Weekend cooking for me is always a luxury style and my comfort meal. As I have free and more time to spend in the kitchen or go outing with friends, where we go beyond our comfort zone such as someplace, we never visit before and sometimes come back with different food from our supermarkets for dinner with friends.
Today, I have my three Charlie’s Angel friends that always stay looking out for each other’s. We shared same hobby with different ideas of food method of cooking and learning from each other to stay close till death do we part.
As I prepare dinner, one of them bake a cake, the other two helps cutting vegetables and set the table. I enjoyed cooking with friends and eating with them. My dinner is simple colourful and delicious. Let’s cook!!!!
Ingredients
4 Scotch fillet steaks
2 Tbs olive oil
2 Tbs smoked paprika
2 bunches broccolini, removed stems and cut into bite size
2 Tbs tomato relish each serve (4 plates)
4 medium potatoes
bought 300 ml sour cream (1 Tbs each potato)
salt & freshly ground black pepper
fresh pineapple cut to bite size
Method
Season steaks with salt and pepper using fingers rub paprika and oil onto both sides of the steaks. Leave in the fridge for 5 hours. Preheat oven to 200°C. Wash potatoes and pat dry with paper towels. Using a fork, pierce potatoes in about 6 places.
Place directly on oven rack in the center of oven. Bake for 45 to 60 minutes or until tender and cooked. Cut a deep cross in top of each potato. Using a clean tea towel to hold potato, squeeze base gently to open up top. Spoon sour cream over potatoes.
Bring out steaks to room temperature. Then heat a heavy-based pan and cook steaks for 4 mins each side, or until done to your liking. Meanwhile bring saucepan to boil and add broccolini and a pinch or two salt to boil until tender and cooked. Drain and season with salt and pepper; divide onto plates. Cut pineapple into bite size, divide into 4 plates and top with relish and put together with broccolini, steaks with sour cream potatoes baked. Enjoy with a glass of wine.
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