Here’s another creation of Scotch fillet, that is on sale as it will expire in a day. I am using leftover Brussel sprouts and cherries tomatoes to compliment and for colours in my food.
In addition, as a chili lover I have added cayenne as I have run out of chili powder and chili flakes. Discovered that in my fridge there are two pieces of cheese left. At the last minutes, I dumped it on top of my meat.
I know presentation wise is not well, I am more interested in the flavour as well as kicking spicy in my tongue. The meat is succulent, juicy, delicious with green and red vegetables. Let’s cook!!!
Marinade steak with cayenne, salt, pepper, balsamic glaze and oil for 30 minutes. Cut the stems of Brussel sprouts, par boiled for about 8 minutes in microwave; drained and set aside. Just before putting in oven on a baking tray; season with salt pepper, and cayenne powder. Add tomatoes and season with salt and pepper. Drizzle oil.
Next add steak and place 2 level below the grill, then grill one side for 8 minutes. Turn over grill the other side further 6-8 minutes. Then place two slices cheese on top of steak and cook further 1-2 minutes or to your liking until cheese melted. I prefer medium done.
Plate Brussel on top of plate, next tomatoes on the other side and steak in the center. Serve with a glass of red full body wine example Cabernet Merlot.
Note: Oven vary and time. Also, how you like your meat to be. You can use any spice powder of your choice: paprika, chili powder, coriander, curry powder or Moroccan powder. You can choose your vegetables to go with.
Craving for pasta? Here’s my creation with bought beef ravioli. Pasta lovers you can create than making your own when you are having the craving or have no time to spend making pasta.
I don’t have a pasta machine. So, I bought them fresh. If you do have the machine. Go ahead make your own. You can add your own filling inside.
I loves my pasta meal to be satisfying, delicious, healthy and colourful. Serve with a glass of wine. Let’s cook!!!!
Ingredients
2 cloves garlic, minced 1/2 c brown mushrooms, quarter or bite size 1/4 c cabbage, thinly slice 1/2 cup chips size carrots 4-6 stalks of kale, tear the leave, wash and drain dry 1-2 Tsp caper 100 g of semi dried capsicum strips with oil ( bought a tub) 250 g beef ravioli and enough water to cook ravioli 20 g butter 2 Tbs Worcester sauce 1/4 c white wine or vegetables stocks oil salt pepper
Method
Cook the ravioli as per instruction on packet and drained the water. Then heat oil in pan, add garlic and capers cook till fragrant. Next add kale, cabbage and carrots, fry for 5 minutes until tender, add in mushrooms, cook further 3 minutes until softened.
Then add butter, Worcester and wine to caramelised, and season with salt and pepper. Next plate the ravioli and scoop cooked vegetables onto plate with ravioli and mix well. Taste and season the sauce. Spoon some semi dried capsicum strips on to the plate, drizzle some oil and serve immediately with a glass of white wine.
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