Man flu has hit our house this week so the Other Half has been feeling very sorry for himself although a hot toddy or two has helped with the blocked nose if not the temperature. It has already made the meal planning go off plan.
This is a bit of a cheat as the lamb shoulder steaks were purchased ready marinated but we don’t often have lamb at home due to the high costs so we had a treat! I love new potatoes but occasionally I like to roast them, very different to ‘old’ potatoes but with a bit of mustard they make a nice change.
Minted lamb steaks
Firstly, pre-heat the oven to Gas Mark 5, cut the new potatoes in half length ways and put into roasting tin. Add a tablespoon each of oil and mustard, then shake or mix well until the mustard coats the new potatoes. Place in oven for about 40 minutes, shaking after 20 minutes and adjusting the temperature/cooking time if needed.
10 minutes before the potatoes are ready I sent the Other Half to barbeque the lamb steaks, set the kale and green beans onto steam and the peas to boil. I would usually steam the peas too but I had decided we were having pea puree so I kept them separate.
Once the peas are cooked, drain the water but reserve some to use if necessary. Place peas and a tablespoon of crème fraiche in a food processer and blitz until it looks like you have blended Kermit the Frog! Mint would work very well as an addition to this, you can add extra crème fraiche or the pea water until the puree reaches your desired consistency, our household prefers it quite thick so I do not add any extra water.
This was polished off the a French Cabernet Sauvignon from Naked Wines which match the meal beautifully, I found after food the wine lost a little of its appeal and it certainly hadn’t improved by the next day, a great food wine though.
The Other Half treated himself to some steak whilst the small person and I were away. Luckily he bought quite a large piece of rump (oh-er missus!!) and saved some for us.
I spent quite a bit of time today deciding what kind of salad dressing to use and whether I should do something like a blue cheese sauce. In the end I decided it was bloody nice steak so I’d use the meat juices to form the basis of a dressing and I’d do glazed mushrooms instead of a sauce for the steak.
First of all I parboiled some new potatoes and then added some wholegrain mustard and butter to roast them off in the oven. Salad was very simple, a mixed leaf packet plus radish, cucumber, tomato and yellow pepper. I started the mushrooms off in butter in a frying pan and then added a healthy dollop of red wine and stirred occasionally until they were glossy and coated, finally adding a drop of tawny port (the Other Half doesn’t like this so I shall leave it out next time – if I hadn’t already picked the wine I would have glazed them with balsamic vinegar instead). Once everything was nearly ready, I used the frying pan I’d done the mushrooms in to cook the steak with some butter. Just over 3 minutes per side and 3 to rest.
Whilst resting, I added some olive oil to the pan and a dash of red wine vinegar to make a salad dressing / sauce. It’s on my cheese salad for lunch tomorrow so I’ll see if it still works!
For wine, I was tempted by something called Garagiste (been saving it for ages) but someone much better at wine matching than me suggested a Primitivo. One of the many good things about the Naked Wines website is the sense of community and access to lots of knowledgeable amateurs, the Primitivo worked really well and as another plus, I’ve persuaded the Other Half to buy more steak next week to go with sauce and chips (plus that Garagiste!!)