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.
I have combined two method of cooking into one simple beautiful delicious juicy pork chop, noodles and vegetables meal. They looks beautiful and colourful as well.
Let’s get cooking!!!!
Ingredients for pork chop
4 pieces of pork chop pink sea salt, crushed to powder black pepper A few dashes of Worcestershire sauce a pinch of nutmeg powder a pinch of 5 spice powder
Ingredients
4 packets pan mee, follow instruction to cook 1 of each red and yellow capsicums, cut into bite size 4 medium size tomatoes, cut into wedges 4 medium size hen of the woods mushroom, cut to bite size 2-4 Tbs preserve olives leaves (bought in Asian grocery) boiling water salt pepper olive oil
Method
Roasting chops and vegetables
Preheat oven 180 deg C. Line baking tray with foil. Rub the spices, sauce and season with salt and pepper on chops for 15 minutes. Transfer onto prepared tray. Put in the oven about 15 – 20 minutes. Half – way through turn the chops until its cooked caramelised oil from the fat drip out. (I like mine medium to well cook). Once cooked, rest for 5 minutes and cover with foil.
In another lined with foil tray, place capsicums and tomatoes; season with salt & pepper. Drizzle some oil. Place in oven for 10 minutes until soft and lightly char. Remove, cover with foil and set aside.
Meanwhile, boil water in big sauce pan. Once start bubbling add the packets pan mee and its condiments that comes with it. Cook till pan mee is soft and cooked through. Using tong scoop the pan mee onto 4 noodles bowls equal portions.
Turn to low fire. Add the preserve olive leaves and mushroom into the soup. Cook about 3-4 minutes until mushroom soften cooked through. Meantime, add roasted vegetables to pan mee, toss around so the juice from vegetables is mixed in. Season with salt and pepper to taste.
Now spoon the soup into the prepared noodles bowls. Then add each chop onto pan mee with vegetables. Drizzle some juice from the pork tray on to each pork chop. Serve with white wine (Moscato) or beer (Tso Sing).
Note: you might want to cook your pork chop less time or more. Oven temperature vary. You may omit preserved olive leaves and substitute with green leaves vegetables such as kai lan. You may substitute hen of the woods mushrooms with cups or Swiss brown mushrooms.
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