Monthly Mystery Munchies #13: Steak with Caramelised Cranberry and Pomegranate Sauce

italy-1264104_1920For this month’s Monthly Mystery Munchies, Ann and I went for a main course using fruit. I had so much fun playing around with different meat and fruit. What inspired this theme was that I found figs at my local supermarket. Fabulous, thought me, let’s try something with this. So I did, and I decided to adjust it, so I bought more figs, and yay, we have a winner. Round three: this time I needed to take pics. No frikken figs. Like, anywhere. Whyyyy? I swiftly changed tactics after finding pomegranate pips, which, by the way, I stockpiled to avoid a repeat. I haven’t done steak for a while, and I fancied the idea of making a caramelised sauce with a piece of red meat. I mean, a sticky and sweet reduction on Porterhouse steak? Yes, people, YES! Ann always impresses me with her ideas, so please check out Grubbs n Critters for her take on this month’s theme: baked chicken cutlets in orange-plum sauce. She always brings it, and this month is no different, even though she’s in the process of emigrating! The fact that Ann still had time to do this really amazes me. I love her dedication and commitment!

Steak with Caramelised Cranberry and Pomegranate Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Supplies:

200ml cranberry juice
125g pomegranate pips
2 tablespoons brown sugar
1 teaspoon paprika
4 Porterhouse steaks
Non-stick spray
Sea salt and freshly cracked black pepper
Fresh rosemary for garnishing (optional)

Making It Happen:

Pomegranate steak 1 21. Mix the first three ingredients together, reserving half of the pomegranate pips. Marinade for an hour.

 

 

 

Pomegranate steak 3 22. Spray a griddle pan with non-stick spray. Pour the marinade in, bring to a boil and simmer for 5 minutes until it starts reducing. Season the steaks with salt and pepper, sprinkle the rest of the pips on them, and fry on medium-high heat until cooked to your preference. (For a 2cm steak: 2-3 minutes per side for rare, 4 minutes per side for medium, and 5-6 minutes per side for well done.)

 

italy-1264104_19203. Serve the steak hot, and garnish with rosemary (optional).

 

Advertisements

Crazy About… Asparagus and Green Bean Salad

Asparagus green beans 5This recipe is eeeeasy, people, and delicious, and healthy. I’m down! Ready in minutes, and served either warm or chilled, it’s tasty, low-fat, and delicious. Did I mention it’s delicious?

Asparagus and Green Bean Salad

  • Servings: 4 sides
  • Difficulty: ridiculously easy
  • Print

Supplies:

Asparagus green beans 1170g asparagus
200g green beans
2 tablespoons olive oil
1 disc low fat feta
Peppadews/ piquante peppers, halved
Sea salt and freshly cracked black pepper

 

Making It Happen:

Asparagus green beans 21. Slice the asparagus and green beans into thirds. Steam them until al dente.
Heat the olive oil in a large pan, and add the asparagus, green beans, and peppadews. Fry on medium heat for 4-5 minutes.

 

 

Asparagus green beans 32.Crumble the feta over the vegetables and season with salt and pepper. Serve warm or chilled.

Monthly Mystery Munchies #7: Fish with Orange and Dark Chocolate Soy Sauce Reduction

Orange dark choc soy sauce 8This month, I racked my brain (therefore concluding that I do, in fact, have one, albeit hidden under blonde) as to what to cook for November’s Monthly Mystery Munchies. We haven’t done a fish dish yet, and I wanted to do something with a difference, so the theme was fish with an ingredient/s not commonly used. Ann from Grubbs n Critters was happy to do this theme, although we were both initially stumped. Now that I had a theme, I had the challenge of deciding what to use as my surprise ingredient. Fish with a soy sauce reduction is quite a popular choice, but it wasn’t original, intriguing if you will. I liked the idea but needed to add a ‘wow’ factor. I love citrus anything, so I added orange juice and rind, and then chocolate, because why not? It sounds incredibly strange, bizarre, maybe even more ‘ew’ than ‘wow’. But this is why Ann and I do our monthly challenge – we push our boundaries, we try new things, and we learn, and it’s a lot of fun.

In trying to get the reduction portions right, I attempted it with rump steak and bone-in chicken breasts too. The first attempt was an important learning curve – the chocolate was unnoticeable. Bummer. Much disappointment. I was so looking forward to having dinner and dessert in one dish. I initially only used dark chocolate, but it was time to up my game. Enter cocoa powder. Now we’re talking! Or rather, not talking, because my mouth was pretty full. I also decided to use cayenne pepper because I love a bite. Right, now that the orange, dark chocolate, cayenne and soy were to my liking, it was time to pair it with fish. But what fish? So many options. I tried two – Cape yellowtail and hake. Yellowtail is a ‘fishier’ fish whereas hake is more mild. The Husband and I enjoyed both, and it’s entirely dependant on your personal preference. I lean towards hake, he leans towards yellowtail. The important fact is that the reduction perfectly compliments both. As I mentioned earlier, this reduction may be used with both chicken and steak, but there’s something about using it with fresh fish that has a je nes se qua.

