After a bank holiday full of pampering meals and quality time with your loved one, it’s time to make it easier to balance – without compromising the taste.
We turn to turn Culinary column and head chef, Paul WattersDistributes a dish that strikes the perfect harmony between comfort and nutrition. By combining a juicy exterior steak, seasonal vegetables and rich, homemade red wine sauces. It is rich, satisfactory and just sophisticated to make Wednesday dinner a little more special.
Ingredients:
Sirlo steaks x2
8 baby potatoes
4 carrots (peeled and sliced in an angle)
Filling balls
2 cups of fine bread crumbs
2 twigs of rosemary (picked and chopped)
1 onion (nicely cubes)
2 tbsp butter
1/2 cup of chicken
Sauce
1/2 glass of red wine
1 pint beef
1 tablespoon of tomato paste
1 teaspoon of corn flour
1 teaspoon of water
(Mix corn flour and water)
Method:
1. Prepare the filling balls
Start by making filling balls. Melt butter in a small frying pan over medium heat. Add the chopped onions and rosemary and cook for a few minutes until softened and fragrant. Mix the bread crumbs and combine well. Gradually add in the warehouse, stirring constantly, until the thick paste is formed. Remove from heat and allow the mixture to cool. Once you have been cooled, form the mixture of the size you want and put aside.
2. Heat the oven
Heat the oven to 180 ° C (356 ° F).
3. Cook the potatoes
Bring two medium -sized water boilers to a boil, adding 1 teaspoon of salt to each. In one pot, rub the baby’s potatoes for 8-10 minutes, empty and move them to an ovenproof container. Drizzle with olive oil, season with salt and pepper and bake for 10 minutes. After five minutes of roasting, add carefully made filling balls to the same container Cook.
4. Boil the steak
When the potatoes fry, heat the medium frying pan over high heat. Lightly finish it with olive oil and season with salt and pepper. Run the steak in a hot pan, boiling the doness you want. Once you are cooked, remove from the container and let it rest for about 5 minutes.
5. Cook the vegetables
Add Henterstem and carrots to the second boiling water pot. Cook for 4-6 minutes or until gentle. Drain and put aside.
6. Make a sauce of red wine
Although the steak is resting, use the same pan to make the sauce. On medium heat, deglaze pan with red wine, allowing it to reduce half. Stir in the storage and tomato hill. Mix the thicker consistency with a small amount of corn flour with water and add it to the sauce. Season with taste with salt and pepper and the tomb until the desired consistency is achieved.
7. Size the container
In the board, arrange boiled carrots and broccoli in the middle. Place the roasted baby potatoes around them followed by sliced outdoor steak. Place the filling balls evenly around the plate. Finish the rich drizzle with red wine sauce.
About Paul Watters
“I have grown up in Belfast, Northern Ireland and have spent 30 years working in the hospitality industry. Cooking has always been my greatest passion when I have found food and cooking love at the age of 16, there was no other career path.”
“I have been incredibly lucky to have worked in many well -paid kitchens, such as Savoy in London and Sydney Opera House in Australia. Over the years, it has been a pleasure to have invaluable knowledge and valuable experience to travel to the world, find different cultures and meet some colorful culinary characters along the way.”
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