This recipe can easily be a yummy mid-week dinner if you’re prepared to get some of the work out of the way so you don’t have to slave over the stove when you get home from work.
You could make the potato and vegetables the day before- the vegetable provencale freezes well, so you could even do a cook up on the weekend and make a big batch to freeze like I have done in the past. Potato Dauphinoise is normally baked as a whole, in this case, I was inspired to bake them in little individual portions, also so I could try freezing them later.
- 2 rump steaks
- 2 tbsp olive oil
- 3 tbsp minced garlic
- 2 tbsp honey
- 2 tsp Worcestershire sauce
- Salt & pepper, to taste
- Season steaks to taste.
- Combine remaining ingredients in a bowl and add steak, cover and refrigerate to marinate. Ideally you would allow it to marinate overnight, but at a minimum 45 minutes to an hour would be okay as well.
- Heat grill and drizzle with a dash of olive oil.
- Cook steaks on high heat, turning once only until cooked to your desire. Baste with marinade during grilling to keep it moist and so the steak really absorbs that flavour.
- Set the steaks aside in a warm place for a few minutes to rest before serving.
This recipe serves 4, so I freeze the leftovers- adjust to suit you.
- 500g King Edward potatoes, thinly sliced
- 200ml double cream
- 100ml milk
- 1 clove garlic, crushed
- 50g Gruyere cheese, grated
- Preheat the oven to 180C.
- Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.
- Grease a muffin tin and gently layer your potatoes into individual muffin holes. Pour remaining cream over the potatoes and sprinkle with cheese. Bake for 25 minutes until golden. To ensure that they picked up some nice colour all around, I carefully removed them from the muffin tray and baked them a further 5 minutes, standing alone. Be very careful though, the bottoms will give way if you’re not careful when moving.
- olive oil
- 1 onion, diced
- 2 garlic cloves
- 2 tbsp of extra virgin olive oil
- 2 zucchini, chopped into thick chunks
- 1 eggplant, chopped into thick chunks
- 1 red capsicum, chopped
- 4 ripe tomatoes/1 can of peeled tomatoes
- Salt and pepper
- 1/2 cup chicken or vegetable stock
- 2 tsp dried thyme
- Heat oil in pan and cook onion and garlic on medium heat for a few minutes until onion is soft and fragrant.
- Add zucchini, eggplant and capsicum, and cook, stirring frequently until vegetables have softened (perhaps 10 minutes or so). Season to taste.
- Add tomatoes, stock, basil and thyme and cover, cooking for a further 25- 30 minutes, stirring occasionally.You want the vegetables to be soft, but not mush, and have a stew-like consistency.
Remember to taste as you go along and season where need be. Everyone’s tastes are different as we know.
I’ve added a dash of red wine to this as well.