Weekend cooking for me is experimenting and creating mostly. Dinner for one. I enjoy cooking different method. Found this picture again which I have shared but no recipe came with it.
I am writing it again so that I can share my culinary skill. I cook my cherries tomatoes two ways as well as asparagus. Then looking for a quick simple green to add in at the last minutes, quick boiled cos lettuce. Next double baked potato and oven roast rump.
For the cherries tomato relish do it one day in advance. I have leftovers and include the recipe for you. Grilling asparagus on grilled pan and the other method is boiling in microwave. My experiment and creation is perfect just as I wanted it.
Rump is perfectly cooked top with boiled asparagus and cherries tomato relish followed by cos lettuce next to it along with grilled asparagus with roasted cherries tomatoes. Then in a ramekin is the double baked potato.
My dinner is beautiful, colourful and delicious comforting meal. Serve it with a glass of red wine. Enjoyed it.
1 rump steak
1 bunch asparagus, snap off the woody ends
1/2 bunch asparagus, cut into bite size
3 cherries tomatoes
2-3 cos lettuce leave, cut to bite size, wash
Double baked mashed potato
1 medium size potato
5 Tbs skim milk
2 Tbs sour cream
2 Tsp margarine
Cherries tomatoes relish Ingredients
200 g medley cherries tomatoes, chopped
1/2 onion chopped
1/4 c castor sugar
60 ml white wine vinegar
1 Tbs oil
1 Tsp minced garlic
Made one day in advance the relish
Add oil to pot. Cook onion, garlic and a pinch of salt on medium heat for about 5 minutes until softened. Next add cherries tomatoes, white wine vinegar, sugar, salt and pepper. Combine well. Increase heat to high and let it comes to a boil. Let cook for about 15-30 minutes or mixture has thickened.
Cherries tomatoes will release the liquid and mixture will thicken when liquid disappeared. Gently break press cherries tomatoes and stir from time to time to prevent sticking at the bottom. When mixture has thickened, taste the seasoning. Set aside to cool and when it had cool completely store in an airtight container. When you want to use it, get a dry spoon scoop the amount you needed into a bowl and warmed up.
The next day
Get steak out of the fridge and allow it to come up to room temperature about 30 minutes before cooking it from cold will stop the heat from penetrating to the middle as efficiently. Preheat oven 180 degrees C.
You also need to make sure your pan, is super-hot before you begin, this will help to caramelise the steak, essential for a delicious crust. Try aim to cook your steak medium-rare to medium. Turning it every minute or so will make sure you get a really even cook during cooking.
Preheat portable oven 160 degrees C. Greased ramekin and set aside. Place potato on a lined baking tray. Drizzle with oil and season. Bake for 15-20 minutes or until tender. Remove from oven set aside to cool. Increase oven to 200 degrees C.
Rub the steak all over with a good lug of olive oil and a good pinch of salt and black pepper both sides. Carefully place well-oiled and seasoned steak in pan and sear until a deeply golden crust forms and steak begins to pull away, 3 to 4 minutes.
Once potato cool, cut potatoes in half lengthways. Scoop out potato flesh in a bowl and season. Mash with a fork. Stir in sour cream, milk, margarine and half cheese. Season with salt and pepper. Spoon potato into prepared ramekin and sprinkle the remaining cheese. Bake for 12-14 minutes or until cheese melted and light brown coating on top.
Meantime, put kettle on. Once boil, pour hot water and add 1/2 bunch asparagus in to microwave safe bowl and microwave on high 10-12 minutes. Set aside cover with foil. Using the same hot water, microwave cos lettuce for 7-9 minutes. Drain and keep warm with foil.
Flip steak then transfer immediately to baking tray in preheated oven. Roast together oil and season cherries tomatoes, until medium done about 10-12 minutes or to your liking. While steak in oven, do pan grill 1 bunch asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning individually as they brown, until tender, about 5 to 10 minutes.
Remove as they finish, and season with salt and pepper. Mix lime juice and oil well. The mixture should still be strong. Season it well with salt and plenty pepper. Set aside cover with foil to keep warm. Once steak cooked to your liking, rest the steak on a warmed plate to collect all the lovely juices for 5 minutes.
Warm plate up in heated oven of roast rump while steak resting. Now plate up, put ramekin potato on top followed by grilled asparagus and roasted cherries tomatoes, boiled cos lettuce. Then steak top with boiled asparagus and cherries tomato relish. Serve with a glass of red wine. Enjoy!!!!