Please head over to Grubbs n Critters to see Ann’s wonderful interpretation of this month’s theme! She always brings her A-game and this month is no exception! She made dory fish with a creamy golden kiwi sauce. Kiwis! It seems we were vibing from afar, both using fruit. What a delicious-looking and sounding dish! Well done, Ann, and thank you so much for being such a good sport about, let’s face it, a weird and difficult challenge!

Fish with Orange and Dark Chocolate Soy Sauce Reduction

  • Servings: 4
  • Difficulty: easy
  • Print

Supplies:

Orange dark choc soy sauce 1 3½ cup soy sauce
¼ cup orange juice
1 teaspoon orange rind
3 tablespoons rice vinegar
1 tablespoon cocoa powder
½ teaspoon cayenne pepper
30g chopped dark chocolate
4 pieces filleted fish (I used Yellowtail and hake)
Butter for frying

 

Making it happen:

Orange dark choc soy sauce 61. Combine all the ingredients, except the dark chocolate and butter, in a pot. Simmer on medium-low heat for 20 minutes, stirring occasionally. After 20 minutes, stir in the dark chocolate until melted. Allow the sauce to cool.

 

Orange dark choc soy sauce 4 12. Put the fish in a freezer bag and pour the cooled reduction over it. Refrigerate for an hour.

 

 

20151108_202240 13. Remove from the fridge. On medium heat, using a large pan, melt the butter (about 2 tablespoons) and add the fish to the pan, pouring the remaining sauce over it. Fry on medium heat for 4-5 minutes per side. This is dependent on the thickness of the fish, so check the fish after 3 minutes.

 

Orange dark choc soy sauce 114. Remove from the pan and serve hot. You can pair this with baked potatoes, savoury rice or chips.

 

Fried Banana Split with Salted Caramel Sauce

It’s Fried-day! Sorry, I couldn’t resist! You know when your guests think something took you hours but it didn’t? Yep. This recipe. There are two parts to it and each took me ten minutes. I made the caramel sauce the day before for convenience but you can make it first and while it’s cooling make the fried bananas. It’s the perfect summer dessert. Sweet, buttery bananas with gooey caramel sauce and creamy ice cream – sign me up! I added mixed seeds and nuts but you can add almonds, pecans, walnuts – whatever calls your name!

Prep time: 5 minutes      Cooking time for bananas and caramel: 20 minutes total      Serves: 4

Make the caramel sauce and set aside to cool.

Fried Banana Split Ingredients

4 bananas, peeled and sliced lengthways, then cut in half
2 tablespoons butter
1 tablespoon brown sugar
Nuts for topping

 

 

Fried Banana Split 1 2

On medium-low heat, add bananas to the melted butter, sliced-way down, and gently fry, turning as needed, until golden brown on both sides. Sprinkle the sugar over the bananas at the five-minute mark and continue to gently fry. The whole frying process takes a total of ten minutes.

 

 

 

 

 

Fried Banana Split 2 2

Scoop some ice cream into a bowl, lay the fried bananas over it, drizzle with salted caramel sauce and sprinkle the seeds and nuts if you’re using them. That’s it! Really. That is it!

 

 

 

 

 

 

 

 

 

 

Easy Kassler Steaks

When The Husband and I were first getting to know each other, he would come over to my Mom’s place every Monday night for dinner and every Monday without fail, she would make Kassler steak. You see, the Mothership was not the type who’d spend hours cooking but this is ideal if you want something quick and fuss-free. I marinated the steaks for two hours but if you’re pressed for time, you can do this for half an hour or the night before, in which case you just whip them out of the fridge and fry them for a few minutes. Convenient much?

Kassler is a cured cut of meat (meaning it’s been salted and smoked) so it’s already quite salty. As a result, don’t add any salt until you’ve tasted the final product. The sauce will caramelise, topping off the delicious flavour of the Kassler steaks. Serve with mashed potatoes and, if you want to be very traditional, sauerkraut.

Easy Kassler Steaks

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • 4 Kassler steaks
  • ½ cup apple juice
  • 2 tablespoons lemon juice
  • 1 sprig fresh rosemary (you can use a teaspoon of dried rosemary)
  • 1 tablespoon olive oil

Directions:

Kassler 1 21. Mix all ingredients and marinate the Kasslers for half an hour (you can marinate them the night before too).

 

 

Kassler 2 22. Heat some oil in a pan and add the meat, pouring half the juices into the pan too. Fry on medium heat until the steaks are done, about 5 minutes per side or until they’re golden brown.