Stir fry green beans kumquat jam,baked figs serve w porterhouse sliced macaroni


To marinade steaks
4 Porterhouse steaks
Olive oil
salt and pepper

To make figs
4 green figs, stem removed and cut into half
oil to drizzle
1/2 Tbsp honey

To fry green beans
1/2 kg green beans, stem removed, cut into 1cm long
4 Tbsp kumquat jam
3 Tbsp olive oil
2 Tbsp Chinese preserved shredded olive leaves
2 eschalots, thinly sliced
2 Tsp garlic, minced

To cook macaroni
2 cups of macaroni
boiling water
salt and pepper

Pre heat oven 170 deg. Marinade steaks with oil, salt, and pepper, for 1/2 hour. Leave at room temperature. In a saucepan on low heat bring salted water to boiling. Add macaroni and cover simmering until macaroni al dente. Removed from heat, drain and set aside cover, keep warm with foil until ready to use.

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. In another baking tray place figs and drizzles oil and honey. Bake it for 25-35 minutes until figs tender. Meanwhile, place oil in wok, 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, add in kumquat jam and the Chinese preserved olive. Finally toss the macaroni in and season with salt and pepper.

Divide 4 serving of the stir fry beans and macaroni, keep warm and set aside. After steaks rested 5-10 minutes, sliced them and place them on topof the stir fry beans and macaroni. Drizzle some oil.

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