Weekend cooking can be interesting adventurous and creative. This is the best time to use my time during lockdown and putting my culinary skills to use. Instead of watching Netflix all day long and becoming coach potatoes.
Do something that your heart desired. My is cooking and eating the creation meals that I explored and experimenting. What are yours? Some like gardening, make use of your garden to grow home grown vegetables or flowers.
Today I have gotten steak at normal price, but eggplants, potatoes, mushrooms, garlic sticks and carrots are on sale. We can’t win all the time, right? At time we have to spend a bit more rather than eating bread and canned food for one whole week. Let’s get something more desiring and adventurous creative meal. My dinner is tasty, flavourful and colourful. Let’s cook!!!!
4 Porterhouse steaks
1 bunch garlic sticks, cut into bite size
2 medium size potatoes, cut into halves
2 medium size carrots, cut into bite sizes
2 medium size eggplants, cut into bite size
1 punnet mushrooms, cut into quarter
2 Tsp minced garlic
1/4 Tsp ginger powder
pink Himalaya salt
Pound salt, rosemary, pepper, paprika and oil; pour into zip bag and add the steaks, marinade 1 hour. Preheat oven 180 degree C.
Par boil the potatoes and carrots in microwave for 12 -14 minutes. Remove the potatoes, drain and pat dry with paper towel. Place potatoes, eggplants and mushrooms in a large bowl; season with Himalaya salt, pepper, and oil. Then place in a tray and roast until cooked through about 15 minutes.
Place the steaks in another tray and roast for 15 minutes turn after 8 minutes or cook to your liking. This time my porterhouse is medium rare. Stand for 5 minutes, cover with foil to keep warm before plating.
Meanwhile stir fry garlic sticks with garlic and ginger for about 7 – 10 minutes until tender and cooked. Plate the vegetables on top and then the steak. Drizzle the oil from the tray. Serve with red wine.