Found this recipe again. Glad to be able to share it. It has been ages since I cook this meal. Guess that’s the first time I learned to cook yellow splits peas lentils and eating it too. In those days, way back in 2015 economic is great, abundance of food and everything is easy to get.
Rump steaks are my weekend meal those days. To gives a break from eating takeaway and home cooked Chinese meals. Also, this is where my culinary skill develops and soon turn to my hobby as now, I am retired. Those days are gone.
Where everything is huge, even my rump steaks too. I could eat it two meals. Now we are having shortage of food. Hopefully we will get the supply soon. Anyway, it’s great to share my old food and recipe with everyone. It’s comforting colourful and delicious. Let’s cook!!!
4 rump steaks
1/2 cup olive oil, plus extra
2 crushed cloves of garlic
1 Tbs grated ginger
Dash of Worcestershire sauce
1 Tsp seeded mustard
140 g yellow splits peas lentils
water to soak lentil
375 g white cabbage, shredded
1 brown onion, chopped
2 garlic cloves, chopped
250 button mushrooms
Splash of Cognac or dry white wine
2 bunch cherries tomatoes
250 g snow peas
salt and pepper to taste
Pre-heat the oven to 180 degrees C. Make a marinade with the olive oil, ginger, crushed garlic, Worcestershire sauce and mustard and place the rump steak in this for at least 2-4 hours. Clean and remove any stones and dirt from the lentils. Rinse the lentils under cold tap water and soak the lentils in water for 1 hour.
Heat 3 Tbs oil in a large pan with a lid and medium high flame. As soon as the oil begins to get hot, add chopped garlic and drain water off lentils and transfer them to the hot oil. Stir the lentils for 5 minutes. Add the cabbage, salt and pepper to the pan, stir to mix and cover with the lid. Cook until the cabbage is tender with occasional stirring. This should take about 20 minutes.
In baking tray place cherries, brush with 1 Tbs oil, season with salt and pepper; place in the oven to baked about 12-15 minutes. While cabbage cooking, drain and pan cook rumps to your liking (depending on the thickness of the cut about 4 minutes each side). Place steak on a warm plate and cover with foil to rest.
Then cook the mushrooms in butter. Add white wine and add some of the marinade mixture to the pan. Reduce by half. Then cook the snow peas with extra oil, remove and add to the cabbage on top of the rump and put the cherries to serve.
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