Porterhouse Brussels sprouts cherry tomatoes mushrooms and on a bed of bok choy

Google: “Cherry tomatoes, which are renowned for their nutritional value and use in cuisines worldwide. These small, juicy fruits burst with colour and flavour. Though many varieties are red, they also come in shades of orange, yellow, purple, and green. Tomatoes tend to be a great source of vitamins A, C, and E, as well as the B vitamin folate. In particular, cherry tomatoes are rich in the minerals calcium, manganese, phosphorus, and potassium. They’re also high in carotenoids, a type of antioxidant found in red, orange, and yellow fruits and vegetables.”

Google: “Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes. Bok choy is also a good source of Omega-3, fiber, calcium and folate. Believe it or not, bok choy has over 70 antioxidant substances and has been included in many studies to understand how antioxidants reduce our risk of cancer.”

With cold weather and winter coming on, we needed to have healthy diet for our wellbeing as we are not young anymore. Having my parents and a sister over for dinner. My parents are very particular a must have bok choy, and tomatoes in their meal. Same as me must have spiciness too. This is East meet West dinner with healthy diet that keep everyone happy. My dinner is colourful, hearty and delicious. Let’s cook!!!

Ingredients

4 Porterhouse steaks
2 bunches bok choy, cut into bite size
24 small Brussels sprouts, cut off stems
1 punnet mushrooms, cut into half
1 punnet cherry tomatoes
2 Tbs Worcester sauce
1–2 Tbs cayenne
4 clove of garlic
sea salt
salt
black pepper
olive oil
2 Tsp paprika
water for boiling

Method

Pound sea salt, garlic, cayenne, Worcester, pepper, paprika and oil; pour into zip bag and add the steaks in to marinade for 1 hour. After time up, preheat oven 180 degree C.

Place the steaks in a tray and roast for 25 minutes turn after 10-12 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.

Place cherries, and mushrooms in a large bowl; season with salt, pepper, and oil. Then place in another tray and roast until cooked through about 15 minutes. Set aside and keep warm with foil.

Meanwhile boil water in pot with a Tsp of salt, cover with lid over a medium high heat. Let it come to a boil. This may take a few minutes, once the water is at a rolling boil, carefully add Brussels sprouts, cover with lid and cooked for about 10-14 minutes. As nearing the 10 minute mark, check Brussels sprouts regularly. Use a fork to test their firmness.

When they are easy to pierce, but still firm in the middle, it is time to remove them from the heat. At about 12-14 minutes, fork should now pass easily through the outer part of the sprouts. Now remove Brussels sprouts, keep warm with foil and add in bok choy, cover with lid simmer over medium low heat cook until tender for about 5 to 7 minutes.

Plate the cherries and mushrooms side by side on top, followed by Brussels sprouts and bok choy. Then the steak on top of bok choy. Drizzle the oil from the tray. Serve with red wine. Enjoy!!!!

https://helenscchin.com/2017/05/30/porterhouse-brussels-sprouts-cherry-tomatoes-mushrooms-and-on-a-bed-of-bok-choy/

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