt to taste and tomato puree. When you put the water in, your pan will sizzle a lot, don’t worry. It’s normal. Then remember to stir the rice as it cooks. You want to cook it until all the water is evaporated. Taste it along the way, if the water is all gone and the rice isn’t soft enough- add a bit more. The rice should be cooked by the time all water is absorbed. Then I like to cook it dry for a few minutes, while stirring constantly, just to toast it off a bit more and give it a nice crunchy texture.  Once it’s ready you can set the rice aside to dry off and steam in the pot, while you put the chicken in the oven.

When the chicken is ready, take it out and let it rest 1-2 min. then heat up your vegetable salsa and rice. Cut a wedge of lime and pick a few corriander leafs to garnish.

Enjoy! 😉