Grilled porterhouse, carrots serve with pumpkin two ways

Grilled porterhouse, carrots served w pumpkin two way

Ingredients
4 Porterhouse steaks
800 g pumpkin, skin peeled, washed and cut into bite size
4 Tbs cayenne powder
2 Tbs chili powder (opt)
2- 4 Tbs cream fraiche
4 Tbs orange juice
1/4 c beef stock
1 small mandarin, peeled skin, removed seed and hairs
4 medium carrots, peeled and washed
Water to boil
4 sprigs of spring onions, cut to garnish
4-8 Tsp chili oil

To marinade steaks for2-4 hours:
oil, about 5-8 Tbsp
salt and black pepper
8 Tbsp Oyster sauce
2 Tbsp honey
A few dash of Worcester sauce

Method

Pre heat oven 200 degree C. Place marinade in a plastic bag with steaks. Give it some gentle massage and set aside at room temperature until later. Place pumpkin pieces in a microwave safe dish with enough water on high for 20 -30 minutes slightly tender not too soft. Drained them well and stand for 10-15 minutes. Then sprinkle cayenne and chili onto pumpkins and place in the baking tray. Bake pumpkins for 25 – 35 minutes.

Using the same boiling water, in the microwave save dish, cook the carrots pieces on high for 20 -30 minutes until tender. Place the steaks in grill pan, grill 10-15 minutes on one side turn the other side and grill further 10 minutes or to your liking. Mine steak is well done. Rest steaks for 8 minutes before slicing them. While steaks rest, take some pumpkin and blend it with cream, mandarin and stock until smooth. Place carrots in the oven to keep warm with the rest of pumpkin.

To assemble; place pumpkin puree in the middle then remaining pumpkin and carrots on the top side. Then arrange sliced steaks along side with the carrots. Sprinkle spring onion and drizzle with chili oil over the vegetables and steaks.

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