Bay Harbour: September 30, 2020

Wednesday September 30 2020
Latest Canterbury news at starnews.co.nz
BAY HARBOUR
PAGE 11
Tasty Bites
Steak and salad a classic summer pair
You really can’t
go wrong with a
steak sandwich. The
caramelised red onions
add a hint of sweetness
while the horseradish
adds a bit of heat –
perfection
Sliced Steak with
Caramelised Red
Onions
Serves 4
Ingredients
4 steaks, sirloin, ribeye or
striploin
1-2 tbsp. sherry vinegar
2 tbsp rapeseed oil
Salt and cracked black pepper
A knob of butter
2 large red onions, peeled and
finely sliced
150g crème fraîche
2 tbsp horseradish sauce
½ tsp dijon style mustard
½ tsp white wine vinegar/lemon
juice
4 thick slices of bread
120g rocket leaves
Directions
Mix together a splash of sherry
vinegar, a tablespoon of oil and
cracked black pepper and rub this
mixture over the steaks. Set aside
while you cook the onions.
Heat a tablespoon of oil and a
knob of butter in a large frying
pan over a medium heat. Sauté the
onions until softened, this will take
about 15min.
Add in a tablespoon of the
sherry vinegar and a little salt
and continue to cook for another
five minutes until the vinegar has
evaporated. Set aside.
Heat a griddle pan until really
hot. Season the steaks with salt.
Place them two at a time on the
pan and cook for 2min on each
side for rare or until cooked to
your liking.
While the steaks are cooking,
in a small bowl mix together the
crème fraîche, horseradish sauce,
mustard and white wine vinegar/
lemon juice.
Brush the bread with a little oil
on each side and toast under the
grill.
Spread a little horseradish cream
over each slice, then spoon over
the onion mixture, slice the steak
and lay on top.
Arrange some rocket leaves on
top and serve.
Courgette salad with
mint, garlic, red chilli,
lemon and extra virgin
olive oil
Serves 4
Ingredients
4 courgettes
sea salt
freshly ground black pepper
1 red chilli
½ clove garlic
1 handful of fresh mint
extra virgin olive oil
1 squeeze lemon juice
raw peas
Directions
Slice 4 courgettes lengthways as
thin as you can (use a mandolin if
you have one). Grill on a red-hot
griddle pan, or on the barbecue,
until lightly charred on each side.
Scatter the slices over a large plate,
making sure you don’t sit them on
top of each other otherwise they’ll
steam and go a bit limp. While
they’re still warmish, sprinkle
them with a little sea salt and
freshly ground black pepper.
Deseed a red chilli and chop
finely. Finely chop ½ a clove of
garlic and sprinkle the chilli and
garlic evenly from a height over
the courgettes. (Add to your own
taste, but just remember that when
the chilli and garlic mix with the
olive oil and lemon juice the heat
and flavours are lessened.)
Tear over a handful of fresh mint
and drizzle with good extra virgin
olive oil and a squeeze of lemon.
P.S. If you find yourself with
leftovers, try baking any fish fillets
(cod, haddock or bass for example)
on top of the courgettes. Lovely
with steamed rice and seasoned
yoghurt.
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