My favourite season is summer, perhaps because my body reacts poorly to the cold weather, numb fingers that never function properly. There is something relaxing about the sun shining in through the window and knowing that it is going to be a hot day so light clothing rather than layers will be the order of the day. Alas summer has just again left our shore and winter is looming around the corner. However we are still lucky to have such a great selection of vegetables available that have been grown locally. I don’t like to buy vegetables from overseas when we have our own fresh product here. It is different in winter when we can’t get locally grown product but whenever possible I like to support our own. Now I can hear Sam saying to me “well, why are you buying bananas?” Personally I would prefer not to as I dislike them but am outnumbered by the rest of the family who love them, and since they don’t grow in New Zealand that is okay. Salads and vegetables are a great accompaniment to steak and I have put in some recipes following the steak marinade.
As I have said previously we have our own meat so tend to eat quite a bit of it and one of our favourites is steak. We barbecue frequently, even in spring and autumn, so find that steak is easy and very tasty. I like to marinate my steak, making up a marinade and then pouring it over the meat for at least two hours. Any steak can be used but the cheaper cuts do well with marinating longer even overnight if possible.
Chloe helped me with this marinade and we use it regularly. We used sirloin steak in this recipe and marinated it for two hours prior to cooking but I had some meat left over so it soaked in the marinade for 24 hours and was delicious the next evening.
4 medium steaks
1 tablespoon oil
1 tablespoon minced garlic
½ tablespoon minced ginger
1 tablespoon lemon juice
¼ cup soya sauce
3 tablespoons sweet chilli sauce
¼ teaspoon dried mixed herbs
Combine all the ingredients in a bowl and mix well. Place the meat in a glass dish and pour the marinade over the meat. Turn the meat to coat. I like to brush the marinade over all the meat and then pour the remainder over. Cover the dish with cling film until ready to cook.
This meat can be cooked on a barbecue or it can be grilled in the oven. If you wish to it can also be cooked in a fry pan.
For this meal the Welshman cooked it on the Barbecue. He heated the plate to a high heat and then cooked the meat for 3 minutes each side, he even used his trusty stopwatch to get the exact time. The time you cook it for will depend on what you are cooking it on and how rare or well done you like your meat.
Serve with a fresh green salad and vegetable couscous.
FRESH GREEN SALAD.
Many vegetables can be used in a salad so I just grab whatever I have in the fridge or pantry and then make my salad. There are many varieties of lettuce these days, unlike when I was growing up and from memory we only had the iceberg variety. Although this is still available there is rocket, the fancy lettuces and mesclun. Each has it’s own flavour but I think they are all equally tasty so any type will do.
I use avocado in this salad, to prevent the avocado from going brown once you have peeled the avocado, remove the stone slice it up and pour lemon juice over it.
1 green lettuce, broken or chopped into smaller pieces.
2 spring onions chopped
1 avocado, peeled and chopped as outlined above
2 medium tomatoes sliced
1 red capsicum sliced
½ cucumber sliced
Put all the ingredients into a bowl and mix through.
Refrigerate until ready to serve.
ROAST VEGETABLE COUSCOUS
We love couscous, the more we have it the more we come to love it. For our family it is a food that we hadn’t had much of but this past year we have eaten it more regularly and it is now more popular than potatoes for us.
There are many brands on the market, the readymade brands are good if you don’t have much time or are unfamiliar with couscous.
1 head of broccoli chopped into flowerets.
1 cup of green beans chopped
1 large red onion chopped
1 green capsicum deseeded and chopped
4 large mushrooms chopped.
Salt and Pepper to taste
Place all the ingredients in a roasting dish, sprinkle with olive oil, mix through and roast in the oven at 180°C for 15 minutes or until cooked.
1 tablespoon oil
1 teaspoon salt
2 cups couscous.
1 Teaspoon butter
Place the water in a pot with the oil and salt and bring to the boil. Remove from the heat and add the couscous. Cover the pot and leave for 2-3 minutes. Add butter and cook on a very low heat for 3 minutes stirring all the time with a fork. The grains will separate and fluff up.
Remove the vegetables from the oven, stir and pour into the couscous. Add some lemon juice and 1 tablespoon of good quality olive oil, (or more if desired), mix and it’s ready to serve.