Here’s another West meet East meal. Went to a nearby supermarket to get porterhouse steaks as I am having my parents and my sister over for dinner. I forgot to get salad and potatoes.
Luckily, I have some leftovers green beans and the last few figs, so I use it with kumquat jam and preserved shredded olive leaves. I thought it’s not enough to serve as main meal. I searched my pantry and found some leftover macaroni, might else well finished off so I can get new batch next visit to supermarket.
My dinner with my family turned out well, my family like the idea of adding Asian flavours to roast beef and macaroni instead of salad and potatoes. I am glad to combine them and create a hearty comfort meal that we enjoyed for a change. Let’s taste and see that the combination is so good, different flavours and delicious. Let’s cook!!!!
To marinade steaks
4 porterhouse steaks
salt and pepper
To make figs
12 green figs, stem removed and cut into half
oil to drizzle
1-2 Tbs honey
To cook green beans
12-16 green beans, stem removed, cut into 1cm long
4 Tbs kumquat jam
3 Tbs olive oil
2 Tbs Chinese preserved shredded olive leaves
2 eschalots, thinly sliced
2 Tsp garlic, minced
To cook macaroni
1 1/2 c macaroni
salt and pepper
Preheat oven 170 degrees C. Marinade steaks with oil, salt, and pepper, for 1/2 hour. Leave at room temperature. In a saucepan on high heat bring salted water to boiling bubbly. Add macaroni and cover on medium heat simmering until macaroni al dente for about 10minutes. Removed from heat, drain and set aside cover, keep warm with foil until ready to use.
Place figs in a baking and drizzles oil and honey. Bake it for 25-30 minutes until figs tender. In another baking tray place porterhouse steaks, on a baking tray, bake 15 minutes one side first then turn and bake further 9 minutes (medium rare) or to your liking well-cooked 10-15 minutes further.
Meanwhile, place oil in saucepan, for 1-2 minutes then add garlic and eschalots fry for 1-2 minutes, until lightly brown. Then add green beans, fry until soften a bit, about 4 minutes, add in kumquat jam and the Chinese preserved olive leaves, toss to mix for 2 minutes. Finally toss the macaroni in and season with salt and pepper for about 3 minutes.
Divide 4 serving of cooked beans and macaroni, keep warm and set aside. After steaks rested 5 minutes, sliced them and place them on top of cooked beans and macaroni. Drizzle some oil. The picture above is mine plate, I have put one bean on each sliced steak for presentation.