I felt like having Scotch fillet with baked vegetables. Then I saw 2 of my potatoes is starting to grow root. Thought why not add it to my vegetables. It’s not wasted, and it’s turned my baked vegetables with mashed potatoes were yummy and creative as well.
Then I don’t want my Scotch fillet to be plain, so I added blanched kale inside. You might ask why stuff the kale? Well, it’s given my meat some additional flavour and keep it moist not too dry.
Yes it’s not looking gorgeous presentable, but I am satisfied with what I have created. Be creative!!!
1 small red, and yellow capsicum, cut into bite size
1 small eggplant, cut into bite size
1/4 fennel, finely cut
1/2 Tsp salt
2 Tbs Olive oil
2 medium size potatoes
1/4 c milk
3 Tbs sour cream
A pinch of salt
A pinch of pepper
150 g Mozzarella Cheese
Sprinkle with Grana Parmesan Cheese
1 Scotch fillet
4 stems of Tuscan kale
Microwave potatoes about 18-20 minutes until soft. Drain and add milk, a pinch of salt and sour cream. Mashed the potatoes and set aside.
Heat oil in a pan, medium heat, add vegetables fry for 15 minutes. Remove from heat and plate up on to a lightly grease round ovenproof bowl. Then top with cheese. Sprinkle Grana Parmesan cheese. Bake it for 25 to 30 minutes until golden brown.
Meanwhile cut kale into bite size, and blanch about 2-5 minutes. Season fillet with salt and pepper. Drizzle a bit of oil and rub all over; cut into half the Scotch fillet. Once blanch kale stuff inside the fillet and place in tray and baked for 18 minutes. Halfway through turn the fillet. Baked to your liking.
Once done plate the fillet on the side with the bowl of baked vegetables on top and place an ice cream scoop of mashed potato on top of baked vegetables.
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