Porterhouse with roasted cherries, figs and boiled vegetables served with cherries and figs liquor

Porterhouse with roasted cherries figs and boiled vegs served with cherries and figs magarita.JPG

Weekend dinner are usually extra creative with booze. With abundance of figs to create new dishes till season is over. Google: “Here in Australia we commonly known porterhouse as a boneless sirloin steak, but pretty much everywhere else in the world a porterhouse comes on the bone.”

“Put simply, porterhouse steaks are T-bones, but a T-bone isn’t a porterhouse. Both cuts both come from the short lion region of the cow and feature the distinctively shaped bone. The difference? It all comes down to the width of the filet.”

A porterhouse on the bone has a big juicy sirloin on one side, and a filet on the other side that is at least 1.25 inches (3.2cm) wide. If that filet is smaller than 1.25 inches, it is just a regular ol’ T-bone. Simple. So, if you see an Australian menu offering porterhouse bone-in or US-style, you’ll know the steak has enough meat to feed two. Steaks can be cut and designed to cook as fast or as slow, or as easy or as difficult as you want to make them.”

I always like my dishes to be colourful, creative, flavourful and delicious. I admit it got to be cheap yet looks elegant with oomp bursting and satisfying flavour in your mouth. Today, I am creating liquor with a twist of my creation. Let’s cook!!!!


4 porterhouse steaks
1 punnet cherries tomatoes
4 medium size figs, cut into half
1 bunch of asparagus, cut into bite size
1 small broccoli, florets
1/8 Tsp cinnamon powder
black pepper
olive oil


6 cherries, cut into half
4 figs, cut into half
sea salt and black pepper
30 ml frangelico
1-2 Tsp cayenne powder
1 Tsp ginger powder
1/2 Tsp treacle (OPT)


3 Tbs bourbon
2 Tbs sambuca
2 Tsp cayenne powder
3 dashes of black pepper
Use the remaining dressing ingredients


Preheat oven to 180 degrees C. Marinade steaks with salt, pepper and oil for 45 minutes. Place cherries together with steaks in a large baking tray. Roast steaks for 12 -14 minutes on one side, then turn to the other side and roast further 8-15 minutes for well done or up to your liking.

Check the steak for springy. Once done, remove and cover with foil keep warm for 5 minutes. While steak and cherries in oven, place asparagus and broccoli in in a pot with salted water and cook for about 12-14 minutes until cooked and softened.

Dressing: Blend all the ingredients except frangelico to sauce paste. Then add frangelico, stir to mix well and set aside.

Plating: place cooked 2 or 3 broccoli pieces and 4 cherries on one side at the top of the plate with asparagus and figs then steak next to vegetables. Drizzle remaining oil from the tray on to steaks. Spoon a spoon or two of the dressing over the steaks.

To make liquor:  Use the remaining of the dressing; add bourbon, sambuca, more cayenne, and black pepper. Stir to mix well and then pour into tall glass.