Went to supermarket looking for a new tube baking pan and found Scotch fillet on sale as it will expire in 3 days. I could not resist it, so I bought it with mushrooms, a packet of spinach and onions. Then looking for coloured carrots couldn’t find them but found baby yellow patty pan. Had not had it for years, tempted to eat so I got it.

Google: “Baby Yellow patty pan squash is saucer shaped it’s vibrant yellow with green tipped stem and blossom ends. The flesh is crisp and succulent with a creamy white colour and moist seed cavity. The flavours are bright, peppery and somewhat grassy with a sweet finish. Baby yellow patty pan squash is available year-round with a peak season in the summer months.”

As usual I got to have spiciness taste, I have added cayenne, chili powder and paprika. This is testing your patience: marinade for 2 hours and then a slow cooking meal for 1 hour and waiting for Scotch fillet to rest another 15 minutes. What will you do will waiting for it to marinade? Then cooking for 1 hour? Well, 2 hours, I can bake a cake. While it is slowly cooking for 1 hour, I watch Netflix and resting time 15 minutes I can decorate my cake. Well, the meal is satisfying, luxury, colourful and delicious. Let’s cook!!!!

Ingredients

1 kg Scotch fillet
12 baby yellow patty pan squash, cut into chunk
250 g button mushrooms, quarter
1 packet of baby spinach
salt
pepper
2/3 c olive oil
1 Tsp minced garlic
4 Tsp cayenne pepper
2 red onions, peeled and 1 quartered and 1 sliced
4-6 whole garlic, smashed
1 Tbs dried oregano
1 Tbs dried lemon thyme
1/4 c vegetable stock
1 Tsp paprika
2 Tsp chili powder (OPT)

Method

Place Scotch fillet in a large ziplock bag with salt, pepper, oregano, lemon thyme, cayenne, paprika and oil, and give a rub or two Scotch fillet to make sure it coat well, and marinade for 2 hours or less, best at least 45 minutes. Preheat oven 190 degrees C.

Line baking tray with foil, place squash, both onions, whole garlic and then Scotch fillet on top in tray, brush the marinade over it. Bake for 1 hour. Remove squash when it had softened about 20-25 minutes, wanted some crunch, set aside with foil covered. Continue cooking Scotch fillet until done to your liking. I prefer mine medium to semi well done.  

Rest on a clean chopping board uncovered for at least 15 minutes. Meantime heat oil in pan, once oil is hot add minced garlic cook until softened. Next add mushrooms, cooked for about 2 minutes. Lastly, add spinach and vegetables stock.

Bring the stock to simmer about 10-12 minutes until spinach withered, season with salt, pepper and chili powder. Removed from hob. Once fillet are done resting, just before cutting Scotch fillet into pieces about 2 cm thick, warm up squash in oven with other vegetables. Next plate up pieces of fillet with cooked vegetables and sauce and the warmed up squash and onions. Serve with a glass of red wine. Enjoy!!!

Note: You can use carrots, zucchini or pumpkin instead of patty pan squash. Oven temperature may vary. You might need more or less time depending on the weight of your Scotch fillet and how cook you want. Google: “Medium the meat temperature should be 65 degrees, well done about 70-75 degrees.”

https://helenscchin.com/2017/04/03/slow-cooking-scotch-fillet-with-squash-mushroom-and-spinach/

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