Steak that melts in your mouth matched with roasted red pepper, feta cheese and pistachio’s, need I say more.
As I grow older and with the more steak I eat I am finding that I need to cook it less and less. Even since I started the blog, at the beginning I would have said I was a medium/rare kind of guy, now I am definitely in the rare category. It seems the more you cook it the more flavour is lost. Now, I could go on about the cuts of beef and the way they should be cooked but I have just decided to do a separate post on this.
One of my favourite flavours is roasted red pepper. Most of the time though I have to make do from a jar. Here I actually got to roast them myself, which although is very easy, the change you get from the pepper is amazing. Its hard to describe, the sweet, crisp and crunchy pepper turns into a sweet, soft and err… well, roasted one. The rice is simply mixed with parsley, spring onions, extra virgin olive oil, salt and pepper and the zest and half the juice from a lemon. This is served undereneath the sliced steak and roasted red peppers. This is topped with yogurt with lemon juice and salt and pepper.
What really makes this dish though is the addition of feta cheese and pistachios. The saltiness of the cheese and that unique flavour from the pistachios make this dish come alive. I loved this meal, it is one of the reasons I enjoy cooking, making something that has few ingredients taste like you have used the whole cupboard and fridge.
This meal is from our HelloFresh box Www.hellofresh.co.uk
Pan fried gnocchi, crunchy broccoli, earthy mushrooms, parsley and Parmesan. Simple, easy, amazing.
We were given another opportunity to pan fry gnocchi. This time we nailed it. There was a slight crispness to the outside with a warm almost fluffy inside. There were few ingredients to this dish but all the ingredients were fresh, full of flavour and combined perfectly. There is an ongoing debate about fresh and frozen vegetables. Some say fresh is better because, well.. its fresh others say that frozen is fresher as it is frozen quickly which locks in all the nutrients and the fresh stuff is already days old by the time it hits the shelves, let alone your plate. Well, personally I think fresh tastes so much nicer, something is lost in the freezing or thawing process for me. And if you have a good market near you or better still grow your own then there really is no question.
Let’s talk fungus, chestnut mushrooms and the common mushroom or button mushroom are actually the same just a different strain. Although broccoli and Kale are different strains of the same thing and we all know how different they are. When the chestnut mushroom matures it grows into what we know as the portobello mushroom. I can only assume the button mushroom is never allowed to mature as we eat so many of them. The chestnut has a stronger flavour than the button, much richer and earthier. It’s the equivalent between farmed meat and game meat.
This recipe used chestnut mushrooms thankfully as I think the humble button would have been lost. A plants worth of parsley really brings out the flavours of the other ingredients and the Parmesan does what only Parmesan can.
Succulent chicken, flavour packed bulgher salad, tangy carrot and apple slaw and fantastic feta cheese crumbled all over.
It’s hard to know where to begin with this dish. There were so many flavours, yet they all managed to fit cohesively together. I’ll start with the chicken. Chicken thighs are our new favourite piece. There is so much more flavour and it is so much more juicy than the breast. For this we coated them in paprika and a little oil and pan fried them. Once they were rested we Sliced them into 1 cm thick slices.
The Bulgher wheat was cooked in stock. While it was cooking I chopped the spinach, spring onion, chilli and parsley, some olive oil and half a lime’s worth of juice. Once the Bulgher wheat was cooked, drained and cooled slightly, it got mixed in with the herby mixture.To make the slaw we just grated the carrot and apple together added some chopped parsley some of the lime juice and a little olive oil.
With all these flavours going on its hard to imagine that you could improve it but then along comes the feta cheese. Every now and then you get that salty tang that comes with real quality feta. Apparently in 2002 feta became a protected designation of origin product. This means only cheeses produced in a traditional way in particular area of Greece, that are made of sheep’s milk, or a mixture of sheep’s and up to 30% goats milk (from the same area) can be called feta.
This meal is from our HelloFresh box www.hellofresh.co.uk