I enjoy cooking and experimenting with various combinations of herbs, fruits and spices to go with meat and vegetables as well as creating food using various techniques. Challenging situation turned my cooking hobby into a serious desire to create and experiment with various ingredient combinations. I’m keen to explore various cooking methods. I enjoy eating “East meets West” kind of fusion food.
What inspires me to make those interesting combos? Everybody is looking for creativeness and deliciousness in food. Something that would wow them. Challenge them to try. I believe in innovation in my cooking. There is so much innovation in life all around, why not let there be innovation on a plate that sits right in front of me. I look for the flavours, colours, textures that look presentable and suit my taste bud as well as everyone’s. Got to be adventurous in cooking not just in outdoor activities.
Are you tempted to try be like me, adventurous? If you never try you will never know what you missed out. Be innovative in your cooking. My meal is a fusion and craving for innovation. It’s juicy, tender, moist, crunchy, herb flavoured, colourful and delicious. Serve with a glass of red Shiraz. Enjoy!!!!
Ingredient to marinade
4 rump steaks (health smart)
4 Tbs Worcester sauce
Blueberries jam to spread on the meat
Sea salt and black pepper
1 small egg plant, cut into cubes
1 small bitter gourd, half and removed the white vein/ membranes, sliced thinly
2 medium carrot, cut diagonally
4 medium potatoes, sliced semi thick not too thin pieces
2 Tbs garlic, chopped
2 Tbs paprika
salt and white pepper
Preheat oven to 220 degrees C. Pat rumps dry and season with oil, Worcester, salt and pepper. Put meat in a roasting pan and spread jam on top. In another roasting pan toss eggplants with paprika, salt and oil. Mix well and roast in upper third of oven, stirring once, 20 minutes.
Put rumps in the oven roast for 10 minutes. Reduce temperature to 180 degrees C and turn over the other side and spread some more jam for a further 10 -15 minutes or to your liking. For medium-rare rumps 130 degrees C and eggplants are golden, about 20 to 25 minutes. Transfer rumps and vegetables to a platter and keep warm, covered loosely with foil.
Heat oil in pan, over med heat add garlic and fry bitter gourd for 15 -20 minutes until crunchy tender cooked. Remove from heat and transfer to plate, keep warm, covered loosely with foil. Then add in a bit more oil if the pan is dry. Then add carrot and potatoes, pan fry until based of potatoes brown slightly not burn for 15 -20 minutes until cook and tender.
By now the rumps have been rested, cut into slices or just plate them individual on each plate with bitter gourds, eggplants, carrots and potatoes. I prefer my in one whole piece steak, my family lazy to cut so I sliced their steak. The picture above is mine. My family already started eating while I busy taking picture of my plate.
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