Scotch fillets with rainbow carrots figs and potatoes

scotch fillet rainbow carrots fig and potato

Found Scotch fillets on sale today, bought it with rainbow carrots, which at time difficult to get at the supermarket near me. I love the colour and it’s great to have colours on my plate. With the few left figs and potatoes, best get rid of it before the birds eat them and the potatoes  seems like it’s growing some stalk on it.

I am glad to have some red meat in my diet. Have not had any red meat for almost 2 years. This meal is a luxury meal for me. Covid had change all our lives. Everything increased in price. Some prices had triple especially meat, petrol and our life are getting dull. No going out often with friends and have to be cautious at all time: not to get Covid. Here Winter is around the corner, we are starting to get a few very cold days with a few drops of rain, certainly don’t want to fall sick and some bright days to smile at the sun. Got to be thankful for what we are still able to get.

It is a pleasure to have this meat and I am going to enjoy it with my family and am grateful to have a roof over my head and a plate on my dining table. My dinner is colourful hearty and delicious with peri peri sauce. Let’s cook!!!!!

Ingredients

To make fillets

4 Scotch fillets
2 Tbs butter
2Tbsp olive oil
salt and black pepper to taste
a dash or two tabasco sauce
1/8 Tsp nutmeg ground
peri peri sauce, warm in microwave

To make potatoes and carrots

2 potatoes, wash and cut into half
1 packet rainbow carrots, wash, stem and top removed a bit
water
a pinch of salt
pepper

To make figs

4 green figs, stem removed and cut into half
1/8 Tsp cinnamon powder
oil, drizzles on top

Method

Pre heat oven 180 degrees C. In a pot add potatoes, carrots, water, and salt to cook for 20-30 minutes, wants some crunchiness of carrots. Removed, drained well carrots and continue to cook potatoes until slightly tender and drain. Place cut and sprinkle cinnamon figs, on a baking tray, and drizzles oil. Then put the parboiled and season potatoes together. Bake the potatoes and figs for 35-50 minutes until figs, and potatoes are tender golden brown.

Sprinkle both sides of steaks with salt and generous amount of ground black pepper. About 20 more minutes before figs and potatoes are done; melt butter and oil in skillet over medium-high heat. Add fillets to skillet and cook to desired doneness, about 7 minutes per side for medium. Transfer steaks and cover with foil, keep warm until ready to use. In the last 10 minutes, add carrot in the oven to warm it up again.

When timer up removed carrots, figs and potatoes and slice the steaks. Put them all on serving plates and drizzle peri peri sauce over steaks just before serving. Serve with a glass of red wine. Enjoy!!!!

https://helenscchin.com/2015/04/01/scotch-fillets-with-rainbow-carrots-figs-and-potatoes/

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