A mild dish inspired by Thai flavors. Because the flank steak is cut into thin strips it doesn’t take long to cook.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – chopped
2 large cloves of garlic – grated
1 x 13.66 fl. oz. can of lite coconut milk
2 tbsp. Thai Red Curry Paste
4 tsp. Thai fish sauce
2 tbsp. crunchy peanut butter
1 tsp. Five Spice powder
8 oz. flank steak – cut into thin strips
1 red pepper – diced
4 oz. broccoli florets
1 cup of peas
1 cup of beef broth
Heat seasoned oil in a cast iron casserole dish and when sizzling add the onion and let soften and brown a little bit, then add the garlic.
In a small mixing bowl mix together a little coconut milk, the red curry paste, fish sauce, peanut butter and five spice powder and set aside.
Add the flank steak to the casserole dish and quickly sear.
Toss in the red pepper, broccoli florets and peas.
Add the sauce mixture, rest of the coconut milk and the beef broth.
Stir well, bring to a boil and simmer for 10 – 15 minutes depending on size of the flank steak strips
A different cooked breakfast.
Per person allow
1 – 2 poached eggs
A couple of rashers of bacon
A quarter of an avocado – sliced
4 or so grape tomatoes – cooked
Dinner party worthy. The cod steamed in olive oil and lemon juice nestles on a bed of roasted tomatoes, red peppers and olives flavored with garlic and small pieces of sweet potato are scattered around the fish. Start cooking the tomato mixture ahead of the fish as it needs more time.The sweet potato ‘confetti’ is briefly cooked in boiling water and then sautéed.
1 pound of cod
2 tbsp. olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
Place fish on a piece of aluminum foil in a roasting tin.
Pour the oil and lemon juice over the fish and season. Then wrap the fish and cook in oven for 30 minutes at 350 degrees.
Roasted Tomato, Red Peppers and Olive Mixture
2 tbsp. olive oil, season with salt and freshly ground black pepper
1 dry pint cherry tomatoes
2 red peppers – sliced
1 large clove of garlic
12 black olives – pitted and chopped
Place seasoned oil in a mixing bowl and add the rest of the ingredients and toss well so they get a good coating of oil.
Place in a roasting tin and cook in oven for 45 minutes at 350 degrees
Sweet Potato Confetti
2 x sweet potato – peeled and chopped into small pieces
2 tbsp. extra virgin olive oil – seasoned with salt and freshly ground black pepper
Cook sweet potatoes pieces in boiling water for 5 minutes or so until just tender.
Heat olive oil and when sizzling add sweet potato pieces.
Cook until nicely browned.
The herb crusting of lightly chopped rosemary and sage takes pork tenderloin to another level and it is so easy to prepare.
1 pork tenderloin (mine was smallish and weighed around 1 pound)
2 tbsp. olive oil seasoned with salt and freshly ground pepper
1 tbsp. lightly chopped rosemary – enough so smell is released
1 tbsp. lightly chopped sage – strip leaves away from the tough stem in the middle of the leaf
Mix together seasoned oil and herbs in a roasting tin and roll the tenderloin in in the mixture so it is coated on all sides. Cook in oven at 350 degrees according to weight of the tenderloin.